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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 periodic table of fermented foods: limitations and opportunities
Michael G. Gänzle
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 8, pp. 2815-2826
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 111
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 86
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 78
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101007-101007
Closed Access | Times Cited: 66
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 41
Food phenolics and Lactiplantibacillus plantarum
Rosario Múñoz, Blanca de las Rivas, Héctor Rodrı́guez, et al.
International Journal of Food Microbiology (2024) Vol. 412, pp. 110555-110555
Open Access | Times Cited: 24
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome
Niccolò Carlino, Aitor Blanco‐Míguez, Michal Punčochář, et al.
Cell (2024) Vol. 187, Iss. 20, pp. 5775-5795.e15
Open Access | Times Cited: 21
Microbes Saving Lives and Reducing Suffering
Kenneth N. Timmis, Zeynep Ceren Karahan, Juan L. Ramos, et al.
Microbial Biotechnology (2025) Vol. 18, Iss. 1
Open Access | Times Cited: 3
Extracellular microbial proteases with specificity for plant proteins in food fermentation
Lise Friis Christensen, Beatriz García‐Béjar, Claus Heiner Bang‐Berthelsen, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109889-109889
Open Access | Times Cited: 61
Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation
Maanasa Mudoor Sooresh, Benjamin P. Willing, Benjamin C. T. Bourrie
Foods (2023) Vol. 12, Iss. 3, pp. 673-673
Open Access | Times Cited: 31
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 28
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
Rodrigo Hernández-Velázquez, Lena Flörl, Anton Lavrinienko, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104569-104569
Closed Access | Times Cited: 8
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
Felicitas Pswarayi, Michael G. Gänzle
International Journal of Food Microbiology (2022) Vol. 378, pp. 109815-109815
Closed Access | Times Cited: 30
Lactofermentation of vegetables: An ancient method of preservation matching new trends
Anne Thierry, Céline Baty, Laurent Marché, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104112-104112
Open Access | Times Cited: 21
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Michael G. Gänzle, Nanzhen Qiao, Julia Bechtner
International Journal of Food Microbiology (2023) Vol. 407, pp. 110421-110421
Closed Access | Times Cited: 20
From genotype to phenotype: computational approaches for inferring microbial traits relevant to the food industry
Signe Tang Karlsen, Martin Holm Rau, Benjamín J. Sánchez, et al.
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 4
Open Access | Times Cited: 18
Ruminations on sustainable and safe food: Championing for open symbiotic cultures ensuring resource efficiency, eco‐sustainability and affordability
U. Javourez, Silvio Matassa, Siegfried E. Vlaeminck, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 3
Open Access | Times Cited: 6
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
Zhen Li, Kleinberg X. Fernandez, John C. Vederas, et al.
Food Microbiology (2022) Vol. 111, pp. 104211-104211
Closed Access | Times Cited: 26
Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Jin Xie, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 407, pp. 110399-110399
Closed Access | Times Cited: 13
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues
Duygu Ağagündüz, Birsen Yılmaz, Tevfik Koçak, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3074-3074
Open Access | Times Cited: 19
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 12
How are microbes helping end hunger?
Patricia Bernal
Microbial Biotechnology (2024) Vol. 17, Iss. 3
Open Access | Times Cited: 4
Unpacking food fermentation: Clinically relevant tools for fermented food identification and consumption
Elisa B. Caffrey, Dalia Perelman, Catherine Ward, et al.
Advances in Nutrition (2025), pp. 100412-100412
Open Access
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