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:
Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
Hongfan Chen, Xinyue Kang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3190-3190
Open Access | Times Cited: 8
Hongfan Chen, Xinyue Kang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3190-3190
Open Access | Times Cited: 8
Showing 8 citing articles:
Impact of storage time on microbial communities and flavor profiles in highland barley grains
Yun Hang Hu, Fuchen Jia, Zhendong Liu, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102321-102321
Closed Access | Times Cited: 6
Yun Hang Hu, Fuchen Jia, Zhendong Liu, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102321-102321
Closed Access | Times Cited: 6
The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon
Hongfan Chen, Yulin Zhang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3729-3729
Open Access | Times Cited: 5
Hongfan Chen, Yulin Zhang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3729-3729
Open Access | Times Cited: 5
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 345-345
Open Access | Times Cited: 1
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 345-345
Open Access | Times Cited: 1
Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science
Y. Liu, Wei Li, Qian Tan, et al.
LWT (2023) Vol. 191, pp. 115607-115607
Open Access | Times Cited: 2
Y. Liu, Wei Li, Qian Tan, et al.
LWT (2023) Vol. 191, pp. 115607-115607
Open Access | Times Cited: 2
Effects of storage time on nutritive qualities, volatile components, and microbial community of native grass hay
Yuyu Li, Lifen Hao, Shuai Du, et al.
Journal of Stored Products Research (2024) Vol. 109, pp. 102454-102454
Closed Access
Yuyu Li, Lifen Hao, Shuai Du, et al.
Journal of Stored Products Research (2024) Vol. 109, pp. 102454-102454
Closed Access
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open Access
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open Access
Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry
Ida Bagus Agung Yogeswara, Ni Wayan Nursini, I Gusti Ayu Wita Kusumawati, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 629-629
Open Access
Ida Bagus Agung Yogeswara, Ni Wayan Nursini, I Gusti Ayu Wita Kusumawati, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 629-629
Open Access
