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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:

Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Xuewei Jiang, Wei Zhang, Lin Li, et al.
LWT (2023) Vol. 182, pp. 114792-114792
Open Access | Times Cited: 11

Showing 11 citing articles:

Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 21
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
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Engineered salt-tolerant yeast to improve the physicochemical properties and volatiles of sweet flour paste
Yun‐Cheng Li, Hong-Xian Zhang, J. Madhusudhana Rao, et al.
LWT (2023) Vol. 188, pp. 115459-115459
Open Access | Times Cited: 9
Microbial Encapsulation and Targeted Delivery Mechanisms of Double Emulsion Loaded with Probiotics — A State-of-Art Review
Liling Zhang, Yang Hu, Ling Jiang, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1731-1755
Closed Access | Times Cited: 7
Evaluation of Flavor Substances of Rice Bran Kvass Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
Su Xu, Xiaochen Yu, Wenjuan Zhang, et al.
(2023)
Closed Access | Times Cited: 4
High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties
Hang Yu, Lin Jiang, Liyuan Gao, et al.
Food Chemistry (2023) Vol. 438, pp. 138045-138045
Closed Access | Times Cited: 3
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Biochemical and Chemosensory Characterization of Doubanjiang Fermented Via Two-Stage Controlled Temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Consumers’ Perceptions of Fortified Foods
Mihaela Geicu-Cristea, Elisabeta Elena Popa, Mesfin Wogayehu Tenagashaw
(2024), pp. 589-604
Closed Access
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