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:
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
Linfeng Wen, Jianping Lei, Lixin Yang, et al.
Food Research International (2024) Vol. 181, pp. 114116-114116
Closed Access | Times Cited: 7
Linfeng Wen, Jianping Lei, Lixin Yang, et al.
Food Research International (2024) Vol. 181, pp. 114116-114116
Closed Access | Times Cited: 7
Showing 7 citing articles:
Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation
Haiyue Niu, Jianming Zhang, Chengcheng Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Haiyue Niu, Jianming Zhang, Chengcheng Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 2
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 2
In Vitro Antioxidant Activity of Moringa Oleifera Lam. Leaves after Monascus Purpureus Fermentation and Chemical Component Changes by Untargeted Metabolomics
Zilin Wang, Ying Feng, Yang Tian, et al.
(2024)
Closed Access
Zilin Wang, Ying Feng, Yang Tian, et al.
(2024)
Closed Access
In vitro antioxidant activity of Moringa oleifera Lam. leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics
Zilin Wang, Ying Feng, Yang Tian, et al.
LWT (2024) Vol. 208, pp. 116723-116723
Open Access
Zilin Wang, Ying Feng, Yang Tian, et al.
LWT (2024) Vol. 208, pp. 116723-116723
Open Access
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
