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:
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
Shiqi Liao, Jinlin Han, Chunyan Jiang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100556-100556
Open Access | Times Cited: 13
Shiqi Liao, Jinlin Han, Chunyan Jiang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100556-100556
Open Access | Times Cited: 13
Showing 13 citing articles:
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics
Hongbin Lin, Shiqi Liao, Zesu Zhou, et al.
Food Research International (2024) Vol. 183, pp. 114202-114202
Closed Access | Times Cited: 7
Hongbin Lin, Shiqi Liao, Zesu Zhou, et al.
Food Research International (2024) Vol. 183, pp. 114202-114202
Closed Access | Times Cited: 7
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 6
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 6
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice
Jun Wang, Bo‐Cheng Wei, Jing Xu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 834-850
Closed Access | Times Cited: 4
Jun Wang, Bo‐Cheng Wei, Jing Xu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 834-850
Closed Access | Times Cited: 4
Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis
Juan Aspromonte, Steven Mascrez, Damien Eggermont, et al.
Analytical and Bioanalytical Chemistry (2023) Vol. 416, Iss. 9, pp. 2221-2246
Closed Access | Times Cited: 10
Juan Aspromonte, Steven Mascrez, Damien Eggermont, et al.
Analytical and Bioanalytical Chemistry (2023) Vol. 416, Iss. 9, pp. 2221-2246
Closed Access | Times Cited: 10
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 2
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 2
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 2
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 2
Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
Bo Peng, Jingjing Li, Chunhui Shan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Bo Peng, Jingjing Li, Chunhui Shan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Effects of different drying methods on Rubus chingii Hu fruit during processing
Can Qian, H.Q. Li, Zhuoni Hou, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24512-e24512
Open Access | Times Cited: 1
Can Qian, H.Q. Li, Zhuoni Hou, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24512-e24512
Open Access | Times Cited: 1
Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea
Lei Zhou, Yong Sui, Zhenzhou Zhu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Lei Zhou, Yong Sui, Zhenzhou Zhu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Headspace solid-phase microextraction of alcoholic beverages and fermented foods
Dirk W. Lachenmeier, Ahmad Mahmood
Elsevier eBooks (2024)
Closed Access
Dirk W. Lachenmeier, Ahmad Mahmood
Elsevier eBooks (2024)
Closed Access
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
Lina Wang, Zhuo Wang, Yuxin Chen, et al.
LWT (2024) Vol. 210, pp. 116890-116890
Open Access
Lina Wang, Zhuo Wang, Yuxin Chen, et al.
LWT (2024) Vol. 210, pp. 116890-116890
Open Access
