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:
Effects of post-fermentation on the flavor compounds formation in red sour soup
Xiaojie Zhou, Wenhua Zhou, Xiaojie He, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Xiaojie Zhou, Wenhua Zhou, Xiaojie He, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Showing 8 citing articles:
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
Duan Feixia, Ya Luo, Dafei Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137602-137602
Closed Access | Times Cited: 11
Duan Feixia, Ya Luo, Dafei Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137602-137602
Closed Access | Times Cited: 11
Effects of different fermentation methods on the microflora composition and flavor quality of mixed red sour soup
Na Liu, Bo Zhang, Mingxia Wu, et al.
LWT (2025), pp. 117653-117653
Open Access
Na Liu, Bo Zhang, Mingxia Wu, et al.
LWT (2025), pp. 117653-117653
Open Access
Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods
Na Liu, Yue Hu, Likang Qin, et al.
LWT (2023) Vol. 186, pp. 115247-115247
Open Access | Times Cited: 7
Na Liu, Yue Hu, Likang Qin, et al.
LWT (2023) Vol. 186, pp. 115247-115247
Open Access | Times Cited: 7
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution
Haohui Xie, Quliang Gu, Weiji Chen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Haohui Xie, Quliang Gu, Weiji Chen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Comprehensive profiling of amino and carbonyl compounds in the Hong Yao sour soup, a type of fermented sour soup, in Huangluo Yao Village of Guangxi, China
Zicai Wang, Xujun Shi, Kenji Sato
Journal of Food Bioactives (2023), pp. 46-57
Open Access | Times Cited: 1
Zicai Wang, Xujun Shi, Kenji Sato
Journal of Food Bioactives (2023), pp. 46-57
Open Access | Times Cited: 1
DEVELOPMENT OF A FERMENTED VEGETABLE PRODUCT USING A MIXED STARTER INCLUDING LACTIC ACID BACTERIA AND ACETIC ACID BACTERIA
Yelena Oleinikova, А.Ж. АЛЫБАЕВА, Ж.Н. ЕРМЕКБАЙ, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42), pp. 68-83
Open Access
Yelena Oleinikova, А.Ж. АЛЫБАЕВА, Ж.Н. ЕРМЕКБАЙ, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42), pp. 68-83
Open Access
