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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:

Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 22

Showing 22 citing articles:

A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds
Zudi Li, Wenting Zhao, Pan Wang, et al.
Food Chemistry (2024) Vol. 451, pp. 139401-139401
Closed Access | Times Cited: 8
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
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: 16
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Decoding microbiota and metabolite transformation in inoculated fermented suansun using metagenomics, GC–MS, non-targeted metabolomics, and metatranscriptomics:Impacts of different Lactobacillus plantarum strains
X. Li, Yuming You, Bingye Xue, et al.
Food Research International (2025), pp. 115847-115847
Closed Access
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
Characterization of flavor profiles and microbial communities in Ciba chili fermentation using metagenomics, untargeted metabolomics, and flavoromics
Tianyang Wang, Yiling Xiong, Haibin Yuan, et al.
Food Bioscience (2025), pp. 106100-106100
Closed Access
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
Zhiyi Fan, Wang Zeliang, Weiqin Deng, et al.
Journal of Food Composition and Analysis (2025), pp. 107426-107426
Closed Access
A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis
Meiqi Gu, Ting Ting Li, Pengyuan Pan, et al.
Food Chemistry X (2025), pp. 102465-102465
Open Access
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
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 3
Metagenomic analysis of Lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun
Bingye Xue, Yuming You, Muying Du, et al.
Food Research International (2024) Vol. 199, pp. 115382-115382
Closed Access | Times Cited: 3
Conductive hydro-drying of cayenne chili paste: Effects of intermittency, temperature and salt concentration on product quality and energy efficiency
Gisselle Juri-Morales, Claudia Isabel Ochoa-Martínez, Carlos Vélez Pasos
LWT (2024) Vol. 203, pp. 116340-116340
Open Access | Times Cited: 2
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access | Times Cited: 2
Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC–IMS
Qian Zhang, Junni Tang, Jing Deng, et al.
Molecules (2023) Vol. 29, Iss. 1, pp. 107-107
Open Access | Times Cited: 6
Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan
Fuyi Hui, Wenkang Hu, Yu Shan, et al.
LWT (2024) Vol. 206, pp. 116602-116602
Open Access | Times Cited: 1
Technological and Evolutionary Principles for the Domestication of Fermenting Microorganisms
Paulo Henrique Claudino, Alice Chiapetti Bolsan, Alex Batista Trentin, et al.
(2024), pp. 135-160
Closed Access | Times Cited: 1
Effect of carvacrol on the inhibitory of gas-producing spoilage microbes and volatile flavor in fermented pepper (Capsicum annuum L.)
Mingwei Yang, Yuzhen Lu, Pei Li, et al.
LWT (2024) Vol. 206, pp. 116621-116621
Open Access
Effect of Fermentation with Plant-Derived Lactiplantibacillus Plantarum Y279 on the Quality of Yjs
Fuyi Hui, Wenkang Hu, Hongyan Chen, et al.
(2023)
Closed Access
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