OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 6
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 6
Showing 6 citing articles:
Machine learning-based classification and prediction of typical Chinese green tea taste profiles
Yingbin Zhang, Xuwei Chen, Dingding Chen, et al.
Food Research International (2025), pp. 115796-115796
Closed Access
Yingbin Zhang, Xuwei Chen, Dingding Chen, et al.
Food Research International (2025), pp. 115796-115796
Closed Access
Comparison of flavor quality of edible parts from green and white carapace strains of adult Chinese mitten crab ( Eriocheir sinensis)
Renyue Zhang, Long Zhang, Dongdong Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240102-9240102
Closed Access
Renyue Zhang, Long Zhang, Dongdong Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240102-9240102
Closed Access
Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis
Chunsheng Liu, Qingsong Hu, Ling-Xiang Bao, et al.
Food Chemistry X (2025) Vol. 27, pp. 102398-102398
Open Access
Chunsheng Liu, Qingsong Hu, Ling-Xiang Bao, et al.
Food Chemistry X (2025) Vol. 27, pp. 102398-102398
Open Access
Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage
Xutao Li, Ke Dai, Manat Chaijan, et al.
Food Chemistry (2025) Vol. 486, pp. 144566-144566
Closed Access
Xutao Li, Ke Dai, Manat Chaijan, et al.
Food Chemistry (2025) Vol. 486, pp. 144566-144566
Closed Access
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage
Marc Xu, Yuyao Shi, Yulong Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115469-115469
Closed Access | Times Cited: 2
Marc Xu, Yuyao Shi, Yulong Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115469-115469
Closed Access | Times Cited: 2
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
