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:
Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
Yuxi Cao, Zufang Wu, Peifang Weng
Food Science & Nutrition (2020) Vol. 8, Iss. 2, pp. 830-840
Open Access | Times Cited: 36
Yuxi Cao, Zufang Wu, Peifang Weng
Food Science & Nutrition (2020) Vol. 8, Iss. 2, pp. 830-840
Open Access | Times Cited: 36
Showing 26-50 of 36 citing articles:
Effects of different koji on aroma components of Rice Wine
Zhenmin Yan, LV Linling, Huimin LUO, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Zhenmin Yan, LV Linling, Huimin LUO, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu
Qi Zheng, Wenhui Tian, Ling Yue, et al.
Radiation Physics and Chemistry (2024) Vol. 224, pp. 111990-111990
Closed Access
Qi Zheng, Wenhui Tian, Ling Yue, et al.
Radiation Physics and Chemistry (2024) Vol. 224, pp. 111990-111990
Closed Access
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
Zhe Zhang, Xin Wen, Xiaowen Chen, et al.
Food Microbiology (2024) Vol. 124, pp. 104600-104600
Closed Access
Zhe Zhang, Xin Wen, Xiaowen Chen, et al.
Food Microbiology (2024) Vol. 124, pp. 104600-104600
Closed Access
Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface Designs
Chamath Amarasinghe, Nimesha Ranasinghe
ACM Computing Surveys (2024) Vol. 57, Iss. 1, pp. 1-39
Open Access
Chamath Amarasinghe, Nimesha Ranasinghe
ACM Computing Surveys (2024) Vol. 57, Iss. 1, pp. 1-39
Open Access
Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice
Liping Xue, Zitao Zheng, Yuhang Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141137-141137
Closed Access
Liping Xue, Zitao Zheng, Yuhang Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141137-141137
Closed Access
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
Xiaomin Pang, Zi Yan, Jishuang Zou, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3433-3433
Open Access
Xiaomin Pang, Zi Yan, Jishuang Zou, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3433-3433
Open Access
Effects of Different Frozen Storage Treatments on Microbial Diversity and Volatile Components of Ice Bayberry Wine
Jingjin Zhang, Xinyong Zhang, Xiaomeng Shi, et al.
LWT (2024), pp. 117150-117150
Open Access
Jingjin Zhang, Xinyong Zhang, Xiaomeng Shi, et al.
LWT (2024), pp. 117150-117150
Open Access
Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality
Sathivel Thivijan, Dayani Pavalakumar, Chathuri Jayamalie Gunathunga, et al.
Frontiers in Cellular and Infection Microbiology (2024) Vol. 14
Open Access
Sathivel Thivijan, Dayani Pavalakumar, Chathuri Jayamalie Gunathunga, et al.
Frontiers in Cellular and Infection Microbiology (2024) Vol. 14
Open Access
A Comprehensive Overview of the Principles and Advances in Electronic Noses for the Detection of Alcoholic Beverages
Zichen Zheng, Kewei Liu, Yiwen Zhou, et al.
Trends in Food Science & Technology (2024), pp. 104862-104862
Closed Access
Zichen Zheng, Kewei Liu, Yiwen Zhou, et al.
Trends in Food Science & Technology (2024), pp. 104862-104862
Closed Access
Analysis of Wine and Its Use in Tracing the Origin of Grape Cultivation
Michael Moehring, Peter de B. Harrington
Critical Reviews in Analytical Chemistry (2021) Vol. 52, Iss. 8, pp. 1901-1912
Closed Access | Times Cited: 5
Michael Moehring, Peter de B. Harrington
Critical Reviews in Analytical Chemistry (2021) Vol. 52, Iss. 8, pp. 1901-1912
Closed Access | Times Cited: 5
Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities
Congcong Wang, Annadurai Vinothkanna, Yongkun Ma, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 2, pp. 366-384
Closed Access | Times Cited: 1
Congcong Wang, Annadurai Vinothkanna, Yongkun Ma, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 2, pp. 366-384
Closed Access | Times Cited: 1
