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:
Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu Brick Tea
Yike Han, Xingnan Wang, Zhenpeng Gao
Food Bioscience (2024) Vol. 61, pp. 104753-104753
Closed Access | Times Cited: 6
Yike Han, Xingnan Wang, Zhenpeng Gao
Food Bioscience (2024) Vol. 61, pp. 104753-104753
Closed Access | Times Cited: 6
Showing 6 citing articles:
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 10
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 10
Influence of Lactobacillus plantarum and cellulase on fermentation quality and microbial community in mixed silage of Solanum rostratum and alfalfa
Yuyu Li, Hua Wang, Zhang Yan-dong, et al.
Frontiers in Microbiomes (2025) Vol. 3
Open Access
Yuyu Li, Hua Wang, Zhang Yan-dong, et al.
Frontiers in Microbiomes (2025) Vol. 3
Open Access
Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses
Haozhen Li, Shuyao Wang, Xiaohua Zhang, et al.
Food Chemistry X (2025), pp. 102410-102410
Open Access
Haozhen Li, Shuyao Wang, Xiaohua Zhang, et al.
Food Chemistry X (2025), pp. 102410-102410
Open Access
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii DH-1 using HS-SPME-GC/MS, E-nose and transcriptomic analysis
Yuxin Huang, Xiaozhen Peng, Yulian Chen, et al.
LWT (2025), pp. 117765-117765
Open Access
Yuxin Huang, Xiaozhen Peng, Yulian Chen, et al.
LWT (2025), pp. 117765-117765
Open Access
Microbial Communities and Metabolite Dynamics in the Flowering Fermentation of Fu Brick Tea: Correlations with Mycotoxin Degradation
Yike Han, Xingnan Wang, Hongcai Li, et al.
Food Bioscience (2025), pp. 106706-106706
Closed Access
Yike Han, Xingnan Wang, Hongcai Li, et al.
Food Bioscience (2025), pp. 106706-106706
Closed Access
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
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
