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:
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Showing 6 citing articles:
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 4
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 4
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Unlocking Aroma in Three Types of Vinasse Fish by Sensomics Approach
Xiao Zhang, H. Li, Dan Wu, et al.
(2024)
Closed Access | Times Cited: 1
Xiao Zhang, H. Li, Dan Wu, et al.
(2024)
Closed Access | Times Cited: 1
Unlocking aroma in three types of vinasse fish by sensomics approach
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access | Times Cited: 1
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access | Times Cited: 1
Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fish
Hu Wenkang, Liu Jingui, Ding Xuelu, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Hu Wenkang, Liu Jingui, Ding Xuelu, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
