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:
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
Showing 3 citing articles:
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics
Young‐Wook Chin, Sang-Pil Hong, Sang-Dong Lim, et al.
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2559-2559
Open Access | Times Cited: 2
Young‐Wook Chin, Sang-Pil Hong, Sang-Dong Lim, et al.
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2559-2559
Open Access | Times Cited: 2
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
