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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:

Microbial foods for improving human and planetary health
Leonie J. Jahn, Vayu Maini Rekdal, Morten Otto Alexander Sommer
Cell (2023) Vol. 186, Iss. 3, pp. 469-478
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
Jianan Chen, Yuying Zhang, Xu-Hui Huang, et al.
Food Chemistry (2023) Vol. 418, pp. 135874-135874
Closed Access | Times Cited: 66
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review
Zichao Wang, Yi Zheng, Xueyan Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104492-104492
Closed Access | Times Cited: 28
Fermented foods, their microbiome and its potential in boosting human health
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 2
Open Access | Times Cited: 22
Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit
Vayu Maini Rekdal, Casper R. B. van der Luijt, Yan Chen, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 14
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 12
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 32
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Jian Wang, Zhenyu Huang, Quanjin Jiang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 628-644
Closed Access | Times Cited: 24
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: 22
Our extended microbiome: The human-relevant metabolites and biology of fermented foods
Elisa B. Caffrey, Justin L. Sonnenburg, Suzanne Devkota
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 684-701
Open Access | Times Cited: 10
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 9
From sustainable feedstocks to microbial foods
Kyeong Rok Choi, Seok Yeong Jung, Sang Yup Lee
Nature Microbiology (2024) Vol. 9, Iss. 5, pp. 1167-1175
Closed Access | Times Cited: 9
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 8
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Vayu Maini Rekdal, José Manuel Villalobos‐Escobedo, Nabila Rodriguez-Valeron, et al.
Nature Microbiology (2024) Vol. 9, Iss. 10, pp. 2666-2683
Open Access | Times Cited: 7
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: 6
Functional microbiome assembly in food environments: addressing sustainable development challenges
Yao Gu, Tingting Liu, Waleed AL‐Ansi, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Fungal impacts on Earth’s ecosystems
Nicola T. Case, Sarah J. Gurr, Matthew C. Fisher, et al.
Nature (2025) Vol. 638, Iss. 8049, pp. 49-57
Closed Access
Comparative Genomics and Metabolite Analysis of Lactiplantibacillus plantarum Strains in Dairy and Vegetable Fermentation Environments
Qinggele Borjihan, Yang Zhan, Kailonng Liu, et al.
Food Bioscience (2025), pp. 106058-106058
Closed Access
Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production
Tomas Linder
ACS Food Science & Technology (2023) Vol. 3, Iss. 7, pp. 1144-1152
Open Access | Times Cited: 15
Predictability of the community‐function landscape in wine yeast ecosystems
Javier Ruíz, Miguel de Celis, Juan Díaz‐Colunga, et al.
Molecular Systems Biology (2023) Vol. 19, Iss. 9
Open Access | Times Cited: 13
An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities
Ting-Chun Liu, Yi-Ching Wu, Chi‐Fai Chau
Processes (2023) Vol. 11, Iss. 7, pp. 1993-1993
Open Access | Times Cited: 12
Improving microbial production of value-added products through the intervention of magnetic fields
Sirui Chen, Yamei Jin, Na Yang, et al.
Bioresource Technology (2023) Vol. 393, pp. 130087-130087
Closed Access | Times Cited: 11
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 3
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems
Nagarjuna Prakash Dalbanjan, Manjunath P. Eelager, Shivayogi S. Narasagoudr
Food and Humanity (2024) Vol. 3, pp. 100366-100366
Closed Access | Times Cited: 3
Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 3
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