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:
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
Zhongai Chen, Lijing Liu, Huan Du, et al.
Food Chemistry X (2023) Vol. 18, pp. 100686-100686
Open Access | Times Cited: 14
Zhongai Chen, Lijing Liu, Huan Du, et al.
Food Chemistry X (2023) Vol. 18, pp. 100686-100686
Open Access | Times Cited: 14
Showing 14 citing articles:
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
Junfei Xu, Aixiang Hou, Wenqi Li, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Junfei Xu, Aixiang Hou, Wenqi Li, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
Chunzhi Xie, Likang Qin, Na Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104228-104228
Closed Access | Times Cited: 3
Chunzhi Xie, Likang Qin, Na Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104228-104228
Closed Access | Times Cited: 3
Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches
Yiwen Xie, Chaofan Guo, Sakamon Devahastin, et al.
LWT (2024) Vol. 207, pp. 116648-116648
Open Access | Times Cited: 3
Yiwen Xie, Chaofan Guo, Sakamon Devahastin, et al.
LWT (2024) Vol. 207, pp. 116648-116648
Open Access | Times Cited: 3
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
The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
LWT (2024) Vol. 203, pp. 116309-116309
Open Access | Times Cited: 1
Zhongai Chen, Chen Chen, Run Yang, et al.
LWT (2024) Vol. 203, pp. 116309-116309
Open Access | Times Cited: 1
Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 1
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 1
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Food Chemistry (2024) Vol. 464, pp. 141826-141826
Closed Access | Times Cited: 1
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Food Chemistry (2024) Vol. 464, pp. 141826-141826
Closed Access | Times Cited: 1
Non-Destructive Prediction of Amino Acid Nitrogen During Sufu Fermentation Via Electronic Nose Combined with Machine Learning Approaches
Yiwen Xie, Junjie Yi, Chaofan Guo, et al.
(2024)
Closed Access
Yiwen Xie, Junjie Yi, Chaofan Guo, et al.
(2024)
Closed Access
Non-Destructive Prediction of Amino Acid Nitrogen During Sufu Fermentation Via Electronic Nose in Combination with Machine Learning Approaches
Yiwen Xie, Junjie Yi, Chaofan Guo, et al.
(2024)
Closed Access
Yiwen Xie, Junjie Yi, Chaofan Guo, et al.
(2024)
Closed Access
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing
Yuli Fang, Minghong Bian, Xuan Wu, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 353-353
Open Access
Yuli Fang, Minghong Bian, Xuan Wu, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 353-353
Open Access
Effect of temperature on the quality and microbial community during Daocai fermentation
Xueli Wang, Xueting Liu, Chunmei Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 101827-101827
Open Access
Xueli Wang, Xueting Liu, Chunmei Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 101827-101827
Open Access
The Formation Mechanism of Sufu Gels Fermented by Mucor Racemosus During Pre-Fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
(2024)
Closed Access
Zhongai Chen, Chen Chen, Run Yang, et al.
(2024)
Closed Access
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd
Chunzhi Xie, Kexin Zhou, Jingjing Ren, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 462-477
Open Access
Chunzhi Xie, Kexin Zhou, Jingjing Ren, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 462-477
Open Access
