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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:

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
Qiao Shi, Tang Hui-hua, Yuan Mei, et al.
Food Research International (2023) Vol. 168, pp. 112763-112763
Closed Access | Times Cited: 21

Showing 21 citing articles:

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
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Yuanpeng Hao, Jiamu Kang, Yan Guo, et al.
Food Bioscience (2025), pp. 105996-105996
Closed Access
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 15
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
Jiawei Luo, Shan Xiao, Hao Suo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101254-101254
Open Access | Times Cited: 4
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
Yumeng Li, Xiaoqin Luo, Huan Guo, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110371-110371
Closed Access | Times Cited: 13
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
Duan Feixia, Ya Luo, Dafei Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137602-137602
Closed Access | Times Cited: 8
Probiotic Characteristics and Anti-Inflammatory Effects of Limosilactobacillus fermentum 664 Isolated from Chinese Fermented Pickles
Huichao Hao, Ziyu Nie, Yanyang Wu, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 703-703
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
Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper
Qiqin Han, Yongjun Wu, Jin Jin, et al.
Journal of Food Composition and Analysis (2024), pp. 106892-106892
Closed Access | Times Cited: 1
Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC–IMS
Qian Zhang, Junni Tang, Jing Deng, et al.
Molecules (2023) Vol. 29, Iss. 1, pp. 107-107
Open Access | Times Cited: 5
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 1
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
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
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
Menglu Yang, Haimei Lai, Yali Wang, et al.
Food Research International (2023) Vol. 174, pp. 113650-113650
Closed Access | Times Cited: 2
Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis
Jiaqi Wang, Sen Mei, Chi Jin, et al.
Deleted Journal (2024)
Open Access
Correlación entre desarrollo del pimpollo floral y el estadío de uninucleado a binucleado en Capsicum chinense "ají mochero"
Martín Giovanni Saavedra-Saldaña, Eloy López Medina, José Mostacero León, et al.
Manglar (2024) Vol. 21, Iss. 2, pp. 259-265
Open Access
The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids
Xin Li, Yan Zhang, Chi Zhou, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Identification and Biotransformation of Volatile Markers During the Early Stage of Zygosaccharomyces rouxii and Zygosaccharomyces mellis Contamination in Acacia Honey
Yuanyuan Huang, Jing Jin, Wei Cao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23422-23437
Closed Access
Dissipation, processing factors and risk assessment of chlorothalonil, chlorfenapyr and difenoconazole residues in chilli peppers from field to table
Gui-Yuan Shi, Ying Zhang, Min Nie, et al.
Journal of Food Composition and Analysis (2024), pp. 106885-106885
Closed Access
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