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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:

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics
Do-Yeon Lee, Sung Hee Park, Seong-Eun Park, et al.
Food Research International (2023) Vol. 166, pp. 112614-112614
Closed Access | Times Cited: 20

Showing 20 citing articles:

A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions
Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, et al.
LWT (2024) Vol. 196, pp. 115838-115838
Open Access | Times Cited: 10
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
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 3
Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi
Do-Yeon Lee, Eun-Ju Kim, Seong-Eun Park, et al.
Food Chemistry X (2024) Vol. 22, pp. 101348-101348
Open Access | Times Cited: 3
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
Yun‐Jeong Choi, Ju Young Lim, Min‐Jung Kang, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24283-e24283
Open Access | Times Cited: 2
Exploring Flavor Perception Through Metabolite Profiling and Sensory Approaches During Starter Kimchi Fermentation
Moeun Lee, Daun Kim, In Min Hwang, et al.
(2024)
Closed Access | Times Cited: 2
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi
Soobin Bae, Yun‐Jeong Choi, Seong-Eun Park, et al.
Food Research International (2024) Vol. 188, pp. 114476-114476
Closed Access | Times Cited: 2
Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation
Moeun Lee, Daun Kim, In Min Hwang, et al.
Food Bioscience (2024) Vol. 61, pp. 104477-104477
Closed Access | Times Cited: 2
Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas
Raffaele Magliulo, Vincenzo Valentino, Andrea Balivo, et al.
Food Research International (2024) Vol. 192, pp. 114798-114798
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
Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden
Marie Palmnäs-Bédard, Aline de Santa Izabel, Johan Dicksved, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3827-3827
Open Access | Times Cited: 6
Effects of sweetener on the quality characteristics of radish kimchi during fermentation
Yun‐Jeong Choi, Hae‐Won Lee, Ji-Hee Yang, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 2
Open Access | Times Cited: 2
Guangxi Sour Bamboo Shoots: A Study on Microbial Diversity and Flavor Characteristics Across Regions
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
Promising ingredients used for kimchi fermentation: Effects of Cordyceps militaris fermentation products on the over-acidification and quality of kimchi
Tiejun Chen, D Jiao, Zhe Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104941-104941
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
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage
Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 1001-1014
Closed Access
Effects of Fermented Kimchi Consumption on Anthropometric and Blood Cardiometabolic Indicators: A Systematic Review and Meta-Analysis of Intervention Studies and Prospective Cohort Studies
Seoeun Ahn, Manije Darooghegi Mofrad, Briana M. Nosal, et al.
Nutrition Reviews (2024)
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
비건 김치 발효 중 대사산물과 미생물 군집의 변화
미희 박, 윤정 최, Ju Young Lim, et al.
Korean Journal of Food and Cookery Science (2023) Vol. 39, Iss. 3, pp. 168-177
Closed Access
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