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:
Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111742-111742
Open Access | Times Cited: 5
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111742-111742
Open Access | Times Cited: 5
Showing 5 citing articles:
Rapid quality assessment of salted kimchi cabbage through near-infrared spectroscopy
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access | Times Cited: 2
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access | Times Cited: 2
Development a modified MRS medium for enhanced growth of psychrotrophic lactic acid bacteria isolated from kimchi
Hye In Ko, Hae‐Il Yang, So-Rim Kim, et al.
LWT (2024), pp. 116815-116815
Open Access | Times Cited: 2
Hye In Ko, Hae‐Il Yang, So-Rim Kim, et al.
LWT (2024), pp. 116815-116815
Open Access | Times Cited: 2
Rapid Determination of Quality Metrics of Salted Kimchi Cabbage Through Near-Infrared Spectroscopy
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
(2024)
Closed Access
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
(2024)
Closed Access
Mass and volume estimation of diverse kimchi cabbage forms using RGB-D vision and machine learning
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113130-113130
Closed Access
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113130-113130
Closed Access
