The DOI matches its Crossref record; 78 of the 78 references it cites were found in a registry or an index.
Strategies for enhancing fermentative production of acetoin: A review
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Cites
Werpy, T., & Petersen, G. (2004) · doi:10.2172/15008859 · Cited by 3,201
Bacterial volatiles promote growth in Arabidopsis
Ryu, C.-M., Farag, M. A., Hu, C.-H., Reddy, M. S., Wei, H.-X., Paré, P. W., & Kloepper, J. W. (2003) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0730845100 · Cited by 1,656
Fenaroli's Handbook of Flavor Ingredients
Burdock, G. A. (2004) · CRC Press eBooks · doi:10.1201/9781420037876 · Cited by 910
Microbial 2,3-butanediol production: A state-of-the-art review
Ji, X.-J., Huang, H., & Ouyang, P.-K. (2011) · Biotechnology Advances · doi:10.1016/j.biotechadv.2011.01.007 · Cited by 685
Biotechnological production of 2,3-butanediol—Current state and prospects
Celińska, E., & Grajek, W. (2009) · Biotechnology Advances · doi:10.1016/j.biotechadv.2009.05.002 · Cited by 600
Fenaroli's Handbook of Flavor Ingredients
Burdock, G. A. (2001) · CRC Press eBooks · doi:10.1201/noe0849309465 · Cited by 490
Köpke, M., Mihalcea, C., Liew, F., Tizard, J. H., Ali, M. S., Conolly, J. J., Al-Sinawi, B., & Simpson, S. D. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.00355-11 · Cited by 417
Xiu, Z.-L., & Zeng, A.-P. (2008) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-008-1387-4 · Cited by 394
Biological production of 2,3-butanediol
Syu, M.-J. (2001) · Applied Microbiology and Biotechnology · doi:10.1007/s002530000486 · Cited by 393
Cyanobacterial conversion of carbon dioxide to 2,3-butanediol
Oliver, J. W. K., Machado, I. M. P., Yoneda, H., & Atsumi, S. (2013) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1213024110 · Cited by 380
Cited by
Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
Jiang, Y., Lv, X., Zhang, C., Zheng, Y., Zheng, B., Duan, X., & Tian, Y. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108531 · Cited by 117
Bao, J., Zhang, X., Zheng, J.-H., Ren, D.-F., & Lu, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.05.027 · Cited by 115
Self-citationHmidet, N., Ben Ayed, H., Jacques, P., & Nasri, M. (2017) · BioMed Research International · doi:10.1155/2017/5893123 · Cited by 58
Synthetic biology toolkit of Ralstonia eutropha (Cupriavidus necator)
Santolin, L., Riedel, S. L., & Brigham, C. J. (2024) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-024-13284-2 · Cited by 27
Sun, D., Li, W., & Luo, L. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113068 · Cited by 19
Metadata
- Authors
- Xiao, Z., & Lu, J. R.
- Venue
- Biotechnology Advances
- Publisher
- Elsevier BV
- Published
- 2014-03
- Volume
- 32
- Issue
- 2
- Pages
- 492-503
- ISSN
- 0734-9750 (ISSN-L)
- OpenAlex
- W1996741098
- Cited by
- 260
- References
- 78
- FWCI
- 7.06
- Type
- journal article
- Language
- en
- Open access
- closed
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- Xiao, Z., & Lu, J. R. (2014). Strategies for enhancing fermentative production of acetoin: A review. Biotechnology Advances. https://doi.org/10.1016/j.biotechadv.2014.01.002
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
