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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:

Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16

Showing 16 citing articles:

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
Caiyan Jiang, Yang Liu, Wengang Jin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101126-101126
Open Access | Times Cited: 8
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025), pp. 115712-115712
Closed Access
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Microbiological safety of dry-cured fish from the raw material to the end of processing
Valentina Indio, Federica Savini, Fausto Gardini, et al.
International Journal of Food Microbiology (2024) Vol. 415, pp. 110641-110641
Open Access | Times Cited: 2
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: 5
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
Ji Wang, Xu-Song Wang, Zichun Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140409-140409
Closed Access | Times Cited: 1
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
Weidong Bai, Ruijie Mai, Siqi Guo, et al.
Food Research International (2023) Vol. 174, pp. 113629-113629
Closed Access | Times Cited: 3
Microbiological Safety of Dry-Cured Fish from the Raw Material to the End of Processing
Valentina Indio, Federica Savini, Fausto Gardini, et al.
(2023)
Open Access | Times Cited: 3
Genome mining and physiological analyses uncover adaptation strategies and biotechnological potential of Virgibacillus dokdonensis T4.6 isolated from high-salt shrimp paste
Ngoc Tung Quach, Thi Thu An Nguyen, Thi Hanh Nguyen Vu, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 7
Closed Access
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products
Federica Savini, Federica Giacometti, Federico Tomasello, et al.
LWT (2024) Vol. 204, pp. 116381-116381
Open Access
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
Haimei Gong, Binchen Wang, Hongyu Jiang, et al.
Food Control (2024) Vol. 171, pp. 111103-111103
Closed Access
Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access
Nutrient and heavy metals composition of dried fish varieties from Bangladesh
H. Sunny Sun, Derek Johnson, Rotimi E. Aluko
LWT (2024), pp. 117233-117233
Open Access
Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea)
Xi Zhao, Jianmin Chen, Huan Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142518-142518
Closed Access
Milk fortified with chitooligosaccharide–gallic acid conjugate and its liposome: characterisation, storage stability, and in vitro digestibility
Ajay Mittal, Soottawat Benjakul, Suriya Palamae, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1466-1480
Closed Access | Times Cited: 1
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