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:
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
Qi Li, Yiwen Wang, Yaoyao Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103423-103423
Closed Access | Times Cited: 5
Qi Li, Yiwen Wang, Yaoyao Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103423-103423
Closed Access | Times Cited: 5
Showing 5 citing articles:
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 3
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 3
Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104913-104913
Closed Access | Times Cited: 2
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104913-104913
Closed Access | Times Cited: 2
Physicochemical, Volatiles, Non-volatiles, and Microbial Dynamics in Dried Versus Traditional Fresh Red Pepper Paste Fermentation: A Comparative Study
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese
Xinping Wang, You Jung Kang, Lei Gao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4184-4184
Open Access
Xinping Wang, You Jung Kang, Lei Gao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4184-4184
Open Access
