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:
Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine
Jianqiao Jiang, Ruonan Yin, Yun Xie, et al.
Food Chemistry X (2024) Vol. 22, pp. 101502-101502
Open Access | Times Cited: 7
Jianqiao Jiang, Ruonan Yin, Yun Xie, et al.
Food Chemistry X (2024) Vol. 22, pp. 101502-101502
Open Access | Times Cited: 7
Showing 7 citing articles:
Impact of Co-Fermentation with Lactiplantibacillus Plantarum and Pichia Pastoris on Physicochemical Properties, Volatile Substances, and Microbial Diversity in Tea Wine
Fang Huang, Yan-tong Liang, Xiaohui Kong, et al.
(2025)
Closed Access
Fang Huang, Yan-tong Liang, Xiaohui Kong, et al.
(2025)
Closed Access
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 1
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 1
Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 1
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 1
Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures
Zhongxia Guo, Zhang Lin, Lanyan Cen, et al.
Food and Bioproducts Processing (2024)
Closed Access
Zhongxia Guo, Zhang Lin, Lanyan Cen, et al.
Food and Bioproducts Processing (2024)
Closed Access
Response mechanism of Saccharomyces cerevisiae under benzoic acid stress in ethanol fermentation
Xiufeng Long, 徐钰蕾 Xu Yulei, Zhao Xue-Mei
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Xiufeng Long, 徐钰蕾 Xu Yulei, Zhao Xue-Mei
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine
Yun Xie, Jianqiao Jiang, Miao Cui, et al.
Food Chemistry X (2024) Vol. 24, pp. 101978-101978
Open Access
Yun Xie, Jianqiao Jiang, Miao Cui, et al.
Food Chemistry X (2024) Vol. 24, pp. 101978-101978
Open Access
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period
Fang Huang, Yuhong Yan, Qing‐bo Yao, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5946-5946
Open Access
Fang Huang, Yuhong Yan, Qing‐bo Yao, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5946-5946
Open Access
