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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 regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 123

Showing 1-25 of 123 citing articles:

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Integrative Analysis of Metabolite Changes and Potential Health Effects in Pomegranate Juice Fermentation
Chaohong He, Dongsheng Zhang, Yuejian Mao, et al.
Food Bioscience (2025), pp. 105934-105934
Closed Access | Times Cited: 2
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
Dandan Pu, Boya Cao, Zikang Xu, et al.
Food Chemistry (2024) Vol. 463, pp. 141029-141029
Closed Access | Times Cited: 13
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 13
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
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
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 11
Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffrè
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 10
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access | Times Cited: 1
Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum
Yini Ma, Xun Xu, L. Chen, et al.
Current Research in Microbial Sciences (2025) Vol. 8, pp. 100347-100347
Open Access | Times Cited: 1
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025) Vol. 25, pp. 102228-102228
Open Access | Times Cited: 1
Integrative Analysis of the Fermentation Mechanisms, Antioxidant Properties, and Potential Health Benefits of Mulberry Wine Using Multiple Bioinformatics Approaches
Chaohong He, Johane Johari Mkunga, Dongsheng Zhang, et al.
Food Bioscience (2025), pp. 106185-106185
Closed Access | Times Cited: 1
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
Ruonan Yin, Jianqiao Jiang, Xiaomei Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 104042-104042
Closed Access | Times Cited: 7
Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
Aoxing Tang, Bangzhu Peng
Food Bioscience (2024) Vol. 60, pp. 104235-104235
Closed Access | Times Cited: 7
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 7
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar
Food Research International (2024) Vol. 190, pp. 114655-114655
Closed Access | Times Cited: 6
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M. P. L. V. O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 5
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 5
Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing
Lin Zhang, Wenlong Li, Zheng Peng, et al.
BMC Microbiology (2025) Vol. 25, Iss. 1
Open Access
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
Xiaoxuan Sun, Zi Ye, Meifang Xiao, et al.
Food Chemistry (2025) Vol. 476, pp. 143283-143283
Closed Access
Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application Strategies
Tchouli Noufeu, Yueqin Li, Ndeye Fatou Toure, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 743-743
Open Access
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