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:
Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites
Jing Zhang, Yiguo He, Liguo Yin, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2934-2934
Open Access | Times Cited: 7
Jing Zhang, Yiguo He, Liguo Yin, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2934-2934
Open Access | Times Cited: 7
Showing 7 citing articles:
Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system
Rui Wang, Yi Zeng, Jiaqian Liang, et al.
Food Research International (2024) Vol. 179, pp. 113941-113941
Closed Access | Times Cited: 8
Rui Wang, Yi Zeng, Jiaqian Liang, et al.
Food Research International (2024) Vol. 179, pp. 113941-113941
Closed Access | Times Cited: 8
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters
Zhiguo Huang, Bo Zeng, Jie Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3501-3513
Closed Access | Times Cited: 3
Zhiguo Huang, Bo Zeng, Jie Deng, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3501-3513
Closed Access | Times Cited: 3
Wickerhamomyces anomalus: A promising yeast for controlling mold growth and diverse biotechnological applications
Esa Abiso Godana, Gerefa Sefu Edo, Qiya Yang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104649-104649
Closed Access
Esa Abiso Godana, Gerefa Sefu Edo, Qiya Yang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104649-104649
Closed Access
Combined analysis of transcriptome and metabolome reveals the effects of novel aroma-producing Naumovozyma castellii on Feng-flavor Baijiu
Yongli Zhang, Gang Xing, Zhen Zhang, et al.
LWT (2024), pp. 116901-116901
Open Access
Yongli Zhang, Gang Xing, Zhen Zhang, et al.
LWT (2024), pp. 116901-116901
Open Access
Transcriptomic Analysis of Cell Stress Response in Wickerhamomyces anomalus H4 Under Octanoic Acid Stress
Zhihai Yu, Li Li, Qiuyu Chen, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 563-563
Open Access
Zhihai Yu, Li Li, Qiuyu Chen, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 563-563
Open Access
Fungi associated with orange juice production and assessment of adhesion ability and resistance to sanitizers
Larissa P. Margalho, Camila Siedlarczyk Martins, Naara Aparecida Almeida, et al.
International Journal of Food Microbiology (2024) Vol. 430, pp. 111035-111035
Closed Access
Larissa P. Margalho, Camila Siedlarczyk Martins, Naara Aparecida Almeida, et al.
International Journal of Food Microbiology (2024) Vol. 430, pp. 111035-111035
Closed Access
