Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
Li Jiang, Yunhao Lu, Yi Ma, et al.
Food Chemistry (2023) Vol. 413, pp. 135588-135588
Closed Access | Times Cited: 19

Showing 19 citing articles:

Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches
Li Jiang, Siwei Shen, Aoteng Zuo, et al.
Food Chemistry (2024) Vol. 445, pp. 138746-138746
Closed Access | Times Cited: 10
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics
Qin Zhou, Li Jiang, Jinpeng Zhu, et al.
Food Chemistry (2024) Vol. 456, pp. 139900-139900
Closed Access | Times Cited: 4
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
Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato
Xia Jiang, Rong Zhang, Yanqiang Yao, et al.
Food Chemistry (2023) Vol. 429, pp. 136931-136931
Closed Access | Times Cited: 10
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
Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation
Li Jiang, Siwei Shen, Aoteng Zuo, et al.
Food Bioscience (2024) Vol. 59, pp. 103924-103924
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
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 2
Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104913-104913
Closed Access | Times Cited: 2
Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey
Rebecca Yinglan Zhou, Jian‐Yong Chua, Shao‐Quan Liu
Food Microbiology (2024) Vol. 125, pp. 104627-104627
Closed Access | Times Cited: 2
Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
Yiling Xiong, Ju Guan, Baozhu Wu, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6979-6979
Open Access | Times Cited: 3
Comparison of microbial diversity and metabolites on household and commercial doenjang
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review
Gabriel Bidemi Akanni, Oluwafemi Ayodeji Adebo
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4234-4250
Open Access
Biochemical and Chemosensory Characterization of Doubanjiang Fermented Via Two-Stage Controlled Temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140846-140846
Closed Access
Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of Pediococcus acidilactici Sourced from Doubanjiang
Shenglan Liao, Yunhao Lu, Qiang He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20622-20632
Closed Access
Transformation of Salted Soy Whey by Co- and Sequential Culturing with Zygosaccharomyces rouxii and Tetragenococcus halophilus
Rebecca Yinglan Zhou, Liting Shao, Tongyao Li, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2626-2636
Closed Access
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Page 1

Scroll to top