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:
Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste
Zhihua Li, Chi Zhao, Ling Dong, et al.
LWT (2024) Vol. 199, pp. 116071-116071
Open Access | Times Cited: 3
Zhihua Li, Chi Zhao, Ling Dong, et al.
LWT (2024) Vol. 199, pp. 116071-116071
Open Access | Times Cited: 3
Showing 3 citing articles:
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
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 2
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 2
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
