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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:

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
Feiyu An, Junrui Wu, Yunzi Feng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2773-2801
Closed Access | Times Cited: 39

Showing 1-25 of 39 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: 17
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
Zhiyong Cui, Chong Qi, Tianxing Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
Zhenshan Hou, Rongrong Xia, Yunting Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137993-137993
Closed Access | Times Cited: 24
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 11
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 9
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: 8
Comparative profiling of microbial communities and volatile organic compounds in fermented wrapper, binder, and filler cigar tobaccos
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 7
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
Chenchen Cao, Xueying Song, Yihan Mu, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103920-103920
Closed Access
Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
Zihan Yao, Ting Xie, Huan Deng, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 216-216
Open Access
Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability
Manisha Joshi, Ipsheta Bose, Arpit Tyagi, et al.
Elsevier eBooks (2025), pp. 223-251
Closed Access
Characterization of Microbial Communities in Douchi and Their Role in Vitamin K2 Production
G. Y. Tang, Bao‐Long Li, Wenwen Qu, et al.
Food Bioscience (2025), pp. 106128-106128
Closed Access
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
Guoyang Pan, Feiyu An, Junrui Wu, et al.
Food Chemistry (2025) Vol. 477, pp. 143621-143621
Closed Access
Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides
Na Liu, Yuan Wang, Xiaoping An, et al.
Chemical and Biological Technologies in Agriculture (2025) Vol. 12, Iss. 1
Open Access
Application and comparative analysis of Enterococcus faecium CGMCC 29309 and Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.60194 in the preparation of fermented soymilk
Chang-Cheng Li, Ziyu Li, Yu-Ting Feng, et al.
Food Bioscience (2025), pp. 106273-106273
Closed Access
Unravelling microbial interactions in a synthetic broad bean paste microbial community
Chunfeng Liu, Yi Feng, Chengtuo Niu, et al.
Food Microbiology (2025), pp. 104767-104767
Closed Access
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106696-106696
Closed Access | Times Cited: 4
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: 4
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Hongli Yao, Shuangping Liu, Tiantian Liu, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 10
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 3
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
Guanmian Wei, Ziyi Zhang, Feiran Zhao, et al.
Food Chemistry (2024) Vol. 457, pp. 140151-140151
Closed Access | Times Cited: 3
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1954-1954
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
Interactions Among Key Aroma Compounds and the Influence of Taste Substances on Aroma Perception in Gouda Cheese
Chen Chen, Qi-Qi Zhou, Tonghui Tian, et al.
LWT (2024) Vol. 207, pp. 116670-116670
Open Access | Times Cited: 2
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
Xiaoxuan Sun, Leilei Yu, Meifang Xiao, et al.
Food Chemistry (2024) Vol. 463, pp. 141019-141019
Closed Access | Times Cited: 2
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Dandan Pu, Yige Shi, Ruixin Meng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3693-3693
Open Access | Times Cited: 5
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