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:
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Dandan Pu, Yige Shi, Ruixin Meng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3693-3693
Open Access | Times Cited: 5
Dandan Pu, Yige Shi, Ruixin Meng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3693-3693
Open Access | Times Cited: 5
Showing 5 citing articles:
SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages
Ming Yang, Lixia Hou, Yifan Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139809-139809
Closed Access | Times Cited: 5
Ming Yang, Lixia Hou, Yifan Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139809-139809
Closed Access | Times Cited: 5
A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram
Zheng-Ming Gao, Juan Du, Yuxuan Li, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Zheng-Ming Gao, Juan Du, Yuxuan Li, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Iwona Gientka, Alicja Synowiec, Marek Roszko, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3784-3784
Open Access | Times Cited: 2
Iwona Gientka, Alicja Synowiec, Marek Roszko, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3784-3784
Open Access | Times Cited: 2
Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 1
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 1
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation
Ruixin Meng, Dandan Pu, Zikang Xu, et al.
Food Chemistry (2024) Vol. 467, pp. 142252-142252
Closed Access | Times Cited: 1
Ruixin Meng, Dandan Pu, Zikang Xu, et al.
Food Chemistry (2024) Vol. 467, pp. 142252-142252
Closed Access | Times Cited: 1
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
