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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:

Sensory evaluation of fresh/frozen mackerel products: A review
Yi‐Zhen Huang, Yu Liu, Zheng Jin, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3504-3530
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

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
PTA/CeO2@Pt-based electrochemical sensors to detect xanthine and uric acid, and evaluate fish freshness
Shiyou Yu, Zhenge Yue, Xiaoliang Wang, et al.
Chemical Engineering Journal (2024) Vol. 490, pp. 151646-151646
Closed Access | Times Cited: 9
Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis
Jiwon Ryu, Suk-Ju Hong, Seongmin Park, et al.
Journal of Food Engineering (2024) Vol. 377, pp. 112086-112086
Closed Access | Times Cited: 7
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
Mar Giró-Candanedo, Jordi Cruz, Josep Comaposada, et al.
Journal of Food Engineering (2024) Vol. 379, pp. 112131-112131
Closed Access | Times Cited: 6
Metal–oxide–semiconductor resistive gas sensors for fish freshness detection
Kaidi Wu, Marc Debliquy, Chao Zhang
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 913-945
Closed Access | Times Cited: 26
Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods
Abdo Hassoun
Photochem (2021) Vol. 1, Iss. 2, pp. 247-263
Open Access | Times Cited: 28
Postharvest quality evaluation of masu salmon (Oncorhynchus masou) during ice storage by spinal cord and bleeding
Zhuolin Wang, Yumeng Lin, Xin Lu, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106606-106606
Open Access | Times Cited: 4
Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage
Xutao Li, Ke Dai, Manat Chaijan, et al.
Food Chemistry (2025), pp. 144566-144566
Closed Access
Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches
Xinhuan Yan, Shaoxiang Pan, Xuemei Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3012-3012
Open Access | Times Cited: 9
Estimating prices for “new” aquaculture species: A hedonic pricing approach
Sean Pascoe, Lukas Danner, Thejani M. Gunaratne, et al.
Aquaculture Economics & Management (2023) Vol. 27, Iss. 4, pp. 737-759
Open Access | Times Cited: 8
Effect of cold plasma on lipid oxidation of fish and fish‐based products: a review
Jing Wu, Chun Cui, Chunsheng Li
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1958-1967
Closed Access | Times Cited: 8
Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)
Xueqian Guo, Lizhi Yu, Qi Lu, et al.
LWT (2022) Vol. 173, pp. 114250-114250
Open Access | Times Cited: 13
Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR
Yizhen Huang, Xiaoxiao Ma, Weiping Zhao, et al.
LWT (2023) Vol. 181, pp. 114736-114736
Open Access | Times Cited: 7
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis
Azfar Ismail, Jiwon Ryu, Dong-Gyun Yim, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 5, pp. 840-858
Open Access | Times Cited: 7
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products
Azfar Ismail, Dong-Gyun Yim, Ghiseok Kim, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 1, pp. 41-55
Closed Access | Times Cited: 5
Ultrastructural and biochemical changes of sarcoplasmic reticulum in spotted mackerel (Scomber australasicus Cuvier, 1832) muscle during cold storage at 5 °C
Jia Liang, Zhuolin Wang, Lijun Zhou, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3810-3818
Open Access | Times Cited: 4
Microbiome-based study in wild-caught Scomber scombrus fish products at the end of the supply chain
Roberta Piredda, Anna Mottola, Lucilia Lorusso, et al.
LWT (2023) Vol. 186, pp. 115264-115264
Open Access | Times Cited: 4
Effects of dietary replacement of fishmeal by defatted Tenebrio molitor meal, Clostridium autoethanogenum protein meal and Chlorella vulgaris meal on the freshness of turbot (Scophthalmus maximus) during chilled storage
Zezheng Qi, Min Gu, Shihui Pan, et al.
Aquaculture Reports (2024) Vol. 38, pp. 102296-102296
Open Access | Times Cited: 1
Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa
Junqi Huo, Tingting Feng, Heting Shang, et al.
Heliyon (2024) Vol. 10, Iss. 17, pp. e37133-e37133
Open Access | Times Cited: 1
Exploring critical quality indicators and developing a non-destructive detection method using near-infrared spectroscopy for sea bass (Lateolabrax japonicus) quality evaluation
Ting Ma, Hong Lin, Limin Cao, et al.
Food Chemistry (2024) Vol. 464, pp. 141640-141640
Closed Access | Times Cited: 1
Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review
Zhen Qiu, Xintong Chen, Delang Xie, et al.
Trends in Food Science & Technology (2024), pp. 104797-104797
Closed Access | Times Cited: 1
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods
Yi‐Zhen Huang, Yu Liu, Xiliang Yu, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 6, pp. 872-884
Closed Access | Times Cited: 3
The use of hot-air oven as an alternative drying method for salted shrimp paste production: Drying profile, fermentation rate, quality, and acceptability
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Drying Technology (2023) Vol. 42, Iss. 1, pp. 79-89
Closed Access | Times Cited: 2
The effect of previous storage condition on the diffusion and contribution of digestive proteases in the ripening of marinated Baltic herring (Clupea harengus)
Patryk Kamiński, Mariusz Szymczak, Barbara Szymczak
LWT (2022) Vol. 165, pp. 113723-113723
Open Access | Times Cited: 4
Effect of Dehulling Pretreatment on the Flavor of Sesame Paste
Ming Yang, Lixia Hou, Yifan Dong, et al.
Journal of Oleo Science (2024) Vol. 73, Iss. 5, pp. 813-821
Open Access
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