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:
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
Kuan Lu, Lin Liu, Zhiying Xu, et al.
LWT (2022) Vol. 171, pp. 114096-114096
Open Access | Times Cited: 22
Kuan Lu, Lin Liu, Zhiying Xu, et al.
LWT (2022) Vol. 171, pp. 114096-114096
Open Access | Times Cited: 22
Showing 22 citing articles:
Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 55
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 55
A step forward in food science, technology and industry using artificial intelligence
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi
Trends in Food Science & Technology (2023) Vol. 143, pp. 104286-104286
Closed Access | Times Cited: 34
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi
Trends in Food Science & Technology (2023) Vol. 143, pp. 104286-104286
Closed Access | Times Cited: 34
Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
Zhenshan Hou, Rongrong Xia, Yunting Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137993-137993
Closed Access | Times Cited: 26
Zhenshan Hou, Rongrong Xia, Yunting Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137993-137993
Closed Access | Times Cited: 26
Rapid and accurate identification of Panax ginseng origins based on data fusion of near-infrared and laser-induced breakdown spectroscopy
Jiacong Ping, Nan Hao, Xuting Guo, et al.
Food Research International (2025) Vol. 204, pp. 115925-115925
Closed Access | Times Cited: 1
Jiacong Ping, Nan Hao, Xuting Guo, et al.
Food Research International (2025) Vol. 204, pp. 115925-115925
Closed Access | Times Cited: 1
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 7
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 7
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
Ruichang Gao, Jiani Xue, Tong Shi, et al.
Food Chemistry (2024) Vol. 452, pp. 139546-139546
Closed Access | Times Cited: 7
Ruichang Gao, Jiani Xue, Tong Shi, et al.
Food Chemistry (2024) Vol. 452, pp. 139546-139546
Closed Access | Times Cited: 7
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Food Chemistry (2024) Vol. 460, pp. 140618-140618
Closed Access | Times Cited: 6
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Food Chemistry (2024) Vol. 460, pp. 140618-140618
Closed Access | Times Cited: 6
Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures
Bingbing Yang, Yangliu Liu, Yaxin Sang, et al.
LWT (2023) Vol. 187, pp. 115277-115277
Open Access | Times Cited: 16
Bingbing Yang, Yangliu Liu, Yaxin Sang, et al.
LWT (2023) Vol. 187, pp. 115277-115277
Open Access | Times Cited: 16
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Recent advances on shrimp paste: key flavor components and biochemical formation pathway, biogenic amine formation, microbial functions, and innovative process strategies
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104694-104694
Closed Access | Times Cited: 5
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104694-104694
Closed Access | Times Cited: 5
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 11
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 11
Changes in bacterial flora and flavor of shrimp paste under different salt concentrations
Jia-bo Huang, Yang Liu, Shan Shang, et al.
LWT (2024) Vol. 205, pp. 116534-116534
Open Access | Times Cited: 4
Jia-bo Huang, Yang Liu, Shan Shang, et al.
LWT (2024) Vol. 205, pp. 116534-116534
Open Access | Times Cited: 4
Exploration of Simulated Human Olfactory System and Its Integration With Machine Learning Algorithms for Food Quality Assessment: A Review
Shilpa Gite, Moumita Karmakar, S.D. Mokashi, et al.
Trends in Food Science & Technology (2025), pp. 104977-104977
Closed Access
Shilpa Gite, Moumita Karmakar, S.D. Mokashi, et al.
Trends in Food Science & Technology (2025), pp. 104977-104977
Closed Access
Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases
Yang Li, Kuan Lu, Min Wang, et al.
Food Research International (2025), pp. 116265-116265
Closed Access
Yang Li, Kuan Lu, Min Wang, et al.
Food Research International (2025), pp. 116265-116265
Closed Access
Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Current Research in Food Science (2025), pp. 101050-101050
Open Access
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Current Research in Food Science (2025), pp. 101050-101050
Open Access
Development of hybrid stacking machine learning for evaluating parameters affecting refrigerated shrimp coated with chitosan-loaded Salvia officinalis nanoemulsions
Mehran Sayadi, Elahe Abedi, Najmeh Oliyaei, et al.
Applied Food Research (2025), pp. 100917-100917
Open Access
Mehran Sayadi, Elahe Abedi, Najmeh Oliyaei, et al.
Applied Food Research (2025), pp. 100917-100917
Open Access
Machine learning models for terroir classification and blend similarity prediction: A proof-of-concept to enhance cocoa quality evaluation
Eloisa Bagnulo, Felizzato Giorgio, Caratti Andrea, et al.
Food Chemistry (2025), pp. 144620-144620
Closed Access
Eloisa Bagnulo, Felizzato Giorgio, Caratti Andrea, et al.
Food Chemistry (2025), pp. 144620-144620
Closed Access
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 3
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 3
Correlation between Physicochemical Properties, Flavor Characteristics and Microbial Community Structure in Dushan Shrimp Sour Paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
(2024)
Closed Access | Times Cited: 2
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
(2024)
Closed Access | Times Cited: 2
Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds
Baohua Deng, Yang Li, Yang Ye, et al.
Food Research International (2024) Vol. 194, pp. 114937-114937
Closed Access | Times Cited: 2
Baohua Deng, Yang Li, Yang Ye, et al.
Food Research International (2024) Vol. 194, pp. 114937-114937
Closed Access | Times Cited: 2
Recent advances of machine learning in the geographical origin traceability of food and agro‐products: A review
Jiali Li, Jianping Qian, Jinyong Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Jiali Li, Jianping Qian, Jinyong Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves
Liting Deng, Xian Yang, Yuehan Qiu, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 4
Liting Deng, Xian Yang, Yuehan Qiu, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 4
Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation
Zhihong Zhong, Zhiyun Wang, Yi Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1815-1815
Open Access | Times Cited: 2
Zhihong Zhong, Zhiyun Wang, Yi Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1815-1815
Open Access | Times Cited: 2
Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste
Huanming Liu, Huang Ai-lian, Jiawen Yi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2523-2523
Open Access
Huanming Liu, Huang Ai-lian, Jiawen Yi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2523-2523
Open Access
