Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
Dongdong Wang, Gong Chen, Tang Yao, et al.
International Journal of Food Microbiology (2022) Vol. 375, pp. 109702-109702
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish
Zimeng Zheng, Qian Zhou, Dong Li, et al.
Food Bioscience (2024) Vol. 59, pp. 103941-103941
Closed Access | Times Cited: 15
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 15
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
Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors
Yan Chen, Lei Chen, Lei Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102736-102736
Closed Access | Times Cited: 18
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
Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation
Zimeng Zheng, Qian Zhou, Yanping Wu, et al.
LWT (2023) Vol. 187, pp. 115377-115377
Open Access | Times Cited: 18
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
Buqing Xu, Ting Mi, Shiyuan Ma, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110877-110877
Closed Access | Times Cited: 7
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production
Yiwen Fan, Yang Xu, Cihai Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 6
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
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2023) Vol. 56, pp. 103148-103148
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
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
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open 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
Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation
Kaidi Hu, Jianlong Li, Yuqing Du, et al.
LWT (2025), pp. 117541-117541
Open Access
Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation
Xinyu Hu, Meng‐Die Cheng, Meng Zhang, et al.
Food Bioscience (2025), pp. 106410-106410
Closed Access
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed Access | Times Cited: 3
Effect of non-core microbes on the key odorants of paocai
Dongdong Wang, Gong Chen, Tang Yao, et al.
LWT (2022) Vol. 172, pp. 114211-114211
Closed Access | Times Cited: 13
Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing
Shuang Zhang, Yichen Zhang, Lihong Wu, et al.
Food Science and Biotechnology (2022) Vol. 32, Iss. 6, pp. 855-862
Open Access | Times Cited: 13
Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots
Jinmei Wei, Zongjun Li, Jinyan Kuang, et al.
Food Microbiology (2024) Vol. 124, pp. 104618-104618
Closed Access | Times Cited: 2
Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics
Yajiao Zhao, Bofeng Zhu, Ziyi Zhou, et al.
Food Bioscience (2023) Vol. 55, pp. 102953-102953
Closed Access | Times Cited: 6
Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions
Rachatida Det-udom, Pawinee Deetae, Wei Hu, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1284-1284
Open Access | Times Cited: 6
Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai
David Nugroho, Reggie Surya, Fahrul Nurkolis, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 5
Page 1 - Next Page

Scroll to top