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:
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 12
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 12
Showing 12 citing articles:
Multiple sensor technologies coupled with multivariate analysis for comprehensive evaluation of sensory quality of da-jiang
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum
Yini Ma, Xun Xu, L. Chen, et al.
Current Research in Microbial Sciences (2025), pp. 100347-100347
Open Access
Yini Ma, Xun Xu, L. Chen, et al.
Current Research in Microbial Sciences (2025), pp. 100347-100347
Open Access
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
Jingyao Li, Chengguo Sun, Mengli Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103872-103872
Closed Access | Times Cited: 4
Jingyao Li, Chengguo Sun, Mengli Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103872-103872
Closed Access | Times Cited: 4
Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices
Eliza Kostyra, Klaudia Gawlińska, Sylwia Żakowska‐Biemans, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1096-1096
Open Access | Times Cited: 1
Eliza Kostyra, Klaudia Gawlińska, Sylwia Żakowska‐Biemans, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1096-1096
Open Access | Times Cited: 1
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses
Yongwoo Jo, In‐Seo Hwang, Mina K. Kim
Journal of Sensory Studies (2024) Vol. 39, Iss. 3
Open Access | Times Cited: 1
Yongwoo Jo, In‐Seo Hwang, Mina K. Kim
Journal of Sensory Studies (2024) Vol. 39, Iss. 3
Open Access | Times Cited: 1
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
Qibo Tan, Yongjun Wu, Li Cen, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2731-2731
Open Access | Times Cited: 1
Qibo Tan, Yongjun Wu, Li Cen, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2731-2731
Open Access | Times Cited: 1
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
Panpan Yang, Qin Wang, Yuling Yang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102037-102037
Open Access | Times Cited: 1
Panpan Yang, Qin Wang, Yuling Yang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102037-102037
Open Access | Times Cited: 1
Effects of taro [Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly
Qinguo Quan, Yexuan Zhang, Asad Nawaz, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Qinguo Quan, Yexuan Zhang, Asad Nawaz, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells
Nurul Syahidah Mio Asni, Reggie Surya, Norazlan Mohmad Misnan, et al.
Food Research International (2024) Vol. 195, pp. 114951-114951
Closed Access
Nurul Syahidah Mio Asni, Reggie Surya, Norazlan Mohmad Misnan, et al.
Food Research International (2024) Vol. 195, pp. 114951-114951
Closed Access
Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Evaluation of flavor characteristics in Chinese wheat flour paste using electronic‐nose, electronic‐tongue, and headspace‐gas chromatography‐ion mobility spectrometry at different fermentation stages
Aziz Ur Rahman Kh, Si Mi, Huaixiang Tian, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
Aziz Ur Rahman Kh, Si Mi, Huaixiang Tian, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Shanshan Zhao, Zhichi Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
