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:
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
Ning Tang, Xiaolong Xing, LI Hui-pin, et al.
Food Research International (2024) Vol. 182, pp. 114179-114179
Closed Access | Times Cited: 5
Ning Tang, Xiaolong Xing, LI Hui-pin, et al.
Food Research International (2024) Vol. 182, pp. 114179-114179
Closed Access | Times Cited: 5
Showing 5 citing articles:
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 8
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 8
Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality
Eom Jun SIk, Hatice Beki̇roğlu, Necattin Cihat İçyer, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 167-167
Open Access
Eom Jun SIk, Hatice Beki̇roğlu, Necattin Cihat İçyer, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 167-167
Open Access
Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis
Qi Peng, Huajun Zheng, Jiachen Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140658-140658
Closed Access | Times Cited: 1
Qi Peng, Huajun Zheng, Jiachen Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140658-140658
Closed Access | Times Cited: 1
Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures
Shijia Fan, Yong Yang, Xiaojie Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101024-101024
Closed Access
Shijia Fan, Yong Yang, Xiaojie Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101024-101024
Closed Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
