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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:

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
Jing Yu, Kuan Lu, Jiwei Zi, et al.
Food Chemistry (2022) Vol. 393, pp. 133393-133393
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
Binbin Li, Ting Zhang, Yan Dai, et al.
LWT (2023) Vol. 179, pp. 114664-114664
Open Access | Times Cited: 21
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Extremophiles and their expanding biotechnological applications
Manvi Rawat, Mansi Chauhan, Anita Pandey
Archives of Microbiology (2024) Vol. 206, Iss. 6
Closed Access | Times Cited: 7
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 6
Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
Tingting Liang, Tong Jiang, Zhuang Liang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101036-101036
Open Access | Times Cited: 17
Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
Qian Chen, Huan Xiang, Yongqiang Zhao, et al.
Food Research International (2023) Vol. 169, pp. 112865-112865
Closed Access | Times Cited: 15
Nutritional evaluation, flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis
Xiao Li, Ying Wang, Yuanqin Sun, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100268-100268
Open Access | Times Cited: 14
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 4
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
Zhongai Chen, Lijing Liu, Huan Du, et al.
Food Chemistry X (2023) Vol. 18, pp. 100686-100686
Open Access | Times Cited: 13
Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures
Bingbing Yang, Yangliu Liu, Yaxin Sang, et al.
LWT (2023) Vol. 187, pp. 115277-115277
Open Access | Times Cited: 11
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
Kuan Lu, Lin Liu, Zhiying Xu, et al.
LWT (2022) Vol. 171, pp. 114096-114096
Open Access | Times Cited: 18
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi
Reggie Surya, David Nugroho, Nurkhalida Kamal, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100643-100643
Closed Access | Times Cited: 15
Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
Jing Yu, Liuwei Yang, Zhenhua Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103366-103366
Closed Access | Times Cited: 9
Comparison of the quality of suansun product between starter inoculation and natural fermentation
Xinyue Qin, Tao Xiong, Xinyi Kang, et al.
Food Bioscience (2024) Vol. 58, pp. 103782-103782
Closed Access | Times Cited: 2
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
Haotian Cai, Lei Tao, Yu Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100919-100919
Closed Access | Times Cited: 2
Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste
Xinyu Li, Yang Zhang, Xinxiu Ma, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2833-2833
Open Access | Times Cited: 6
The impact of hot-air oven drying combined with Bacillus subtilis K C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110867-110867
Closed Access | Times Cited: 1
Recent advances on shrimp paste: key flavor components and biochemical formation pathway, biogenic amine formation, microbial functions, and innovative process strategies
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104694-104694
Closed Access | Times Cited: 1
Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste
Pengfei Jiang, Yang Liu, Jin-ye Yang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100838-100838
Open Access | Times Cited: 1
Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction
Thi Thu Hang Tran, Thi Phuong Anh Nguyen, Thi Diu Pham, et al.
Journal of Biotechnology (2023) Vol. 366, pp. 46-53
Closed Access | Times Cited: 4
Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination
Yin Wang, Xian Wang, Yuanyuan Huang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2782-2782
Open Access | Times Cited: 3
Exploring the effects of Lactobacillus acidophilus GIM1.208 on browning and flavor quality of Paojiao based on nontargeted metabolomics and GC-MS
Silin Li, Jiaying Wang, Binbin Li, et al.
LWT (2023) Vol. 187, pp. 115324-115324
Open Access | Times Cited: 2
GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Meijiao Liu, et al.
(2023)
Open Access | Times Cited: 2
Effects of adding lactic acid on the photostability of capsanthin during the shelf life of Zao chili
Jingyi Zhu, Altman Yuzhu Peng, Binbin Li, et al.
LWT (2024) Vol. 195, pp. 115792-115792
Open Access
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd
Chunzhi Xie, Kexin Zhou, Jingjing Ren, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 462-477
Open Access
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