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:
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 11
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 11
Showing 11 citing articles:
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Lactobacillomics as a new notion in lactic acid bacteria research through omics integration
Özge Kahraman Ilıkkan
World Journal of Microbiology and Biotechnology (2025) Vol. 41, Iss. 2
Open Access
Özge Kahraman Ilıkkan
World Journal of Microbiology and Biotechnology (2025) Vol. 41, Iss. 2
Open Access
Modulation of fermentation dynamics in kimchi using Leuconostoc mesenteroides starter
Min Ji Kim, Ji Young Jeong, In Min Hwang, et al.
Food Bioscience (2025), pp. 106317-106317
Closed Access
Min Ji Kim, Ji Young Jeong, In Min Hwang, et al.
Food Bioscience (2025), pp. 106317-106317
Closed Access
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry X (2025), pp. 102367-102367
Open Access
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry X (2025), pp. 102367-102367
Open Access
The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska, et al.
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3219-3219
Open Access
Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska, et al.
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3219-3219
Open Access
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature
Lilan Chen, Can Yuan, Hong Gao, et al.
LWT (2025), pp. 117736-117736
Open Access
Lilan Chen, Can Yuan, Hong Gao, et al.
LWT (2025), pp. 117736-117736
Open Access
Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Research International (2025), pp. 116379-116379
Closed Access
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Research International (2025), pp. 116379-116379
Closed Access
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
Open Access
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
Open Access
Guangxi Sour Bamboo Shoots: A Study on Microbial Diversity and Flavor Characteristics Across Regions
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
