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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:

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Yaqi Wang, Jiangtao Wu, Mengxin Lv, et al.
Frontiers in Bioengineering and Biotechnology (2021) Vol. 9
Open Access | Times Cited: 568

Showing 26-50 of 568 citing articles:

Extracellular Vesicles of Probiotics: Shedding Light on the Biological Activity and Future Applications
Paweł Krzyżek, Beatrice Marinacci, Irene Vitale, et al.
Pharmaceutics (2023) Vol. 15, Iss. 2, pp. 522-522
Open Access | Times Cited: 32
Lactic Acid Bacteria (LAB) and Neuroprotection, What Is New? An Up-To-Date Systematic Review
Nurliana Abd Mutalib, Sharifah Aminah Syed Mohamad, Nor Atiqah Jusril, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 5, pp. 712-712
Open Access | Times Cited: 28
Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review
Kangyong Zhang, Sibo Liu, Shengnan Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128733-128733
Closed Access | Times Cited: 26
Microbial exopolysaccharides in the biomedical and pharmaceutical industries
Ashwini A. Waoo, Sukhendra Singh, Ashutosh Pandey, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e18613-e18613
Open Access | Times Cited: 22
Prominent use of lactic acid bacteria in soil-plant systems
Yves Theoneste Murindangabo, Marek Kopecký, Kristýna Perná, et al.
Applied Soil Ecology (2023) Vol. 189, pp. 104955-104955
Closed Access | Times Cited: 21
Microbial interactions shape cheese flavour formation
Chrats Melkonian, Francisco Zorrilla, Inge Kjærbølling, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 21
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 19
An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production
Abidemi Oluranti Ojo
Fermentation (2023) Vol. 9, Iss. 11, pp. 990-990
Open Access | Times Cited: 19
A modified Mediterranean-style diet enhances brain function via specific gut-microbiome-brain mechanisms
Gwoncheol Park, Saurabh Kadyan, Nathaniel Hochuli, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 11
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 10
Small intestinal microbiota: from taxonomic composition to metabolism
Simon Yersin, Pascale Vonaesch
Trends in Microbiology (2024) Vol. 32, Iss. 10, pp. 970-983
Open Access | Times Cited: 10
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 10
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 222-222
Open Access | Times Cited: 10
Effect of lactic acid bacteria fermentation on bioactive components of black rice bran (Oryza sativa L.) with different milling fractions
Shumin Lin, Xinxia Zhang, Junren Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103684-103684
Closed Access | Times Cited: 9
Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
Jingya Fan, Jian Chen, Guocheng Du, et al.
Food Bioscience (2024) Vol. 58, pp. 103780-103780
Closed Access | Times Cited: 9
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 8
Turmeric (Curcuma longa): an insight into its food applications, phytochemistry and pharmacological properties
Agatha Ngukuran Jikah, Great Iruoghene Edo
Vegetos (2024)
Closed Access | Times Cited: 8
An Updated Review on Probiotic Production and Applications
Guru Prasad Venkatesh, Gouthami Kuruvalli, Khajamohiddin Syed, et al.
Gastroenterology Insights (2024) Vol. 15, Iss. 1, pp. 221-236
Open Access | Times Cited: 7
Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety
Haotian Cai, Lei Tao, Xianyuan Zhou, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101206-101206
Open Access | Times Cited: 7
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Microbial Cell Factories: Biodiversity, Pathway Construction, Robustness, and Industrial Applicability
Rida Chaudhary, Ali Nawaz, Mireille Fouillaud, et al.
Microbiology Research (2024) Vol. 15, Iss. 1, pp. 247-272
Open Access | Times Cited: 6
Advanced probiotics: bioengineering and their therapeutic application
Tamanna Parvin, Sudha Rani Sadras
Molecular Biology Reports (2024) Vol. 51, Iss. 1
Closed Access | Times Cited: 6
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 6
Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
Junjian Ran, Yuhan Tang, Weize Mao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 6
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 6

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