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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:

Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
LWT (2021) Vol. 143, pp. 111170-111170
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
Jinhong Zang, Dawei Yu, Tingren Li, et al.
Food Research International (2022) Vol. 155, pp. 111128-111128
Closed Access | Times Cited: 65
Analysis of Microbial Community, Volatile Flavor Compounds, and Flavor of Cigar Tobacco Leaves From Different Regions
Tianfei Zheng, Qianying Zhang, Pinhe Li, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 60
Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics
Yu Mu, Jun Huang, Rongqing Zhou, et al.
Food Chemistry (2022) Vol. 403, pp. 134440-134440
Closed Access | Times Cited: 55
Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation
Weiwei Dong, Hongye Shen, Huanming Liu, et al.
Food Research International (2022) Vol. 157, pp. 111239-111239
Open Access | Times Cited: 47
Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis
Shuai Zhao, Chengtuo Niu, Xiaohong Yang, et al.
Food Chemistry (2022) Vol. 381, pp. 132115-132115
Closed Access | Times Cited: 45
Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
Xinyun Zhou, Ting Guo, Yulin Lu, et al.
Food Chemistry (2022) Vol. 393, pp. 133289-133289
Closed Access | Times Cited: 42
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 34
Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics
Jia‐Run Han, Tao Kong, Jialan Jiang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 23
Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches
Li Jiang, Siwei Shen, Aoteng Zuo, et al.
Food Chemistry (2024) Vol. 445, pp. 138746-138746
Closed Access | Times Cited: 10
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
Jiang Li, Siwei Shen, Aoteng Zuo, et al.
Food Chemistry (2024) Vol. 463, pp. 141076-141076
Closed Access | Times Cited: 9
Isolation, identification and characterization of taste peptides from fermented broad bean paste
Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8730-8740
Closed Access | Times Cited: 28
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
Zhongai Chen, Lijing Liu, Huan Du, et al.
Food Chemistry X (2023) Vol. 18, pp. 100686-100686
Open Access | Times Cited: 15
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field
Wenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, et al.
Food Chemistry (2021) Vol. 374, pp. 131560-131560
Closed Access | Times Cited: 28
Insight into the protein degradation during the broad bean fermentation process
Hongbin Lin, Binbin Zhou, Jianhua Zhao, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 8, pp. 2760-2772
Open Access | Times Cited: 19
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 11
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 4
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104236-104236
Closed Access | Times Cited: 4
Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
Junfei Xu, Aixiang Hou, Wenqi Li, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
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
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
Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation
Shuai Zhao, Chengtuo Niu, Yiheng Wang, et al.
Applied and Environmental Microbiology (2023) Vol. 89, Iss. 7
Open Access | Times Cited: 9
Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
Qi Li, Yiwen Wang, Yaoyao Tian, et al.
Food Bioscience (2023) Vol. 56, pp. 103423-103423
Closed Access | Times Cited: 9
Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers
Shiyao Zhang, Xi Bao, Yue Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 753-770
Open Access | Times Cited: 3
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
Chi Zhao, Jia-Yi Lin, Yuxiang Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114079-114079
Closed Access | Times Cited: 3
A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban
Chi Zhao, Petri Penttinen, Lingzi Zhang, et al.
Food Chemistry (2024) Vol. 448, pp. 139052-139052
Closed Access | Times Cited: 3
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