
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:
Characterization of a Novel Lutein Cleavage Dioxygenase, EhLCD, from Enterobacter hormaechei YT-3 for the Enzymatic Synthesis of 3-Hydroxy-β-ionone from Lutein
Zhangde Long, Naixin Duan, Yun Xue, et al.
Catalysts (2021) Vol. 11, Iss. 11, pp. 1257-1257
Open Access | Times Cited: 4
Zhangde Long, Naixin Duan, Yun Xue, et al.
Catalysts (2021) Vol. 11, Iss. 11, pp. 1257-1257
Open Access | Times Cited: 4
Showing 4 citing articles:
Enzymatic reactions towards aldehydes: An overview
Lukas Schober, Hana Dobiášová, Valentina Jurkaš, et al.
Flavour and Fragrance Journal (2023) Vol. 38, Iss. 4, pp. 221-242
Open Access | Times Cited: 16
Lukas Schober, Hana Dobiášová, Valentina Jurkaš, et al.
Flavour and Fragrance Journal (2023) Vol. 38, Iss. 4, pp. 221-242
Open Access | Times Cited: 16
Harnessing Nature's Catalysts: Advances in Enzymatic Alkene Cleavage
Lukas Schober, Astrid Schiefer, Margit Winkler, et al.
Journal of Biotechnology (2024)
Open Access | Times Cited: 1
Lukas Schober, Astrid Schiefer, Margit Winkler, et al.
Journal of Biotechnology (2024)
Open Access | Times Cited: 1
Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour
Min Xu, Yuxin Guo, Xiaoyan Song, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100904-100904
Open Access | Times Cited: 1
Min Xu, Yuxin Guo, Xiaoyan Song, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100904-100904
Open Access | Times Cited: 1
New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds
Keyu CHEN, Lu Zhao, Yangyang YUE, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Keyu CHEN, Lu Zhao, Yangyang YUE, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2