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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:

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: 49

Showing 1-25 of 49 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 106
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 17
Mechanisms of cooking methods on flavor formation of Tibetan pork
Lujie Cheng, Xin Li, Yuting Tian, et al.
Food Chemistry X (2023) Vol. 19, pp. 100873-100873
Open Access | Times Cited: 35
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 22
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 9
Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes
Xue Bei, Li Guo, Xujia Xun, et al.
Food Chemistry X (2024) Vol. 21, pp. 101120-101120
Open Access | Times Cited: 5
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: 5
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: 5
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, et al.
Food Chemistry X (2025) Vol. 25, pp. 102245-102245
Open Access
Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage
Mingming Hu, Chuanqi Zhang, S. T. Wu, et al.
LWT (2025), pp. 117569-117569
Open Access
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu
Dongqi Li, Yaqiong Wan, Xiaohan Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 775-775
Open Access
Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep
Ying Ma, Lijuan Han, Sayed Haidar Abbas Raza, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3516-3534
Open Access | Times Cited: 14
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: 13
Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures
Bingbing Yang, Yangliu Liu, Yaxin Sang, et al.
LWT (2023) Vol. 187, pp. 115277-115277
Open Access | Times Cited: 13
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
Ruichang Gao, Jiani Xue, Tong Shi, et al.
Food Chemistry (2024) Vol. 452, pp. 139546-139546
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
Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution
Chen Chen, Zihang Shi, Xiankang Fan, et al.
Food Research International (2023) Vol. 174, pp. 113596-113596
Closed Access | Times Cited: 10
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 3
New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor
Ligen Xu, Tingting Mao, Minquan Xia, et al.
Food Chemistry (2024) Vol. 450, pp. 139354-139354
Closed Access | Times Cited: 3
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 3
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: 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: 2
Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl
Xiang-ao Li, Yumeng Sui, Jiasheng Lu, et al.
LWT (2024) Vol. 199, pp. 116115-116115
Open Access | Times Cited: 2
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