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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:

Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2023) Vol. 56, pp. 103148-103148
Closed Access | Times Cited: 16

Showing 16 citing articles:

The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 11
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 9
Construction of a Synthetic Microbial Community for Enzymatic Pretreatment of Wheat Straw for Biogas Production via Anaerobic Digestion
Jinmeng Chen, Yafan Cai, Zhi Wang, et al.
Environmental Science & Technology (2024) Vol. 58, Iss. 21, pp. 9446-9455
Closed Access | Times Cited: 5
Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
Lihong Ge, Yuli Huang, Xin Li, et al.
Food Chemistry (2024) Vol. 457, pp. 140171-140171
Closed Access | Times Cited: 5
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 4
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
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation
Kaidi Hu, Jianlong Li, Yuqing Du, et al.
LWT (2025), pp. 117541-117541
Open Access
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum‐1 and Leuconostoc mesenteroides‐7
Yuyang Gao, Yi‐Feng Lan, Juxiang Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea
Ilaria Larini, Sarah Tintori, Veronica Gatto, et al.
Food Bioscience (2024) Vol. 59, pp. 104001-104001
Closed Access | Times Cited: 2
Development of a Flavor-Oriented Synthetic Microbial Community for pour-over rice wine: A Comprehensive Microbial Community Analysis
Qi Peng, Huajun Zheng, Leping Quan, et al.
Food Microbiology (2024) Vol. 126, pp. 104677-104677
Closed Access | Times Cited: 2
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access | Times Cited: 2
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 2
Culturomics: A Promising Approach for Exploring Bacterial Diversity in Natural Fermented Milk
Yu Li, Xiaoqing Guo, Q. Y. Peng, et al.
Food Bioscience (2024), pp. 105383-105383
Closed Access | Times Cited: 1
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 | Times Cited: 1
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