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:
Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses
Hyun Jung Lee, Juhui Choe, Minsu Kim, et al.
Meat Science (2019) Vol. 151, pp. 82-88
Closed Access | Times Cited: 79
Hyun Jung Lee, Juhui Choe, Minsu Kim, et al.
Meat Science (2019) Vol. 151, pp. 82-88
Closed Access | Times Cited: 79
Showing 1-25 of 79 citing articles:
Microbial lipases and their industrial applications: a comprehensive review
Prem Chandra, Enespa, Ranjan Singh, et al.
Microbial Cell Factories (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 672
Prem Chandra, Enespa, Ranjan Singh, et al.
Microbial Cell Factories (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 672
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
Xing Tian, Zong Jun Li, Yu Chao, et al.
Food Research International (2020) Vol. 137, pp. 109456-109456
Closed Access | Times Cited: 113
Xing Tian, Zong Jun Li, Yu Chao, et al.
Food Research International (2020) Vol. 137, pp. 109456-109456
Closed Access | Times Cited: 113
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
Di Wang, Jian Zhang, Zongshuai Zhu, et al.
LWT (2021) Vol. 155, pp. 112870-112870
Open Access | Times Cited: 57
Di Wang, Jian Zhang, Zongshuai Zhu, et al.
LWT (2021) Vol. 155, pp. 112870-112870
Open Access | Times Cited: 57
Mechanisms of cooking methods on flavor formation of Tibetan pork
Lujie Cheng, Xin Li, Yuting Tian, et al.
Food Chemistry X (2023) Vol. 19, pp. 100873-100873
Open Access | Times Cited: 40
Lujie Cheng, Xin Li, Yuting Tian, et al.
Food Chemistry X (2023) Vol. 19, pp. 100873-100873
Open Access | Times Cited: 40
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Meat Science (2019) Vol. 153, pp. 152-158
Closed Access | Times Cited: 73
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Meat Science (2019) Vol. 153, pp. 152-158
Closed Access | Times Cited: 73
Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 146-146
Open Access | Times Cited: 42
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 146-146
Open Access | Times Cited: 42
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
Qianqian Liu, Xuejing Gu, Rongxin Wen, et al.
LWT (2024) Vol. 205, pp. 116500-116500
Open Access | Times Cited: 8
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
Huan Liu, Jianrong Ma, Teng Pan, et al.
Meat Science (2020) Vol. 172, pp. 108324-108324
Closed Access | Times Cited: 49
Huan Liu, Jianrong Ma, Teng Pan, et al.
Meat Science (2020) Vol. 172, pp. 108324-108324
Closed Access | Times Cited: 49
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
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
Effects of Aging Methods and Periods on Quality Characteristics of Beef
SolJi Kim, GwangHeun Kim, Chan Moon, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 6, pp. 953-967
Open Access | Times Cited: 23
SolJi Kim, GwangHeun Kim, Chan Moon, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 6, pp. 953-967
Open Access | Times Cited: 23
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
Yanxia Liu, Chun Liu, Lingxia Sun, et al.
Meat Science (2024) Vol. 220, pp. 109709-109709
Closed Access | Times Cited: 5
Yanxia Liu, Chun Liu, Lingxia Sun, et al.
Meat Science (2024) Vol. 220, pp. 109709-109709
Closed Access | Times Cited: 5
Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Hyun Cheol Kim, Ki Ho Baek, YoonâJoo Ko, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 3087-3087
Open Access | Times Cited: 36
Hyun Cheol Kim, Ki Ho Baek, YoonâJoo Ko, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 3087-3087
Open Access | Times Cited: 36
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
Shuo Shi, Baohua Kong, Yan Wang, et al.
Meat Science (2020) Vol. 163, pp. 108080-108080
Closed Access | Times Cited: 35
Shuo Shi, Baohua Kong, Yan Wang, et al.
Meat Science (2020) Vol. 163, pp. 108080-108080
Closed Access | Times Cited: 35
The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review
Lin Xu, Shengnan Liu, Yuliang Cheng, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 14, pp. 2129-2140
Closed Access | Times Cited: 29
Lin Xu, Shengnan Liu, Yuliang Cheng, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 14, pp. 2129-2140
Closed Access | Times Cited: 29
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
Derico Setyabrata, K. R. Vierck, Tessa R. Sheets, et al.
Metabolites (2022) Vol. 12, Iss. 6, pp. 472-472
Open Access | Times Cited: 22
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
Taemin Kang, Dong-Gyun Yim, Sung-Su Kim, et al.
Poultry Science (2022) Vol. 101, Iss. 5, pp. 101793-101793
Open Access | Times Cited: 20
Taemin Kang, Dong-Gyun Yim, Sung-Su Kim, et al.
Poultry Science (2022) Vol. 101, Iss. 5, pp. 101793-101793
Open Access | Times Cited: 20
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
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, et al.
Animal Bioscience (2023) Vol. 36, Iss. 7, pp. 1101-1119
Open Access | Times Cited: 11
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics
Nana Mikami, Takahito Toyotome, Yoshitaka Yamashiro, et al.
Food Research International (2020) Vol. 140, pp. 110020-110020
Closed Access | Times Cited: 32
Nana Mikami, Takahito Toyotome, Yoshitaka Yamashiro, et al.
Food Research International (2020) Vol. 140, pp. 110020-110020
Closed Access | Times Cited: 32
Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef
Renyu Zhang, Michelle Ji Yeon Yoo, Mustafa M. Farouk
Food Chemistry (2020) Vol. 344, pp. 128601-128601
Closed Access | Times Cited: 30
Renyu Zhang, Michelle Ji Yeon Yoo, Mustafa M. Farouk
Food Chemistry (2020) Vol. 344, pp. 128601-128601
Closed Access | Times Cited: 30
Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy
Renyu Zhang, Alastair B. Ross, Michelle Ji Yeon Yoo, et al.
Food Chemistry (2021) Vol. 347, pp. 128999-128999
Open Access | Times Cited: 25
Renyu Zhang, Alastair B. Ross, Michelle Ji Yeon Yoo, et al.
Food Chemistry (2021) Vol. 347, pp. 128999-128999
Open Access | Times Cited: 25
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
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
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef
Yee Eun Lee, Hyun Jung Lee, Cho Hyun Kim, et al.
Food Microbiology (2022) Vol. 107, pp. 104083-104083
Closed Access | Times Cited: 17
Yee Eun Lee, Hyun Jung Lee, Cho Hyun Kim, et al.
Food Microbiology (2022) Vol. 107, pp. 104083-104083
Closed Access | Times Cited: 17
Comprehensive Analysis of Rheological Traits Along with Free Amino Acids and Nucleotides as Key Drivers of Umami Taste in Hanwoo Meat During Wet Aging
Seon-Tea Joo, Md Jakir Hossain, AMM Nurul Alam, et al.
(2025)
Closed Access
Seon-Tea Joo, Md Jakir Hossain, AMM Nurul Alam, et al.
(2025)
Closed Access
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
