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:
Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat
Rendalai Si, Dandan Wu, Qin Na, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3276-3276
Open Access | Times Cited: 7
Rendalai Si, Dandan Wu, Qin Na, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3276-3276
Open Access | Times Cited: 7
Showing 7 citing articles:
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101100-101100
Closed Access | Times Cited: 1
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101100-101100
Closed Access | Times Cited: 1
Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking
Xue Bai, Ying Li, Weiwei Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125387-125387
Closed Access | Times Cited: 14
Xue Bai, Ying Li, Weiwei Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125387-125387
Closed Access | Times Cited: 14
Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels
Rendalai Si, Liang Ming, Xueyan Yun, et al.
Food Chemistry X (2025) Vol. 26, pp. 102230-102230
Open Access
Rendalai Si, Liang Ming, Xueyan Yun, et al.
Food Chemistry X (2025) Vol. 26, pp. 102230-102230
Open Access
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 3
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 3
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access | Times Cited: 2
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access | Times Cited: 2
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky
Yamin Pei, Xingyue Guo, Xionghui Shu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Yamin Pei, Xingyue Guo, Xionghui Shu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory Properties
Lingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23355-23365
Closed Access
Lingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23355-23365
Closed Access
