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:
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
Showing 4 citing articles:
Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry
Shucan Mao, Jun Jiang, Ke Xiong, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3846-3846
Open Access | Times Cited: 4
Shucan Mao, Jun Jiang, Ke Xiong, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3846-3846
Open Access | Times Cited: 4
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Valorization of animal and aquatic product processing side-streams: Upcycling into flavoring and functional ingredients
Xing Zhang, Shengwei Ma, Shao‐Quan Liu
Food Research International (2025), pp. 116445-116445
Closed Access
Xing Zhang, Shengwei Ma, Shao‐Quan Liu
Food Research International (2025), pp. 116445-116445
Closed Access
Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus
Jie Jia, Jiayi Duan, Shihan Bao, et al.
Food Chemistry (2024) Vol. 466, pp. 142219-142219
Closed Access | Times Cited: 2
Jie Jia, Jiayi Duan, Shihan Bao, et al.
Food Chemistry (2024) Vol. 466, pp. 142219-142219
Closed Access | Times Cited: 2
