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:
Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 6
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 6
Showing 6 citing articles:
Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access | Times Cited: 5
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access | Times Cited: 5
Exploring the Potential of Pediococcus pentosaceus PPF28-8 in a Rapid Fermentation Model for Soy Sauce Flavor Enhancement Using Machine Learning
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
Food Bioscience (2025), pp. 106308-106308
Closed Access
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
Food Bioscience (2025), pp. 106308-106308
Closed Access
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
Munguntsetseg Battur, Muhammad Aaqil, Jianghua Zheng, et al.
Food Chemistry X (2025) Vol. 27, pp. 102364-102364
Open Access
Munguntsetseg Battur, Muhammad Aaqil, Jianghua Zheng, et al.
Food Chemistry X (2025) Vol. 27, pp. 102364-102364
Open Access
Unraveling the Impact of Geographic Distance on the Microbial Communities of Jiuyao Samples in the Yangtze River Basin: From Upstream to Downstream
Chunyan Tian, Dongliang Ren, Junpu Zhang, et al.
Food Bioscience (2025), pp. 106547-106547
Closed Access
Chunyan Tian, Dongliang Ren, Junpu Zhang, et al.
Food Bioscience (2025), pp. 106547-106547
Closed Access
Statistical Optimization of Solid‐State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed
Abdallah S. Korayem, Fafy Abd El-Rahman Mohammed, Samah H. Abu-Hussien, et al.
Scientifica (2025) Vol. 2025, Iss. 1
Open Access
Abdallah S. Korayem, Fafy Abd El-Rahman Mohammed, Samah H. Abu-Hussien, et al.
Scientifica (2025) Vol. 2025, Iss. 1
Open Access
Exploring the Potential of Pediococcus Pentosaceus Ppf28-8 in a Rapid Fermentation Model for Soy Sauce Flavor Enhancement Using Machine Learning
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
(2024)
Closed Access
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
(2024)
Closed Access
