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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:

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
Transformation from traditional medicine-food homology to modern food-medicine homology
Dongxiao Sun‐Waterhouse, Jia Yu, Zhenhua Liu, et al.
Food & medicine homology. (2024) Vol. 1, Iss. 1, pp. 9420014-9420014
Closed Access | Times Cited: 25
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 16
Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety
Haotian Cai, Lei Tao, Xianyuan Zhou, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101206-101206
Open Access | Times Cited: 13
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 12
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
Ji Wang, Xu-Hui Huang, Xusong Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 103907-103907
Closed Access | Times Cited: 10
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 20
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
Food Chemistry (2024) Vol. 458, pp. 140235-140235
Closed Access | Times Cited: 6
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
Yamei Wu, Huan Xiang, Shengjun Chen, et al.
LWT (2023) Vol. 189, pp. 115483-115483
Open Access | Times Cited: 14
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115832-115832
Closed Access
Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans
Wenjia He, Min Wang, Yicheng Ding, et al.
Food Bioscience (2025), pp. 106231-106231
Closed Access
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
Shi Nie, Lu Zhang, Yutong Xie, et al.
Food Chemistry X (2025) Vol. 26, pp. 102319-102319
Open Access
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
Jinlin Li, Bai Jian, Yuan Liping, et al.
Food Chemistry (2025) Vol. 478, pp. 143651-143651
Closed Access
Whole-genome sequencing of a protease-producing strain isolated from fermented golden pompano and molecular docking of the protease to fish proteins
Huifang Wang, Yingjie Qiu, Shengjun Chen, et al.
Food Bioscience (2024) Vol. 57, pp. 103598-103598
Closed Access | Times Cited: 4
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
Food Chemistry (2025) Vol. 479, pp. 143717-143717
Closed Access
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
Dongyin Liu, Mingzhu Zhou, Hongyuan Tan, et al.
Food Chemistry (2024) Vol. 453, pp. 139649-139649
Closed Access | Times Cited: 3
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
Yujie Li, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141383-141383
Closed Access | Times Cited: 3
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Ruijie Mai, Jiayue Liu, Juan Yang, et al.
Food Chemistry (2023) Vol. 437, pp. 137636-137636
Closed Access | Times Cited: 8
Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat
Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, et al.
Animal Science and Food Technology (2024) Vol. 15, Iss. 1, pp. 9-28
Open Access | Times Cited: 1
Unlocking Aroma in Three Types of Vinasse Fish by Sensomics Approach
Xiao Zhang, H. Li, Dan Wu, et al.
(2024)
Closed Access | Times Cited: 1
Unlocking aroma in three types of vinasse fish by sensomics approach
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access | Times Cited: 1
Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy
Yueqi Wang, Yingjie Qiu, Shengjun Chen, et al.
Journal of Food Composition and Analysis (2023) Vol. 127, pp. 105931-105931
Closed Access | Times Cited: 3
Revealing the Mechanism of Flavor Improvement of Fermented Goat Milk Based on Lipid Changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
(2024)
Closed Access
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