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OpenAlex Citation Counts

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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:

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 55

Showing 26-50 of 55 citing articles:

Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics
Song Yang, Qian Zhu, Xinqi Ye, et al.
Food Bioscience (2024) Vol. 57, pp. 103609-103609
Closed Access | Times Cited: 1
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
Yuqi Xue, Jie Chen, Lei Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7238-7248
Closed Access | Times Cited: 1
Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation
X.N. Wang, Xiangyu Wang, Haiwei Lou, et al.
Food Bioscience (2024) Vol. 60, pp. 104374-104374
Closed Access | Times Cited: 1
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
Cuiwen Jian, Minghao Sun, Ting Ma, et al.
Food Research International (2024) Vol. 198, pp. 115361-115361
Closed Access | Times Cited: 1
Integration of LC-MS-Based and GC-MS-Based Metabolic Profiling to Reveal the Effects of Domestication and Boiling on the Composition of Duck Egg Yolks
Yong Tian, Guoqin Li, Xizhong Du, et al.
Metabolites (2023) Vol. 13, Iss. 1, pp. 135-135
Open Access | Times Cited: 4
NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts
Giuseppina Tatulli, Laura Ruth Cagliani, Francesca Sparvoli, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4864-4864
Open Access | Times Cited: 4
Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods
Jiaxuan Wang, Shuyue Hao, Qing Ren
Foods (2023) Vol. 12, Iss. 14, pp. 2691-2691
Open Access | Times Cited: 4
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect
Huakun Yu, Shuangping Liu, Hui Qin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2879-2889
Closed Access | Times Cited: 7
Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
Meng Xu, Shunyong Su, Zeng Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Metabolomic fingerprinting based on network analysis of volatile aroma compounds during the forced aging of Huangjiu: Effects of dissolved oxygen and temperature
Na Wang, Lili Zhang, Xuejiao Ren, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Identification of a β-Carboline Alkaloid from Chemoselectively Derived Vanilla Bean Extract and Its Prevention of Lipid Droplet Accumulation in Human Hepatocytes (HepG2)
Dya Fita Dibwe, Nire Takeishi, Saki Oba, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 8024-8024
Open Access | Times Cited: 3
Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
Hoonhee Seo, Saebim Lee, Hyuna Park, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3308-3308
Open Access | Times Cited: 5
Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins
Jiamiao Lou, Mingjuan Ou, 陽介 遠藤, et al.
Food Bioscience (2023) Vol. 56, pp. 103143-103143
Closed Access | Times Cited: 2
Food Metabolomics
Akira Oikawa
Journal of Nutritional Science and Vitaminology (2022) Vol. 68, Iss. Supplement, pp. S128-S130
Open Access | Times Cited: 4
Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction
Yoko Iijima, Azusa Miwa, Kaito Shimada, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 372-380
Closed Access
Potential anti-diabetic and anti-oxidant activity of lactic acid bacteria isolated from Indonesian traditional fermented Buffalo milk (Dadih): In silico approach
Ai Hertati, Muhammad Nur Faiz, Nurlaili Ekawati, et al.
AIP conference proceedings (2024) Vol. 3026, pp. 020008-020008
Open Access
Enhancing Cordycepin in Functional Porridge through Rice Varietal Fermentation with Cordyceps militaris (Ascomycetes) and Utilizing Non-Targeted Metabolomics for Process Enhancement
Min-Ling Liu, Tsu-Yi Chien, Hui‐Chen Lo, et al.
International journal of medicinal mushrooms (2024) Vol. 26, Iss. 8, pp. 59-73
Closed Access
Overview of Bovine Mastitis: Application of Metabolomics in Screening Its Predictive and Diagnostic Biomarkers
Muyang Li, Z.H. Li, Ming Deng, et al.
Animals (2024) Vol. 14, Iss. 15, pp. 2264-2264
Open Access
Rationalisation of the purification process for a phage active pharmaceutical ingredient
Benjamine Lapras, Claude Marchand, Camille Merienne, et al.
European Journal of Pharmaceutics and Biopharmaceutics (2024) Vol. 203, pp. 114438-114438
Open Access
Impact of microbial milk quality on mesophilic starter culture metabolism: a metaproteomics approach
Davide Porcellato, Luiza de Paula Dias Moreira, Fiona Valerie Franklin, et al.
International Dairy Journal (2024) Vol. 159, pp. 106070-106070
Open Access
Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi
Xiaohan Jia, Xinyi Wang, Hongfan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research
Despoina Langari, Fani Th. Mantzouridou
(2024) Vol. 2, Iss. 6, pp. 570-598
Open Access
The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods
Rongbin Zhang, Shuangping Liu, Tiantian Liu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3931-3931
Open Access
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
Mengxin He, Qing Peng, Xiaoqing Xu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics
Qin Xiang, Wenjing Zhou, Aiping Yang, et al.
Food Chemistry (2024) Vol. 469, pp. 142565-142565
Closed Access

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