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:
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 9
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 9
Showing 9 citing articles:
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 7
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 7
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork
Xueya Wang, Ping Li, Xingguang Chen, et al.
Food Research International (2025), pp. 115827-115827
Closed Access
Xueya Wang, Ping Li, Xingguang Chen, et al.
Food Research International (2025), pp. 115827-115827
Closed Access
Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract
Qian Hua, JiongâWei Wang, Dan Li
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101359-101359
Closed Access | Times Cited: 2
Qian Hua, JiongâWei Wang, Dan Li
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101359-101359
Closed Access | Times Cited: 2
Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles
Yangyang Chen, Huiyu Gong, Junwei Wang, et al.
Food Reviews International (2024), pp. 1-31
Closed Access | Times Cited: 1
Yangyang Chen, Huiyu Gong, Junwei Wang, et al.
Food Reviews International (2024), pp. 1-31
Closed Access | Times Cited: 1
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms
Dongkun Tu, Ye Xu, Yuxin Cheng, et al.
Food Chemistry (2024) Vol. 465, pp. 142014-142014
Closed Access
Dongkun Tu, Ye Xu, Yuxin Cheng, et al.
Food Chemistry (2024) Vol. 465, pp. 142014-142014
Closed Access
Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin
Na Xu, Mingyue Wang, Peng Wang, et al.
Food Bioscience (2024), pp. 105608-105608
Closed Access
Na Xu, Mingyue Wang, Peng Wang, et al.
Food Bioscience (2024), pp. 105608-105608
Closed Access
