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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:

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Food Microbiology (2020) Vol. 91, pp. 103510-103510
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Yi Chen, Pao Li, Luyan Liao, et al.
Food Chemistry (2021) Vol. 361, pp. 130055-130055
Closed Access | Times Cited: 243
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)
Yingying Shen, Yanyan Wu, Yueqi Wang, et al.
Food Chemistry (2021) Vol. 348, pp. 129107-129107
Closed Access | Times Cited: 122
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
Zi Ye, Zhixun Shang, Shiyao Zhang, et al.
Food Research International (2022) Vol. 153, pp. 110952-110952
Closed Access | Times Cited: 96
Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics
Miao Liu, Na Deng, Xiaoyi Hou, et al.
Food Chemistry (2024) Vol. 443, pp. 138550-138550
Closed Access | Times Cited: 25
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)
Zi Ye, Zhixun Shang, Meiqi Li, et al.
Food Chemistry (2021) Vol. 368, pp. 130797-130797
Closed Access | Times Cited: 70
The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots
Qianqian Guan, Tao Huang, Fei Peng, et al.
Food Research International (2022) Vol. 157, pp. 111216-111216
Closed Access | Times Cited: 48
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 47
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
Zhijia Liu, Shengbao Cai, Shiyao Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104189-104189
Closed Access | Times Cited: 37
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
Yue Xiao, Shiyao Zhang, Zhijia Liu, et al.
Food Research International (2023) Vol. 173, pp. 113397-113397
Closed Access | Times Cited: 30
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
Qiao Shi, Tang Hui-hua, Yuan Mei, et al.
Food Research International (2023) Vol. 168, pp. 112763-112763
Closed Access | Times Cited: 23
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
Meilun Li, Fei Lao, Xin Pan, et al.
Food Research International (2024) Vol. 179, pp. 114033-114033
Closed Access | Times Cited: 14
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 14
Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
Yandong Kang, Xingdong Wang, Ling Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104173-104173
Open Access | Times Cited: 13
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 9
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus
Chunsheng Li, Yue Zhao, Yueqi Wang, et al.
LWT (2021) Vol. 154, pp. 112628-112628
Open Access | Times Cited: 55
Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
LWT (2021) Vol. 143, pp. 111170-111170
Closed Access | Times Cited: 51
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
Dongdong Wang, Gong Chen, Tang Yao, et al.
International Journal of Food Microbiology (2022) Vol. 375, pp. 109702-109702
Closed Access | Times Cited: 35
Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles
Xihan Sun, Xin Qi, Yudi Han, et al.
Food Chemistry (2022) Vol. 409, pp. 135285-135285
Closed Access | Times Cited: 33
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable
Dongdong Wang, Gong Chen, Tang Yao, et al.
LWT (2022) Vol. 172, pp. 114212-114212
Open Access | Times Cited: 31
Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 22
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
Yumeng Li, Xiaoqin Luo, Huan Guo, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110371-110371
Closed Access | Times Cited: 20
Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)
Zhongai Chen, Yangyang Geng, Mei Wang, et al.
Food Bioscience (2022) Vol. 50, pp. 102071-102071
Closed Access | Times Cited: 26
Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
Aiai Zhong, Wei Chen, Lin Hu, et al.
LWT (2022) Vol. 165, pp. 113662-113662
Open Access | Times Cited: 24
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
Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile
Yumeng Li, Xiaoqin Luo, Feiwu Long, et al.
LWT (2023) Vol. 179, pp. 114655-114655
Open Access | Times Cited: 15
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