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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:

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
Linfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8367-8383
Closed Access | Times Cited: 22

Showing 22 citing articles:

Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
Linfeng Wen, Jianping Lei, Lixin Yang, et al.
Food Research International (2024) Vol. 181, pp. 114116-114116
Closed Access | Times Cited: 7
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Biorrefinarias: resumo com definições, classificações e processos industriais
Victoria Victor Soares, Luiz Eduardo Freitas de Moura, Kátia Moreira de Melo
Brazilian Journal of Production Engineering (2025) Vol. 11, Iss. 1, pp. 24-32
Closed Access
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access
Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function
Chenna Di, Wei Jia
Trends in Food Science & Technology (2024) Vol. 147, pp. 104456-104456
Closed Access | Times Cited: 5
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 5
Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
Aaron R. Bodie, L. A. Wythe, Dana K. Dittoe, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 464-464
Open Access | Times Cited: 4
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
Yuelei Lei, Mingyan Ai, Sufang Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101027-101027
Open Access | Times Cited: 13
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 2
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
Aoxing Tang, Bangzhu Peng
Food Chemistry (2024) Vol. 457, pp. 140428-140428
Closed Access | Times Cited: 1
Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods
Min Xu, Xingbin Wang, Zedong Xu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3363-3377
Closed Access | Times Cited: 1
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
Yuqi Xue, Jie Chen, Lei Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7238-7248
Closed Access | Times Cited: 1
Multi-omics reveals the phyllosphere microbial community and material transformations in cigars
Xiaoyu Wang, Shuai Yang, Qiang Gao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Shuxun Liu, Ying Lou, Yan Zhao, et al.
Food Research International (2024) Vol. 198, pp. 115321-115321
Closed Access | Times Cited: 1
Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence
Qianli Huang, Huijuan Zhang, Li Zhang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 3
Amplification-Free Quantification of Lactiplantibacillus Plantarum in Food Fermentations Based on Crispr/Cas12a with Multi-Crrnas
Canxuan Wu, Zhihao Yao, Yan Xu, et al.
(2024)
Closed Access
Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine
Yi Luo, Hui Liao, Xinlei Huang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 26, pp. 14899-14911
Closed Access
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Amplification-free quantification of Lactiplantibacillus plantarum in food fermentations based on CRISPR/Cas12a with multi-crRNAs
Canxuan Wu, Zhihao Yao, Qun Wu, et al.
Food Bioscience (2024) Vol. 62, pp. 105290-105290
Closed Access
Correlation between microbial communities and flavor compounds in Suantangzi dough from Liaoning Province, China
Weina Song, Huaxi Yi, Fei Lu, et al.
Food Chemistry (2024) Vol. 464, pp. 141892-141892
Closed Access
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China
Ying Huang, Jiarong Li, Ting Li, et al.
Food Bioscience (2024), pp. 105540-105540
Closed Access
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access
Identification of fermentation time markers in caipu, a kind of traditional Chinese food
Junjun Sun, Yisheng Huang, Xianghui Zou, et al.
LWT (2024), pp. 117104-117104
Open Access
The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods
Rongbin Zhang, Shuangping Liu, Tiantian Liu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3931-3931
Open Access
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