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:
Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice
Ying Chen, Feifei Liu, Jin Chen, et al.
Food Quality and Safety (2022) Vol. 6
Open Access | Times Cited: 10
Ying Chen, Feifei Liu, Jin Chen, et al.
Food Quality and Safety (2022) Vol. 6
Open Access | Times Cited: 10
Showing 10 citing articles:
Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review
Jianling Mo, Ahmed K. Rashwan, Ahmed I. Osman, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3506-3524
Open Access | Times Cited: 9
Jianling Mo, Ahmed K. Rashwan, Ahmed I. Osman, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3506-3524
Open Access | Times Cited: 9
Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS
Suling Zhang, Huiyu Zhao, Zhiwei Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106032-106032
Closed Access | Times Cited: 9
Suling Zhang, Huiyu Zhao, Zhiwei Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106032-106032
Closed Access | Times Cited: 9
Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review
Jinling Zhao, Xiangquan Zeng, Xi Yu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104427-104427
Closed Access | Times Cited: 5
Jinling Zhao, Xiangquan Zeng, Xi Yu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104427-104427
Closed Access | Times Cited: 5
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 4
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 4
Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry
Dan Wu, Qile Xia, Huan Cheng, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3471-3471
Open Access | Times Cited: 19
Dan Wu, Qile Xia, Huan Cheng, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3471-3471
Open Access | Times Cited: 19
Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols
Feifei Liu, Ying Chen, Jianle Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136644-136644
Closed Access | Times Cited: 8
Feifei Liu, Ying Chen, Jianle Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136644-136644
Closed Access | Times Cited: 8
Subcritical water pretreatment of de-pectin apple pomace for ethanol conversion and whole components utilization
Xiaoyü Ma, Yuntian Ma, Lichen Zhang, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118720-118720
Closed Access | Times Cited: 2
Xiaoyü Ma, Yuntian Ma, Lichen Zhang, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118720-118720
Closed Access | Times Cited: 2
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
Yingjie Miao, Gaowei Hu, Xiaolong Sun, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1546-1546
Open Access | Times Cited: 7
Yingjie Miao, Gaowei Hu, Xiaolong Sun, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1546-1546
Open Access | Times Cited: 7
Naringin, neohesperidin and their corresponding dihydrochalcones as bioactive substances: a symphony of bitter–sweet
Ruoqi Wang, Wenwen You, Heng Lin, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 4
Ruoqi Wang, Wenwen You, Heng Lin, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 4
Comparative metabolomics analysis of a unique yellow hawthorn (Crataegus pinnatifida) and red-skinned cultivars reveals a different polyphenol biosynthesis flux and antioxidative and antidiabetic potential
Yilong Liu, Wenwen You, Ruoqi Wang, et al.
Food Quality and Safety (2024) Vol. 8
Open Access
Yilong Liu, Wenwen You, Ruoqi Wang, et al.
Food Quality and Safety (2024) Vol. 8
Open Access
