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:
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
Zhu Ping, Kesheng Yang, Juan Shen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 19129-19141
Closed Access | Times Cited: 7
Zhu Ping, Kesheng Yang, Juan Shen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 19129-19141
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
Meixuan Li, Honghong Zhang, Lingyi Lyu, et al.
Food Bioscience (2024) Vol. 59, pp. 103877-103877
Closed Access | Times Cited: 7
Meixuan Li, Honghong Zhang, Lingyi Lyu, et al.
Food Bioscience (2024) Vol. 59, pp. 103877-103877
Closed Access | Times Cited: 7
Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
Xiaoxuan Sun, Zi Ye, Meifang Xiao, et al.
Food Chemistry (2025) Vol. 476, pp. 143283-143283
Closed Access
Xiaoxuan Sun, Zi Ye, Meifang Xiao, et al.
Food Chemistry (2025) Vol. 476, pp. 143283-143283
Closed Access
Strain-Specific Therapeutic Potential of Lactiplantibacillus plantarum: A Systematic Scoping Review
Oranut Chatsirisakul, Natasha Leenabanchong, Yada Siripaopradit, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1165-1165
Open Access
Oranut Chatsirisakul, Natasha Leenabanchong, Yada Siripaopradit, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1165-1165
Open Access
Revealing the Cryoprotective Mechanism of Wheat Bran Antifreeze Arabinoxylan on Yeast Viability by Metabolite Profiling and Comparative Transcriptome Analysis
Xi-Lin Niu, Yifeng Du, Guangzheng Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Xi-Lin Niu, Yifeng Du, Guangzheng Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
Xiaoxuan Sun, Leilei Yu, Meifang Xiao, et al.
Food Chemistry (2024) Vol. 463, pp. 141019-141019
Closed Access | Times Cited: 3
Xiaoxuan Sun, Leilei Yu, Meifang Xiao, et al.
Food Chemistry (2024) Vol. 463, pp. 141019-141019
Closed Access | Times Cited: 3
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access | Times Cited: 1
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access | Times Cited: 1
