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:
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 13
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 13
Showing 13 citing articles:
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
Ruipeng Wang, Bo Yang, S. Jia, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 886-886
Open Access | Times Cited: 1
Ruipeng Wang, Bo Yang, S. Jia, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 886-886
Open Access | Times Cited: 1
Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance
Bingde Zhou, Xiaochen Liu, Qiuyu Lan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1729-1729
Open Access | Times Cited: 4
Bingde Zhou, Xiaochen Liu, Qiuyu Lan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1729-1729
Open Access | Times Cited: 4
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
Ying Cao, Hongxia Zhang, Hai Du, et al.
Food Bioscience (2024), pp. 105787-105787
Closed Access | Times Cited: 3
Ying Cao, Hongxia Zhang, Hai Du, et al.
Food Bioscience (2024), pp. 105787-105787
Closed Access | Times Cited: 3
Immobilized Rhodotorula mucilaginosa DL-XSY01 with Electrospinning for Ethyl Carbamate Degradation and Flavor Preservation in Chinese Baijiu
Siyu Xue, Hui Guo, Yao Li, et al.
Food Bioscience (2025) Vol. 64, pp. 105858-105858
Closed Access
Siyu Xue, Hui Guo, Yao Li, et al.
Food Bioscience (2025) Vol. 64, pp. 105858-105858
Closed Access
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
Shijiao Liu, Ruipeng Wang, Y.L. Zhang, et al.
Food Bioscience (2025), pp. 105973-105973
Closed Access
Shijiao Liu, Ruipeng Wang, Y.L. Zhang, et al.
Food Bioscience (2025), pp. 105973-105973
Closed Access
Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation
Xiaoxu Zhang, Rui Huang, Chang Liu, et al.
Applied Food Research (2025), pp. 100755-100755
Open Access
Xiaoxu Zhang, Rui Huang, Chang Liu, et al.
Applied Food Research (2025), pp. 100755-100755
Open Access
Effect of simultaneous inoculation of ethyl carbamate-degrading non-Saccharomyces yeast and Saccharomyces cerevisiae on the quality and flavor of wine
Yuxuanwen Zhao, Yonggang Du, Naihui Dong, et al.
Food Bioscience (2025), pp. 106236-106236
Closed Access
Yuxuanwen Zhao, Yonggang Du, Naihui Dong, et al.
Food Bioscience (2025), pp. 106236-106236
Closed Access
Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni
Kai Liu, Yinyin Lian, Xingyun Xie, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Kai Liu, Yinyin Lian, Xingyun Xie, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: physicochemical, volatile and sensory analyses
Xin-ying Xu, Jun Wei, Ruo-ting Hou, et al.
Applied Food Research (2025), pp. 100890-100890
Open Access
Xin-ying Xu, Jun Wei, Ruo-ting Hou, et al.
Applied Food Research (2025), pp. 100890-100890
Open Access
Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine
Wei Lan, Mei Zhang, Xinyu Xie, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2874-2874
Open Access | Times Cited: 2
Wei Lan, Mei Zhang, Xinyu Xie, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2874-2874
Open Access | Times Cited: 2
Effect of Ultra High Pressure Homogenisation (UHPH) on the Co-inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must with the Use of Different Nutrients and Inoculum Concentrations
Cristian Vaquero, Carlos Escott, Iris Loira, et al.
(2024)
Open Access | Times Cited: 1
Cristian Vaquero, Carlos Escott, Iris Loira, et al.
(2024)
Open Access | Times Cited: 1
Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation
Wei Lan, Wei Cheng, Ruilong Li, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4691-4691
Open Access
Wei Lan, Wei Cheng, Ruilong Li, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4691-4691
Open Access
Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must
Cristian Vaquero, Carlos Escott, Iris Loira, et al.
Biomolecules (2024) Vol. 14, Iss. 12, pp. 1498-1498
Open Access
Cristian Vaquero, Carlos Escott, Iris Loira, et al.
Biomolecules (2024) Vol. 14, Iss. 12, pp. 1498-1498
Open Access
