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:
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation
Sung Jin Park, Min Jung Lee, Yun‐Jeong Choi, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 8, pp. 2153-2159
Closed Access | Times Cited: 5
Sung Jin Park, Min Jung Lee, Yun‐Jeong Choi, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 8, pp. 2153-2159
Closed Access | Times Cited: 5
Showing 5 citing articles:
Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffrè
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 10
Domenico Giuffrè, Angelo Maria Giuffrè
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 10
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells
In-Kyung Hyun, Sung Wook Hong, Min-Ji Ma, et al.
Journal of Microbiology and Biotechnology (2023) Vol. 34, Iss. 1, pp. 123-131
Open Access | Times Cited: 6
In-Kyung Hyun, Sung Wook Hong, Min-Ji Ma, et al.
Journal of Microbiology and Biotechnology (2023) Vol. 34, Iss. 1, pp. 123-131
Open Access | Times Cited: 6
Promising ingredients used for kimchi fermentation: Effects of Cordyceps militaris fermentation products on the over-acidification and quality of kimchi
Tiejun Chen, D Jiao, Zhe Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104941-104941
Closed Access
Tiejun Chen, D Jiao, Zhe Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104941-104941
Closed Access
Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage
Mingwei Zhao, Shijin Xiong, Huiyu Li, et al.
Food Bioscience (2024), pp. 105709-105709
Closed Access
Mingwei Zhao, Shijin Xiong, Huiyu Li, et al.
Food Bioscience (2024), pp. 105709-105709
Closed Access
