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:
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds
Ziming Xie, Dequan Zeng, Jingwen Wang, et al.
Food Control (2023) Vol. 152, pp. 109838-109838
Closed Access | Times Cited: 13
Ziming Xie, Dequan Zeng, Jingwen Wang, et al.
Food Control (2023) Vol. 152, pp. 109838-109838
Closed Access | Times Cited: 13
Showing 13 citing articles:
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
Jingwen Wang, Ziming Xie, Yunzi Feng, et al.
Food Control (2023) Vol. 155, pp. 110044-110044
Closed Access | Times Cited: 11
Jingwen Wang, Ziming Xie, Yunzi Feng, et al.
Food Control (2023) Vol. 155, pp. 110044-110044
Closed Access | Times Cited: 11
Determination of insecticide residues in beverages based on MIL-100(Fe) dispersive solid-phase microextraction in combination with dispersive liquid-liquid microextraction followed by HPLC-MS/MS
Baoqing Bai, Yanli Guo, Siyuan Meng, et al.
Food Chemistry (2024) Vol. 453, pp. 139660-139660
Closed Access | Times Cited: 3
Baoqing Bai, Yanli Guo, Siyuan Meng, et al.
Food Chemistry (2024) Vol. 453, pp. 139660-139660
Closed Access | Times Cited: 3
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 11
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 11
Profiling of Volatile Compounds in ‘Muscat Hamburg’ Contaminated with Aspergillus carbonarius before OTA Biosynthesis Based on HS-SPME-GC-MS and DLLME-GC-MS
Yayun Guo, Zhe Wang, Yi He, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 567-567
Open Access | Times Cited: 1
Yayun Guo, Zhe Wang, Yi He, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 567-567
Open Access | Times Cited: 1
Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes
Xing Gao, Xiaomo Han, Yuan Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106393-106393
Closed Access | Times Cited: 1
Xing Gao, Xiaomo Han, Yuan Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106393-106393
Closed Access | Times Cited: 1
Sustainable approaches to analyzing phenolic compounds: a green chemistry perspective
Rahul Makhija, Pallavi Barik, Ashish Mehta, et al.
Analytical Sciences (2024) Vol. 40, Iss. 11, pp. 1947-1968
Open Access | Times Cited: 1
Rahul Makhija, Pallavi Barik, Ashish Mehta, et al.
Analytical Sciences (2024) Vol. 40, Iss. 11, pp. 1947-1968
Open Access | Times Cited: 1
Exploring Changes in Key Aroma-Active Compounds of Soy Sauce Due to Different Fermentation Processes
Xing Gao, Xiaomo Han, Yuan Tang, et al.
(2024)
Closed Access
Xing Gao, Xiaomo Han, Yuan Tang, et al.
(2024)
Closed Access
Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
Yingman Xie, Jiayao Zhao, Chao Mao, et al.
Food Physics (2024) Vol. 1, pp. 100020-100020
Open Access
Yingman Xie, Jiayao Zhao, Chao Mao, et al.
Food Physics (2024) Vol. 1, pp. 100020-100020
Open Access
Determination of Volatilome Profile in Carbonated Beverages Using n-Hexane as an Extractant by GC-MS
Mu Li, Xianglong Meng, Huihong Luo, et al.
Separations (2024) Vol. 11, Iss. 8, pp. 231-231
Open Access
Mu Li, Xianglong Meng, Huihong Luo, et al.
Separations (2024) Vol. 11, Iss. 8, pp. 231-231
Open Access
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
Kaili He, Xing Peng, Yan Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141303-141303
Closed Access
Kaili He, Xing Peng, Yan Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141303-141303
Closed Access
Internal multiple interactions-adsorption and external zwitterionic polymer-exclusion of restricted access materials as adsorbent for offline and online extraction of neonicotinoid pesticides in Goji samples
Chunmiao Bo, Yin-Hai Li, Bin Liu, et al.
Journal of Chromatography A (2024) Vol. 1720, pp. 464807-464807
Closed Access
Chunmiao Bo, Yin-Hai Li, Bin Liu, et al.
Journal of Chromatography A (2024) Vol. 1720, pp. 464807-464807
Closed Access
Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce
Xing Gao, Xiaomo Han, Yuan Tang, et al.
(2024)
Closed Access
Xing Gao, Xiaomo Han, Yuan Tang, et al.
(2024)
Closed Access
Advanced Monitoring of Psychoactive Substances in Hard Candy Using Optimized Ultrasound-Assisted Dispersive Liquid-Liquid Microextraction and LC-MS/MS
Mirahayu, Widiastuti Setyaningsih, Miguel Palma
Journal of Food Composition and Analysis (2024), pp. 107087-107087
Closed Access
Mirahayu, Widiastuti Setyaningsih, Miguel Palma
Journal of Food Composition and Analysis (2024), pp. 107087-107087
Closed Access
