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 changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 15
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 15
Showing 15 citing articles:
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 7
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 7
Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry (2025), pp. 142988-142988
Closed Access
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry (2025), pp. 142988-142988
Closed Access
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS
Ting Cai, Nan Hai, Peng Guo, et al.
(2024)
Open Access | Times Cited: 1
Ting Cai, Nan Hai, Peng Guo, et al.
(2024)
Open Access | Times Cited: 1
Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum
Ao-Xin Chen, Fan‐Bing Meng, Jiajia Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Ao-Xin Chen, Fan‐Bing Meng, Jiajia Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
Yan-Bing Huang, Fan‐Bing Meng, Chuan-Xian Gong, et al.
Food Chemistry (2024) Vol. 460, pp. 140534-140534
Closed Access | Times Cited: 1
Yan-Bing Huang, Fan‐Bing Meng, Chuan-Xian Gong, et al.
Food Chemistry (2024) Vol. 460, pp. 140534-140534
Closed Access | Times Cited: 1
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS
Ting Cai, Nan Hai, Peng Guo, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2242-2242
Open Access
Ting Cai, Nan Hai, Peng Guo, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2242-2242
Open Access
Assessment of Substrate Properties of Barley Bran Fermented by Lactic Acid Bacteria Using Rgb Reconstruction Hyperspectral Technology
Yansheng Zhao, Jiapeng Cai, Kun Deng, et al.
(2024)
Closed Access
Yansheng Zhao, Jiapeng Cai, Kun Deng, et al.
(2024)
Closed Access
Transformation of Salted Soy Whey by Co- and Sequential Culturing with Zygosaccharomyces rouxii and Tetragenococcus halophilus
Rebecca Yinglan Zhou, Liting Shao, Tongyao Li, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2626-2636
Closed Access
Rebecca Yinglan Zhou, Liting Shao, Tongyao Li, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2626-2636
Closed Access
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China
Ying Huang, Jiarong Li, Ting Li, et al.
Food Bioscience (2024), pp. 105540-105540
Closed Access
Ying Huang, Jiarong Li, Ting Li, et al.
Food Bioscience (2024), pp. 105540-105540
Closed Access
Revealing the Microbial Origins of N-Lactoyl Amino Acids in Soy Sauce: Synthesis Conditions, Potential Enzymes, and Utilization Preference
Junwei Feng, Zikun Huang, Mingtao Huang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Junwei Feng, Zikun Huang, Mingtao Huang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC–MS/MS and GC–MS
Sam Al‐Dalali, Zhigui He, Miying Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142511-142511
Closed Access
Sam Al‐Dalali, Zhigui He, Miying Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142511-142511
Closed Access
Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS ‐SMPE ‐GC /MS
Miao Fu, Chunlei Zou, Chunmao Lyu, et al.
Flavour and Fragrance Journal (2024)
Closed Access
Miao Fu, Chunlei Zou, Chunmao Lyu, et al.
Flavour and Fragrance Journal (2024)
Closed Access
