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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:

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: 39

Showing 1-25 of 39 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: 15
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: 23
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: 22
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: 10
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: 9
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
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: 15
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: 14
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: 4
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: 4
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: 3
Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network
Ju Chen, Yubing Huang, Xueya Wang, et al.
Food Research International (2024) Vol. 187, pp. 114315-114315
Open Access | Times Cited: 3
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: 9
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: 8
Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree
Lin Yuan, Meilun Li, Xinxing Xu, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 508-521
Open Access | Times Cited: 2
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: 2
A critical assessment of the Candida strains isolated from cigar tobacco leaves
Yun Jia, Wen Zhou, Zhen Yang, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 7
The potential correlation between microbial communities and flavors in fermented bamboo shoots
Shubo Li, Minghao Sun, Yufeng Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103066-103066
Closed Access | Times Cited: 6
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: 6
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: 1
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: 5
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: 1
Monitoring volatile changes in infant formula during long-term storage at room temperature
Yilin Li, Houyin Wang, Ruotong Li, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100645-100645
Open Access | Times Cited: 4
Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome
Dantong Liu, Ju Chen, Xuan Li, et al.
LWT (2023) Vol. 191, pp. 115632-115632
Open Access | Times Cited: 4
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