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 simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
Lihua Chen, Dongna Li, Lixia Ren, et al.
Food Science & Nutrition (2020) Vol. 9, Iss. 1, pp. 71-86
Open Access | Times Cited: 35
Lihua Chen, Dongna Li, Lixia Ren, et al.
Food Science & Nutrition (2020) Vol. 9, Iss. 1, pp. 71-86
Open Access | Times Cited: 35
Showing 26-50 of 35 citing articles:
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
Xinzhi Li, Xinyu Xu, Changzheng Wu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3509-3509
Open Access | Times Cited: 2
Xinzhi Li, Xinyu Xu, Changzheng Wu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3509-3509
Open Access | Times Cited: 2
Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu
Rou Li, Yan Xu, Dong Wang
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6576-6587
Closed Access | Times Cited: 2
Rou Li, Yan Xu, Dong Wang
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6576-6587
Closed Access | Times Cited: 2
Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation
Xiaoping Li, Yu-Jin Yang, Xin Fan, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2586-2586
Open Access
Xiaoping Li, Yu-Jin Yang, Xin Fan, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2586-2586
Open Access
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation
Chong Chen, Zhaojun Zheng, Yue Wang, et al.
Food Research International (2024) Vol. 199, pp. 115393-115393
Closed Access
Chong Chen, Zhaojun Zheng, Yue Wang, et al.
Food Research International (2024) Vol. 199, pp. 115393-115393
Closed Access
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access
Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period
Fang Huang, Yuhong Yan, Qing‐bo Yao, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5946-5946
Open Access
Fang Huang, Yuhong Yan, Qing‐bo Yao, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5946-5946
Open Access
Fermentation of Buckwheat Rice Wine Based on a New Mixed Jiuqu and Its Quality Evaluation
Zhuang Xiong, Xiaodie Chen, Qian Wu, et al.
LWT (2024), pp. 117255-117255
Open Access
Zhuang Xiong, Xiaodie Chen, Qian Wu, et al.
LWT (2024), pp. 117255-117255
Open Access
Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine
Lihua Chen, Dongna Li, Lixia Ren, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 4
Lihua Chen, Dongna Li, Lixia Ren, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 4
Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, et al.
Korean Journal of Food Preservation (2022) Vol. 29, Iss. 5, pp. 800-812
Open Access | Times Cited: 2
Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, et al.
Korean Journal of Food Preservation (2022) Vol. 29, Iss. 5, pp. 800-812
Open Access | Times Cited: 2
