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:
Effects of dry-salting and brine-pickling on physicochemical properties and flavor of spaghetti squash shreds
Yi Luo, Rui Wang, Hui Han, et al.
Food Bioscience (2023) Vol. 56, pp. 103268-103268
Closed Access | Times Cited: 5
Yi Luo, Rui Wang, Hui Han, et al.
Food Bioscience (2023) Vol. 56, pp. 103268-103268
Closed Access | Times Cited: 5
Showing 5 citing articles:
Enhanced fermentation of radish paocai with Lactiplantibacillus plantarum CBPC and shelf-life extension using e-beam irradiation
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 2
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 2
Elektronik Burun ve Makine Öğrenmesi Yöntemleri Kullanılarak Gıda Aromalarının Sınıflandırılması
İlyas Özer, Kutlucan Görür, Onursal Çetin, et al.
Mühendislik Bilimleri ve Araştırmaları Dergisi (2024) Vol. 6, Iss. 1, pp. 35-41
Open Access
İlyas Özer, Kutlucan Görür, Onursal Çetin, et al.
Mühendislik Bilimleri ve Araştırmaları Dergisi (2024) Vol. 6, Iss. 1, pp. 35-41
Open Access
Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch
Shuang‐yi Zheng, Jing Zhou, Meng‐yao Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135334-135334
Closed Access
Shuang‐yi Zheng, Jing Zhou, Meng‐yao Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135334-135334
Closed Access
Image analysis of kimchi cabbage penetrated with brine and seasoning using a serial block face scanning electron microscope and energy dispersive X-ray spectroscopy
Ji-Young Choi, S.Y. Lee, Hwan Hur, et al.
Food Science and Biotechnology (2024)
Closed Access
Ji-Young Choi, S.Y. Lee, Hwan Hur, et al.
Food Science and Biotechnology (2024)
Closed Access
