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:
Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process
Yanan Qin, Haotian Xu, Chen Ya, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2221-2221
Open Access | Times Cited: 10
Yanan Qin, Haotian Xu, Chen Ya, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2221-2221
Open Access | Times Cited: 10
Showing 10 citing articles:
Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines
Chunyan Bai, Bin Fan, Junliang Hao, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 235-235
Open Access
Chunyan Bai, Bin Fan, Junliang Hao, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 235-235
Open Access
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
Dan Wang, Siqian Guo, Yu Mao, et al.
Journal of Food Composition and Analysis (2025), pp. 107262-107262
Closed Access
Dan Wang, Siqian Guo, Yu Mao, et al.
Journal of Food Composition and Analysis (2025), pp. 107262-107262
Closed Access
Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine
Yanan Qin, Haotian Xu, Jinshuai Sun, et al.
Food Chemistry X (2024) Vol. 21, pp. 101223-101223
Open Access | Times Cited: 5
Yanan Qin, Haotian Xu, Jinshuai Sun, et al.
Food Chemistry X (2024) Vol. 21, pp. 101223-101223
Open Access | Times Cited: 5
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 4
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 4
The development of nanocarriers for natural products
Liying Huang, Shicui Luo, Sen Tong, et al.
Wiley Interdisciplinary Reviews Nanomedicine and Nanobiotechnology (2024) Vol. 16, Iss. 3
Closed Access | Times Cited: 3
Liying Huang, Shicui Luo, Sen Tong, et al.
Wiley Interdisciplinary Reviews Nanomedicine and Nanobiotechnology (2024) Vol. 16, Iss. 3
Closed Access | Times Cited: 3
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, et al.
Food Chemistry (2024) Vol. 463, pp. 141077-141077
Closed Access | Times Cited: 3
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, et al.
Food Chemistry (2024) Vol. 463, pp. 141077-141077
Closed Access | Times Cited: 3
Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches
Sanabil Yaqoob, Aysha Imtiaz, Ibrahim Khalifa, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107117-107117
Open Access | Times Cited: 2
Sanabil Yaqoob, Aysha Imtiaz, Ibrahim Khalifa, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107117-107117
Open Access | Times Cited: 2
Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine
Weijia Lian, Jing Lei, Han Chen, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1788-1788
Open Access | Times Cited: 1
Weijia Lian, Jing Lei, Han Chen, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1788-1788
Open Access | Times Cited: 1
Evaluating of Effects for the Sequence Fermentation with M. Pulcherrima and I. Terricola on Mulberry Wine Fermentation: Physicochemical, Flavonoids, and Volatiles Profiles
Haotian Xu, Zeyu Wang, Z. Qin, et al.
(2024)
Closed Access
Haotian Xu, Zeyu Wang, Z. Qin, et al.
(2024)
Closed Access
Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles
Haotian Xu, Zeyu Wang, Z. Qin, et al.
Food Chemistry X (2024) Vol. 24, pp. 101869-101869
Open Access
Haotian Xu, Zeyu Wang, Z. Qin, et al.
Food Chemistry X (2024) Vol. 24, pp. 101869-101869
Open Access
