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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.

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Showing 13 citing articles:

Harnessing biosynthesized selenium nanoparticles for recruitment of beneficial soil microbes to plant roots
Chenyu Sun, Bin Sun, Lin Chen, et al.
Cell Host & Microbe (2024)
Closed Access | Times Cited: 7
A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt
Hameedur Rehman, Kanchanpally Saipriya, Ashish Kumar Singh, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 913-913
Open Access | Times Cited: 3
Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage
Yu Shen, Chao Miao, Ming Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139501-139501
Closed Access | Times Cited: 3
Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100839-100839
Open Access | Times Cited: 3
Effect of the quorum sensing signal molecule auto-inducer-2 on fermentation performance of Lactobacillus delbrueckii subsp. bulgaricus DPUL-F36
X. F. Lu, Mengying Sun, Yuqing Chen, et al.
Food Bioscience (2024), pp. 105346-105346
Closed Access | Times Cited: 2
Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
Yu Li, Ye Wang, Baolei Li, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3690-3690
Open Access | Times Cited: 5
Evaluation of Flavor Substances of Rice Bran Kvass Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
Su Xu, Xiaochen Yu, Wenjuan Zhang, et al.
(2023)
Closed Access | Times Cited: 4
Effects of yeast screened from traditional fermented milk on commercial fermented milk as adjunct flavor culture
H.S. Kang, Xiao-lin Ao, Qing Tang, et al.
Food Bioscience (2023) Vol. 57, pp. 103551-103551
Closed Access | Times Cited: 4
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity
Liping Sun, Gangliang Chen, Qi Wang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 750-763
Closed Access | Times Cited: 1
Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections
Karina de Fátima Bimbatti, Ramon S. Rocha, Isabela Zanatta Braido, et al.
Food Research International (2024) Vol. 195, pp. 114997-114997
Closed Access | Times Cited: 1
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Guangxi Sour Bamboo Shoots: A Study on Microbial Diversity and Flavor Characteristics Across Regions
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
Investigation of the impact of papain on the volatile and non‐volatile metabolites of soybean meal yogurt
Yaxin Yan, Dong Hua, Xiaoqing Liu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
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