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:
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
Guanmian Wei, Ziyi Zhang, Feiran Zhao, et al.
Food Chemistry (2024) Vol. 457, pp. 140151-140151
Closed Access | Times Cited: 3
Guanmian Wei, Ziyi Zhang, Feiran Zhao, et al.
Food Chemistry (2024) Vol. 457, pp. 140151-140151
Closed Access | Times Cited: 3
Showing 3 citing articles:
Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide
Fan Zhang, Xiaoying Wang, Lin Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143336-143336
Closed Access
Fan Zhang, Xiaoying Wang, Lin Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143336-143336
Closed Access
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
Xiaoxuan Sun, Zi Ye, Meifang Xiao, et al.
Food Chemistry (2025) Vol. 476, pp. 143283-143283
Closed Access
Xiaoxuan Sun, Zi Ye, Meifang Xiao, et al.
Food Chemistry (2025) Vol. 476, pp. 143283-143283
Closed Access
