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:
Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes
Xing Gao, Xiaomo Han, Yuan Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106393-106393
Closed Access | Times Cited: 5
Xing Gao, Xiaomo Han, Yuan Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106393-106393
Closed Access | Times Cited: 5
Showing 5 citing articles:
Characterization of Key Aroma-Active Compounds in Soy Sauce "Guoqi" after Chinese Cooking by Gc×Gc-O-Ms
Rui Xu, Baosong Wang, Huijuan Sun, et al.
(2025)
Closed Access
Rui Xu, Baosong Wang, Huijuan Sun, et al.
(2025)
Closed Access
Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
X H Gao, Xiaomo Han, Mingguang Yu, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101157-101157
Closed Access
X H Gao, Xiaomo Han, Mingguang Yu, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101157-101157
Closed Access
Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction
Xiaomo Han, Xing Gao, Mingguang Yu, et al.
Journal of Food Composition and Analysis (2025), pp. 107487-107487
Closed Access
Xiaomo Han, Xing Gao, Mingguang Yu, et al.
Journal of Food Composition and Analysis (2025), pp. 107487-107487
Closed Access
Effects of salt substitute and Nisin on the flavor development of salt‐reduced Pixian douban (broad bean paste)
Qin Xiang, Yuan Xue, Aiping Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Qin Xiang, Yuan Xue, Aiping Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Physicochemical Properties, Non-Volatile Flavor Components and Antioxidant Activity Analysis of Ganoderma lucidum (Curtis) P. Karst. extracts Dried by Different Methods
Gaopeng Zhang, Yuemin Pan, Yaning Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105412-105412
Closed Access | Times Cited: 1
Gaopeng Zhang, Yuemin Pan, Yaning Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105412-105412
Closed Access | Times Cited: 1
