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:
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
Chengtuo Niu, Xianlei Xing, Yiheng Wang, et al.
Food Research International (2023) Vol. 174, pp. 113554-113554
Closed Access | Times Cited: 15
Chengtuo Niu, Xianlei Xing, Yiheng Wang, et al.
Food Research International (2023) Vol. 174, pp. 113554-113554
Closed Access | Times Cited: 15
Showing 15 citing articles:
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025) Vol. 477, pp. 143218-143218
Closed Access
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025) Vol. 477, pp. 143218-143218
Closed Access
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
Zhiyi Fan, Wang Zeliang, Weiqin Deng, et al.
Journal of Food Composition and Analysis (2025), pp. 107426-107426
Closed Access
Zhiyi Fan, Wang Zeliang, Weiqin Deng, et al.
Journal of Food Composition and Analysis (2025), pp. 107426-107426
Closed Access
Microbiomes in action: multifaceted benefits and challenges across academic disciplines
Sereyboth Soth, J. G. Hampton, Hossein Alizadeh, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Sereyboth Soth, J. G. Hampton, Hossein Alizadeh, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
Xin Li, Tianhui Huang, Feng Xiong, et al.
Food Research International (2025), pp. 116310-116310
Closed Access
Xin Li, Tianhui Huang, Feng Xiong, et al.
Food Research International (2025), pp. 116310-116310
Closed Access
Integrated Metagenomics and Metabolomics Analysis Illustrates the Systemic Impact of the Calcium Ions-Induced Microbial Migration on Organic Acid Metabolism in Chunjang
Dan Yang, Siqi Li, Lu Kong, et al.
(2025)
Closed Access
Dan Yang, Siqi Li, Lu Kong, et al.
(2025)
Closed Access
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access | Times Cited: 2
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access | Times Cited: 2
Temperature-Dependent Metabolic Interactions Between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Milk Fermentation: Insights from GC-IMS Metabolomics
Ting Wu, Shuai Guo, Lai‐Yu Kwok, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 2
Ting Wu, Shuai Guo, Lai‐Yu Kwok, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 2
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
Food Bioscience (2024) Vol. 61, pp. 104851-104851
Closed Access | Times Cited: 1
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
Food Bioscience (2024) Vol. 61, pp. 104851-104851
Closed Access | Times Cited: 1
Construction and Application of a Synthetic Microbial Community in Raw-Materials Based Broad Bean Paste Fermentation Under Reduced Salinity Condition Through a Bottom-Up Approach
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
(2024)
Closed Access
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
(2024)
Closed Access
Biochemical and Chemosensory Characterization of Doubanjiang Fermented Via Two-Stage Controlled Temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140846-140846
Closed Access
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140846-140846
Closed Access
Insight into the keystones of Chinese broad bean paste fermentation: brewing techniques, chemosensory characteristics, and microbial community
Shuai Zhao, Chang Hao, Chengtuo Niu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104775-104775
Closed Access
Shuai Zhao, Chang Hao, Chengtuo Niu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104775-104775
Closed Access
Seasonal Variations in Physicochemical Properties, Volatile Compounds, and Microbial Community Structure of Dajiang Fermented Using a Semi-Controlled Method
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024), pp. 105791-105791
Closed Access
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024), pp. 105791-105791
Closed Access
