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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:

Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Cong‐Gui Zhao, Wenlai Fan, Yan Xu
LWT (2021) Vol. 148, pp. 111743-111743
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
Huixian Wang, Xingqiao He, Juanni Li, et al.
Food Chemistry (2024) Vol. 453, pp. 139646-139646
Closed Access | Times Cited: 13
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
Wenhui Duan, Qijie Guan, Huiling Zhang, et al.
Food Chemistry (2022) Vol. 408, pp. 135155-135155
Closed Access | Times Cited: 62
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
Tao Feng, Jiaqing Sun, Kai Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 42, pp. 13741-13753
Closed Access | Times Cited: 40
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: 9
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
Jingyao Li, Chengguo Sun, Mengli Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103872-103872
Closed Access | Times Cited: 7
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
Fangxue Chen, Lingwei Shen, Xujia Shi, et al.
LWT (2022) Vol. 173, pp. 114240-114240
Open Access | Times Cited: 34
Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
Li Jiang, Yunhao Lu, Yi Ma, et al.
Food Chemistry (2023) Vol. 413, pp. 135588-135588
Closed Access | Times Cited: 18
Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
Lin Lan, Jingxin Wang, Shengyu Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103192-103192
Closed Access | Times Cited: 16
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), pp. 143218-143218
Closed Access
Enhancement of Doubanjiang-meju quality by Rotary-drum Fermenter under Unsteady Temperature Field: physicochemical properties, sensory and flavor compounds
Wei Sun, Jing Ding, Xiaoqing Ye, et al.
LWT (2025), pp. 117579-117579
Open Access
Effect of Stir-frying Temperature on Volatile Aroma Compounds in Pixian Broad Bean paste
Lilan Chen, Can Yuan, Mingfeng Qiao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101156-101156
Closed Access
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi
Yan-Zeng Zhang, Xiang-Na Lin, Yanqing Ji, et al.
Food Research International (2022) Vol. 160, pp. 111688-111688
Closed Access | Times Cited: 23
Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning
Mingguang Yu, Ting Li, Suyan Wan, et al.
Food Chemistry (2022) Vol. 405, pp. 134904-134904
Closed Access | Times Cited: 22
The insights into sour flavor and organic acids in alcoholic beverages
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 4
Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
Shubo Li, Yufeng Tian, Sun Minghao, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2106-2106
Open Access | Times Cited: 19
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
Ya Gao, Wenqian Wang, Huiying Zhang, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2260-2260
Open Access | Times Cited: 18
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: 11
Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation
Li Jiang, Siwei Shen, Aoteng Zuo, et al.
Food Bioscience (2024) Vol. 59, pp. 103924-103924
Closed Access | Times Cited: 3
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: 24
Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity
Chengtuo Niu, Yang Li-na, Feiyun Zheng, et al.
LWT (2022) Vol. 158, pp. 113118-113118
Open Access | Times Cited: 14
Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Sı́lvia M. Rocha, Carina Pedrosa Costa, Cátia Martins
Frontiers in Chemistry (2022) Vol. 10
Open Access | Times Cited: 11
Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)
Na Li, Shengchao Lin, Wenjia Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2137-2157
Closed Access | Times Cited: 1
Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods
Min Xu, Xingbin Wang, Zedong Xu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3363-3377
Closed Access | Times Cited: 1
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
Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
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