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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:

Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
Linxiang Zhang, Zihan Qin, Lei Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134702-134702
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
Xinxin Zhao, Zhouping Wang, Fengxian Tang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101115-101115
Open Access | Times Cited: 18
Untargeted chromatographic methods coupled with chemometric strategies for the analysis of food and related samples
F. Castañeda, Rocío B. Pellegrino Vidal, Juan Aspromonte
TrAC Trends in Analytical Chemistry (2024) Vol. 173, pp. 117650-117650
Closed Access | Times Cited: 16
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi, Chao Fang, Shuang Xing, et al.
Food Research International (2024) Vol. 187, pp. 114327-114327
Closed Access | Times Cited: 13
Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine
Jian‐Guo Zhang, Jingjing Wang, Wang-Wei Zhang, et al.
Food Research International (2024) Vol. 184, pp. 114270-114270
Closed Access | Times Cited: 10
Non-targeted metabolomics unveils metabolic spectrum characteristics and core metabolite interaction networks in water kefir fermentation
Da Ma, Bó Wáng, Shan Xiao, et al.
LWT (2024) Vol. 195, pp. 115840-115840
Open Access | Times Cited: 9
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 9
Elucidating carbon conversion and bacterial succession by amending Fenon-like systems during co-composting of pig manure and branch
Minna Jiao, Zhaowen Yang, Wanying Xu, et al.
The Science of The Total Environment (2024) Vol. 917, pp. 170279-170279
Closed Access | Times Cited: 6
Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics
Xiaohan Yu, Chunhe Gu, Xiaoxue Guo, et al.
Food Chemistry (2024) Vol. 444, pp. 138641-138641
Closed Access | Times Cited: 6
Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process
Yanan Qin, Haotian Xu, Chen Ya, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2221-2221
Open Access | Times Cited: 13
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
Yiheng Li, Xue Yang, Huiyuan Guo, et al.
Food Chemistry (2025) Vol. 479, pp. 143803-143803
Closed Access
Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile
Haocheng Wei, Yijun Chen, Hongyu Shen, et al.
Food Chemistry X (2025) Vol. 27, pp. 102373-102373
Open Access
Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms
Dongdong Sun, Weixin Li, Lixin Luo
Food Research International (2023) Vol. 171, pp. 113068-113068
Closed Access | Times Cited: 12
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
Yan Li, Aixia Wang, Bin Dang, et al.
Food Research International (2023) Vol. 177, pp. 113919-113919
Closed Access | Times Cited: 11
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Yuanpeng Hao, Jiamu Kang, Yan Guo, et al.
Food Bioscience (2025), pp. 105996-105996
Closed Access
Analysis of changes in volatile metabolites of pickled radish in different years using GC–MS, OAV and multivariate statistics
Wenliang Liu, Lingyu Zhang, Daren Wu, et al.
Food Chemistry (2025) Vol. 478, pp. 143760-143760
Closed Access
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
Xin Li, Tianhui Huang, Feng Xiong, et al.
Food Research International (2025), pp. 116310-116310
Closed Access
Comprehensive analysis of volatile compounds in hybrid sweetgum population and other Liquidambar species by HS-SPME-GC-MS
Xiangyi Zhao, Jian Zhao, Shuaizheng Qi, et al.
BMC Plant Biology (2025) Vol. 25, Iss. 1
Open Access
Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor
Wenxiu Wang, Qianyun Ma, Fan Zhang, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105345-105345
Closed Access | Times Cited: 10
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 3
Effects of acetic acid fermentation on the phytochemicals content, taste and aroma of pineapple vinegar
Yuhao Hu, Shaodan Peng, Hui Huang, et al.
LWT (2024), pp. 116861-116861
Open Access | Times Cited: 3
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
Qi Li, Yiwen Wang, Yaoyao Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103423-103423
Closed Access | Times Cited: 8
Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties
Nisa Saelee, Ling‐Zhi Cheong, Manat Chaijan
Foods (2023) Vol. 12, Iss. 17, pp. 3256-3256
Open Access | Times Cited: 7
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
Longxiang Liu, Yumiao Zhang, Junhua Liu, et al.
LWT (2023) Vol. 188, pp. 115471-115471
Open Access | Times Cited: 7
Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics
Ting Ting Li, Yue Zhang, Meiqi Gu, et al.
Food Bioscience (2024) Vol. 61, pp. 104883-104883
Closed Access | Times Cited: 2
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