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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 9 citing articles:

Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus rhamnosus WH. FH-19 Fermented Milk during Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
Feng Lü, Jianhua Yang, Li‐Ping Sun, et al.
Food Bioscience (2025), pp. 105974-105974
Closed Access | Times Cited: 1
Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 23, pp. 101679-101679
Open Access | Times Cited: 7
Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics
Amal Bakr Shori
Foods (2024) Vol. 13, Iss. 22, pp. 3711-3711
Open Access | Times Cited: 2
Transcriptomic and biochemical analyses reveal the cell membrane defense regulated by LiaFSR-LiaX system in Lacticaseibacillus paracasei L9 under bile salt stress
Ningning Yan, Ting Rong Luo, Yanmei Wang, et al.
Food Bioscience (2024), pp. 105145-105145
Closed Access | Times Cited: 1
Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access | Times Cited: 1
Effect of Five Lactic Acid Bacteria on the Flavor Quality of Fermented Sweet Potato Juice
Xinguang Fan, Bin Liang, Xue Bai, et al.
(2024)
Closed 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
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
Bin Liang, Xue Bai, Yunfan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102023-102023
Open Access
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