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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:

Heterogeneity of microbiome and flavor profiles of industrial-scale Laotan Suancai: Fermentation craft plays important roles
Shijin Xiong, Dandan Qiu, Xiaoyan Xu, et al.
Food Bioscience (2023) Vol. 55, pp. 102928-102928
Closed Access | Times Cited: 16

Showing 16 citing articles:

Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Shijin Xiong, Xiaoyan Xu, Tonghao Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139335-139335
Closed Access | Times Cited: 9
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Correlation between the physicochemical and bacteriological qualities of pickled chili pepper (Paojiao) and its nitrite degradation study
Jianhui Wang, Miao Liu, Linlin Ye, et al.
Food Bioscience (2025), pp. 106246-106246
Closed Access
Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing
Mingwei Zhao, Shijin Xiong, Tonghao Du, et al.
Journal of the Science of Food and Agriculture (2025)
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
Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein
Zhen Peng, Baoling Qiao, Bo Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105017-105017
Closed Access | Times Cited: 3
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
Liping Wang, Jinqing Huang, Shuai Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141173-141173
Closed Access | Times Cited: 3
Microbial protein production from lactose-rich effluents through food-grade mixed cultures: Effect of carbon to nitrogen ratio and dilution rate
Antonella Scotto di Uccio, Silvio Matassa, Alessandra Cesaro, et al.
Bioresource Technology (2023) Vol. 388, pp. 129717-129717
Open Access | Times Cited: 8
Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice
Yejun Zhong, Fangqing He, Meng Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103377-103377
Closed Access | Times Cited: 7
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Shiyu Yang, Tonghao Du, Yue Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104408-104408
Closed Access | Times Cited: 2
Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarumJGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics
Jinqing Huang, Li Wang, Xue Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7113-7124
Closed Access | Times Cited: 1
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access | Times Cited: 1
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
Shiyu Yang, Tao Xiong, Tonghao Du, et al.
(2024)
Closed Access
Correlations between Microbiota Succession and Volatile Profiles Development and Biogenic Amine Formation Involved in the Ripening of Chinese Sour Meat Inoculated with Mixed Starter Cultures
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
(2024)
Closed Access
Strategies for Studying the Microbiome of Fermented Foods
Alexander da Silva Vale, Natan Wiele, Maria Clara Manzoki, et al.
(2024), pp. 221-244
Closed Access
Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage
Mingwei Zhao, Shijin Xiong, Huiyu Li, et al.
Food Bioscience (2024), pp. 105709-105709
Closed Access
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