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:
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
Showing 5 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: 5
Yun Hang Hu, Fuchen Jia, Zhendong Liu, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102321-102321
Closed Access | Times Cited: 5
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A
Kaidi Hu, Keyu Guo, Xingjie Wang, et al.
Food Research International (2024) Vol. 184, pp. 114272-114272
Closed Access | Times Cited: 1
Kaidi Hu, Keyu Guo, Xingjie Wang, et al.
Food Research International (2024) Vol. 184, pp. 114272-114272
Closed Access | Times Cited: 1
Evaluation of Dynamic Changes of Volatile Organic Components for Fishmeal during Storage by HS-SPME-GC-MS with PLS-DA
Jie Geng, Qing Cao, Shanchen Jiang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1290-1290
Open Access | Times Cited: 1
Jie Geng, Qing Cao, Shanchen Jiang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1290-1290
Open Access | Times Cited: 1
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
