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:
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
Pei Gao, Zhiqing Zhang, Ge Yi, et al.
Food Bioscience (2022) Vol. 50, pp. 102137-102137
Closed Access | Times Cited: 13
Pei Gao, Zhiqing Zhang, Ge Yi, et al.
Food Bioscience (2022) Vol. 50, pp. 102137-102137
Closed Access | Times Cited: 13
Showing 13 citing articles:
Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures
Yanyu Du, Tingting Zheng, Rongbin Zhong, et al.
Food Research International (2024) Vol. 179, pp. 114030-114030
Closed Access | Times Cited: 5
Yanyu Du, Tingting Zheng, Rongbin Zhong, et al.
Food Research International (2024) Vol. 179, pp. 114030-114030
Closed Access | Times Cited: 5
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
Jing Yang, Zihan Li, Xinping Lin, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 106-106
Open Access
Jing Yang, Zihan Li, Xinping Lin, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 106-106
Open Access
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system
Xiayin Ma, Bingqian Zhou, Lina Jiang, et al.
Food Research International (2025), pp. 116166-116166
Closed Access
Xiayin Ma, Bingqian Zhou, Lina Jiang, et al.
Food Research International (2025), pp. 116166-116166
Closed Access
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 4
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 4
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
Haotian Cai, Lei Tao, Yu Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100919-100919
Closed Access | Times Cited: 3
Haotian Cai, Lei Tao, Yu Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100919-100919
Closed Access | Times Cited: 3
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
Pei Gao, Zhiqing Zhang, Qixing Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141246-141246
Closed Access | Times Cited: 3
Pei Gao, Zhiqing Zhang, Qixing Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141246-141246
Closed Access | Times Cited: 3
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 3
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 3
Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
Selin Özge Dinç, Fatma Arık Çolakoğlu, İbrahim Ender Küni̇li̇, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6473-6490
Open Access | Times Cited: 2
Selin Özge Dinç, Fatma Arık Çolakoğlu, İbrahim Ender Küni̇li̇, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6473-6490
Open Access | Times Cited: 2
Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access | Times Cited: 1
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access | Times Cited: 1
Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate
Pei Gao, Qixing Jiang, Zhiqing Zhang, et al.
LWT (2024) Vol. 213, pp. 117032-117032
Open Access | Times Cited: 1
Pei Gao, Qixing Jiang, Zhiqing Zhang, et al.
LWT (2024) Vol. 213, pp. 117032-117032
Open Access | Times Cited: 1
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates
Zhiqing Zhang, Pei Gao, Qixing Jiang, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3393-3406
Open Access | Times Cited: 3
Zhiqing Zhang, Pei Gao, Qixing Jiang, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3393-3406
Open Access | Times Cited: 3
The correlation between signalling 2‐phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31
Qixing Jiang, Shuhan Yang, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7403-7413
Closed Access
Qixing Jiang, Shuhan Yang, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7403-7413
Closed Access
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Ke Li, G. Han, Li Liu, et al.
Food Chemistry (2024) Vol. 465, pp. 142109-142109
Closed Access
Ke Li, G. Han, Li Liu, et al.
Food Chemistry (2024) Vol. 465, pp. 142109-142109
Closed Access
