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:
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 8
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 8
Showing 8 citing articles:
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement
Danni Li, Yiqi Liang, Qiang Xia, et al.
Food Microbiology (2024), pp. 104715-104715
Closed Access | Times Cited: 1
Danni Li, Yiqi Liang, Qiang Xia, et al.
Food Microbiology (2024), pp. 104715-104715
Closed Access | Times Cited: 1
Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding
Liangyan Rong, Kaihao Liu, Mairui An, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8749-8759
Closed Access
Liangyan Rong, Kaihao Liu, Mairui An, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8749-8759
Closed Access
Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham
Danni Li, Zimu Li, Jinxuan Cao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4701-4715
Closed Access
Danni Li, Zimu Li, Jinxuan Cao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4701-4715
Closed Access
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods
Lifen Shi, Qi Wang, Zhengze Xie, et al.
Food Chemistry (2024) Vol. 460, pp. 140750-140750
Closed Access
Lifen Shi, Qi Wang, Zhengze Xie, et al.
Food Chemistry (2024) Vol. 460, pp. 140750-140750
Closed Access
O FUNGO AMAZÔNICO Penicillium purpurogenum CFAM 214 PRODUZ PROTEASES ALCALINAS TERMOESTÁVEIS QUANDO CULTIVADO EM MEIO SABOURAUD
Kemily Nunes da Silva Moya, Genésio Pontes Batista, Paulo Santiago, et al.
Revista Destaques Acadêmicos (2024) Vol. 16, Iss. 3
Open Access
Kemily Nunes da Silva Moya, Genésio Pontes Batista, Paulo Santiago, et al.
Revista Destaques Acadêmicos (2024) Vol. 16, Iss. 3
Open Access
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, R. P. H. Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Hongli Yao, Shuangping Liu, R. P. H. Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
