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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:

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

Showing 1-25 of 38 citing articles:

The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning
Binghui Zhang, Ying Wang, Jinpeng Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142847-142847
Closed Access | Times Cited: 2
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 15
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
Cong Li, Zhijie Zheng, Guiying Wang, et al.
Food Research International (2024) Vol. 186, pp. 114377-114377
Closed Access | Times Cited: 9
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access | Times Cited: 1
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
Jin Zhang, Ke Zhao, Huanhuan Li, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 20
Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham
Haoyi Wang, Xiaoyu Yin, Lu Zhang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 776-776
Open Access | Times Cited: 8
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China
Yu Qin, Wenwen Li, Wenwen Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101257-101257
Open Access | Times Cited: 4
Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham
Yue Huang, Zhengli Wang, Ling Gan, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2587-2587
Open Access | Times Cited: 4
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
Ping Li, Zhijie Bao, Yang Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 5, pp. 992-1008
Closed Access | Times Cited: 10
Effect of onion peel extract-lard composite coating on bacterial community structure, free fatty acids and volatile components of dry-cured hams
Ming Ju, Ruiling Huang, Changxin Ge, et al.
LWT (2025), pp. 117324-117324
Open Access
Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes
Qianhui Zeng, Lili Ji, Wei Wang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Revealing the effects of compound curing agents on the microbial community and metabolites of Nuodeng ham based on high-throughput sequencing and metabolomics
Zhijie Zheng, Mei Tian, Guiying Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143405-143405
Closed Access
Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage
Mingming Hu, Chuanqi Zhang, S. T. Wu, et al.
LWT (2025), pp. 117569-117569
Open Access
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
Zhijie Zheng, Wenxi Fu, Guiying Wang, et al.
Meat Science (2025), pp. 109820-109820
Closed Access
Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors
Tong Ji, Xinran Dong, Wei Lei, et al.
Food Chemistry (2024) Vol. 463, pp. 141455-141455
Closed Access | Times Cited: 3
Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry
Dengyong Liu, Cong Yang, Lu Bai, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3897-3897
Open Access | Times Cited: 13
Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
Caixia Lin, Wei Su, Yingchun Mu, et al.
LWT (2024) Vol. 202, pp. 116249-116249
Open Access | Times Cited: 2
Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea)
Xi Zhao, Jianmin Chen, Huan Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142518-142518
Closed Access | Times Cited: 2
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access | Times Cited: 2
Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Food Control (2023) Vol. 154, pp. 109974-109974
Closed Access | Times Cited: 6
Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation
Yuliang Cheng, Xuening Yin, Lin Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103439-103439
Closed Access | Times Cited: 5
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 570-585
Open Access | Times Cited: 1
Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham
Shiqi Hu, Guanghong Zhou, Xinglian Xu, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
Guipeng Li, Simin Li, Yiling Wen, et al.
(2024)
Open Access | Times Cited: 1
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