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:
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach
Qin Xiang, Yixun Xia, Sicong Fang, et al.
Food Chemistry (2023) Vol. 440, pp. 138229-138229
Closed Access | Times Cited: 9
Qin Xiang, Yixun Xia, Sicong Fang, et al.
Food Chemistry (2023) Vol. 440, pp. 138229-138229
Closed Access | Times Cited: 9
Showing 9 citing articles:
Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation
Naiyong Xiao, Qiang Zhang, Huiya Xu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101439-101439
Open Access | Times Cited: 10
Naiyong Xiao, Qiang Zhang, Huiya Xu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101439-101439
Open Access | Times Cited: 10
Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach
Pavel Rout, Chaitali Chakraborty, Shamim Hossain
Food Chemistry Advances (2024) Vol. 5, pp. 100745-100745
Open Access | Times Cited: 6
Pavel Rout, Chaitali Chakraborty, Shamim Hossain
Food Chemistry Advances (2024) Vol. 5, pp. 100745-100745
Open Access | Times Cited: 6
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
Sicong Fang, Yixun Xia, Maoshen Chen, et al.
Food Chemistry (2025), pp. 144245-144245
Closed Access
Sicong Fang, Yixun Xia, Maoshen Chen, et al.
Food Chemistry (2025), pp. 144245-144245
Closed Access
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
Qianqian Liu, Jucai Xu, X. Zhou, et al.
Food Chemistry (2025) Vol. 484, pp. 144443-144443
Closed Access
Qianqian Liu, Jucai Xu, X. Zhou, et al.
Food Chemistry (2025) Vol. 484, pp. 144443-144443
Closed Access
Decoding the bitter taste of Idesia polycarpa var. vestita Diels fruit: Bitterness contribution and mechanisms
Xuwen Xiang, Kewei Chen, Aijun Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140609-140609
Closed Access | Times Cited: 2
Xuwen Xiang, Kewei Chen, Aijun Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140609-140609
Closed Access | Times Cited: 2
Isolation and identification of bitter peptides during sequential hydrolysis of wheat gluten by enzyme preparations with endo-and exo-activities
Yunjin Wei, Boye Liu, Hanxiao Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140491-140491
Closed Access | Times Cited: 1
Yunjin Wei, Boye Liu, Hanxiao Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140491-140491
Closed Access | Times Cited: 1
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
Yi Jiang, Longfei Zhang, Y. Jin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3828-3828
Open Access | Times Cited: 1
Yi Jiang, Longfei Zhang, Y. Jin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3828-3828
Open Access | Times Cited: 1
Reducing the bitterness of soy peptide angiotensin-I-converting enzyme (ACE) inhibitors by NADES-driven Maillard reaction
Xueying Song, Zhenqiu Xu, Huaxing Sun, et al.
Food Chemistry (2024) Vol. 468, pp. 142438-142438
Closed Access | Times Cited: 1
Xueying Song, Zhenqiu Xu, Huaxing Sun, et al.
Food Chemistry (2024) Vol. 468, pp. 142438-142438
Closed Access | Times Cited: 1
Accelerating Effect of Cold-Tolerant Lactiplantibacillus plantarum on Microbial Succession, Proteolysis, and Flavor Development During Cheddar Cheese Ripening
Nuo Chen, Zhuoting Zhang, Min Zhang, et al.
Food Bioscience (2024), pp. 105785-105785
Closed Access
Nuo Chen, Zhuoting Zhang, Min Zhang, et al.
Food Bioscience (2024), pp. 105785-105785
Closed Access
