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:
Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science
Y. Liu, Wei Li, Qian Tan, et al.
LWT (2023) Vol. 191, pp. 115607-115607
Open Access | Times Cited: 3
Y. Liu, Wei Li, Qian Tan, et al.
LWT (2023) Vol. 191, pp. 115607-115607
Open Access | Times Cited: 3
Showing 3 citing articles:
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
Xiaoqing Miao, Rui Zhang, Shan Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140717-140717
Closed Access | Times Cited: 13
Xiaoqing Miao, Rui Zhang, Shan Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140717-140717
Closed Access | Times Cited: 13
Use of culinary ingredients as protective components during thermal heating of pumpkin oil
Marcos Flores, Claudia E. Vergara, Jaime Ortíz, et al.
Food Chemistry X (2025) Vol. 26, pp. 102272-102272
Open Access
Marcos Flores, Claudia E. Vergara, Jaime Ortíz, et al.
Food Chemistry X (2025) Vol. 26, pp. 102272-102272
Open Access
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 409-409
Open Access
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 409-409
Open Access
