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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.

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Showing 1-25 of 27 citing articles:

Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 17
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
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
Mengyao Wu, Yi Luo, Yongqi Yao, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110589-110589
Closed Access | Times Cited: 10
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
Caiyan Jiang, Yang Liu, Wengang Jin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101126-101126
Open Access | Times Cited: 9
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
Jiawei Luo, Shan Xiao, Hao Suo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101254-101254
Open Access | Times Cited: 9
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
Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101164-101164
Open Access | Times Cited: 7
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
Yi Luo, Chenhao Zhang, Hui Liao, et al.
Food Microbiology (2024) Vol. 122, pp. 104569-104569
Closed Access | Times Cited: 6
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 6
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
Qianqian Guan, Xinyi Kang, Xinyue Qin, et al.
Food Bioscience (2023) Vol. 54, pp. 102908-102908
Closed Access | Times Cited: 14
Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles
Hui Liao, Yunchuan Luo, Hussain Asif, et al.
Food Bioscience (2024) Vol. 59, pp. 103861-103861
Closed Access | Times Cited: 5
Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin
Dingyuan Wang, Mengyu Hu, Xin Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103125-103125
Closed Access | Times Cited: 11
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 4
Characterization of flavor profiles and microbial communities in Ciba chili fermentation using metagenomics, untargeted metabolomics, and flavoromics
Tianyang Wang, Yiling Xiong, Haibin Yuan, et al.
Food Bioscience (2025), pp. 106100-106100
Closed Access
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
Zhiyi Fan, Wang Zeliang, Weiqin Deng, et al.
Journal of Food Composition and Analysis (2025), pp. 107426-107426
Closed Access
Microbial Diversity in Traditional Chinese Fermented Sauces and Their Impact on Flavor Quality and Safety: A Comprehensive Overview of Recent Advances
Xiao Liu, Lingxiao Liu, Qin-Guo Xu, et al.
Food Reviews International (2025), pp. 1-21
Closed Access
Microbial absolute quantification and metabolomics reveal the impact of partial KCl substitution for NaCl on the flavor quality of Zao Chili
Kangli Yang, Wei Su, Yingchun Mu, et al.
Food Bioscience (2025), pp. 106495-106495
Closed Access
Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation
Weixi Li, Zhaogui Chen, Chunmei Chen, et al.
Cereal Chemistry (2025)
Closed Access
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: 9
Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper
Qiqin Han, Yongjun Wu, Jin Jin, et al.
Journal of Food Composition and Analysis (2024), pp. 106892-106892
Closed Access | Times Cited: 2
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing
Xizhuo Huang, Xinyuan Yan, Ling Gao, et al.
Food Research International (2023) Vol. 176, pp. 113824-113824
Closed Access | Times Cited: 5
The microbiota and metabolome dynamics and their interactions modulate solid-state fermentation process and enhance clean recycling of brewers’ spent grain
Yueqin Xie, D. Liu, Yang Liu, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Dataset of core and differentially abundant bacteria in various compartments of farm-cultivated and home-planted chilli plants (Capsicum frutescens)
Sze‐Looi Song, Zheng-Xian Lew, Hoi-Sen Yong, et al.
Data in Brief (2024) Vol. 54, pp. 110273-110273
Open Access
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