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:
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 7
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 7
Showing 7 citing articles:
Primary metabolomics and transcriptomic techniques were used to explore the regulatory mechanisms that may influence the flavor characteristics of fresh Corylus heterophylla × Corylus avellana
Ming‐Xing Lu, Tiantian Xie, Yaru Wang, et al.
Frontiers in Plant Science (2025) Vol. 15
Open Access
Ming‐Xing Lu, Tiantian Xie, Yaru Wang, et al.
Frontiers in Plant Science (2025) Vol. 15
Open Access
Enhancement of biochemical parameters and enzyme activity in solid-state fermented and biofortified maize cobs utilizing yeasts and plant extracts
Egoamaka O. Egbune, Olisemeke U. Egbune, Theresa Ezedom, et al.
Bioresource Technology Reports (2024) Vol. 26, pp. 101874-101874
Closed Access | Times Cited: 1
Egoamaka O. Egbune, Olisemeke U. Egbune, Theresa Ezedom, et al.
Bioresource Technology Reports (2024) Vol. 26, pp. 101874-101874
Closed Access | Times Cited: 1
Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation
Mathieu Schwartz, Nicolas Poirier, Jade Moreno, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 12, pp. 6412-6412
Open Access | Times Cited: 1
Mathieu Schwartz, Nicolas Poirier, Jade Moreno, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 12, pp. 6412-6412
Open Access | Times Cited: 1
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 1
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 1
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, et al.
Food & Function (2024)
Closed Access
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, et al.
Food & Function (2024)
Closed Access
Probiotic Applications of Bacillus subtilis
Mohamadsadegh Mohamadzadeh, Sakineh Abbaspour
IntechOpen eBooks (2024)
Open Access
Mohamadsadegh Mohamadzadeh, Sakineh Abbaspour
IntechOpen eBooks (2024)
Open Access
Influence of specific tobacco endophytic Bacillus on tobacco leaf quality enhancement during fermentation
Jinbin Wei, Kai Song, Zhipeng Zang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Jinbin Wei, Kai Song, Zhipeng Zang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
