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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 revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology
Lisa Solieri
World Journal of Microbiology and Biotechnology (2021) Vol. 37, Iss. 6
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

A genome-informed higher rank classification of the biotechnologically important fungal subphylum Saccharomycotina
Marizeth Groenewald, Chris Todd Hittinger, Konstanze Bensch, et al.
Studies in Mycology (2023) Vol. 105, Iss. 1, pp. 1-22
Open Access | Times Cited: 56
What are the 100 most cited fungal genera?
C.S. Bhunjun, Yijun Chen, Chayanard Phukhamsakda, et al.
Studies in Mycology (2024)
Open Access | Times Cited: 16
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation
Junlin Wei, Jun Lu, Yao Nie, et al.
Microbiology Spectrum (2023) Vol. 11, Iss. 2
Open Access | Times Cited: 22
Microbial spoilage of foods: fundamentals
Daniela Campaniello, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Elsevier eBooks (2024), pp. 1-22
Closed Access | Times Cited: 10
Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
Junlin Wei, Hai Du, Yan Xu
Food Bioscience (2024) Vol. 61, pp. 104569-104569
Closed Access | Times Cited: 8
Classes and phyla of the kingdom Fungi
Nalin N. Wijayawardene, Kevin D. Hyde, Kirill V. Mikhailov, et al.
Fungal Diversity (2024) Vol. 128, Iss. 1, pp. 1-165
Open Access | Times Cited: 7
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3045-3045
Open Access | Times Cited: 30
Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts
Li Chen, Ke Li, Huitai Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3501-3501
Open Access | Times Cited: 15
Saccharomycotina yeasts defy long-standing macroecological patterns
Kyle David, Marie‐Claire Harrison, Dana A. Opulente, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 10
Open Access | Times Cited: 5
Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1
Chunyun Qu, Jianjun Li, Fuxin Liu, et al.
Food Bioscience (2025) Vol. 63, pp. 105842-105842
Closed Access
Sensory analysis as a tool for microbial quality control in the brewery
Gary Spedding, Taylor Aiken
Elsevier eBooks (2025), pp. 325-374
Closed Access
Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi
(2025)
Closed Access
Spontaneous Bio-Recycling: Recovering Bioactive Molecules Through Endogenous Microbial Maceration of Hemp Residues
Leonardo Donati, Angela Conti, Debora Casagrande Pierantoni, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 455-455
Open Access
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
Xiaoxu Qin, Li Feng, Wenfei Bo, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1522-1522
Open Access | Times Cited: 4
Gut mycobiome alterations in obesity in geographically different regions
Hui Zhan, Yating Wan, Yang Sun, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 4
Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition
Alice Vilela
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7366-7366
Open Access | Times Cited: 10
High Glucose Is a Stimulation Signal of the Salt–Tolerant Yeast Zygosaccharomyces rouxii on Thermoadaptive Growth
Zhenzhen Yan, Xiong Xiao, Quan Liu, et al.
Journal of Fungi (2024) Vol. 10, Iss. 3, pp. 185-185
Open Access | Times Cited: 3
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods
Dingkang Wang, Muwen He, Min Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12136-12149
Closed Access | Times Cited: 16
Serine Improves Lactic Acid Stress Tolerance and Ethanol Production in Zygosaccharomyces bailii in Baijiu Fermentation
Junlin Wei, Yao Nie, Hai Du, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20295-20303
Closed Access | Times Cited: 9
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2288-2288
Open Access | Times Cited: 16
Physiological and transcriptomic insights into sugar stress resistance in osmophilic yeast Zygosaccharomyces rouxii
Huxuan Wang, Jingqi Tang, Jiayao Lv, et al.
Food Microbiology (2023) Vol. 117, pp. 104395-104395
Closed Access | Times Cited: 6
Recent developments in the biology and biotechnological applications of halotolerant yeasts
Cecilia Andreu, Robert Żarnowski, Marcel·lí del Olmo
World Journal of Microbiology and Biotechnology (2022) Vol. 38, Iss. 2
Closed Access | Times Cited: 10
“Stop, Little Pot” as the Motto of Suppressive Management of Various Microbial Consortia
Елена Ефременко, Nikolay Stepanov, Olga Senko, et al.
Microorganisms (2024) Vol. 12, Iss. 8, pp. 1650-1650
Open Access | Times Cited: 1
Characterization of Yeasts Isolated From Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
(2021)
Open Access | Times Cited: 7
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