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:
The potential correlation between microbial communities and flavors in fermented bamboo shoots
Shubo Li, Minghao Sun, Yufeng Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103066-103066
Closed Access | Times Cited: 6
Shubo Li, Minghao Sun, Yufeng Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103066-103066
Closed Access | Times Cited: 6
Showing 6 citing articles:
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 6
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 6
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
Hailin He, Cuiwen Jian, Baoxin Yang, et al.
Food Bioscience (2024) Vol. 62, pp. 105071-105071
Closed Access | Times Cited: 2
Hailin He, Cuiwen Jian, Baoxin Yang, et al.
Food Bioscience (2024) Vol. 62, pp. 105071-105071
Closed Access | Times Cited: 2
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed Access | Times Cited: 2
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed Access | Times Cited: 2
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
Cuiwen Jian, Minghao Sun, Ting Ma, et al.
Food Research International (2024) Vol. 198, pp. 115361-115361
Closed Access | Times Cited: 1
Cuiwen Jian, Minghao Sun, Ting Ma, et al.
Food Research International (2024) Vol. 198, pp. 115361-115361
Closed Access | Times Cited: 1
Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
Jiahui Song, Xinran Li, Dong Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103468-103468
Closed Access | Times Cited: 3
Jiahui Song, Xinran Li, Dong Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103468-103468
Closed Access | Times Cited: 3
Probiotic Yeast Characterization and Fungal Amplicon Metagenomics Analysis of Fermented Bamboo Shoot Products from Arunachal Pradesh, Northeast India
Rohit Das, Buddhiman Tamang, Ishfaq Nabi Najar, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39500-e39500
Open Access
Rohit Das, Buddhiman Tamang, Ishfaq Nabi Najar, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39500-e39500
Open Access
