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:
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 7
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 7
Showing 7 citing articles:
Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025) Vol. 26, pp. 102210-102210
Open Access
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025) Vol. 26, pp. 102210-102210
Open Access
The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
Chen Hao-wen, Huiyan Zhao, Guili Jiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140238-140238
Closed Access | Times Cited: 5
Chen Hao-wen, Huiyan Zhao, Guili Jiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140238-140238
Closed Access | Times Cited: 5
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 2
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 2
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
Qianqian Jiang, Rongrong Lu, Zhihong Ma, et al.
Food Research International (2024) Vol. 196, pp. 115020-115020
Closed Access
Qianqian Jiang, Rongrong Lu, Zhihong Ma, et al.
Food Research International (2024) Vol. 196, pp. 115020-115020
Closed Access
Dissipation, processing factors and risk assessment of chlorothalonil, chlorfenapyr and difenoconazole residues in chilli peppers from field to table
Gui-Yuan Shi, Ying Zhang, Min Nie, et al.
Journal of Food Composition and Analysis (2024), pp. 106885-106885
Closed Access
Gui-Yuan Shi, Ying Zhang, Min Nie, et al.
Journal of Food Composition and Analysis (2024), pp. 106885-106885
Closed 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
Release of Bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change
Yanli Wang, Yaping Wang, Xiaoli Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 105011-105011
Closed Access
Yanli Wang, Yaping Wang, Xiaoli Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 105011-105011
Closed Access
