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:
Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour
Shanti Dwita Lestari, Anis Shobirin Meor Hussin, Shuhaimi Mustafa, et al.
Food Chemistry (2023) Vol. 426, pp. 136568-136568
Closed Access | Times Cited: 8
Shanti Dwita Lestari, Anis Shobirin Meor Hussin, Shuhaimi Mustafa, et al.
Food Chemistry (2023) Vol. 426, pp. 136568-136568
Closed Access | Times Cited: 8
Showing 8 citing articles:
pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking
Khaoula Elhadef, Moufida Chaari, Sarra Akermi, et al.
Food Bioscience (2023) Vol. 57, pp. 103508-103508
Closed Access | Times Cited: 25
Khaoula Elhadef, Moufida Chaari, Sarra Akermi, et al.
Food Bioscience (2023) Vol. 57, pp. 103508-103508
Closed Access | Times Cited: 25
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 6
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 6
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025), pp. 115712-115712
Closed Access
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025), pp. 115712-115712
Closed Access
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Unraveling and comparing bacterial community signatures and functions of postharvest strawberries packaged with different films during storage
Haishan Xu, Qi Quan, Ying Xie, et al.
LWT (2024) Vol. 199, pp. 116078-116078
Open Access | Times Cited: 1
Haishan Xu, Qi Quan, Ying Xie, et al.
LWT (2024) Vol. 199, pp. 116078-116078
Open Access | Times Cited: 1
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
Yue Zhou, Junxiao Wu, Abdul Razak Monto, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 305-314
Closed Access | Times Cited: 1
Yue Zhou, Junxiao Wu, Abdul Razak Monto, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 305-314
Closed Access | Times Cited: 1
Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
Selin Özge DİNÇ, Fatma Arık Çolakoğlu, İbrahim Ender Küni̇li̇, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6473-6490
Open Access
Selin Özge DİNÇ, Fatma Arık Çolakoğlu, İbrahim Ender Küni̇li̇, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6473-6490
Open Access
Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access
