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:
A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions
Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, et al.
LWT (2024) Vol. 196, pp. 115838-115838
Open Access | Times Cited: 10
Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, et al.
LWT (2024) Vol. 196, pp. 115838-115838
Open Access | Times Cited: 10
Showing 10 citing articles:
Impact of different lactic acid bacteria on nitrite degradation and quality of fermented carrot
Meng‐Na Li, Qing‐bo Yao, Hongrui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6501-6512
Open Access | Times Cited: 5
Meng‐Na Li, Qing‐bo Yao, Hongrui Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6501-6512
Open Access | Times Cited: 5
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
Yankai Min, Qing Zhang, Jiali Liu, et al.
Food Research International (2025) Vol. 207, pp. 116077-116077
Closed Access
Yankai Min, Qing Zhang, Jiali Liu, et al.
Food Research International (2025) Vol. 207, pp. 116077-116077
Closed Access
Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing
Mingwei Zhao, Shijin Xiong, Tonghao Du, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Mingwei Zhao, Shijin Xiong, Tonghao Du, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Rapid quality assessment of salted kimchi cabbage through near-infrared spectroscopy
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Rapid Determination of Quality Metrics of Salted Kimchi Cabbage Through Near-Infrared Spectroscopy
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
(2024)
Closed Access
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
(2024)
Closed Access
Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard
Han Tan, Dandan Huang, Yu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134335-134335
Closed Access
Han Tan, Dandan Huang, Yu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134335-134335
Closed Access
Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage
Mingwei Zhao, Shijin Xiong, Huiyu Li, et al.
Food Bioscience (2024), pp. 105709-105709
Closed Access
Mingwei Zhao, Shijin Xiong, Huiyu Li, et al.
Food Bioscience (2024), pp. 105709-105709
Closed Access
