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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:

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
Xiaomin Li, Jieying Deng, Ying Wu, et al.
Food Research International (2022) Vol. 156, pp. 111349-111349
Closed Access | Times Cited: 21

Showing 21 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 92
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: 12
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, et al.
Food Research International (2023) Vol. 173, pp. 113346-113346
Closed Access | Times Cited: 21
Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers
Zhonglian Zhou, Fangqi Ren, Qianli Huang, et al.
Food Chemistry (2024) Vol. 444, pp. 138562-138562
Closed Access | Times Cited: 9
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 9
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 8
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 8
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage
Huanhuan Li, Sijia Qu, Ping Ma, et al.
Food Research International (2023) Vol. 167, pp. 112627-112627
Closed Access | Times Cited: 16
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck
Xiaomin Li, Wen Nie, Ying Wu, et al.
LWT (2024) Vol. 198, pp. 115966-115966
Open Access | Times Cited: 4
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 4
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 4
Study on the safety and excellent probiotic properties of fermentation strains isolated from traditional dry-cured duck for starter development
Xiaomin Li, Jieying Deng, Wen Nie, et al.
Food Bioscience (2022) Vol. 51, pp. 102244-102244
Closed Access | Times Cited: 13
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: 6
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
Weitao Zhao, Xiankang Fan, Zihang Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101946-101946
Open Access | Times Cited: 1
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish
Lingwei Shen, Fangxue Chen, Qi Huang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101464-101464
Open Access
Correlations between Microbiota Succession and Volatile Profiles Development and Biogenic Amine Formation Involved in the Ripening of Chinese Sour Meat Inoculated with Mixed Starter Cultures
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
(2024)
Closed Access
Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms
Dongkun Tu, Ye Xu, Yuxin Cheng, et al.
Food Chemistry (2024) Vol. 465, pp. 142014-142014
Closed Access
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access
Characterization of the Key Flavor Compounds in Cream Cheese by Gc-Ms, Gc-Ims, Sensory Analysis, and Multivariable Statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
(2023)
Closed Access
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