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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:

Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104212-104212
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes
Zilan Feng, Dongxue He, Longteng Zhang, et al.
LWT (2025), pp. 117350-117350
Open Access | Times Cited: 3
Formation of hydrophilic co-assemblies with improved functional properties between tilapia protein isolate and sodium caseinate
Xiang Li, Pengzhi Hong, Mengya Xie, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110016-110016
Closed Access | Times Cited: 10
A Double-Gene Metabarcoding Approach for the Authentication of Shrimp Surimi-Based Products
Jiajie Hu, Alice Giusti, Jixiang Zhang, et al.
Genes (2025) Vol. 16, Iss. 2, pp. 144-144
Open Access | Times Cited: 1
Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access | Times Cited: 1
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
Huilin Zhao, Tingting Zhang, Jianan Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104040-104040
Closed Access | Times Cited: 8
Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage
Yu Liu, Jun Mei, Jing Xie
LWT (2024) Vol. 204, pp. 116451-116451
Open Access | Times Cited: 8
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF
Meiqi Dang, Wenrong Li, Juan You, et al.
Food Chemistry (2024) Vol. 454, pp. 139739-139739
Closed Access | Times Cited: 5
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
Xin Sun, Xiaoli Liu, Wei Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104806-104806
Closed Access | Times Cited: 5
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 5
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
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 4
Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans
Wenjia He, Min Wang, Yicheng Ding, et al.
Food Bioscience (2025), pp. 106231-106231
Closed Access
Effect of short-term depuration on the flavor of crucian carp (Carassius auratus) and exploration of prediction model for fishy odor
Han Wang, Zhenzhen Chen, Zeyu Song, et al.
Journal of Food Composition and Analysis (2025), pp. 107454-107454
Closed Access
Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols
Huaxing Xiong, Lei Chen, Teng Hui
Food Research International (2025), pp. 116220-116220
Closed Access
Beyond mislabelling: Chinese Fish Balls authentication by metabarcoding allows unveiling hidden mammal and avian species
Xia Zhang, Alice Giusti, Sihui Li, et al.
Food Control (2025), pp. 111338-111338
Closed Access
Selective adsorption for dimethyl trisulfide to remove fish off-odors by edible calcium-based metal–organic frameworks: Structure, adsorption behavior, and removal mechanism
Hai-Yan Li, Xiao Zhang, Hongmei Luo, et al.
Food Chemistry (2025) Vol. 484, pp. 144452-144452
Closed Access
Creatine Ameliorates the Adverse Effects of High‐Fat Diet on Hepatic Lipid Metabolism via Activating Mfn2‐Mediated Mitochondrial Fusion in Juvenile Grass Carp
Nan Hu, Guang-Li Feng, Xiao-Hong Lai, et al.
Aquaculture Nutrition (2025) Vol. 2025, Iss. 1
Open Access
Discovering the antioxidant properties and interaction mechanisms of rosmarinic acid and kaempferol with grass carp hemoglobin: An experimental studies and molecular simulations perspective
Hui Zhu, Zeru Xu, Renyu Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142180-142180
Closed Access | Times Cited: 3
Effects of dietary creatine on the muscle growth, flesh quality, lipid metabolism and antioxidant status in juvenile grass carp (Ctenopharyngodon idellus)
Yulong Gong, Xiao-Hong Lai, Yao Xiao, et al.
Aquaculture Reports (2024) Vol. 39, pp. 102449-102449
Open Access | Times Cited: 1
Au@Ag hollow nanoshells-based SERS integrated microfluidic chip as a sample-to-answer platform for the ultra-sensitive detection of geosmin
Yuting Gong, Dong Li, Min Chen, et al.
Analytica Chimica Acta (2024) Vol. 1335, pp. 343471-343471
Closed Access | Times Cited: 1
Correlation between quality change and hydrogen sulfide in aquatic product: Detection of hydrogen sulfide and its potential applications using bigeye tuna (Thunnus obesus) model during cold storage
Zixuan Zhao, Jun Yan, Jing Xie, et al.
Food Chemistry (2024) Vol. 469, pp. 142570-142570
Closed Access | Times Cited: 1
Perilla Juice and Ginger Juice Reduced Warmed-Over Flavor (Wof) in Surimi Gels: Due to the Inhibition of the Formation of the Wof Compounds and the Masking of the Wof
Meiqi Dang, Wenrong Li, Juan You, et al.
(2024)
Closed Access
Integrated Approach to Exploring the Lipid Precursors of Flavor Formation in Grass Carp Fillet (Ctenopharyngodon Idellus) During Cold Storage:Based on Non-Targeted Lipidomics and Multivariate Analysis
Huifang Yang, Shanbai Xiong, Juan You, et al.
(2024)
Closed Access
Au@Ag Hollow Nanoshells-Based Sers Integrated Microfluidic Chip as a Sample-to-Answer Platform for the Ultra-Sensitive Detection of Geosmin
Yuting Gong, Dong Li, Min Chen, et al.
(2024)
Closed Access
Fugacity and kinetic models reveal specific-fate of geosmin in air-water-fish microcosm and channel catfish (Ictalurus punctatus)
Zhonghua Li, Liqiang Zhong, Xi Chen, et al.
Aquaculture Reports (2024) Vol. 38, pp. 102290-102290
Open Access
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