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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:

Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
Chengcheng Zhang, Jianming Zhang, Daqun Liu
International Journal of Food Microbiology (2021) Vol. 347, pp. 109199-109199
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
Ting Mi, Dingkang Wang, Shangjie Yao, et al.
Food Research International (2022) Vol. 160, pp. 111622-111622
Closed Access | Times Cited: 49
Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics
Yangyang Yu, Yujuan Xu, Lü Li, et al.
LWT (2023) Vol. 180, pp. 114627-114627
Open Access | Times Cited: 25
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101408-101408
Open Access | Times Cited: 8
Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica
Sabina Fijan, Polona Fijan, Lei Wei, et al.
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1165-1176
Open Access | Times Cited: 8
Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)
Daqun Liu, Chengcheng Zhang, Jianming Zhang, et al.
Food Research International (2021) Vol. 148, pp. 110622-110622
Closed Access | Times Cited: 54
Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia Chen, Guiguang Cheng, Yaping Liu, et al.
Food Bioscience (2022) Vol. 50, pp. 101994-101994
Closed Access | Times Cited: 34
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable
Dongdong Wang, Gong Chen, Tang Yao, et al.
LWT (2022) Vol. 172, pp. 114212-114212
Open Access | Times Cited: 31
Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Martyna N. Wieczorek, Natalia Drabińska
Applied Sciences (2022) Vol. 12, Iss. 11, pp. 5598-5598
Open Access | Times Cited: 30
Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions
Xiqian Tan, Fangchao Cui, Dangfeng Wang, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 38-38
Open Access | Times Cited: 22
Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing
Qi Chen, Ying Li, Kangling Yan, et al.
LWT (2023) Vol. 191, pp. 115610-115610
Open Access | Times Cited: 19
Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation
Qian Zhou, Zimeng Zheng, Yanping Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102956-102956
Closed Access | Times Cited: 18
Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu
Ke Li, Jiaojiao Tang, Zhixin Zhang, et al.
LWT (2021) Vol. 154, pp. 112873-112873
Open Access | Times Cited: 40
Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles
Shijin Xiong, Dandan Qiu, Xiaoyan Xu, et al.
Food Bioscience (2023) Vol. 55, pp. 102928-102928
Closed Access | Times Cited: 16
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Lele Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 15
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
Nan Zhao, Lihong Ge, Haimei Lai, et al.
Food Research International (2022) Vol. 159, pp. 111673-111673
Closed Access | Times Cited: 20
Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation
Shiyao Zhang, Yue Xiao, Yongli Jiang, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 101-101
Open Access | Times Cited: 20
Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation
Qinghang Wu, Chengcheng Zhang, Jianming Zhang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100493-100493
Open Access | Times Cited: 11
Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin
Dingyuan Wang, Mengyu Hu, Xin Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103125-103125
Closed Access | Times Cited: 11
Enhanced fermentation of radish paocai with Lactiplantibacillus plantarum CBPC and shelf-life extension using e-beam irradiation
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
Yuanyang Nie, Jian Zhang, Zhichao Zhao, et al.
Food Bioscience (2025), pp. 105988-105988
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
Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut
Xin Liu, Jiawang Wang, Jiasheng Lu, et al.
Food Bioscience (2025), pp. 106480-106480
Closed Access
Halomonas fermentation promoted the biotransformation of active substances from Dictyophora indusiata pileus and the enhancement of antioxidant capacity
Xueying Zheng, Ying He, Lei Ma, et al.
Food Bioscience (2025), pp. 106589-106589
Closed Access
Identification of dynamic changes in microbiota succession and metabolites of Chinese Fuling mustard tuber during fermentation by metagenomics combined metabolomics
Qilin Wang, Hongfan Chen, Yuanli Luo, et al.
LWT (2025), pp. 117840-117840
Open Access
Altering Wilting Time and Chopping Length to Optimise Medicago polymorpha L. Fermentation Ripening Rate and Flavour
Ning Mao, Hanyu Zhang, Ermei Du, et al.
Food Bioscience (2025), pp. 106721-106721
Closed Access
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