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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:

Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
Aiai Zhong, Wei Chen, Lin Hu, et al.
LWT (2022) Vol. 165, pp. 113662-113662
Open Access | Times Cited: 24

Showing 24 citing articles:

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 74
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
Wang Qia, Xiefei Li, Xue Bei, et al.
LWT (2022) Vol. 171, pp. 114157-114157
Open Access | Times Cited: 52
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 24
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 14
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 12
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
Shengnan Duan, Zhiqing Tian, Xin Zheng, et al.
Food Chemistry (2024) Vol. 458, pp. 139422-139422
Closed Access | Times Cited: 11
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 7
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 16
Volatile profile of quinoa and lentil flour under fungal fermentation and drying
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
Food Chemistry (2023) Vol. 430, pp. 137082-137082
Closed Access | Times Cited: 12
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 4
An effective means to improve the flavor quality of traditional fermented sour meat: the salt reduction strategy
Kai Dong, Wang Qia, Xiefei Li, et al.
LWT (2024) Vol. 209, pp. 116726-116726
Open Access | Times Cited: 4
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 4
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
Yanxia Liu, Chun Liu, Lingxia Sun, et al.
Meat Science (2024) Vol. 220, pp. 109709-109709
Closed Access | Times Cited: 4
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Yin Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage
Min Xu, Youngcheol Kang, Ying Wang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1084-1084
Open Access
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
Bingrui Guo, Qi Wu, Cuicui Jiang, et al.
Food Microbiology (2023) Vol. 119, pp. 104447-104447
Closed Access | Times Cited: 7
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
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access | Times Cited: 2
The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon
Hongfan Chen, Yulin Zhang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3729-3729
Open Access | Times Cited: 5
Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models
Jingwei Cui, Yinhan Wang, Huihuang Zhang, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2962-2962
Open Access | Times Cited: 4
Application of Lactobacillus Plantarum Hydrogel Coating in Combination with Ice Temperature for the Preservation of Fresh Yak Meat
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
(2024)
Closed Access
Low-Salt Meat Products
Awis Qurni Sazili, P. Vijay Kumar
(2024), pp. 225-249
Closed Access
Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs
Fanyi Gong, Qingyang Meng, Bowen Liao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240093-9240093
Open Access
Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus
Janaina Sánchez García
(2023)
Open Access
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