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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 Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes
Sharon Xi Ying Chan, Nursyah Fitri, Nurul Syahidah Mio Asni, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 558-558
Open Access | Times Cited: 15

Showing 15 citing articles:

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
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
Compositional analysis and nutritional profiling of southeast Asian fermented fish products: insights into macronutrients, micronutrients, and bioactive compounds
Norliza Julmohammad, Mazlinah Binti Atun, Jumardi Jumardi, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
In vitro production of spotted sorubim (Pseudoplatystoma corruscans) fish silage supplemented with different levels of hydrolyzed corn starch or sugar cane molasses using five different species of lactic acid bacteria
R. G. de Oliveira, Márcia Regina Russo, Gustavo Graciano Fonseca
Animal Feed Science and Technology (2025), pp. 116346-116346
Closed Access
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
Bin Peng, Linju Xu, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 463, pp. 141087-141087
Closed Access | Times Cited: 4
Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
Selin Özge Dinç, Fatma Arık Çolakoğlu, İbrahim Ender Küni̇li̇, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6473-6490
Open Access | Times Cited: 2
Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish
Hu Wenkang, Liu Jingui, Wei Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113525-113525
Closed Access | Times Cited: 5
Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder
Aunchalee Aussanasuwannakul, Pisut Butsuwan
Foods (2024) Vol. 13, Iss. 6, pp. 861-861
Open Access | Times Cited: 1
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
James W. Daily, Sunmin Park
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
Mauricio Arango-Herrán, Fini Sánchez‐García, Víctor Palacios, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3958-3958
Open Access | Times Cited: 2
Comparative Analysis of the Microbiota Succession and Flavor Formation in Spontaneously Fermented Fish Sauces Made with Silvery Pomfret (Pampus Argenteus) and Little Yellow Croaker (Larimichthys Polyactis)
Qi Wang, Hu Shi, Jialan Jiang, et al.
(2024)
Closed Access
Evaluation of the nutritional quality of fermented cultivated Patin Surimi (Pangasius sutchi) with various salt concentration and fermentation time
Rini Hustiany, Arief Rahmad Maulana Akbar, Siti Hajar
BIO Web of Conferences (2024) Vol. 123, pp. 02002-02002
Open Access
Comparative analysis of the microbiota succession and flavor formation in spontaneously fermented fish sauces made with silvery pomfret (Pampus argenteus) and little yellow croaker (Larimichthys polyactis)
Jia‐Run Han, Qi Wang, Hu Shi, et al.
LWT (2024) Vol. 208, pp. 116747-116747
Open Access
Biotechnology for Increased Resource Utilization of Fish Side-Streams

(2023) Vol. 6, Iss. 2
Open Access | Times Cited: 1
Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos
Jess Mark DAGODOG, Wendilyn ABDULGANİ, S. Rousset Akrim, et al.
European Food Science and Engineering (2023) Vol. 4, Iss. 2, pp. 75-80
Open Access
Production of Fish-Bioactive Peptides by Conventional & Emerging Technologies: A Review

Nusantara Science and Technology Proceedings (2023)
Open Access
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