Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
Qin Xiang, Yixun Xia, Ling Chen, et al.
Food Bioscience (2023) Vol. 53, pp. 102698-102698
Closed Access | Times Cited: 20

Showing 20 citing articles:

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
Xiaofeng Xiang, Kai Wang, Fuwei Wang, et al.
Food Chemistry (2025), pp. 143559-143559
Closed Access | Times Cited: 2
Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103921-103921
Closed Access | Times Cited: 1
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang, Ying Cheng, Qin Yu-hui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9567-9580
Closed Access | Times Cited: 6
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
Yuqi Xue, Jie Chen, Lei Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7238-7248
Closed Access | Times Cited: 5
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
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions
Intugon Wongyai, Khomson Suttisintong, Benjawan Thumthanaruk, et al.
E3S Web of Conferences (2025) Vol. 610, pp. 02005-02005
Open Access
Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors
Tian‐Xiao Li, Y. Fang, Zhifang Chai, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
Sicong Fang, Yixun Xia, Maoshen Chen, et al.
Food Chemistry (2025), pp. 144245-144245
Closed Access
Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs
Ting Zhang, Min Chang, Ye Zhou, et al.
Food Research International (2024) Vol. 186, pp. 114305-114305
Closed Access | Times Cited: 3
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
Shuo Wang, Chuanwei Li, Qiangshen Xu, et al.
Food Bioscience (2024) Vol. 60, pp. 104340-104340
Closed Access | Times Cited: 3
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach
Qin Xiang, Yixun Xia, Sicong Fang, et al.
Food Chemistry (2023) Vol. 440, pp. 138229-138229
Closed Access | Times Cited: 9
Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experiment
Abdelaziz Elbarbary, Abdullah S. Seddiek, Yulong Shao, et al.
Food Research International (2024) Vol. 196, pp. 115035-115035
Open Access | Times Cited: 2
Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties
Abdelaziz Elbarbary, Jun Jin, Xingguo Wang
International Dairy Journal (2024) Vol. 155, pp. 105934-105934
Closed Access | Times Cited: 2
Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese
Graham T. Eyres, Thejani M. Gunaratne, Maeva Cochet‐Broch, et al.
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 9, pp. 861-878
Open Access | Times Cited: 1
Identification and Molecular Docking of ACE Inhibitory Peptides Derived from Sodium Substituted Cheddar Cheese
Rita Sandhu, Bimlesh Mann, Rajan Sharma, et al.
International Journal of Peptide Research and Therapeutics (2024) Vol. 30, Iss. 6
Closed Access | Times Cited: 1
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
Menglu Yang, Haimei Lai, Yali Wang, et al.
Food Research International (2023) Vol. 174, pp. 113650-113650
Closed Access | Times Cited: 3
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
Enise Betül Bolat, Pelin Salum, Zafer Erbay
International Dairy Journal (2024) Vol. 160, pp. 106101-106101
Closed Access
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
Xiankang Fan, Yan Zhao, W. F. Mader, et al.
Food Chemistry (2024) Vol. 467, pp. 142281-142281
Closed Access
Accelerating Effect of Cold-Tolerant Lactiplantibacillus plantarum on Microbial Succession, Proteolysis, and Flavor Development During Cheddar Cheese Ripening
Nuo Chen, Zhuoting Zhang, Min Zhang, et al.
Food Bioscience (2024), pp. 105785-105785
Closed Access
Page 1

Scroll to top