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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:

Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
Dafei Li, Feixia Duan, Qi-Ming Tian, et al.
LWT (2021) Vol. 142, pp. 110933-110933
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

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: 37
Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
Meng Yue-cheng, Xiaojun Wang, Yanhua Li, et al.
Food Chemistry (2023) Vol. 430, pp. 137060-137060
Closed Access | Times Cited: 33
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
Yue Xiao, Shiyao Zhang, Zhijia Liu, et al.
Food Research International (2023) Vol. 173, pp. 113397-113397
Closed Access | Times Cited: 31
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
Wenyan Wu, Xiaoyu Wang, Ping Hu, et al.
LWT (2023) Vol. 179, pp. 114646-114646
Open Access | Times Cited: 25
Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia Chen, Guiguang Cheng, Yaping Liu, et al.
Food Bioscience (2022) Vol. 50, pp. 101994-101994
Closed Access | Times Cited: 34
Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
Huaisheng Zheng, Lilang Li, Chaobin Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107028-107028
Open Access | Times Cited: 6
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
Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang
Chan Wang, Xiaojuan Song, Cuiqin Li, et al.
Food Chemistry (2022) Vol. 402, pp. 134488-134488
Closed Access | Times Cited: 23
Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots
Caixia Chen, Jing Li, Guiguang Cheng, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105273-105273
Closed Access | Times Cited: 16
Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis
Huaisheng Zheng, Jingzhu Jiang, Chaobing Huang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101116-101116
Open Access | Times Cited: 5
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
Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation
Liangjing Lin, Jian Zeng, Qi-Ming Tian, et al.
Food Research International (2022) Vol. 155, pp. 111059-111059
Closed Access | Times Cited: 21
Dynamic changes in the bacterial communities and metabolites of Moringa oleifera leaves during fermentation with or without pyroligneous acid
Xuan Zou, Wei Zhou, Shuo Wu, et al.
LWT (2023) Vol. 177, pp. 114593-114593
Open Access | Times Cited: 12
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
Duan Feixia, Ya Luo, Dafei Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137602-137602
Closed Access | Times Cited: 11
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
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
Na Liu, Qinghua Yang, Ziyi Liu, et al.
Food Research International (2025) Vol. 203, pp. 115850-115850
Closed Access
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 10
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 3
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
Hailin He, Cuiwen Jian, Baoxin Yang, et al.
Food Bioscience (2024) Vol. 62, pp. 105071-105071
Closed Access | Times Cited: 3
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 3
Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Foods (2021) Vol. 10, Iss. 10, pp. 2333-2333
Open Access | Times Cited: 23
Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)
Zhijian Long, Shilin Zhao, Xiaofeng Xu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3035-3035
Open Access | Times Cited: 7
Miao sour soup alleviates DSS-induced colitis in mice: modulation of gut microbiota and intestinal barrier function
Lincao Li, Haiyan Sun, Lunbo Tan, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8370-8385
Open Access | Times Cited: 2
The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup
Na Liu, Yue Hu, Mingxia Wu, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7287-7305
Open Access | Times Cited: 2
The responses of fermentation characteristics and microbial community structure and co-occurrence network to molasses and Lacticaseibacillus casei additions during anaerobic fermentation of Caragana korshinskii
Baiyila Wu, Tong Ren, Dan Ni, et al.
LWT (2024) Vol. 206, pp. 116607-116607
Open Access | Times Cited: 2
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