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:
From environment to environmental adaptation: Environmental perspectives on the study of food and medicine homology
Ke-Ke Suo, Xue Li, Xin Liu, et al.
Food & medicine homology. (2025)
Closed Access | Times Cited: 2
Ke-Ke Suo, Xue Li, Xin Liu, et al.
Food & medicine homology. (2025)
Closed Access | Times Cited: 2
Showing 2 citing articles:
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria
Sisi Chen, Keke Suo, Qiaozhen Kang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-16
Closed Access | Times Cited: 1
Sisi Chen, Keke Suo, Qiaozhen Kang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-16
Closed Access | Times Cited: 1
Bioinformatics Analysis of Diadenylate Cyclase Regulation on Cyclic Diadenosine Monophosphate Biosynthesis in Exopolysaccharide Production by Leuconostoc mesenteroides DRP105
Wenna Yu, Liansheng Yu, Tao Li, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 196-196
Open Access
Wenna Yu, Liansheng Yu, Tao Li, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 196-196
Open Access
Chemical Composition, Antioxidant Activity, α-Glucosidase Inhibitory Activity, and Metabolomic Profiling of Dendrobium Officinale across Diverse Growing Regions and Cultivation Modes
Shu He, Zhengli Lu, Rurui Li, et al.
Food Bioscience (2025), pp. 106714-106714
Closed Access
Shu He, Zhengli Lu, Rurui Li, et al.
Food Bioscience (2025), pp. 106714-106714
Closed Access
