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:
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: 14
Qian Zhou, Zimeng Zheng, Yanping Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102956-102956
Closed Access | Times Cited: 14
Showing 14 citing articles:
Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish
Zimeng Zheng, Qian Zhou, Dong Li, et al.
Food Bioscience (2024) Vol. 59, pp. 103941-103941
Closed Access | Times Cited: 12
Zimeng Zheng, Qian Zhou, Dong Li, et al.
Food Bioscience (2024) Vol. 59, pp. 103941-103941
Closed Access | Times Cited: 12
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 7
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 7
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
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation
Haiyue Niu, Jianming Zhang, Chengcheng Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Haiyue Niu, Jianming Zhang, Chengcheng Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation
Jing Zhang, Minhui Zhao, Jing Chen, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 3
Jing Zhang, Minhui Zhao, Jing Chen, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 3
Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms
Xinyu Hu, Wei Wei, Jiayan Zhang, et al.
Food Bioscience (2024) Vol. 57, pp. 103612-103612
Closed Access | Times Cited: 2
Xinyu Hu, Wei Wei, Jiayan Zhang, et al.
Food Bioscience (2024) Vol. 57, pp. 103612-103612
Closed Access | Times Cited: 2
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production
Yiwen Fan, Yang Xu, Cihai Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 2
Yiwen Fan, Yang Xu, Cihai Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 2
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed Access | Times Cited: 2
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed 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
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
Characterization of Flavor and Taste Profile of Different Radish (Raphanus Sativus L.) Varieties by Headspace-Gas Chromatography-Ion Mobility Spectrometry (Gc/Ims) and E-Nose/Tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
(2024)
Closed Access
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
(2024)
Closed Access
Impact of salinity on PAH and halogenated PAH contamination and risks during the pickling of Chinese pickles
Wei Li, Shimin Wu
Journal of Food Composition and Analysis (2024), pp. 106764-106764
Closed Access
Wei Li, Shimin Wu
Journal of Food Composition and Analysis (2024), pp. 106764-106764
Closed Access
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access
