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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:

Lipid-derived flavor and off-flavor of traditional and functional foods: an overview
Fereidoon Shahidi, Won Young Oh
Journal of Food Bioactives (2020), pp. 20-31
Open Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Role of Lipids in Food Flavor Generation
Fereidoon Shahidi, Abul Hossain
Molecules (2022) Vol. 27, Iss. 15, pp. 5014-5014
Open Access | Times Cited: 267
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
Dandan Zhao, Jun Hu, Wenxuan Chen
Food Chemistry (2021) Vol. 368, pp. 130889-130889
Closed Access | Times Cited: 116
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs
Jingnan Zhang, Mirja Kaizer Ahmmed, Joe M. Regenstein, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104533-104533
Closed Access | Times Cited: 18
Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing
Christian Trindler, Katrin A. Kopf-Bolanz, Christoph Denkel
Food Chemistry (2021) Vol. 376, pp. 131892-131892
Open Access | Times Cited: 61
Effect of coating on flavor metabolism of fish under different storage temperatures
Xin Li, Zongcai Tu, Xiao‐Mei Sha, et al.
Food Chemistry X (2022) Vol. 13, pp. 100256-100256
Open Access | Times Cited: 43
The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment
Cristina Pérez-Santaescolástica, Ann De Winne, Jolien Devaere, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 352-367
Open Access | Times Cited: 41
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
Yueqi An, Wen Li, Wenrong Li, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 30, pp. 9451-9462
Closed Access | Times Cited: 41
An overview of food lipids toward food lipidomics
Zipora Tietel, Simon Hammann, Sven W. Meckelmann, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4302-4354
Open Access | Times Cited: 40
Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 37
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
Wenrong Li, Wen Li, Shanbai Xiong, et al.
Food Chemistry (2023) Vol. 420, pp. 135977-135977
Closed Access | Times Cited: 29
Volatile compounds and aroma characteristics of mushrooms: a review
Guangmei Deng, Jieqing Li, Honggao Liu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 25
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 16
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
Dan‐Juan Huang, Xun Chen, Tan Rongrong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101234-101234
Closed Access | Times Cited: 14
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics
Xiongwei Yu, Bin Li, Hui Ouyang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101108-101108
Open Access | Times Cited: 9
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
Alice Cartoni Mancinelli, Erika Silletti, Simona Mattioli, et al.
Poultry Science (2020) Vol. 100, Iss. 2, pp. 1273-1282
Open Access | Times Cited: 57
Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds
Habiba Khatun, Johan Claes, Ruben Smets, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 5, pp. 1291-1305
Closed Access | Times Cited: 55
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 8
How to enhance the acceptability of insects food—A review
Samuel Ariyo Okaiyeto, Shi‐Han Yu, Lizhen Deng, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 311-328
Open Access | Times Cited: 6
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
Xiaosong Jiang, Mingming Niu, Kangxiang Qin, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7326-7335
Closed Access | Times Cited: 6
Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan
Li Wan, Yan Li, Hong Wang, et al.
Food Chemistry (2024) Vol. 455, pp. 139942-139942
Closed Access | Times Cited: 6
Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)
Yueqi An, Wen Li, Wenrong Li, et al.
Food Chemistry (2021) Vol. 374, pp. 131762-131762
Closed Access | Times Cited: 34
Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting
Yongrui Wang, Heyu Zhang, KenKen Li, et al.
Food Research International (2023) Vol. 172, pp. 113146-113146
Closed Access | Times Cited: 15
The challenge of breeding for reduced off-flavor in faba bean ingredients
Antonio Lippolis, Wibke S. U. Roland, Ornela Bocova, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 14
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
Comparative studies on characterizations and cytotoxicity of oil extracted from Lingzhi (Ganoderma lucidum) G2 spore using Soxhlet extraction and microwave-assisted extraction
Theeraphol Senphan, Soottawat Benjakul, Wanida Sukketsiri, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100483-100483
Open Access | Times Cited: 6
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