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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:

Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation
Lei Zhao, Yang Liu, Qiong Xu, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2767-2767
Open Access | Times Cited: 11

Showing 11 citing articles:

A comprehensive safety assessment of a novel starter Weissella confusa M1 combining with whole-genome sequencing
Meng Tian, Hailing Wang, Yue Li, et al.
Food Research International (2025) Vol. 202, pp. 115748-115748
Closed Access | Times Cited: 1
Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
Junfei Xu, Aixiang Hou, Wenqi Li, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis
Lijing Liu, Jinyu Zhao, Dapeng Lu, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 583-583
Open Access
Natural Antimicrobial Compounds in Food Safety
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
Wei Yue, Zudi Li, Dan Wang, et al.
Food Chemistry (2025), pp. 144294-144294
Closed Access
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications
Xiaoxue Kong, Jiaxin Zhang, Hui Shen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1431-1431
Open Access
Production of feed grade L-lysine using solid state fermentation for the Nigerian market
J. Tonukari Nyerhovwo, Egoamaka O. Egbune, A. Anigboro Akpovwehwee, et al.
Scientific Research and Essays (2024) Vol. 19, Iss. 1, pp. 1-6
Open Access | Times Cited: 2
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
(2024)
Open Access | Times Cited: 2
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 345-345
Open Access | Times Cited: 2
Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation
Xiaohan Hua, Tingting Yan, Shuyi Liu, et al.
Food Control (2024), pp. 110870-110870
Closed Access | Times Cited: 2
Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of Latilactobacillus sakei and Pediococcus acidilactici
Chunsheng Li, Chunhui Wang, Jianchao Deng, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 1
Difference Analysis of White, Red, and Grey Sufu: Crosstalk between Metabolomics, Proteomics, and Microbiomics
Chenning Zhang, Ying Li, Tao He, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
Quality monitoring during sufu fermented process and establishment of random forest prediction model
Xiaodan Wang, Ping Chang, Cuilian Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 743-753
Closed Access
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