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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:

Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
Guangyao Hu, Jian Chen, Guocheng Du, et al.
Food Chemistry (2022) Vol. 406, pp. 135064-135064
Closed Access | Times Cited: 22

Showing 22 citing articles:

Effect of salt concentration on Chinese soy sauce fermentation and characteristics
Hua Liu, Shaojie Yang, Jun Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102825-102825
Closed Access | Times Cited: 18
Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce
Jinjin Ma, Jiajia Zhang, Lijie Zhang, et al.
Food Bioscience (2023) Vol. 52, pp. 102484-102484
Closed Access | Times Cited: 17
Improving protein utilization and fermentation quality of soy sauce by adding protease
Caifeng Chen, Sha Hou, Changzheng Wu, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105399-105399
Closed Access | Times Cited: 14
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 971-971
Open Access | Times Cited: 5
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
Jinxiu Xu, Xin Zhang, Baifeng Fu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 586-586
Open Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Unveiling Highly Active and Stable l-Glutaminase through Ancestral Sequence Reconstruction and Turnover Number Prediction
Wenxuan Qiu, Penghui Yang, Jiacai Ye, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5353-5362
Closed Access
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
Zhijie Zheng, Wenxi Fu, Guiying Wang, et al.
Meat Science (2025), pp. 109820-109820
Closed Access
A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban
Chi Zhao, Petri Penttinen, Lingzi Zhang, et al.
Food Chemistry (2024) Vol. 448, pp. 139052-139052
Closed Access | Times Cited: 3
Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste
Zhihua Li, Chi Zhao, Ling Dong, et al.
LWT (2024) Vol. 199, pp. 116071-116071
Open Access | Times Cited: 3
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
Guangyao Hu, Yajuan Wang, Jian Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103459-103459
Closed Access | Times Cited: 7
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
Lihao Wang, Wen-Hui Qu, Yanan Xu, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1386-1386
Open Access | Times Cited: 2
Comparative Analysis of Gut Microbiomes in Laboratory Chinchillas, Ferrets, and Marmots: Implications for Pathogen Infection Research
Jindan Guo, Weixiong Shi, Xue Li, et al.
Microorganisms (2024) Vol. 12, Iss. 4, pp. 646-646
Open Access | Times Cited: 1
Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process
Xinyun Zhou, Ting Guo, Hadiatullah Hadiatullah, et al.
Food Bioscience (2024) Vol. 59, pp. 104206-104206
Closed Access | Times Cited: 1
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
Wenhan Tian, Shuaiyu Zhao, Qifeng Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141041-141041
Closed Access | Times Cited: 1
Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds
Aijun Li, Yuchen Liu, Gang Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7524-7535
Closed Access
Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
Yingman Xie, Jiayao Zhao, Chao Mao, et al.
Food Physics (2024) Vol. 1, pp. 100020-100020
Open Access
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Construction of Synthetic Microbiome and its Application in Salt-Reduced Soy Sauce Fermentation
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
Shuang Zheng, Ye Peng, Xiuli Zhao, et al.
Food Research International (2023) Vol. 174, pp. 113674-113674
Closed Access | Times Cited: 1
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