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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:

Effect of different cooking times on the fat flavor compounds of pork belly
Jicai Bi, Yang Li, Zhen Yang, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 8
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Cultured meat with enriched organoleptic properties by regulating cell differentiation
Milae Lee, Sohyeon Park, Bumgyu Choi, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 32
Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
Binbin Li, Ting Zhang, Yan Dai, et al.
LWT (2023) Vol. 179, pp. 114664-114664
Open Access | Times Cited: 27
Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV
Yun Wang, Yuheng He, Yun Liu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 59-59
Open Access | Times Cited: 31
Effects of cooking methods on aroma formation in pork: A comprehensive review
Shuwei Wang, Haitao Chen, Jie Sun, et al.
Food Chemistry X (2023) Vol. 20, pp. 100884-100884
Open Access | Times Cited: 22
Preparation and Quality Evaluation of Cultured Fat
Peipei Liu, Wenjuan Song, Anthony Pius Bassey, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 9, pp. 4113-4122
Closed Access | Times Cited: 20
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
Guilan Jiang, Binbin Li, Zhuhong Ding, et al.
Food Chemistry X (2024) Vol. 21, pp. 101148-101148
Open Access | Times Cited: 8
Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile
Wanqiu Zhao, Yong Tian, Yunzhu Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101330-101330
Open Access | Times Cited: 7
Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques
Qian Wang, Hu Gao, Yawei Fu, et al.
Food Chemistry (2024) Vol. 457, pp. 139807-139807
Closed Access | Times Cited: 6
Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs
Xiongxiong Li, Yanchi Wang, Jinlong Xu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100845-100845
Open Access | Times Cited: 6
Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value
Ping Sun, Bing Xu, Yi Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Ying Chen, Dongming Lan, Weifei Wang, et al.
Food Chemistry (2023) Vol. 428, pp. 136754-136754
Closed Access | Times Cited: 11
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 11
Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork
Jicai Bi, Junyang Zhang, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101109-101109
Closed Access
Influence of processing points on the flavor of meat balls braised with brown sauce
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage
Xinyang Li, Taiyu Li, Jixiang Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143639-143639
Closed Access
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis
Jicai Bi, Bian Li, Zhuo Chen, et al.
Food Chemistry X (2025) Vol. 27, pp. 102353-102353
Open Access
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage
Min Xu, Youngcheol Kang, Ying Wang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1084-1084
Open Access
Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography–mass spectrometry–olfactometry analysis
Se Young Yu, Hee Sung Moon, Younglan Ban, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Open Access
Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat
Qiuyu Lan, Xin Zhao, Jun Qin, et al.
LWT (2025) Vol. 224, pp. 117864-117864
Open Access
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
Meng Dong, Zheng Zhou, Bo Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141452-141452
Closed Access | Times Cited: 3
Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
Caixia Lin, Wei Su, Yingchun Mu, et al.
LWT (2024) Vol. 202, pp. 116249-116249
Open Access | Times Cited: 2
Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis
Jing Yan, Heng Wang, Bing Yang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 2
Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map
Min Kyung Park, Bo-Gyeong Kim, Min‐Cheol Kang, et al.
Applied Food Research (2024), pp. 100655-100655
Open Access | Times Cited: 2
Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends
Shiliang Jia, Zhifang Jia, Jun An, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 1
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