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:
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 7
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 7
Showing 7 citing articles:
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
A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters
Yingyin Yan, Zihua Liang, Yujia Huo, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2452-2452
Open Access | Times Cited: 2
Yingyin Yan, Zihua Liang, Yujia Huo, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2452-2452
Open Access | Times Cited: 2
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 1
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
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
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu, Jie Wu, Weixin Zhou, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 123-123
Open Access
Aiping Liu, Jie Wu, Weixin Zhou, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 123-123
Open Access
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
