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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:

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Food Chemistry (2020) Vol. 335, pp. 127512-127512
Open Access | Times Cited: 122

Showing 1-25 of 122 citing articles:

Biocosmetics: technological advances and future outlook
Nishu Goyal, Frankline Jerold
Environmental Science and Pollution Research (2021) Vol. 30, Iss. 10, pp. 25148-25169
Open Access | Times Cited: 113
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
Zi Ye, Zhixun Shang, Shiyao Zhang, et al.
Food Research International (2022) Vol. 153, pp. 110952-110952
Closed Access | Times Cited: 99
Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites
Zhixun Shang, Zi Ye, Meiqi Li, et al.
Food Chemistry (2022) Vol. 377, pp. 132004-132004
Closed Access | Times Cited: 97
Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics
Miao Liu, Na Deng, Xiaoyi Hou, et al.
Food Chemistry (2024) Vol. 443, pp. 138550-138550
Closed Access | Times Cited: 26
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 47
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
Tianyan Chen, Hanyu Wang, Wei Su, et al.
Food Research International (2022) Vol. 165, pp. 112350-112350
Closed Access | Times Cited: 45
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
Zhijia Liu, Shengbao Cai, Shiyao Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104189-104189
Closed Access | Times Cited: 42
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
Qiao Shi, Tang Hui-hua, Yuan Mei, et al.
Food Research International (2023) Vol. 168, pp. 112763-112763
Closed Access | Times Cited: 24
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
Xiru Zhang, Yaxin Li, Yaran Zhao, et al.
Food Research International (2023) Vol. 168, pp. 112780-112780
Closed Access | Times Cited: 23
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
Meilun Li, Fei Lao, Xin Pan, et al.
Food Research International (2024) Vol. 179, pp. 114033-114033
Closed Access | Times Cited: 16
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 15
Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects
Liang LĂĽ, Yuhao Li, Xuejin Mao, et al.
Food Chemistry (2024) Vol. 449, pp. 139227-139227
Closed Access | Times Cited: 14
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 13
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
Liu Zhen-heng, Gaofeng Dong, Jing Liu, et al.
Food Research International (2025) Vol. 201, pp. 115557-115557
Closed Access | Times Cited: 1
Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing
Yajiao Zhao, Wenli Wei, Li Tang, et al.
Food Research International (2021) Vol. 149, pp. 110667-110667
Closed Access | Times Cited: 50
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
Mengzhou Zhou, Zheng Xin, Hanjian Zhu, et al.
Food Chemistry (2021) Vol. 365, pp. 130495-130495
Closed Access | Times Cited: 46
Synergistically promoting plant health by harnessing synthetic microbial communities and prebiotics
Jianfeng Du, Yang Li, Saif ur-Rehman, et al.
iScience (2021) Vol. 24, Iss. 8, pp. 102918-102918
Open Access | Times Cited: 42
Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics
Yajiao Zhao, Zhengyun Wu, Shigeo Miyao, et al.
Food Bioscience (2022) Vol. 48, pp. 101815-101815
Closed Access | Times Cited: 38
Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome
Hui Liao, Yi Luo, Xinlei Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134936-134936
Closed Access | Times Cited: 30
Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice
Lin Zhang, Qiongping Hong, Chengfeng Yu, et al.
Food Chemistry (2022) Vol. 401, pp. 134126-134126
Closed Access | Times Cited: 29
Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
Mingzheng Huang, Xiaozhu Liu, Xin Li, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 8097-8097
Open Access | Times Cited: 29
Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 22
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
Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation
Yajiao Zhao, Yan Wang, Haoyang Li, et al.
Food Research International (2023) Vol. 167, pp. 112719-112719
Closed Access | Times Cited: 18
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: 17
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