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:
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
Yingjie Miao, Gaowei Hu, Xiaolong Sun, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1546-1546
Open Access | Times Cited: 7
Yingjie Miao, Gaowei Hu, Xiaolong Sun, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1546-1546
Open Access | Times Cited: 7
Showing 7 citing articles:
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
zhuyu yang, Yahui Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101391-101391
Open Access | Times Cited: 7
zhuyu yang, Yahui Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101391-101391
Open Access | Times Cited: 7
Comparative Metabolite Profiling Between Cordyceps sinensis and Other Cordyceps by Untargeted UHPLC-MS/MS
Jing Ma, Zhenjiang Chen, Kamran Malik, et al.
Biology (2025) Vol. 14, Iss. 2, pp. 118-118
Open Access
Jing Ma, Zhenjiang Chen, Kamran Malik, et al.
Biology (2025) Vol. 14, Iss. 2, pp. 118-118
Open Access
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 2
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 2
Headspace solid-phase microextraction of alcoholic beverages and fermented foods
Dirk W. Lachenmeier, Ahmad Mahmood
Elsevier eBooks (2024)
Closed Access
Dirk W. Lachenmeier, Ahmad Mahmood
Elsevier eBooks (2024)
Closed Access
Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu
Yuhan Cheng, Yuting Wang, Tongji Yuan, et al.
Food Research International (2024) Vol. 197, pp. 115218-115218
Closed Access
Yuhan Cheng, Yuting Wang, Tongji Yuan, et al.
Food Research International (2024) Vol. 197, pp. 115218-115218
Closed Access
Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Effects of Different Frozen Storage Treatments on Microbial Diversity and Volatile Components of Ice Bayberry Wine
Jingjin Zhang, Xinyong Zhang, Xiaomeng Shi, et al.
LWT (2024), pp. 117150-117150
Open Access
Jingjin Zhang, Xinyong Zhang, Xiaomeng Shi, et al.
LWT (2024), pp. 117150-117150
Open Access
