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:
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
Guangyao Hu, Yajuan Wang, Jian Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103459-103459
Closed Access | Times Cited: 7
Guangyao Hu, Yajuan Wang, Jian Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103459-103459
Closed Access | Times Cited: 7
Showing 7 citing articles:
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Enhancing Lignocellulose Degradation and Mycotoxin Reduction in Co-Composting with Bacterial Inoculation
Cheng Chen, Xiaolong Tang, Chaosheng Liao, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 677-677
Open Access
Cheng Chen, Xiaolong Tang, Chaosheng Liao, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 677-677
Open Access
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes
Hua Xiong, Dan Lei, Jie Xiong, et al.
Food Bioscience (2024) Vol. 60, pp. 104520-104520
Closed Access | Times Cited: 2
Hua Xiong, Dan Lei, Jie Xiong, et al.
Food Bioscience (2024) Vol. 60, pp. 104520-104520
Closed Access | Times Cited: 2
Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process
Xinyun Zhou, Ting Guo, Hadiatullah Hadiatullah, et al.
Food Bioscience (2024) Vol. 59, pp. 104206-104206
Closed Access | Times Cited: 1
Xinyun Zhou, Ting Guo, Hadiatullah Hadiatullah, et al.
Food Bioscience (2024) Vol. 59, pp. 104206-104206
Closed Access | Times Cited: 1
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Construction of Synthetic Microbiome and its Application in Salt-Reduced Soy Sauce Fermentation
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
