
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:
Kuratsuki bacteria and sake making
Hiromi Nishida
Bioscience Biotechnology and Biochemistry (2023) Vol. 88, Iss. 3, pp. 249-253
Open Access | Times Cited: 4
Hiromi Nishida
Bioscience Biotechnology and Biochemistry (2023) Vol. 88, Iss. 3, pp. 249-253
Open Access | Times Cited: 4
Showing 4 citing articles:
Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation
Masayuki Takahashi, Kana Morikawa, Takeshi Akao
Journal of Bioscience and Bioengineering (2025)
Closed Access
Masayuki Takahashi, Kana Morikawa, Takeshi Akao
Journal of Bioscience and Bioengineering (2025)
Closed Access
Effect of kuratsuki Bacillus and Priestia on Taste of Sake
Karin Kobayashi, Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 147-161
Open Access | Times Cited: 2
Karin Kobayashi, Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 147-161
Open Access | Times Cited: 2
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria
Karin Kobayashi, Hiromi Nishida
Fermentation (2024) Vol. 10, Iss. 5, pp. 249-249
Open Access | Times Cited: 2
Karin Kobayashi, Hiromi Nishida
Fermentation (2024) Vol. 10, Iss. 5, pp. 249-249
Open Access | Times Cited: 2
Kuratsuki Bacteria Interactions with Sake Yeast and Effect on Taste
Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1309-1319
Open Access
Hiromi Nishida
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1309-1319
Open Access