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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:

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: 10

Showing 10 citing articles:

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
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
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
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: 4
Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology
Lianqun Wu, Zhenying Yang, Ying Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 157-157
Open Access
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
Wei Yue, Zudi Li, Dan Wang, et al.
Food Chemistry (2025), pp. 144294-144294
Closed Access
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: 3
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: 1
Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica
Nan Zhao, Mei Yuan, Xinlei Hou, et al.
Food Research International (2024) Vol. 198, pp. 115323-115323
Closed Access
An innovative technology for producing agricultural Jiaosu from fruit waste without additional sugar and water: Fermentation characteristics, microbial community, and its impact on the growth of pakchoi
Youhui Gao, Inzamam Hussain, Yu Liu, et al.
Chemical Engineering Journal (2024) Vol. 499, pp. 156538-156538
Closed Access
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