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:
Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
Rui Wang, Miao Liang, Zhimin Zhang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2707-2707
Open Access | Times Cited: 8
Rui Wang, Miao Liang, Zhimin Zhang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2707-2707
Open Access | Times Cited: 8
Showing 8 citing articles:
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 6
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 6
Optimization of Brewing Process Vine Tea and Flavor Analysis of Different Brewing Processes
Li Wang, Hua Zhang, Min Xie, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-27
Open Access | Times Cited: 1
Li Wang, Hua Zhang, Min Xie, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-27
Open Access | Times Cited: 1
Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)
Yang Soo Byeon, Jung-Min Oh, Kyung‐Hyung Ku, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3326-3326
Open Access | Times Cited: 1
Yang Soo Byeon, Jung-Min Oh, Kyung‐Hyung Ku, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3326-3326
Open Access | Times Cited: 1
Qualitative and Untargeted Volatilome Fingerprinting of Aspergillus sp. and Bulbithecium sp. by HS‐SPME‐GCMS and Functional Interactions
Prathyash Ushus Mancheary John, Siva Kumar Kandula, Satyanarayana Swamy Cheekatla, et al.
Journal of Basic Microbiology (2024) Vol. 64, Iss. 11
Closed Access
Prathyash Ushus Mancheary John, Siva Kumar Kandula, Satyanarayana Swamy Cheekatla, et al.
Journal of Basic Microbiology (2024) Vol. 64, Iss. 11
Closed Access
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
Application of the "electronic nose" for evaluating volatile compounds of semi-finished small fish
Yuliya Alloyarova
Vestnik MGTU (2023) Vol. 26, Iss. 4, pp. 489-502
Open Access | Times Cited: 1
Yuliya Alloyarova
Vestnik MGTU (2023) Vol. 26, Iss. 4, pp. 489-502
Open Access | Times Cited: 1
The effect of utilizing palm oil brown sugar and red chili extract (Capsicum annuum L.) in the production of sweet and spicy palm kernel meal sauce
Hotnida Sinaga, Mimi Nurminah, Olivia Abira Rajagukguk
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2023) Vol. 6, Iss. 3, pp. 267-279
Open Access
Hotnida Sinaga, Mimi Nurminah, Olivia Abira Rajagukguk
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2023) Vol. 6, Iss. 3, pp. 267-279
Open Access
