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:
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Yingyu Wang, Chenhao Zhang, Fengsong Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5841-5855
Closed Access | Times Cited: 90
Yingyu Wang, Chenhao Zhang, Fengsong Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5841-5855
Closed Access | Times Cited: 90
Showing 1-25 of 90 citing articles:
Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics
Miao Liu, Na Deng, Xiaoyi Hou, et al.
Food Chemistry (2024) Vol. 443, pp. 138550-138550
Closed Access | Times Cited: 16
Miao Liu, Na Deng, Xiaoyi Hou, et al.
Food Chemistry (2024) Vol. 443, pp. 138550-138550
Closed Access | Times Cited: 16
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 46
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 46
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 31
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 31
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 29
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 29
Microbiota dynamics and volatile metabolite generation during sausage fermentation
Ying Ma, Yafei Gao, Yujuan Xu, et al.
Food Chemistry (2023) Vol. 423, pp. 136297-136297
Closed Access | Times Cited: 27
Ying Ma, Yafei Gao, Yujuan Xu, et al.
Food Chemistry (2023) Vol. 423, pp. 136297-136297
Closed Access | Times Cited: 27
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 8
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 8
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 8
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 8
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 7
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 7
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 6
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 6
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 6
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 6
Advancements in Lactiplantibacillus plantarum : probiotic characteristics, gene editing technologies and applications
Zhiqi Zhang, Huifeng Niu, Qiu Qu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Zhiqi Zhang, Huifeng Niu, Qiu Qu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access
Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025), pp. 102210-102210
Open Access
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025), pp. 102210-102210
Open Access
Technological aspects of lactic acid bacteria originated from artisanal cheeses
Éva Laslo, Éva György, András Szabó
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 61-82
Open Access
Éva Laslo, Éva György, András Szabó
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 61-82
Open 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
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025), pp. 143218-143218
Closed Access
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025), pp. 143218-143218
Closed Access
Metabolic and Transcriptomic-Based Characterization of Streptococcus salivarius ssp. thermophilus Snew Fermentation in Milk
Ye Wang, Haijie Zhao, Huilin Zhang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 530-530
Open Access
Ye Wang, Haijie Zhao, Huilin Zhang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 530-530
Open Access
Automation and artificial intelligence in filamentous fungi-based bioprocesses: A review
Steven Wainaina, Mohammad J. Taherzadeh
Bioresource Technology (2022) Vol. 369, pp. 128421-128421
Open Access | Times Cited: 28
Steven Wainaina, Mohammad J. Taherzadeh
Bioresource Technology (2022) Vol. 369, pp. 128421-128421
Open Access | Times Cited: 28
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem
Shujuan Yang, Mei Bai, Lai‐Yu Kwok, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 728-745
Open Access | Times Cited: 16
Shujuan Yang, Mei Bai, Lai‐Yu Kwok, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 728-745
Open Access | Times Cited: 16
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
Shijin Xiong, Xiaoyan Xu, Linli Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113865-113865
Closed Access | Times Cited: 15
Shijin Xiong, Xiaoyan Xu, Linli Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113865-113865
Closed Access | Times Cited: 15
Advances in equol production: Sustainable strategies for unlocking soy isoflavone benefits
Cecilia Ortíz, Bruno Manta
Results in Chemistry (2024) Vol. 7, pp. 101288-101288
Open Access | Times Cited: 5
Cecilia Ortíz, Bruno Manta
Results in Chemistry (2024) Vol. 7, pp. 101288-101288
Open Access | Times Cited: 5
Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 5
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 5
