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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:

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili
Songfeng Yu, Jia Song, Tao Hu, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 874-885
Open Access | Times Cited: 21

Showing 21 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 84
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
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
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
Peng Qi, Shuangqi Cheng, Jiahao Lin, et al.
Food Chemistry (2025) Vol. 474, pp. 143216-143216
Closed Access
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
Jinxiu Xu, Xin Zhang, Baifeng Fu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 586-586
Open Access
Microbial Diversity in Traditional Chinese Fermented Sauces and Their Impact on Flavor Quality and Safety: A Comprehensive Overview of Recent Advances
Xiao Liu, Lingxiao Liu, Qin-Guo Xu, et al.
Food Reviews International (2025), pp. 1-21
Closed Access
Revealing the formation mechanisms of key flavors in fermented broad bean paste
Yue Xiang, Binbin Zhou, Chunyan Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113880-113880
Closed Access | Times Cited: 10
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
Xiao Hong, Tingyu Feng, Jiao Yu, et al.
Food Bioscience (2023) Vol. 56, pp. 103089-103089
Open Access | Times Cited: 8
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
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
The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste
Shuai Zhao, Chengtuo Niu, Yiheng Wang, et al.
Food Bioscience (2023) Vol. 55, pp. 103019-103019
Closed Access | Times Cited: 6
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: 6
Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing
Wei Huang, Haining Xu, Jiayin Pan, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3285-3285
Open Access | Times Cited: 9
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
Relationship between Microorganisms and Flavor of Douchi from Different Regions Analyzed by High-Throughput Sequencing and Gc-Ms
Rui Zhang, Jing Li, Xiaoqing Miao, et al.
(2024)
Closed Access
Polymethoxylated flavones from the leaves of Vitex negundo have fungal-promoting and antibacterial activities during the production of broad bean koji
Jiayi Liu, Yetong Xu, Jianyu Yan, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Relationship between microorganisms and the flavour of douchi obtained from different regions: Analysis using high-throughput sequencing and GC–MS
Rui Zhang, Jing Li, Xiaoqing Miao, et al.
Food Bioscience (2024) Vol. 61, pp. 104743-104743
Closed Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
Xiao Hong, Tingyu Feng, Jiao Yu, et al.
Research Square (Research Square) (2023)
Open Access
Development of Room-Temperature Fermented Stinky Sea Bass And Novel Insights into its Physicochemical and Flavor Formation and Microbial Diversity
Xiao Hong, Tingyu Feng, Jiao Yu, et al.
(2023)
Open Access
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