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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:

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
Baofang Xing, Tianming Zhou, Haotian Gao, et al.
Food Research International (2023) Vol. 169, pp. 112937-112937
Closed Access | Times Cited: 12

Showing 12 citing articles:

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
He Wang, Zixuan Liu, Haoyue Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106438-106438
Closed Access | Times Cited: 9
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage
Lili Ji, Shu Wang, Yanan Zhou, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 396-396
Open Access | Times Cited: 7
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 7
Flavour Characteristics of Fermented Meat Products in China: A Review
M. Hao, Wei Wang, Jiamin Zhang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 830-830
Open Access | Times Cited: 11
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Ethyl Lactate Ameliorates Hepatic Steatosis and Acute‐on‐Chronic Liver Injury in Alcohol‐Associated Liver Disease by Inducing Fibroblast Growth Factor 21
Yang Jiang, Shuang Wei, Shiming Shen, et al.
Advanced Science (2024)
Open Access | Times Cited: 2
Effect of fat concentration on protein digestibility of Chinese sausage
Tianming Zhou, Bulei Sheng, Haotian Gao, et al.
Food Research International (2023) Vol. 177, pp. 113922-113922
Closed Access | Times Cited: 5
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods
Lifen Shi, Qi Wang, Zhengze Xie, et al.
Food Chemistry (2024) Vol. 460, pp. 140750-140750
Closed Access | Times Cited: 1
The Changes Of Fungal Community and Flavor Substances in Yunnan-Style Sausages: A Comparative Analysis of Different Drying Methods
Lifen Shi, Qi Wang, Zhengze Xie, et al.
(2024)
Closed Access
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open Access
A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality
Ying Li, Weijun Leng, Jiani Xue, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 3, pp. 9240030-9240030
Open Access
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