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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:

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
Zhiyuan Tian, Kashif Ameer, Yanling Shi, et al.
Food Bioscience (2022) Vol. 50, pp. 102045-102045
Closed Access | Times Cited: 24

Showing 24 citing articles:

Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
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: 19
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 7
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
Qianqian Guan, Xinyi Kang, Xinyue Qin, et al.
Food Bioscience (2023) Vol. 54, pp. 102908-102908
Closed Access | Times Cited: 14
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation
Yuanyuan Zhang, Bangran Qi, Qiannan Li, et al.
Food Chemistry (2024) Vol. 455, pp. 139846-139846
Closed Access | Times Cited: 4
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 4
Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches
Yiwen Xie, Chaofan Guo, Sakamon Devahastin, et al.
LWT (2024) Vol. 207, pp. 116648-116648
Open Access | Times Cited: 4
Multiple sensor technologies coupled with multivariate analysis for comprehensive evaluation of sensory quality of da-jiang
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025) Vol. 477, pp. 143218-143218
Closed Access
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Impact of Soy Sauce Extraction on the Flavor Profiles of Korean Doenjang and Jjigae Base: A Comparative Flavor Wheel Analysis
Wanying Song, han mo li, Yutong Hu, et al.
(2025)
Closed Access
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Shelf life extended: Focus on microbiota identification, nutrition value, color difference and lipid oxidation of puffed bean products
Huanhuan Wang, Zeyuan Deng, Bing Zhang, et al.
Food Control (2024) Vol. 163, pp. 110517-110517
Closed Access | Times Cited: 2
Fluorescence and ultraviolet–visible spectroscopy in the honey analysis
Kashif Ameer, Mian Anjum Murtaza, Guihun Jiang, et al.
Elsevier eBooks (2024), pp. 153-191
Closed Access | Times Cited: 2
Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi
LI Yan-po, Shuyi You, Lujie Cheng, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2891-2891
Open Access | Times Cited: 4
Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes
Fei Ren, Ming Liu, Bin Tan
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2397-2409
Closed Access | Times Cited: 1
Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation
Zhihong Zhong, Zhiyun Wang, Yi Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1815-1815
Open Access | Times Cited: 2
Comparison of microbial diversity and metabolites on household and commercial doenjang
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Polysaccharide-Based Films: Carriers of Active Substances and Controlled Release Characteristics
Kashif Ameer, Mian Anjum Murtaza, Saadia Zainab, et al.
(2024), pp. 379-400
Closed Access
Non-Destructive Prediction of Amino Acid Nitrogen During Sufu Fermentation Via Electronic Nose in Combination with Machine Learning Approaches
Yiwen Xie, Junjie Yi, Chaofan Guo, et al.
(2024)
Closed Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched Cardamine violifolia Pickles Fermented by Three Distinct Methods
Jue Gong, Shen Rao, Xiaomeng Liu, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 632-632
Open Access
Quality monitoring during sufu fermented process and establishment of random forest prediction model
Xiaodan Wang, Ping Chang, Cuilian Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 743-753
Closed Access
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