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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:

Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
Longbei Xiang, Bo Jiang, Youling L. Xiong, et al.
Food Bioscience (2023) Vol. 56, pp. 103166-103166
Closed Access | Times Cited: 20

Showing 20 citing articles:

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 12
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction
Jiao Xu, Qiuming Chen, Yan Qiu, et al.
Food Chemistry (2025), pp. 142782-142782
Closed Access
Heterologous expression of protein-glutaminase in Escherichia coli Nissle 1917 for improved flavor properties of soy protein and its implications on high-moisture extrudates
Jiaming Li, Xinwen Zhang, Shijun Luo, et al.
Food Bioscience (2024) Vol. 57, pp. 103591-103591
Closed Access | Times Cited: 5
Improving functional merit of commercially available pea protein isolate by employing a combination of physical, chemical, and enzymatic modification
Assam Bin Tahir, Bo Jiang, Jingjing Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104161-104161
Closed Access | Times Cited: 5
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour
Annalisa Romano, Lucia De Luca, Raffaele Romano
Food & Function (2024) Vol. 15, Iss. 7, pp. 3539-3551
Open Access | Times Cited: 3
Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation
Wei Rong, Bo Jiang, Jingjing Chen, et al.
Food Bioscience (2024) Vol. 60, pp. 104212-104212
Closed Access | Times Cited: 2
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Francesca Vurro, Davide De Angelis, Giacomo Squeo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2608-2608
Open Access | Times Cited: 1
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 1
Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment
Tianyi Zhang, Xin Zhang, Rongxue Zhou, et al.
Elsevier eBooks (2024), pp. 373-399
Closed Access
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Improving common vetch protein isolate flavor through glutaminase-mediated deamidation
Chen Wang, Yongqiang Cheng, Ning Tang
Food Research International (2024) Vol. 195, pp. 114995-114995
Closed Access
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Hui Chen, Yajing Wang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100854-100854
Open Access
Insight into the keystones of Chinese broad bean paste fermentation: brewing techniques, chemosensory characteristics, and microbial community
Shuai Zhao, Chang Hao, Chengtuo Niu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104775-104775
Closed Access
Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels
Carmen Masiá, R. Fernández-Varela, Amy Logan, et al.
Food Chemistry (2024) Vol. 465, pp. 142030-142030
Open Access
Unraveling distinct potential of pea (Pisum sativum L.) fractions (legumin, vicilin and albumin) by structural and functional characterization
Assam Bin Tahir, Bo Jiang, Khubaib Ali
Food Research International (2024) Vol. 198, pp. 115332-115332
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
Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
Cristina Barallat-Pérez, Boudewijn Hollebrands, Hans‐Gerd Janssen, et al.
Food Chemistry (2024) Vol. 467, pp. 142268-142268
Closed Access
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Lan Liu, Weizhe Wang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 25, pp. 102083-102083
Open Access
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