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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:

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
Derico Setyabrata, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Food Research International (2020) Vol. 139, pp. 109969-109969
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Changes in volatile flavor of yak meat during oxidation based on multi-omics
Qun Huang, Kai Dong, Wang Qia, et al.
Food Chemistry (2021) Vol. 371, pp. 131103-131103
Closed Access | Times Cited: 182
Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 130
Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef
Qianqian Liu, Xiaojie Yu, Jia Fei, et al.
Food Chemistry (2025) Vol. 472, pp. 142936-142936
Closed Access | Times Cited: 2
Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives
Wei Jia, Chenna Di, Lin Shi
Journal of Proteomics (2022) Vol. 270, pp. 104753-104753
Open Access | Times Cited: 51
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Derico Setyabrata, Danyi Ma, Shaojun Xie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100660-100660
Open Access | Times Cited: 22
The potential of metabolomics in meat science: Current applications, trends, and challenges
Ranjith Ramanathan, Frank Kiyimba, Surendranath P. Suman, et al.
Journal of Proteomics (2023) Vol. 283-284, pp. 104926-104926
Open Access | Times Cited: 20
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
Qianqian Liu, Xuejing Gu, Rongxin Wen, et al.
LWT (2024) Vol. 205, pp. 116500-116500
Open Access | Times Cited: 8
Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk
Wei Jia, Yuyang Liu, Lin Shi
Food Chemistry (2021) Vol. 364, pp. 130378-130378
Closed Access | Times Cited: 41
Mechanisms and strategies to tailor dry-aged meat flavour
Renyu Zhang, Michelle Ji Yeon Yoo, Alastair B. Ross, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 400-411
Closed Access | Times Cited: 36
Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics
Wang Qia, Kai Dong, Yongyan Wu, et al.
Food Chemistry X (2022) Vol. 16, pp. 100494-100494
Open Access | Times Cited: 26
Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
Qian Chen, Huan Xiang, Yongqiang Zhao, et al.
Food Research International (2023) Vol. 169, pp. 112865-112865
Closed Access | Times Cited: 16
A current review of U.S. beef flavor I: Measuring beef flavor
C. R. Kerth, Jerrad F. Legako, D. R. Woerner, et al.
Meat Science (2024) Vol. 210, pp. 109437-109437
Closed Access | Times Cited: 5
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
Xue Chen, Yanwei Mao, Rongrong Liang, et al.
Food Research International (2024) Vol. 183, pp. 114208-114208
Closed Access | Times Cited: 5
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches
Derico Setyabrata, K. R. Vierck, Tessa R. Sheets, et al.
Metabolites (2022) Vol. 12, Iss. 6, pp. 472-472
Open Access | Times Cited: 22
Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, et al.
Animal Bioscience (2023) Vol. 36, Iss. 7, pp. 1101-1119
Open Access | Times Cited: 11
Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry
Nara Regina Brandão Cônsolo, Ana Paula Moraes de Paula, Jonatã Henrique Rezende-de-Souza, et al.
Food Research International (2024) Vol. 190, pp. 114566-114566
Closed Access | Times Cited: 4
Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation
Hao Cheng, Jun Mei, Jing Xie
LWT (2024) Vol. 201, pp. 116268-116268
Open Access | Times Cited: 4
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef
Chukai Li, Yangying Sun, Daodong Pan, et al.
LWT (2025), pp. 117923-117923
Open Access
Quantitative Proteomic and Metabolomic Profiling Reveals Altered Mitochondrial Metabolism and Folate Biosynthesis Pathways in the Aging Drosophila Eye
Hana Hall, Bruce R. Cooper, Guihong Qi, et al.
Molecular & Cellular Proteomics (2021) Vol. 20, pp. 100127-100127
Open Access | Times Cited: 22
Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation
Meng Wei, Xiaochang Liu, Peng Xie, et al.
Molecules (2022) Vol. 27, Iss. 11, pp. 3593-3593
Open Access | Times Cited: 14
Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration
Renyu Zhang, Alastair B. Ross, Noby Jacob, et al.
Journal of Proteomics (2022) Vol. 272, pp. 104771-104771
Closed Access | Times Cited: 13
Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers
Wilsón Andrés Barragán Hernández, Patricia L.A. Leighton, Ó. López-Campos, et al.
Meat Science (2022) Vol. 188, pp. 108800-108800
Closed Access | Times Cited: 12
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