
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:
“Biqi” Bayberry Extract Promotes Skeletal Muscle Fiber Type Remodeling by Increasing Fast Myofiber Formation via the Akt/FoxO1 Pathway in Mice
Jinjie Li, Yi Li, Xiangying Suo, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2471-2471
Open Access | Times Cited: 3
Jinjie Li, Yi Li, Xiangying Suo, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2471-2471
Open Access | Times Cited: 3
Showing 3 citing articles:
Identification of characteristic metabolites, anti-corrosion and reprocessing characteristics of six different types of Chinese bayberry resources
Juan Liu, Biya Gong, Ping Zhang, et al.
Microchemical Journal (2025), pp. 112649-112649
Closed Access
Juan Liu, Biya Gong, Ping Zhang, et al.
Microchemical Journal (2025), pp. 112649-112649
Closed Access
Transcriptome and Metabolome Profiling Provide New Insights into Disuse Muscle Atrophy in Chicken: The Potential Role of Fast-Twitch Muscle Fibers
Z. P. Yao, Lijin Guo, Li Zhang, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 6, pp. 3516-3516
Open Access
Z. P. Yao, Lijin Guo, Li Zhang, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 6, pp. 3516-3516
Open Access
Safflower petal water-extract consumption reduces blood glucose via modulating hepatic gluconeogenesis and gut microbiota
Cong Yin, Rui Fang, Yue Xu, et al.
Journal of Functional Foods (2024) Vol. 123, pp. 106615-106615
Open Access
Cong Yin, Rui Fang, Yue Xu, et al.
Journal of Functional Foods (2024) Vol. 123, pp. 106615-106615
Open Access