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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:

Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 53, pp. 102636-102636
Closed Access | Times Cited: 20

Showing 20 citing articles:

Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 19
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access | Times Cited: 1
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 7
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 54, pp. 102883-102883
Closed Access | Times Cited: 15
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104236-104236
Closed Access | Times Cited: 4
Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation
Qi Pei, Xue Jiang, Zhengqin Li, et al.
Frontiers in Microbiology (2025) Vol. 16
Open 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.
Food Bioscience (2025), pp. 106308-106308
Closed Access
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 3
Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
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
Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang
Menglu Yang, Jun Huang, Rongqing Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104913-104913
Closed Access | Times Cited: 2
Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes
Shuting Hou, Defang Zhang, Dongmei Yu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1087-1087
Open Access | Times Cited: 1
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
The Crucial Importance of Soy Sauce Authenticity: Global Trade, Adulteration Risks, and Analytical Challenges
Chaofan Ji, Awanwee Petchkongkaew, Saskia van Ruth, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104666-104666
Open Access | Times Cited: 1
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
Wenhan Tian, Shuaiyu Zhao, Qifeng Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141041-141041
Closed Access | Times Cited: 1
High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties
Hang Yu, Lin Jiang, Liyuan Gao, et al.
Food Chemistry (2023) Vol. 438, pp. 138045-138045
Closed Access | Times Cited: 3
Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia
Bhakti Etza Setiani, Yunianta Yunianta, Elok Zubaidah, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 2, pp. 768-776
Open 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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