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:
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
Siqi Ding, Meng Tian, Yang Liu, et al.
LWT (2023) Vol. 180, pp. 114711-114711
Open Access | Times Cited: 13
Siqi Ding, Meng Tian, Yang Liu, et al.
LWT (2023) Vol. 180, pp. 114711-114711
Open Access | Times Cited: 13
Showing 13 citing articles:
A comprehensive safety assessment of a novel starter Weissella confusa M1 combining with whole-genome sequencing
Meng Tian, Hailing Wang, Yue Li, et al.
Food Research International (2025) Vol. 202, pp. 115748-115748
Closed Access | Times Cited: 1
Meng Tian, Hailing Wang, Yue Li, et al.
Food Research International (2025) Vol. 202, pp. 115748-115748
Closed Access | Times Cited: 1
Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
Xuefen Hu, Shao‐Quan Liu, Erhu Li
Food Chemistry (2023) Vol. 427, pp. 136742-136742
Closed Access | Times Cited: 21
Xuefen Hu, Shao‐Quan Liu, Erhu Li
Food Chemistry (2023) Vol. 427, pp. 136742-136742
Closed Access | Times Cited: 21
The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation
Hulin Dan, Xuemiao Song, G. M. Xiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5021-5030
Closed Access | Times Cited: 5
Hulin Dan, Xuemiao Song, G. M. Xiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5021-5030
Closed Access | Times Cited: 5
Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation
Lei Zhao, Yang Liu, Qiong Xu, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2767-2767
Open Access | Times Cited: 11
Lei Zhao, Yang Liu, Qiong Xu, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2767-2767
Open Access | Times Cited: 11
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 4
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 4
The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves
Hongyang Si, Kun Zhou, Tingyi Zhao, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Hongyang Si, Kun Zhou, Tingyi Zhao, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation
Xiaohan Hua, Tingting Yan, Shuyi Liu, et al.
Food Control (2024), pp. 110870-110870
Closed Access | Times Cited: 2
Xiaohan Hua, Tingting Yan, Shuyi Liu, et al.
Food Control (2024), pp. 110870-110870
Closed Access | Times Cited: 2
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd
Chunzhi Xie, Kexin Zhou, Jingjing Ren, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 462-477
Open Access | Times Cited: 1
Chunzhi Xie, Kexin Zhou, Jingjing Ren, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 462-477
Open Access | Times Cited: 1
The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
LWT (2024) Vol. 203, pp. 116309-116309
Open Access | Times Cited: 1
Zhongai Chen, Chen Chen, Run Yang, et al.
LWT (2024) Vol. 203, pp. 116309-116309
Open Access | Times Cited: 1
The Formation Mechanism of Sufu Gels Fermented by Mucor Racemosus During Pre-Fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
(2024)
Closed Access
Zhongai Chen, Chen Chen, Run Yang, et al.
(2024)
Closed Access
Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment
Zhendong Zhang, Huijun Zhao, Ren‐Zhi Zhu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101311-101311
Open Access
Zhendong Zhang, Huijun Zhao, Ren‐Zhi Zhu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101311-101311
Open Access
Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions
Huaixiang Tian, Juan Cheng, Li Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104506-104506
Closed Access
Huaixiang Tian, Juan Cheng, Li Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104506-104506
Closed Access
Temporal and spatial changes in microbial communities and their correlation with volatile aroma compounds during the fermentation of Mucor racemosus sufu
Jun Wang, Feilong Zhang, Chuanli Zeng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 717-729
Closed Access | Times Cited: 1
Jun Wang, Feilong Zhang, Chuanli Zeng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 717-729
Closed Access | Times Cited: 1
