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 fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine
Yanshu Li, Yongkun Ma, Manqing Xu, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 971-984
Closed Access | Times Cited: 5
Yanshu Li, Yongkun Ma, Manqing Xu, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 971-984
Closed Access | Times Cited: 5
Showing 5 citing articles:
Wickerhamomyces anomalus: A promising yeast for controlling mold growth and diverse biotechnological applications
Esa Abiso Godana, Gerefa Sefu Edo, Qiya Yang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104649-104649
Closed Access
Esa Abiso Godana, Gerefa Sefu Edo, Qiya Yang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104649-104649
Closed Access
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
Xialiang Ding, Meixiang Yue, Henghao Gu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2490-2490
Open Access
Xialiang Ding, Meixiang Yue, Henghao Gu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2490-2490
Open Access
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures
Zhongxia Guo, Zhang Lin, Lanyan Cen, et al.
Food and Bioproducts Processing (2024)
Closed Access
Zhongxia Guo, Zhang Lin, Lanyan Cen, et al.
Food and Bioproducts Processing (2024)
Closed Access
Fermentation of Buckwheat Rice Wine Based on a New Mixed Jiuqu and Its Quality Evaluation
Zhuang Xiong, Xiaodie Chen, Qian Wu, et al.
LWT (2024), pp. 117255-117255
Open Access
Zhuang Xiong, Xiaodie Chen, Qian Wu, et al.
LWT (2024), pp. 117255-117255
Open Access
