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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:

Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
Yue Xiao, Shiyao Zhang, Zhijia Liu, et al.
Food Research International (2023) Vol. 173, pp. 113397-113397
Closed Access | Times Cited: 30
The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition
Rodrigo Alonso-Villegas, Rosa María González‐Amaro, Claudia Yuritzi Figueroa-Hernández, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4239-4239
Open Access | Times Cited: 24
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
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 11
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Shijin Xiong, Xiaoyan Xu, Tonghao Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139335-139335
Closed Access | Times Cited: 9
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques
Yue Xiao, Shiyao Zhang, Xinyu Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101581-101581
Open Access | Times Cited: 9
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
Shijin Xiong, Xiaoyan Xu, Linli Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113865-113865
Closed Access | Times Cited: 21
Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation
Qian Zhou, Zimeng Zheng, Yanping Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102956-102956
Closed Access | Times Cited: 18
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open Access | Times Cited: 6
Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis
Cheng Wang, Beibei Zhang, Yanfang Li, et al.
Food Research International (2023) Vol. 165, pp. 112452-112452
Closed Access | Times Cited: 14
Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue
Baozhu Wu, Chenglin Zhu, Jing Deng, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5884-5884
Open Access | Times Cited: 14
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
Gege Liu, Qinqin Chen, Min Gou, et al.
Food Chemistry (2024) Vol. 450, pp. 139375-139375
Closed Access | Times Cited: 5
An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS
Yilin Li, Houyin Wang, Gui‐Rong Liu, et al.
Food Chemistry (2024) Vol. 455, pp. 139881-139881
Closed Access | Times Cited: 4
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?
Kylene Guse, Qingqing Mao, Chi Chen, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 22-22
Open Access
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
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
Preserving aroma in east and southeast Asian sauces: A review of thermal and non-thermal processing techniques
Shanshan Sun, Yihao Yin, Y. Xiang, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103950-103950
Closed Access
Transcriptomics and metabolomics provide the difference of unique odor between natural and cultivated Ophiocordyceps sinensis and the biosynthetic pathway of key volatile compounds
Tao Wang, Mengjun Xiao, Chuyu Tang, et al.
Food Bioscience (2025), pp. 106200-106200
Open Access
Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics
Beibei Zhang, Yujia Zhai, Zichao Wu, et al.
Food Research International (2025) Vol. 206, pp. 116013-116013
Closed Access
Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing
Mingwei Zhao, Shijin Xiong, Tonghao Du, et al.
Journal of the Science of Food and Agriculture (2025)
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
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
Wei Yue, Zudi Li, Dan Wang, et al.
Food Chemistry (2025), pp. 144294-144294
Closed Access
Integration of transcriptome, volatile and non-volatile metabolite profile reveals characteristic aroma formation in Toona sinensis
Beibei Zhang, Lifang Hao, Jing Zhang, et al.
Food Chemistry (2023) Vol. 436, pp. 137788-137788
Closed Access | Times Cited: 10
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
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