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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:

Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 16

Showing 16 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
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
Su Hwan Kim, Jung-Soon Jang, Eun Hye Kim, et al.
Applied Food Research (2025), pp. 100811-100811
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
Lactic acid fermentation of non-conventional plant-based protein extract
Saverio Monica, Elena Bancalari, Lorenzo Siroli, et al.
Food Research International (2025), pp. 116174-116174
Closed Access
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
Marcello Alinovi, Elena Bancalari, Saverio Monica, et al.
Food Research International (2025), pp. 116250-116250
Closed Access
Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with Lacticaseibacillus paracasei GV17
Taynan Jonatha Neves Costa, Isabella Maciel Costa, Larissa Mirelle Mendes Magalhães, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1176-1176
Open Access
Utilization of Lactiplantibacillus plantarum to enhance the flavor quality and safety properties of radish paocai
Huan Yang, Shangjie Yao, Liying Hao, et al.
Food Bioscience (2025), pp. 106511-106511
Closed Access
Regulatory effects of lactic acid bacteria co-fermented Dendrocalamus latiflorus shoots on lipid-lowering functions and the gut microbiota in HFD-fed mice
Zhe Liu, Meilin Chen, Qingyan Pan, et al.
Food & Function (2025)
Closed Access
Activity detection of lactic acid bacteria based on fluorescence color difference of boron and nitrogen co-doped carbon dots
Zhixin Xie, Ming Cao, Yongshi Chen, et al.
Food Bioscience (2025) Vol. 64, pp. 105880-105880
Closed Access
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma
Food Research International (2025) Vol. 207, pp. 116033-116033
Closed Access
Identification and Characterization of Oxygen- and Bile Salt-Inducible Promoters in Lactiplantibacillus plantarum AR113 for Probiotic Applications
Xin Feng, Wang Guangqiang, Yunhui Chen, et al.
Food Bioscience (2025), pp. 106617-106617
Closed Access
The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage
Lili Ji, Yanan Zhou, Qing Nie, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2350-2350
Open Access | Times Cited: 1
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 8, pp. 421-421
Open Access | Times Cited: 1
Solid-state anaerobic fermentation of crayweed (Phyllospora comosa) biomass for nutrient stabilisation
Thiruchenduran Somasundaram, Thomas S. Mock, Damien L. Callahan, et al.
Algal Research (2024), pp. 103845-103845
Open Access | Times Cited: 1
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
Impact of Autoinducer-2 Activity on Quality Characteristics and Bacterial Community of Fermented Sausage
Jiangyang Zhai, W.C. Zhen, Mirco Corazzin, et al.
(2024)
Closed Access
Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables
Eliza Knez, Rafał Hałasa, Katarzyna Turecka, et al.
Applied Sciences (2024) Vol. 15, Iss. 1, pp. 121-121
Open Access
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