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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:

The potential correlation between microbial communities and flavors in traditional fermented sour meat
Aiai Zhong, Wei Chen, Yufan Duan, et al.
LWT (2021) Vol. 149, pp. 111873-111873
Closed Access | Times Cited: 89

Showing 1-25 of 89 citing articles:

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang, Wen Duan, Jingcheng Zhang, et al.
Food Chemistry (2022) Vol. 383, pp. 132455-132455
Closed Access | Times Cited: 140
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 127
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
Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 17
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 16
Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products
Yi Wang, Jun Han, Daixun Wang, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2090-2090
Open Access | Times Cited: 65
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
Wang Qia, Xiefei Li, Xue Bei, et al.
LWT (2022) Vol. 171, pp. 114157-114157
Open Access | Times Cited: 54
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
Wenrong Li, Wen Li, Shanbai Xiong, et al.
Food Chemistry (2023) Vol. 420, pp. 135977-135977
Closed Access | Times Cited: 29
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
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 15
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 11
Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 9
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu
Ke Li, Jiaojiao Tang, Zhixin Zhang, et al.
LWT (2021) Vol. 154, pp. 112873-112873
Open Access | Times Cited: 42
Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage
Jieying Deng, Hui Xu, Xiaomin Li, et al.
LWT (2022) Vol. 171, pp. 114067-114067
Open Access | Times Cited: 38
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
Yingying Hu, Jiawang Wang, Qian Liu, et al.
Food Bioscience (2022) Vol. 47, pp. 101778-101778
Closed Access | Times Cited: 35
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
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 22
Exploitation of microbial activities at low pH to enhance planetary health
Merve Atasoy, Avelino Álvarez‐Ordóñez, Adam Cenian, et al.
FEMS Microbiology Reviews (2023) Vol. 48, Iss. 1
Open Access | Times Cited: 20
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 17
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 8
In-depth characterization of food and environmental microbiomes across different meat processing plants
Coral Barcenilla, José F. Cobo‐Díaz, Alba Puente, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 8
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck
Xiaomin Li, Wen Nie, Ying Wu, et al.
LWT (2024) Vol. 198, pp. 115966-115966
Open Access | Times Cited: 7
Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
Yingying Sun, Qian Hua, Xuyan Tian, et al.
Food Research International (2022) Vol. 159, pp. 111631-111631
Closed Access | Times Cited: 27
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: 27
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