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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.

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Showing 1-25 of 26 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 87
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 20
Untargeted chromatographic methods coupled with chemometric strategies for the analysis of food and related samples
F. Castañeda, Rocío B. Pellegrino Vidal, Juan Aspromonte
TrAC Trends in Analytical Chemistry (2024) Vol. 173, pp. 117650-117650
Closed Access | Times Cited: 17
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
Shi Nie, Laihao Li, Yueqi Wang, et al.
Food Bioscience (2022) Vol. 50, pp. 102048-102048
Closed Access | Times Cited: 61
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 30
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 28
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 25
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
Yingjie Qiu, Yanyan Wu, Laihao Li, et al.
Food Research International (2022) Vol. 162, pp. 112095-112095
Closed Access | Times Cited: 38
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
Q. Cui, Laihao Li, Hui Huang, et al.
Food Research International (2024) Vol. 187, pp. 114456-114456
Closed Access | Times Cited: 8
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, et al.
Food Bioscience (2024) Vol. 58, pp. 103627-103627
Closed Access | Times Cited: 7
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
Yamei Wu, Huan Xiang, Shengjun Chen, et al.
LWT (2023) Vol. 189, pp. 115483-115483
Open Access | Times Cited: 15
Using untargeted metabolomics and GC-IMS to analysis the influence of fat distribution on the flavor formation of bacon
Yufei Yang, Pan Li, Jia Cheng, et al.
Food Bioscience (2024) Vol. 59, pp. 103986-103986
Open Access | Times Cited: 5
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115832-115832
Closed Access
Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS
Cong Li, Yingling Zou, Guozhou Liao, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2187-2196
Open Access | Times Cited: 7
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
Longxiang Liu, Yumiao Zhang, Junhua Liu, et al.
LWT (2023) Vol. 188, pp. 115471-115471
Open Access | Times Cited: 7
The difference of the composition and digestive enzymes of gut microbiome in herbivorous blunt snout bream (Megalobrama amblycephala) and carnivorous largemouth bass (Micropterus salmoides)
Yu Lin, Zihao Yuan, Xin Huang, et al.
Aquaculture and Fisheries (2024)
Open Access | Times Cited: 2
Comparison of rice bran characteristics fermented by mono- or di-strain probiotics based on omics technology
Yamei Wang, Weijiang Zheng, Bo Xu, et al.
LWT (2024), pp. 116763-116763
Open Access | Times Cited: 2
Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)
Qunzhao Sun, Yunru Wang, Qiuxing Cai, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Microbiomics and volatile metabolomics-based investigation of changes in quality and flavor of oat (Avena sativa L.) silage at different stages
Xiaochen Deng, Yushan Jia, Gentu Ge, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 5
Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting
Yuting Fu, Shuai Chen, Xinjun Wang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1615-1615
Open Access | Times Cited: 1
High-Throughput Sequencing Analysis Revealed a Preference for Animal-Based Food in Purple Sea Urchins
Zerui Liu, Yu Guo, Chuanxin Qin, et al.
Biology (2024) Vol. 13, Iss. 8, pp. 623-623
Open Access | Times Cited: 1
The aroma transformation of Japanese sea bass (Lateolabrax japonicas) through endogenous enzyme incubation during the lag phase of attached microorganisms
Xinru Liu, Junlan Guan, Yuanfan Yang, et al.
Food Chemistry (2024) Vol. 463, pp. 141215-141215
Closed Access | Times Cited: 1
Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage
Kaiying Yang, Chuang Pan, Xianqing Yang, et al.
Deleted Journal (2024)
Open Access
Impacts of Polyhydroxybutyrate (Phb) Microplastic Exposure on Physiology and Metabolic Profiles of Litopenaeus Vannamei
Huirong Lv, Jungyeol Park, Han Kyu Lim, et al.
(2024)
Closed Access
Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
Qian Chen, Shi Nie, Wu Yanyan, et al.
Food Chemistry (2024) Vol. 470, pp. 142603-142603
Closed Access
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