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:
Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
Yafei Cai, Yongjun Wu, Li Cen, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 547-547
Open Access | Times Cited: 4
Yafei Cai, Yongjun Wu, Li Cen, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 547-547
Open Access | Times Cited: 4
Showing 4 citing articles:
Latilactobacillus sakei as a starter culture to ferment pepper fruits
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Food and Humanity (2024) Vol. 2, pp. 100233-100233
Closed Access | Times Cited: 3
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Food and Humanity (2024) Vol. 2, pp. 100233-100233
Closed Access | Times Cited: 3
Antibacterial effects and mechanisms of quercetin-β-cyclodextrin complex mediated photodynamic on Escherichia coli O157:H7
Tao Liu, Zhu YuZhang, Jiahui Wang, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 11
Closed Access | Times Cited: 2
Tao Liu, Zhu YuZhang, Jiahui Wang, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 11
Closed Access | Times Cited: 2
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
Cen Li, Yongjun Wu, Qiyan Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101566-101566
Open Access | Times Cited: 1
Cen Li, Yongjun Wu, Qiyan Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101566-101566
Open Access | Times Cited: 1
Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper
Qiqin Han, Yongjun Wu, Jin Jin, et al.
Journal of Food Composition and Analysis (2024), pp. 106892-106892
Closed Access | Times Cited: 1
Qiqin Han, Yongjun Wu, Jin Jin, et al.
Journal of Food Composition and Analysis (2024), pp. 106892-106892
Closed Access | Times Cited: 1
