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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.

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Showing 24 citing articles:

Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
Yingdao Nan, Baide Mu, Chang-xin Ge, et al.
Food Chemistry (2024) Vol. 446, pp. 138697-138697
Closed Access | Times Cited: 19
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 7
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 7
Effect of onion peel extract-lard composite coating on bacterial community structure, free fatty acids and volatile components of dry-cured hams
Ming Ju, Ruiling Huang, Changxin Ge, et al.
LWT (2025), pp. 117324-117324
Open Access
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations
Lisha Lan, Li Chen, Xiaolin Zhong, et al.
Food Chemistry X (2025) Vol. 25, pp. 102189-102189
Open Access
Insights into the Metabolite Differentiation Mechanism Between Chinese Dry-Cured Fatty Ham and Lean Ham Through UPLC-MS/MS-Based Untargeted Metabolomics
Ruoyu Xie, Xiaoli Wu, Jun Hu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 505-505
Open Access
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Chuanlong Yu, Wenbing Hu, Lingli Chen, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 637-637
Open Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
Zhijie Zheng, Wenxi Fu, Guiying Wang, et al.
Meat Science (2025), pp. 109820-109820
Closed Access
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics
Jianhao Li, Zihang Shi, Xiankang Fan, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 737-737
Open Access | Times Cited: 3
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: 3
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Lu Zhang, Yaqin Yu, Chunming Tan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101662-101662
Open Access | Times Cited: 3
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
J. Y. Wang, Shuangyi Xu, Yinlan Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101006-101006
Closed Access | Times Cited: 3
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed Access | Times Cited: 2
Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways
Yujia Liu, Depeng Sun, Anqi Peng, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1038-1038
Open Access | Times Cited: 2
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access | Times Cited: 2
Hybrid Nanoclay/Clove Essential Oil in Cellulose Acetate Bionanocomposites for Cooked Ham Active Packaging
Geraldo de Sousa Cândido, Monique Suela Silva, Natália Jubram Zeneratto, et al.
ACS Applied Nano Materials (2024)
Open Access | Times Cited: 1
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
Che Shen, Ran Wang, Qi Jin, et al.
Food Chemistry (2024) Vol. 461, pp. 140919-140919
Closed Access | Times Cited: 1
Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham
Cong Li, Zhijie Zheng, Guiying Wang, et al.
LWT (2024), pp. 116955-116955
Open Access | Times Cited: 1
Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During Processing
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
(2024)
Closed Access
Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis
Han Wu, Zhifei He, Yang Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104711-104711
Closed Access
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl
Gangpeng Shi, Yu Ouyang, Chao Wang, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 428-440
Closed Access
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