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:
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
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101007-101007
Closed Access | Times Cited: 66
Showing 1-25 of 66 citing articles:
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
Niccolò Carlino, Aitor Blanco‐Míguez, Michal Punčochář, et al.
Cell (2024) Vol. 187, Iss. 20, pp. 5775-5795.e15
Open Access | Times Cited: 21
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation
Weiwei Dong, Xiang Yu, L L Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 16
Weiwei Dong, Xiang Yu, L L Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 16
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
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: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 25
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 25
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 9
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 9
Sources of Lipopeptides and Their Applications in Food and Human Health: A Review
Shuyi Chen, Chen Sumin, Yu Xin, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 207-207
Open Access | Times Cited: 1
Shuyi Chen, Chen Sumin, Yu Xin, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 207-207
Open Access | Times Cited: 1
Enhanced conversion of food waste into n-caproate by integrating long-term and short-term fermentation: Performance and mechanisms
Yanyan Zhang, Miao Sun, Xin Yuan, et al.
Chemical Engineering Journal (2025), pp. 160477-160477
Closed Access | Times Cited: 1
Yanyan Zhang, Miao Sun, Xin Yuan, et al.
Chemical Engineering Journal (2025), pp. 160477-160477
Closed Access | Times Cited: 1
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 14
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 14
Indigenous fermented foods: nutritional and safety aspects
Cíntia Lacerda Ramos, Ana PP Bressani, Nádia Nara Batista, et al.
Current Opinion in Food Science (2023) Vol. 53, pp. 101075-101075
Closed Access | Times Cited: 13
Cíntia Lacerda Ramos, Ana PP Bressani, Nádia Nara Batista, et al.
Current Opinion in Food Science (2023) Vol. 53, pp. 101075-101075
Closed Access | Times Cited: 13
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
Jin Xie, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 407, pp. 110399-110399
Closed Access | Times Cited: 13
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences
Pei‐Jie Han, Liang Song, Wen Zhang, et al.
Food Microbiology (2024) Vol. 123, pp. 104566-104566
Open Access | Times Cited: 5
Pei‐Jie Han, Liang Song, Wen Zhang, et al.
Food Microbiology (2024) Vol. 123, pp. 104566-104566
Open Access | Times Cited: 5
Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Proteases from Marine Endophyte, Bacillus subtilis ULB16: Unlocking the Industrial Potential of a Marine-Derived Enzyme Source
Sanjay Anand, Bipin G. Nair, Sudarslal SadasivanNair, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103503-103503
Closed Access
Sanjay Anand, Bipin G. Nair, Sudarslal SadasivanNair, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103503-103503
Closed Access
Trichodenoids A and B, Two Skeletally Unprecedented Polyketides from Trichoderma reesei with Cardioprotective Effects against H2O2-Induced Injury
Rui Jiang, Jiayi Guo, Shenglan Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Rui Jiang, Jiayi Guo, Shenglan Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Double difference accumulation SERS strategy for rapid separation and detection of probiotic Bacillus endospores and vegetative cells
Shijie Liu, Qian Ding, Yueyu Bai, et al.
Food Research International (2025) Vol. 208, pp. 116142-116142
Closed Access
Shijie Liu, Qian Ding, Yueyu Bai, et al.
Food Research International (2025) Vol. 208, pp. 116142-116142
Closed Access
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates
Prem Prakash Das, Caishuang Xu, Yuping Lu, et al.
Food Chemistry Molecular Sciences (2025), pp. 100254-100254
Open Access
Prem Prakash Das, Caishuang Xu, Yuping Lu, et al.
Food Chemistry Molecular Sciences (2025), pp. 100254-100254
Open Access
Optimising bread preservation: use of sourdough in combination with other clean label approaches for enhanced mould-free shelf life of bread
Delasa Rahimi, Kassidy Auld, Alireza Sadeghi, et al.
European Food Research and Technology (2025)
Closed Access
Delasa Rahimi, Kassidy Auld, Alireza Sadeghi, et al.
European Food Research and Technology (2025)
Closed Access
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
Xiaohong Sun, Chenglong Wu, Lei Ma, et al.
LWT (2025), pp. 117775-117775
Open Access
Xiaohong Sun, Chenglong Wu, Lei Ma, et al.
LWT (2025), pp. 117775-117775
Open Access
Biological Characterization and Whole Genome Sequence Analysis of High Collagenase-Producing Bacillus and its Fermentative Degradation of Cowhide
Shijie Liu, Qian Ding, Yueyu Bai, et al.
(2025)
Closed Access
Shijie Liu, Qian Ding, Yueyu Bai, et al.
(2025)
Closed Access
Use of Bacillus spp. as beneficial fermentation microbes in baking
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110646-110646
Closed Access | Times Cited: 3
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110646-110646
Closed Access | Times Cited: 3
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
Longxiang Liu, Yumiao Zhang, Junhua Liu, et al.
LWT (2023) Vol. 188, pp. 115471-115471
Open Access | Times Cited: 7
Longxiang Liu, Yumiao Zhang, Junhua Liu, et al.
LWT (2023) Vol. 188, pp. 115471-115471
Open Access | Times Cited: 7
