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:
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 39
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 39
Showing 26-50 of 39 citing articles:
Unveiling Key Off-Odorants Decreasing Maternal Consumer Preference of Infant Formula During the Shelf Life
Yilin Li, Ruotong Li, Yu Zhang, et al.
(2024)
Closed Access
Yilin Li, Ruotong Li, Yu Zhang, et al.
(2024)
Closed Access
Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry
Yonghui Ge, Yongji Huang, Ling Wang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-19
Open Access
Yonghui Ge, Yongji Huang, Ling Wang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-19
Open Access
Detection and analysis of VOCs in Chili pepper based on HS-SPME-GC×GC-TOFMS and HS-SPME-GC-MS techniques
Chenxi Ji, Sihui Guan, Chenxu Liu, et al.
Vegetable Research (2024) Vol. 4, Iss. 1
Closed Access
Chenxi Ji, Sihui Guan, Chenxu Liu, et al.
Vegetable Research (2024) Vol. 4, Iss. 1
Closed Access
The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
Kai Chen, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104452-104452
Closed Access
Kai Chen, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104452-104452
Closed Access
Cross-feeding, cooperation and competition within a guaiacols-synthetic community for food fermentations
Ruyu Yan, Yu Bai, Zijian Miao, et al.
Food Bioscience (2024) Vol. 61, pp. 104578-104578
Closed Access
Ruyu Yan, Yu Bai, Zijian Miao, et al.
Food Bioscience (2024) Vol. 61, pp. 104578-104578
Closed Access
Meta-Omics Analyses of Organic and Conventional Fermented Vegetables Reveal Differences in Health-Boosting Potential
Kylene Guse, Qingqing Mao, Chi Chen, et al.
(2024)
Closed Access
Kylene Guse, Qingqing Mao, Chi Chen, et al.
(2024)
Closed Access
Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots
Jinmei Wei, Zongjun Li, Jinyan Kuang, et al.
Food Microbiology (2024) Vol. 124, pp. 104618-104618
Closed Access
Jinmei Wei, Zongjun Li, Jinyan Kuang, et al.
Food Microbiology (2024) Vol. 124, pp. 104618-104618
Closed Access
Effect of carvacrol on the inhibitory of gas-producing spoilage microbes and volatile flavor in fermented pepper (Capsicum annuum L.)
Mingwei Yang, Yuzhen Lu, Pei Li, et al.
LWT (2024) Vol. 206, pp. 116621-116621
Open Access
Mingwei Yang, Yuzhen Lu, Pei Li, et al.
LWT (2024) Vol. 206, pp. 116621-116621
Open Access
Physicochemical, Volatiles, Non-volatiles, and Microbial Dynamics in Dried Versus Traditional Fresh Red Pepper Paste Fermentation: A Comparative Study
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress
Yue Xiao, Xinyu Wang, Zibo Song, et al.
Food Bioscience (2024), pp. 105094-105094
Closed Access
Yue Xiao, Xinyu Wang, Zibo Song, et al.
Food Bioscience (2024), pp. 105094-105094
Closed Access
HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
Qingyun Shan, Yu Wan, Jude Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101944-101944
Open Access
Qingyun Shan, Yu Wan, Jude Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101944-101944
Open Access
Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
Yongheng Yan, Rongyue Sun, Dan Yang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Yongheng Yan, Rongyue Sun, Dan Yang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions
Leyu Wang, Panjie Sun, Mengxin Huang, et al.
Food Frontiers (2024)
Open Access
Leyu Wang, Panjie Sun, Mengxin Huang, et al.
Food Frontiers (2024)
Open Access
Study on the Characteristic Flavor Substances of Guizhou Green Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes, Electronic Nose, and Hs-Gc-Ims
Yonghui Ge, Ling Wang, Yongji Huang, et al.
(2023)
Closed Access
Yonghui Ge, Ling Wang, Yongji Huang, et al.
(2023)
Closed Access
The Potential Correlation between Microbial Communities and Flavors in Fermented Bamboo Shoots
Shubo Li, Minghao Sun, Yufeng Tian, et al.
(2023)
Closed Access
Shubo Li, Minghao Sun, Yufeng Tian, et al.
(2023)
Closed Access
