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:
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
Chunsheng Li, Shengjun Chen, Hui Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139239-139239
Closed Access | Times Cited: 7
Chunsheng Li, Shengjun Chen, Hui Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139239-139239
Closed Access | Times Cited: 7
Showing 7 citing articles:
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
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
Q. Cui, Laihao Li, Hui Huang, et al.
Food Research International (2024) Vol. 187, pp. 114456-114456
Closed Access | Times Cited: 5
Q. Cui, Laihao Li, Hui Huang, et al.
Food Research International (2024) Vol. 187, pp. 114456-114456
Closed Access | Times Cited: 5
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 2
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 2
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry
Tianyu Chen, Yong Xue, Chunsheng Li, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4516-4516
Open Access | Times Cited: 1
Tianyu Chen, Yong Xue, Chunsheng Li, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4516-4516
Open Access | Times Cited: 1
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
Hongmei Yin, Hong Qiang, Yu Xiang, et al.
Food Research International (2024) Vol. 194, pp. 114882-114882
Closed Access
Hongmei Yin, Hong Qiang, Yu Xiang, et al.
Food Research International (2024) Vol. 194, pp. 114882-114882
Closed 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
Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of Latilactobacillus sakei and Pediococcus acidilactici
Chunsheng Li, Chunhui Wang, Jianchao Deng, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3297-3297
Open Access
Chunsheng Li, Chunhui Wang, Jianchao Deng, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3297-3297
Open Access
