
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:
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
Showing 5 citing articles:
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy
Haibin Yuan, Huachang Wu, Mingfeng Qiao, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1542-1542
Open Access | Times Cited: 4
Haibin Yuan, Huachang Wu, Mingfeng Qiao, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1542-1542
Open Access | Times Cited: 4
Characterization of flavor profiles and microbial communities in Ciba chili fermentation using metagenomics, untargeted metabolomics, and flavoromics
Tianyang Wang, Yiling Xiong, Haibin Yuan, et al.
Food Bioscience (2025), pp. 106100-106100
Closed Access
Tianyang Wang, Yiling Xiong, Haibin Yuan, et al.
Food Bioscience (2025), pp. 106100-106100
Closed Access
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice
Ju Guan, Tianyang Wang, Yiling Xiong, et al.
LWT (2025), pp. 117669-117669
Open Access
Ju Guan, Tianyang Wang, Yiling Xiong, et al.
LWT (2025), pp. 117669-117669
Open Access
Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot
Emilia Janiszewska‐Turak, Anna Wierzbicka, Katarzyna Rybak, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4803-4803
Open Access | Times Cited: 3
Emilia Janiszewska‐Turak, Anna Wierzbicka, Katarzyna Rybak, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4803-4803
Open Access | Times Cited: 3
Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectrometry
Huixia Zhu, Min Wei, Yuxin Zhang, et al.
eFood (2024) Vol. 5, Iss. 6
Open Access
Huixia Zhu, Min Wei, Yuxin Zhang, et al.
eFood (2024) Vol. 5, Iss. 6
Open Access