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:
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, et al.
Food Chemistry (2024) Vol. 463, pp. 141077-141077
Closed Access | Times Cited: 3
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, et al.
Food Chemistry (2024) Vol. 463, pp. 141077-141077
Closed Access | Times Cited: 3
Showing 3 citing articles:
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access
Identification of Cherry Tomato Volatiles Using Different Electron Ionization Energy Levels
Dalma Radványi, László Csambalik, Dorina Szakál, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5567-5567
Open Access
Dalma Radványi, László Csambalik, Dorina Szakál, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5567-5567
Open Access
Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice
Yao Zhao, Ruoqing Liu, Ying Mu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3835-3835
Open Access
Yao Zhao, Ruoqing Liu, Ying Mu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3835-3835
Open Access
