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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:

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 10

Showing 10 citing articles:

Role of lipids in beef flavor development: A review of research from the past 20 years
Seonmin Lee, Kyung Jo, Min Kyung Park, et al.
Food Chemistry (2025), pp. 143310-143310
Closed Access
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 3
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties
C.C.G. Silva, Susana C. Ribeiro
Foods (2024) Vol. 13, Iss. 10, pp. 1452-1452
Open Access | Times Cited: 2
Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors
Zhiping Zhao, Ziqing Ling, Xin Nie, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1482-1482
Open Access | Times Cited: 2
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 1
An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community
Jia‐Run Han, Hu Shi, Xin Zhao, et al.
Food Research International (2024) Vol. 196, pp. 115052-115052
Closed Access | Times Cited: 1
Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages
Anna Łepecka, Piotr Szymański, Anna Okoń
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1305-1305
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
Exploring the Potential of Pediococcus Pentosaceus Ppf28-8 in a Rapid Fermentation Model for Soy Sauce Flavor Enhancement Using Machine Learning
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
(2024)
Closed Access
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