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:
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 7
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 7
Showing 7 citing articles:
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Can agriculture and food waste be a solution to reduce environmental impact of plastic pollution? zero-waste approach for sustainable clean environment
Inayatul Mutmainna, Paulus Lobo Gareso, Sri Suryani, et al.
Bioresource Technology (2025) Vol. 420, pp. 132130-132130
Closed Access
Inayatul Mutmainna, Paulus Lobo Gareso, Sri Suryani, et al.
Bioresource Technology (2025) Vol. 420, pp. 132130-132130
Closed Access
Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
Closed Access
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
Closed Access
A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species
Long Li, Zhiyu Fu, Yujun Liu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1595-1595
Open Access
Long Li, Zhiyu Fu, Yujun Liu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1595-1595
Open Access
Aquatic Food Products: Processing Technology and Quality Control
Jingran Bi
Foods (2024) Vol. 13, Iss. 17, pp. 2806-2806
Open Access | Times Cited: 2
Jingran Bi
Foods (2024) Vol. 13, Iss. 17, pp. 2806-2806
Open Access | Times Cited: 2
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access | Times Cited: 1
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access | Times Cited: 1
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 1
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 1
