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:
Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase
Jingrong Zhao, Youqiang Xu, Hongyun Lu, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 13
Jingrong Zhao, Youqiang Xu, Hongyun Lu, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 13
Showing 13 citing articles:
Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics
Jinghui Lai, Huiqin Huang, Meng‐Wei Lin, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 40
Jinghui Lai, Huiqin Huang, Meng‐Wei Lin, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 40
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
Youqiang Xu, Mengqin Wu, Dong Zhao, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 644-644
Open Access | Times Cited: 40
Youqiang Xu, Mengqin Wu, Dong Zhao, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 644-644
Open Access | Times Cited: 40
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
Youqiang Xu, Mengqin Wu, Jialiang Niu, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 207-207
Open Access | Times Cited: 38
Youqiang Xu, Mengqin Wu, Jialiang Niu, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 207-207
Open Access | Times Cited: 38
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
Fanghang Qiu, Binghao Du, Chengnan Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103925-103925
Closed Access | Times Cited: 9
Fanghang Qiu, Binghao Du, Chengnan Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103925-103925
Closed Access | Times Cited: 9
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
Yu Mu, Ying Huang, Dong Li, et al.
Food Research International (2024) Vol. 191, pp. 114645-114645
Closed Access | Times Cited: 4
Yu Mu, Ying Huang, Dong Li, et al.
Food Research International (2024) Vol. 191, pp. 114645-114645
Closed Access | Times Cited: 4
Promiscuous acyltransferases for ester and amide synthesis in aqueous solution
Benjamin Baumert, Hannes Meinert, Clemens Cziegler, et al.
Catalysis Today (2024) Vol. 442, pp. 114925-114925
Open Access | Times Cited: 4
Benjamin Baumert, Hannes Meinert, Clemens Cziegler, et al.
Catalysis Today (2024) Vol. 442, pp. 114925-114925
Open Access | Times Cited: 4
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
Zemin Pang, Weiwei Li, Jing Hao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 326-326
Open Access | Times Cited: 12
Zemin Pang, Weiwei Li, Jing Hao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 326-326
Open Access | Times Cited: 12
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100970-100970
Open Access | Times Cited: 10
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100970-100970
Open Access | Times Cited: 10
Spatial Heterogeneity of Microbiota and Flavor Across Different Rounds of Sauce-Flavor Baijiu in Northern China
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
(2023)
Closed Access | Times Cited: 5
Yanfang Wu, Zhongfu Duan, Jialiang Niu, et al.
(2023)
Closed Access | Times Cited: 5
Discovery and mechanism explanation of a novel green biocatalyst esterase Bur01 from Burkholderia ambifaria for ester synthesis under aqueous phase
Jingrong Zhao, Youqiang Xu, Ze Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132630-132630
Closed Access | Times Cited: 1
Jingrong Zhao, Youqiang Xu, Ze Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132630-132630
Closed Access | Times Cited: 1
Complete genome sequence of Acinetobacter indicus and identification of the hydrolases provides direct insights into phthalate ester degradation
Huiqin Huang, Youqiang Xu, Meng‐Wei Lin, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 1, pp. 103-113
Open Access | Times Cited: 4
Huiqin Huang, Youqiang Xu, Meng‐Wei Lin, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 1, pp. 103-113
Open Access | Times Cited: 4
Expanding the horizon of biodiesel production via enzyme engineering
Siti nor Hasmah Ishak, Raja Noor Zaliha Raja Abd Rahman, Nor Hafizah Ahmad Kamarudin, et al.
International Journal of Green Energy (2024) Vol. 21, Iss. 14, pp. 3367-3390
Closed Access
Siti nor Hasmah Ishak, Raja Noor Zaliha Raja Abd Rahman, Nor Hafizah Ahmad Kamarudin, et al.
International Journal of Green Energy (2024) Vol. 21, Iss. 14, pp. 3367-3390
Closed Access
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods
Min Gou, Jinfeng Bi, Gege Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106694-106694
Closed Access
Min Gou, Jinfeng Bi, Gege Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106694-106694
Closed Access
