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:
Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes
Sijie Zhang, Congcong Li, Junling Wu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100746-100746
Open Access | Times Cited: 9
Sijie Zhang, Congcong Li, Junling Wu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100746-100746
Open Access | Times Cited: 9
Showing 9 citing articles:
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu
Xiaogang Liu, Lei Yuan, Dongna Ma, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 4
Xiaogang Liu, Lei Yuan, Dongna Ma, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 4
Maturity-Dependent Variations in Metabolites and Taste Quality of Hainan Mulberry Leaf Green Tea by Using Metabolomics and E-Tongue Analysis
Jian Deng, Wei Lin, Li Tian, et al.
Food Bioscience (2025), pp. 106413-106413
Closed Access
Jian Deng, Wei Lin, Li Tian, et al.
Food Bioscience (2025), pp. 106413-106413
Closed Access
Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation
Yuling Yang, Panpan Yang, Anyan Wen, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Yuling Yang, Panpan Yang, Anyan Wen, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 2
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 2
Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics
Kai Zhu, Weiguo Wu, Liwen Jiang, et al.
Food Bioscience (2024), pp. 105130-105130
Closed Access | Times Cited: 2
Kai Zhu, Weiguo Wu, Liwen Jiang, et al.
Food Bioscience (2024), pp. 105130-105130
Closed Access | Times Cited: 2
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
Jiahui Chen, Dandan Pu, Yige Shi, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3136-3136
Open Access | Times Cited: 6
Jiahui Chen, Dandan Pu, Yige Shi, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3136-3136
Open Access | Times Cited: 6
Evaluation of Flavor Substances of Rice Bran Kvass Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
Su Xu, Xiaochen Yu, Wenjuan Zhang, et al.
(2023)
Closed Access | Times Cited: 4
Su Xu, Xiaochen Yu, Wenjuan Zhang, et al.
(2023)
Closed Access | Times Cited: 4
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
