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 ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste)
Sang Sook Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7307-7319
Open Access | Times Cited: 4
Sang Sook Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7307-7319
Open Access | Times Cited: 4
Showing 4 citing articles:
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus
Sijie Zhang, Congcong Li, Junling Wu, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 275-275
Open Access | Times Cited: 6
Sijie Zhang, Congcong Li, Junling Wu, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 275-275
Open Access | Times Cited: 6
Flavor identification and analysis of fermented soybean pastes
D.S. Lee, Kyung-Min Lee, Sung‐Eun Lee, et al.
Deleted Journal (2024) Vol. 31, Iss. 3, pp. 374-384
Closed Access | Times Cited: 1
D.S. Lee, Kyung-Min Lee, Sung‐Eun Lee, et al.
Deleted Journal (2024) Vol. 31, Iss. 3, pp. 374-384
Closed Access | Times Cited: 1
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
