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:
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
Hua Liu, Ziqiang Chen, Mingtao Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103193-103193
Closed Access | Times Cited: 11
Hua Liu, Ziqiang Chen, Mingtao Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103193-103193
Closed Access | Times Cited: 11
Showing 11 citing articles:
Redefining modern food analysis: Significance of omics analytical techniques integration, chemometrics and bioinformatics
Charles Obinwanne Okoye, Huifang Jiang, Mudasir Nazar, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117706-117706
Closed Access | Times Cited: 17
Charles Obinwanne Okoye, Huifang Jiang, Mudasir Nazar, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117706-117706
Closed Access | Times Cited: 17
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access | Times Cited: 1
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access | Times Cited: 1
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation
Weixi Li, Zhaogui Chen, Chunmei Chen, et al.
Cereal Chemistry (2025)
Closed Access
Weixi Li, Zhaogui Chen, Chunmei Chen, et al.
Cereal Chemistry (2025)
Closed Access
Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics
Yuxin Gan, Jinxi Cui, Aoxuan Nie, et al.
International Journal of Food Microbiology (2025) Vol. 437, pp. 111220-111220
Closed Access
Yuxin Gan, Jinxi Cui, Aoxuan Nie, et al.
International Journal of Food Microbiology (2025) Vol. 437, pp. 111220-111220
Closed Access
Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics
YoungâWook Chin, Sang-Pil Hong, Sang-Dong Lim, et al.
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2559-2559
Open Access | Times Cited: 2
YoungâWook Chin, Sang-Pil Hong, Sang-Dong Lim, et al.
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2559-2559
Open Access | Times Cited: 2
Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101658-101658
Open Access | Times Cited: 1
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101658-101658
Open Access | Times Cited: 1
Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access | Times Cited: 1
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access | Times Cited: 1
Construction of Synthetic Microbiome and its Application in Salt-Reduced Soy Sauce Fermentation
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
EDITORIAL: Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
