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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:

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
Yingjie Qiu, Yanyan Wu, Laihao Li, et al.
Food Research International (2022) Vol. 162, pp. 112095-112095
Closed Access | Times Cited: 34

Showing 1-25 of 34 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: 98
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 23
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 21
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2024) Vol. 58, pp. 103697-103697
Closed Access | Times Cited: 7
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 6
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis
Zefu Wang, Guanyi Chen, Xiaosi Chen, et al.
(2025)
Closed Access
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 17
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16
Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
Qian Chen, Huan Xiang, Yongqiang Zhao, et al.
Food Research International (2023) Vol. 169, pp. 112865-112865
Closed Access | Times Cited: 15
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 15
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 12
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
Yamei Wu, Huan Xiang, Shengjun Chen, et al.
LWT (2023) Vol. 189, pp. 115483-115483
Open Access | Times Cited: 11
Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
Tian Xiong, Xin Mei, Yanyan Wu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
Whole-genome sequencing of a protease-producing strain isolated from fermented golden pompano and molecular docking of the protease to fish proteins
Huifang Wang, Yingjie Qiu, Shengjun Chen, et al.
Food Bioscience (2024) Vol. 57, pp. 103598-103598
Closed Access | Times Cited: 2
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
Hao Zou, Hao Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104250-104250
Closed Access | Times Cited: 2
Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)
Qunzhao Sun, Yunru Wang, Qiuxing Cai, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Ruijie Mai, Jiayue Liu, Juan Yang, et al.
Food Chemistry (2023) Vol. 437, pp. 137636-137636
Closed Access | Times Cited: 5
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104236-104236
Closed Access | Times Cited: 1
Unraveling the complex nexus: Interplay of volatile compounds, free amino acids, and metabolites in oat solid state fermentation
Juan Sun, Waleed AL‐Ansi, Lamei Xue, et al.
Journal of Chromatography B (2024) Vol. 1241, pp. 124168-124168
Closed Access | Times Cited: 1
Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy
Yueqi Wang, Yingjie Qiu, Shengjun Chen, et al.
Journal of Food Composition and Analysis (2023) Vol. 127, pp. 105931-105931
Closed Access | Times Cited: 2
Identification and functional characterization of Nicol1: A novel peptide regulating feeding in pompano (Trachinotus ovatus)
Yuwen Guo, Yikai Li, Muhammad Fachri, et al.
Aquaculture Reports (2024) Vol. 35, pp. 101992-101992
Open Access
Comparative Analysis of the Microbiota Succession and Flavor Formation in Spontaneously Fermented Fish Sauces Made with Silvery Pomfret (Pampus Argenteus) and Little Yellow Croaker (Larimichthys Polyactis)
Qi Wang, Hu Shi, Jialan Jiang, et al.
(2024)
Closed Access
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