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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.

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Showing 15 citing articles:

Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101408-101408
Open Access | Times Cited: 7
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
Yuanyang Nie, Jian Zhang, Zhi-Chao Zhao, et al.
Food Bioscience (2025), pp. 105988-105988
Closed Access
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Yuanpeng Hao, Jiamu Kang, Yan Guo, et al.
Food Bioscience (2025), pp. 105996-105996
Closed Access
Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status
Yun‐hui Lu, Jiamin Wu, Jia‐rong Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4420-4436
Closed Access | Times Cited: 5
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack
Hongyan Chen, Lu Liu, Lu Jiang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101246-101246
Open Access | Times Cited: 3
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
Xiya Zhang, Aixia Wang, Jiaxin Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103794-103794
Closed Access | Times Cited: 2
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
Chunyuan Ping, Yuanqi Liu, Jicai Bi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101640-101640
Open Access | Times Cited: 1
Repercussions of Lactiplantibacillus plantarum HYY‐DB9 and Levilactobacillus brevis GIM 1.773 on the degradation of nitrite, volatile compounds, and sensory assessment of traditional Chinese paocai
Yanyan Huang, Fang Huang, Jing‐yi Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6522-6532
Closed Access | Times Cited: 1
Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics
Kai Zhu, Weiguo Wu, Liwen Jiang, et al.
Food Bioscience (2024), pp. 105130-105130
Closed Access | Times Cited: 1
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
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing
Yuli Fang, Minghong Bian, Xuan Wu, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 353-353
Open Access
Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi
Xiaohan Jia, Xinyi Wang, Hongfan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Effect of temperature on the quality and microbial community during Daocai fermentation
Xueli Wang, Xueting Liu, Chunmei Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 101827-101827
Open Access
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
Haimei Gong, Binchen Wang, Hongyu Jiang, et al.
Food Control (2024) Vol. 171, pp. 111103-111103
Closed Access
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