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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:

Halophilic lactic acid bacteria — Play a vital role in the fermented food industry
Phu-Tho Nguyen, To-Uyen Nguyen-Thi, Huu‐Thanh Nguyen, et al.
Folia Microbiologica (2024) Vol. 69, Iss. 2, pp. 305-321
Closed Access | Times Cited: 11

Showing 11 citing articles:

Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
Mirjana Grujović, Katarina Marković, Susana Morais, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2065-2065
Open Access | Times Cited: 4
Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice
Hyeon-Ji Lim, Insun Park, Min Ju Kim, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 632-632
Open Access
Unravelling the response mechanism of extracellular polysaccharides synthesis and salt stress resistance in Tetragenococcus halophilus JY1 biofilm formation
Jia-Yi Lin, Chi Zhao, Jie Dai, et al.
Food Bioscience (2025), pp. 106327-106327
Closed Access
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study
Jeong-Hyun Yun, Young‐Wook Chin, Sang Pil Hong, et al.
Food Chemistry (2025) Vol. 479, pp. 143719-143719
Open Access
Chemical and physical parameters supporting the top-rated product of Kapi-pla, a gastronomy of southern food, Thailand
Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Jinattita thantrirat, et al.
Journal of Agriculture and Food Research (2025), pp. 101856-101856
Open Access
Safety evaluation, removal characteristics, mechanism exploration, and application potential of Lactococcus lactis GFWM17, a broad-spectrum bacteriostatic strain that simultaneously removes nitrogen and sulfide
Zeyan Xi, Teng Li, Liwen Liao, et al.
Journal of environmental chemical engineering (2025), pp. 116587-116587
Closed Access
Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation
Qi Huang, Cen Li, Yongjun Wu, et al.
Food Chemistry X (2025), pp. 102551-102551
Open Access
Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis
Hyeon-Ji Lim, Insun Park, Ji Won Seo, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 7, pp. 1501-1510
Open Access | Times Cited: 3
Exploring Fresh Lettuce (Lactuca sativa) as a Dairy-Free Probiotic Source
Muhammad Sufian Masued, Shams Ur Rehman, Mahmood Shah, et al.
Journal of Microbiological Sciences (2024) Vol. 3, Iss. 01
Open Access
Intracellular and Extracellular Metabolic Response of the Lactic Acid Bacterium Weissella confusa Under Salt Stress
Ali Wang, Qinqin Du, Xiaomin Li, et al.
Metabolites (2024) Vol. 14, Iss. 12, pp. 695-695
Open Access
Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal
Milan Dhakal, Varongsiri Kemsawasd, Kanyawee Whanmek, et al.
Future Foods (2024), pp. 100505-100505
Open Access
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