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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:

Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 17

Showing 17 citing articles:

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals
Lian Xiao, Mingyu Shi, Ying Liang, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 305-305
Open Access | Times Cited: 9
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Li Yuan, Xiaomo Guo, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101451-101451
Open Access | Times Cited: 6
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025), pp. 115712-115712
Closed Access
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 5
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
Lina Guo, Chen Hong, Wenjie Wang, et al.
Meat Science (2024) Vol. 217, pp. 109606-109606
Closed Access | Times Cited: 3
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
Ruichang Gao, Jiani Xue, Tong Shi, et al.
Food Chemistry (2024) Vol. 452, pp. 139546-139546
Closed Access | Times Cited: 1
Unlocking Aroma in Three Types of Vinasse Fish by Sensomics Approach
Xiao Zhang, H. Li, Dan Wu, et al.
(2024)
Closed Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish
Hu Wenkang, Liu Jingui, Wei Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113525-113525
Closed Access | Times Cited: 4
GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Meijiao Liu, et al.
(2023)
Open Access | Times Cited: 2
Unlocking aroma in three types of vinasse fish by sensomics approach
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
Lina Wang, Zhuo Wang, Yuxin Chen, et al.
LWT (2024) Vol. 210, pp. 116890-116890
Open Access
Response surface methodology to optimize the Bacillus subtilis var. sojae semen praeparatum liquid fermentation process for the production of fibrinolytic enzyme
Panpan Wang, Cuiying Peng, Mei Li, et al.
Journal of Food Science and Technology (2024)
Closed Access
Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels
Yuanxiu Liu, Xiaomo Guo, Tong Shi, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240094-9240094
Closed Access
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access
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