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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:

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Yingyu Wang, Chenhao Zhang, Fengsong Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5841-5855
Closed Access | Times Cited: 94

Showing 51-75 of 94 citing articles:

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
Shiqi Liao, Jinlin Han, Chunyan Jiang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100556-100556
Open Access | Times Cited: 13
Mixed fermentation of Chlorella pyrenoidosa and Bacillus velezensis SW-37 by optimization
Ruilin Zhang, Xiaoran Song, Wenxiang Liu, et al.
LWT (2023) Vol. 175, pp. 114448-114448
Open Access | Times Cited: 6
Effects of prebiotics on the fermentation of traditional suancai of Northeast China
Mingwei Zhao, Xinying Cao, Yuzheng Wu, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1358-1367
Open Access | Times Cited: 6
Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation
Elena Bartkienė, Paulina Zarovaite, Vytautė Starkutė, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2441-2441
Open Access | Times Cited: 6
SYNERGIZING FOOD SAFETY, QUALITY AND GENETIC IMPROVEMENT: THE INTERSECTION OF FOOD MICROBIOLOGY AND PROCESSING
Abdul Sami, MZ HAIDER, Muhammad Imran, et al.
Bulletin of Biological and Allied Sciences Research (2023) Vol. 2023, Iss. 1, pp. 44-44
Open Access | Times Cited: 6
Integrated metatranscriptomics and metabolomics revealed the metabolic pathways of biogenic amines during Laotan Suancai fermentation
Shijin Xiong, Xiaoyan Xu, Qiaozhen Liu, et al.
Food Bioscience (2023) Vol. 57, pp. 103517-103517
Closed Access | Times Cited: 5
Microbial Metabolic Interaction in Fermentation Ecosystem and Cooperation in Flavor Compounds Formation of Chinese Cereal Vinegar
Yanfang Wu, Jing Liu, Dantong Liu, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
Akhtiar Ali, Yanfang Wu, Weiwei Li, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
Siyi Zhou, Yanan Wang, Qingqing Hu, et al.
Food Chemistry (2024) Vol. 468, pp. 142418-142418
Closed Access | Times Cited: 1
Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia
Wuyundalai Bao, Yuxing He, Jinghe Yu, et al.
LWT (2022) Vol. 169, pp. 114001-114001
Open Access | Times Cited: 8
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect
Huakun Yu, Shuangping Liu, Hui Qin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2879-2889
Closed Access | Times Cited: 8
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Zhi Yin Ter, Lee Sin Chang, Abdul Salam Babji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1213-1236
Closed Access | Times Cited: 3
Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
Xinying Cao, Mingwei Zhao, Sibo Zou, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3310-3310
Open Access | Times Cited: 6
Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods
Edwin Hlangwani, Wesley Doorsamy
Elsevier eBooks (2023), pp. 393-408
Closed Access | Times Cited: 2
Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives
Hui Liao, Hussain Asif, Xinlei Huang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5020-5062
Closed Access | Times Cited: 2
Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism
Jing Wang, Lilan Xu, Luping Gu, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4053-4053
Open Access | Times Cited: 2
Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus
Jingyi Chen, Haiqing Tang, Mengsi Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 4
Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage
Susmiati Susmiati, Sri Melia, Ilfa Khairina, et al.
Biodiversitas Journal of Biological Diversity (2024) Vol. 25, Iss. 1
Open Access
The synthetic probiotic microbiota and their potential applications in the production of plant-derived products
Yongjun Wei, Wenhui Niu, Xiaoling Zhang, et al.
Elsevier eBooks (2024), pp. 137-152
Closed Access
Amplification-Free Quantification of Lactiplantibacillus Plantarum in Food Fermentations Based on Crispr/Cas12a with Multi-Crrnas
Canxuan Wu, Zhihao Yao, Yan Xu, et al.
(2024)
Closed Access
Safety assessment and fermentation potential of Lactiplantibacillus plantarum L3 isolated from the traditional Chinese fermented food Bianba for yogurt production
Hanyu Zhu, Zheng Chen, Xiaoshen Li
LWT (2024) Vol. 203, pp. 116421-116421
Open Access
Comprehensive in vitro and in silico Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum strain LFN10
Mohamed Amine Gomri, Nadia Bachtarzi, Meriem Meradji, et al.
Food Biotechnology (2024) Vol. 38, Iss. 3, pp. 238-276
Closed Access
Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
Hang Li, Guantian Li, Yunchen Bi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2565-2565
Open Access

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