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:
Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Mengyue Hu, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 6
Shanyu Wang, Chong Jian, Mengyue Hu, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 6
Showing 6 citing articles:
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality
Margareth Santander, Vanessa Chica, Hugo A. Martínez‐Correa, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 721-721
Open Access
Margareth Santander, Vanessa Chica, Hugo A. Martínez‐Correa, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 721-721
Open Access
Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Cololabis saira)
Ling Zhao, Shanyu Wang, Qi Liu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 756-756
Open Access
Ling Zhao, Shanyu Wang, Qi Liu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 756-756
Open Access
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
Jinlin Li, Bai Jian, Yuan Liping, et al.
Food Chemistry (2025) Vol. 478, pp. 143651-143651
Closed Access
Jinlin Li, Bai Jian, Yuan Liping, et al.
Food Chemistry (2025) Vol. 478, pp. 143651-143651
Closed Access
Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access | Times Cited: 2
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access | Times Cited: 2
A Review on Analytical Techniques for Quantitative Detection of Biogenic Amines in Aquatic Products
Zhijun Chen, Jing Xie, Jun Mei
Chemosensors (2024) Vol. 12, Iss. 12, pp. 274-274
Open Access | Times Cited: 1
Zhijun Chen, Jing Xie, Jun Mei
Chemosensors (2024) Vol. 12, Iss. 12, pp. 274-274
Open Access | Times Cited: 1
