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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:

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

Showing 10 citing articles:

Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment
Lihan Wang, Jingqi Cheng, Runze Li, et al.
Food Research International (2025) Vol. 202, pp. 115703-115703
Closed Access
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
In-Depth Analysis of Soil Microbial Community Succession Model Construction under Microplastics Stress
Guankai Qiu, Zhongmin Han, Tianye Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed 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
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons
Lijuan Lu, Qiancheng Zuo, Yuxin Cheng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101392-101392
Open Access | Times Cited: 2
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
Xiya Zhang, Aixia Wang, Jiaxin Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103794-103794
Closed Access | Times Cited: 2
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 1
Dynamic changes and correlation of quality, flavor and microorganisms of Mei (Prunus mume) vinegar during fermentation and clarification
Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, et al.
Food Research International (2024) Vol. 197, pp. 115209-115209
Closed Access | Times Cited: 1
Microbial succession and flavor impact during natural fermentation of Tartary buckwheat sourdough
Xiaojie Wang, Wanjuan Jin, Ling Yu, et al.
Food Bioscience (2024) Vol. 61, pp. 105008-105008
Closed Access
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access
Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation
Zhang Wen, Pei‐Jie Han, Dayong Han, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100883-100883
Open Access
Phenylpropanoid pathway mediated the defense response of ‘Korla’ fragrant pear against Alternaria alternata infection
Tongrui Sun, Wanting Yang, Weida Zhang, et al.
Postharvest Biology and Technology (2024) Vol. 220, pp. 113318-113318
Closed Access
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