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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:

Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)
Zhongai Chen, Yangyang Geng, Mei Wang, et al.
Food Bioscience (2022) Vol. 50, pp. 102071-102071
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 9
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
Yumeng Li, Xiaoqin Luo, Huan Guo, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110371-110371
Closed Access | Times Cited: 20
Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation
Qian Zhou, Zimeng Zheng, Yanping Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102956-102956
Closed Access | Times Cited: 18
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2023) Vol. 56, pp. 103148-103148
Closed Access | Times Cited: 16
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
Zhongai Chen, Lijing Liu, Huan Du, et al.
Food Chemistry X (2023) Vol. 18, pp. 100686-100686
Open Access | Times Cited: 15
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
Qianqian Guan, Xinyi Kang, Xinyue Qin, et al.
Food Bioscience (2023) Vol. 54, pp. 102908-102908
Closed Access | Times Cited: 14
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 5
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
Lihua Chen, Qinghua Peng, Бо Лю, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100860-100860
Closed Access | Times Cited: 11
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
Quanye Wu, Zhaona Xu, Shirong Feng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1209-1209
Open Access | Times Cited: 4
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
Faguang Hu, Haohao Yu, Xingfei Fu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102251-102251
Open Access
Characterization of flavor profiles and microbial communities in Ciba chili fermentation using metagenomics, untargeted metabolomics, and flavoromics
Tianyang Wang, Yiling Xiong, Haibin Yuan, et al.
Food Bioscience (2025), pp. 106100-106100
Closed Access
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
Zhiyi Fan, Wang Zeliang, Weiqin Deng, et al.
Journal of Food Composition and Analysis (2025), pp. 107426-107426
Closed Access
A Comprehensive Study on the Quality Deterioration Mechanism and Main Paths of Cowpea Pickles During Storage
Yangyang Chen, Huiyu Gong, Hongbin Ren, et al.
(2025)
Closed Access
Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai
Lili Xie, Xueli Wang, Xiujun Wang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Altering Wilting Time and Chopping Length to Optimise Medicago polymorpha L. Fermentation Ripening Rate and Flavour
Ning Mao, Hanyu Zhang, Ermei Du, et al.
Food Bioscience (2025), pp. 106721-106721
Closed Access
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 2
Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
Yafei Cai, Yongjun Wu, Li Cen, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 547-547
Open Access | Times Cited: 5
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Technological and Evolutionary Principles for the Domestication of Fermenting Microorganisms
Paulo Henrique Claudino, Alice Chiapetti Bolsan, Alex Batista Trentin, et al.
(2024), pp. 135-160
Closed Access | Times Cited: 1
Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access | Times Cited: 1
Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
Yiling Xiong, Ju Guan, Baozhu Wu, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6979-6979
Open Access | Times Cited: 3
Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality
Anran Zheng, Jun Liu, Meng-Song Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Effects of adding lactic acid on the photostability of capsanthin during the shelf life of Zao chili
Jingyi Zhu, Altman Yuzhu Peng, Binbin Li, et al.
LWT (2024) Vol. 195, pp. 115792-115792
Open Access
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