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:
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 4
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 4
Showing 4 citing articles:
The Effect of Calcium in the Fermentation of White Cabbage with Salicornia
Patrícia Pires-Cabral, P. Pires‐Cabral, Helena Mira, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 91-91
Open Access
Patrícia Pires-Cabral, P. Pires‐Cabral, Helena Mira, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 91-91
Open Access
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot
Emilia Janiszewska‐Turak, Anna Wierzbicka, Katarzyna Rybak, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4803-4803
Open Access | Times Cited: 1
Emilia Janiszewska‐Turak, Anna Wierzbicka, Katarzyna Rybak, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4803-4803
Open Access | Times Cited: 1
Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage
Yangyang Chen, Huiyu Gong, Junwei Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3989-3989
Open Access | Times Cited: 1
Yangyang Chen, Huiyu Gong, Junwei Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3989-3989
Open Access | Times Cited: 1
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
An HD-Zip transcription factor ArHDZ22 regulates plant height and decreases salt tolerance in Anoectochilus roxburghii
Yu Zhang, Siqi Wan, Bingcong Xing, et al.
Industrial Crops and Products (2024) Vol. 223, pp. 120251-120251
Open Access
Yu Zhang, Siqi Wan, Bingcong Xing, et al.
Industrial Crops and Products (2024) Vol. 223, pp. 120251-120251
Open Access
