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:
Tasty waste: industrial fermentation and the creative destruction of MSG
Sarah E. Tracy
Food Culture & Society (2019) Vol. 22, Iss. 5, pp. 548-565
Closed Access | Times Cited: 8
Sarah E. Tracy
Food Culture & Society (2019) Vol. 22, Iss. 5, pp. 548-565
Closed Access | Times Cited: 8
Showing 8 citing articles:
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace
Maya Hey, Eleni Michael
Food Culture & Society (2025), pp. 1-22
Open Access
Maya Hey, Eleni Michael
Food Culture & Society (2025), pp. 1-22
Open Access
The molecular vista: current perspectives on molecules and life in the twentieth century
Mathias Grote, Lisa Onaga, Angela N. H. Creager, et al.
History & Philosophy of the Life Sciences (2021) Vol. 43, Iss. 1
Open Access | Times Cited: 14
Mathias Grote, Lisa Onaga, Angela N. H. Creager, et al.
History & Philosophy of the Life Sciences (2021) Vol. 43, Iss. 1
Open Access | Times Cited: 14
Sugar Industry: A Hub of Useful Bio-Based Chemicals
Priyanka Singh
Springer eBooks (2020), pp. 171-194
Closed Access | Times Cited: 8
Priyanka Singh
Springer eBooks (2020), pp. 171-194
Closed Access | Times Cited: 8
Sugarcane By-Product-Based Industries in Asian Countries
S. Solomon, Varucha Misra
(2024), pp. 1-31
Closed Access
S. Solomon, Varucha Misra
(2024), pp. 1-31
Closed Access
In search of umami: product rebranding and the global circulation of the fifth taste
C Laurent
Food Culture & Society (2021) Vol. 25, Iss. 3, pp. 488-504
Closed Access | Times Cited: 3
C Laurent
Food Culture & Society (2021) Vol. 25, Iss. 3, pp. 488-504
Closed Access | Times Cited: 3
Guest editors’ introduction: on the creative destruction of food as science
Sarah E. Tracy, Rachel Vaughn
Food Culture & Society (2019) Vol. 22, Iss. 5, pp. 514-529
Open Access | Times Cited: 1
Sarah E. Tracy, Rachel Vaughn
Food Culture & Society (2019) Vol. 22, Iss. 5, pp. 514-529
Open Access | Times Cited: 1
