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OpenAlex Citation Counts

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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:

Quantitative lipidomic analysis of egg yolk, yolk granule, and yolk plasma
Xiaoqi He, Jinqiu Wang, Yi Wang, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 104880-104880
Closed Access | Times Cited: 20

Showing 20 citing articles:

Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface
Jiahan Liu, Yuemeng Wang, Yuxin Zou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 11
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
Quantitative lipidomics reveals the changes of lipids and antioxidant capacity in egg yolk from laying hens with fatty liver hemorrhagic syndrome
Honglei Guo, Xinbo Zhang, Manhua You, et al.
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103785-103785
Open Access | Times Cited: 4
Changes in the lipidome of Tibetan pork during refrigeration
Yuru Shui, Wanlin Cai, Xuedong Gu, et al.
Applied Food Research (2025), pp. 100846-100846
Open Access
Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
Dongying Jia, Yunxiao Xie, Zihui Hu, et al.
Poultry Science (2025), pp. 105084-105084
Open Access
Improving the quality of egg yolk granules via cryogenic processing: A comprehensive analysis of structural, physicochemical, and functional properties
Fayez Khalaf Mourad, Haoyang Sun, Mahmoud Youssef, et al.
Food Chemistry (2025) Vol. 485, pp. 144504-144504
Closed Access
Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Wei Luo, Xialei Liu, Beibei Wang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100503-100503
Open Access | Times Cited: 10
Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics
Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4254-4254
Open Access | Times Cited: 10
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
Zhuosi Yu, Lin Ye, Yating He, et al.
Food Chemistry (2023) Vol. 424, pp. 136310-136310
Closed Access | Times Cited: 8
Quantitative metabolome analysis of boiled chicken egg yolk
Jinghui Wang, Wei Luo, Yan Chen, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100409-100409
Open Access | Times Cited: 14
Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities
Wei Luo, Jinghui Wang, Yan Chen, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4601-4601
Open Access | Times Cited: 7
Effect of high‐hydrostatic pressure on the digestibility of egg yolk and granule
Yosra Ben‐Fadhel, Véronique Perreault, Alice Marciniak, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2803-2813
Open Access | Times Cited: 2
Research Note: Integrated proteomic analyses of chicken egg yolk granule
Jiale Sui, Jing Xiao, Xinping Chang, et al.
Poultry Science (2023) Vol. 102, Iss. 7, pp. 102711-102711
Open Access | Times Cited: 6
Research Note: Comparison of water-soluble metabolites in egg yolk, yolk granules, and yolk plasma based on quantitative metabolomic analysis
Beibei Wang, Xiaoqi He, Putri Widyanti Harlina, et al.
Poultry Science (2023) Vol. 102, Iss. 12, pp. 103161-103161
Open Access | Times Cited: 5
Estimating the high heating value of a high-calorie food using a rigorous thermodynamical approach
Juan P. Arenas, Luis F. Cardona, Zulamita Zapata-Benabithe, et al.
Chemical Engineering Communications (2024) Vol. 211, Iss. 5, pp. 763-780
Closed Access | Times Cited: 1
Solubilization effects of egg yolk granules induced by weakly alkaline treatment
Yunxiao Xie, Hongliang Ye, Jinqiu Wang, et al.
Food Chemistry (2024) Vol. 465, pp. 141995-141995
Closed Access | Times Cited: 1
Trace phospholipid and fatty acid differences between dairy and plant-based milk products by 1H and 31P NMR spectroscopy combined with multivariate statistical analysis
Tongtong Wang, Gang Chen, Sijia Tan, et al.
Food Chemistry (2024), pp. 142700-142700
Closed Access
Super eggs production – the influence of feed modification on designer egg composition
Magdalena Zielińska‐Dawidziak, Piotr Klimowicz, Aneta Tomczak
Annals of Animal Science (2024)
Open Access
Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance
Xiaomeng Li, Minquan Xia, Qi Zeng, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 4, pp. 9240047-9240047
Open Access | Times Cited: 1
Mass spectrometric based analysis of whole eggs dissolved in formic acid
Jamison Wolfer, Benjamin B. Minkoff, Michael R. Sussman
Food Chemistry (2022) Vol. 405, pp. 134846-134846
Closed Access | Times Cited: 1
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