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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:

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Yingyu Wang, Chenhao Zhang, Fengsong Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5841-5855
Closed Access | Times Cited: 94

Showing 26-50 of 94 citing articles:

Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 5
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
Liangqiang Chen, Xing Qin, Guozheng Wang, et al.
Bioresource Technology (2024) Vol. 403, pp. 130854-130854
Closed Access | Times Cited: 5
Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status
Yun‐hui Lu, Jiamin Wu, Jia‐rong Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4420-4436
Closed Access | Times Cited: 5
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 5
Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome
Hui Liao, Yi Luo, Xinlei Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134936-134936
Closed Access | Times Cited: 22
Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles
Xiya Zhang, Aixia Wang, Hanlin Yao, et al.
LWT (2023) Vol. 186, pp. 115226-115226
Open Access | Times Cited: 13
Exploitation of microbial activities at low pH to enhance planetary health
Merve Atasoy, Avelino Álvarez‐Ordóñez, Adam Cenian, et al.
FEMS Microbiology Reviews (2023) Vol. 48, Iss. 1
Open Access | Times Cited: 13
Multiomics provides insights into the succession of microbiota and metabolite during plant leaf fermentation
Lei Xing, Min Zhang, Lulu Liu, et al.
Environmental Research (2023) Vol. 221, pp. 115304-115304
Closed Access | Times Cited: 11
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 11
Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
Zhen Wang, Luyang Wang
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 2, pp. 124-132
Open Access | Times Cited: 4
Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 4
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 4
Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis
Huaisheng Zheng, Jingzhu Jiang, Chaobing Huang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101116-101116
Open Access | Times Cited: 3
A novel strain Lactiplantibacillus plantarum LPP95 isolated from Chinese pickles: Antifungal effect, mechanism, and potential application in yogurt
Qiang Wang, Feng Zhang, Yuhong Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103640-103640
Closed Access | Times Cited: 3
Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol
Kenza Zarour, Ahmed Fouad Zeid, Mari Luz Mohedano, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Open Access | Times Cited: 3
A review on bio-based polymer polylactic acid potential on sustainable food packaging
Devi Sri Rajendran, Swethaa Venkataraman, Satyendra Kumar Jha, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1759-1788
Closed Access | Times Cited: 3
Development and Applications of CRISPR/Cas9-Based Genome Editing in Lactobacillus
Yulin Mu, Chengxiao Zhang, Taihua Li, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 21, pp. 12852-12852
Open Access | Times Cited: 19
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions
Yumeng Sui, Xiangao Li, Yuan Gao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 307-307
Open Access | Times Cited: 3
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages
Fang Gao, Kaiping Zhang, Daixun Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101205-101205
Open Access | Times Cited: 3
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Shijin Xiong, Xiaoyan Xu, Tonghao Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139335-139335
Closed Access | Times Cited: 3
Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
Hong Li, Jiang Zhu, Yue Xiao, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 402-402
Open Access | Times Cited: 8
Fermentation of algal biomass for its nutritional value: perspectives and revolutions in the food industry
Ankesh Ahirwar, Anshuman Rai, Vandana Sirotiya, et al.
Environmental Technology Reviews (2023) Vol. 13, Iss. 1, pp. 1-28
Closed Access | Times Cited: 8
Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS
Fang Gao, Daixun Wang, Kaiping Zhang, et al.
LWT (2024) Vol. 202, pp. 116290-116290
Open Access | Times Cited: 2
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
Shiqi Liao, Jinlin Han, Chunyan Jiang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100556-100556
Open Access | Times Cited: 13
Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization
Ruilin Zhang, Xiaoran Song, Wenxiang Liu, et al.
LWT (2023) Vol. 175, pp. 114448-114448
Open Access | Times Cited: 6

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