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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:

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation
Yun‐Cheng Li, J. Madhusudhana Rao, Fan‐Bing Meng, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 10, pp. 4288-4297
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 16
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
Fan‐Bing Meng, Yuting Lei, Qingzhou Li, et al.
LWT (2022) Vol. 171, pp. 114104-114104
Closed Access | Times Cited: 58
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
Fan‐Bing Meng, Li Zhou, Jiajia Li, et al.
Food Research International (2022) Vol. 157, pp. 111416-111416
Closed Access | Times Cited: 54
Application of Atmospheric and Room-Temperature Plasma (ARTP) to Microbial Breeding
Qin Zhang, Renyun Miao, Rencai Feng, et al.
Current Issues in Molecular Biology (2023) Vol. 45, Iss. 8, pp. 6466-6484
Open Access | Times Cited: 30
Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
Zihan Yao, Ting Xie, Huan Deng, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 216-216
Open Access | Times Cited: 1
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
J. Madhusudhana Rao, Fan‐Bing Meng, Yun‐Cheng Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4218-4228
Closed Access | Times Cited: 36
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
Li Zhou, Fan‐Bing Meng, Yun‐Cheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127186-127186
Open Access | Times Cited: 18
Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts
Li Chen, Ke Li, Huitai Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3501-3501
Open Access | Times Cited: 16
Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery
Yun‐Cheng Li, Yan Luo, Fan‐Bing Meng, et al.
Carbohydrate Polymers (2021) Vol. 279, pp. 119002-119002
Closed Access | Times Cited: 36
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
Fan‐Bing Meng, Yu‐Ting Lei, Qian Zhang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4035-4045
Closed Access | Times Cited: 27
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
Hua Liu, Ziqiang Chen, Mingtao Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103193-103193
Closed Access | Times Cited: 11
Adaptive evolution and reverse engineering to explore the low pH tolerance mechanisms of Streptomyces albulus
Yu-xi Liu, T Liu, Yulin Zhang, et al.
Applied and Environmental Microbiology (2025)
Open Access
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
Yexing Liang, Jing-Bing Xu, Li Zhou, et al.
Food Chemistry X (2025), pp. 102464-102464
Open Access
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods
Dingkang Wang, Muwen He, Min Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12136-12149
Closed Access | Times Cited: 16
Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
Chunyun Qu, Liying Peng, Yongtao Fei, et al.
Bioengineered (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 10
Engineered salt-tolerant yeast to improve the physicochemical properties and volatiles of sweet flour paste
Yun‐Cheng Li, Hong-Xian Zhang, J. Madhusudhana Rao, et al.
LWT (2023) Vol. 188, pp. 115459-115459
Open Access | Times Cited: 9
Enhancing acid production of Acetobacter pasteurianus by laser and intense pulsed light mutagenesis and its molecular mechanism based on transcriptomic analysis
Jingshu Feng, Rong Zhang, Mokhtar Dabbour, et al.
LWT (2023) Vol. 182, pp. 114803-114803
Open Access | Times Cited: 7
Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites
Jing Zhang, Yiguo He, Liguo Yin, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2934-2934
Open Access | Times Cited: 7
Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis
Shun Gao, Li Li, Yonggong Wei, et al.
Molecular Biotechnology (2024)
Closed Access | Times Cited: 2
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
Yan-Bing Huang, Fan‐Bing Meng, Chuan-Xian Gong, et al.
Food Chemistry (2024) Vol. 460, pp. 140534-140534
Closed Access | Times Cited: 1
Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production
Seyma Hande Tekarslan-Sahin
Fermentation (2022) Vol. 8, Iss. 8, pp. 372-372
Open Access | Times Cited: 6
Improvement of macrolactins production by the genetic adaptation of Bacillus siamensis A72 to saline stress via adaptive laboratory evolution
Yuman Gan, Meng Bai, Xiao Lin, et al.
Microbial Cell Factories (2022) Vol. 21, Iss. 1
Open Access | Times Cited: 5
Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis
Nguyen Thanh Hai Nguyen, Ming Ban HUANG, Fa Yong LIU, et al.
Bioscience of Microbiota Food and Health (2022) Vol. 42, Iss. 2, pp. 104-113
Open Access | Times Cited: 5
Rapid detection of yeast growth status based on molecular spectroscopy fusion (MSF) technique
Chengyun Zhu, Hui Jiang, Quansheng Chen
Infrared Physics & Technology (2022) Vol. 127, pp. 104438-104438
Closed Access | Times Cited: 4
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu, Jie Wu, Weixin Zhou, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 123-123
Open Access
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