Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia Chen, Guiguang Cheng, Yaping Liu, et al.
Food Bioscience (2022) Vol. 50, pp. 101994-101994
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions
Xiqian Tan, Fangchao Cui, Dangfeng Wang, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 38-38
Open Access | Times Cited: 22
Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots
Meilin Chen, Hongqiu Xia, Xifeng Zuo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 8
Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham
Haoyi Wang, Xiaoyu Yin, Lu Zhang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 776-776
Open Access | Times Cited: 8
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
Liu Zhen-heng, Gaofeng Dong, Jing Liu, et al.
Food Research International (2025) Vol. 201, pp. 115557-115557
Closed Access | Times Cited: 1
Lactofermentation of vegetables: An ancient method of preservation matching new trends
Anne Thierry, Céline Baty, Laurent Marché, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104112-104112
Open Access | Times Cited: 21
Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation
Qian Zhou, Zimeng Zheng, Yanping Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102956-102956
Closed Access | Times Cited: 18
Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots
Caixia Chen, Jing Li, Guiguang Cheng, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105273-105273
Closed Access | Times Cited: 15
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
Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin
Dingyuan Wang, Mengyu Hu, Xin Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103125-103125
Closed Access | Times Cited: 11
Conversion of high moisture biomass to hierarchical porous carbon via molten base carbonisation and activation for electrochemical double layer capacitor
Ishioma Laurene Egun, Bamidele Akinwolemiwa, Bo Yin, et al.
Bioresource Technology (2024) Vol. 409, pp. 131251-131251
Open Access | Times Cited: 4
Enhanced fermentation of radish paocai with Lactiplantibacillus plantarum CBPC and shelf-life extension using e-beam irradiation
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways
Xinyu Wang, Xinyue Liu, Zhijia Liu, et al.
Food Bioscience (2025), pp. 106408-106408
Closed Access
Investigation of Physicochemical Properties, Volatilome and Microbial Dynamics in Goat Meat under Modified Atmosphere and Vacuum Packaging
Rui Zhang, Jing Huang, Li Zhou, et al.
LWT (2025), pp. 117735-117735
Open Access
Dynamic changes in microbiota during fermentation of bamboo shoots under varying conditions in Guangxi, China
Jiasheng Wu, Rong Qin, Yang Lü, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Dynamics of Physicochemical Properties, Flavor, and Microbial Communities of Salt-Free Bamboo Shoots during Natural Fermentation: Correlation between Microorganisms and Metabolites
Xiaofeng Xu, Zhijian Long, Wanning Du, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 733-733
Open Access | Times Cited: 9
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
Hailin He, Cuiwen Jian, Baoxin Yang, et al.
Food Bioscience (2024) Vol. 62, pp. 105071-105071
Closed Access | Times Cited: 3
Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)
Zhijian Long, Shilin Zhao, Xiaofeng Xu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3035-3035
Open Access | Times Cited: 7
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
Xinyue Qin, Tao Xiong, Shijin Xiong, et al.
Food Bioscience (2023) Vol. 57, pp. 103436-103436
Closed Access | Times Cited: 7
Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium
Jun Xiang, Xuejiao Wang, Chaofan Guo, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2194-2194
Open Access | Times Cited: 2
Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots
Jinmei Wei, Zongjun Li, Jinyan Kuang, et al.
Food Microbiology (2024) Vol. 124, pp. 104618-104618
Closed Access | Times Cited: 2
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
Xiya Zhang, Aixia Wang, Jiaxin Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103794-103794
Closed Access | Times Cited: 2
The potential correlation between microbial communities and flavors in fermented bamboo shoots
Shubo Li, Minghao Sun, Yufeng Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103066-103066
Closed Access | Times Cited: 6
Insights into the roles and mechanisms of coconut shell biochar and coke in anaerobic digestion of river snail rice noodle wastewater
Qing Wang, Yuchen Wang, Zhu Liang, et al.
Journal of Environmental Management (2024) Vol. 373, pp. 123513-123513
Closed Access | Times Cited: 1
Chemical Composition of Tobacco Seed Oils and Their Antioxidant, Anti-Inflammatory, and Whitening Activities
Gu Ji, Xiaoyu Zhang, Biqing Song, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8516-8516
Open Access | Times Cited: 6
Dynamics of Physicochemical Properties, Flavor, and Microbial Communities of Salt-Free Bamboo Shoots during Natural Fermentation: Correlation between Microorganisms and Metabolites
Xiaofeng Xu, Zhijian Long, Wanning Du, et al.
(2023)
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top