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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:

Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation
Sonia Boudaoud, Chahinez Aouf, Hugo Devillers, et al.
Food Microbiology (2021) Vol. 98, pp. 103790-103790
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2447-2479
Open Access | Times Cited: 117
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 84
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 47
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
Liu Zhen-heng, Gaofeng Dong, Jing Liu, et al.
Food Research International (2025) Vol. 201, pp. 115557-115557
Closed Access | Times Cited: 1
Automated adjustment of metabolic niches enables the control of natural and engineered microbial co-cultures
Juan A. Martínez, Romain Bouchat, Tiphaine Gallet de Saint Aurin, et al.
Trends in biotechnology (2025)
Closed Access | Times Cited: 1
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
Shaohui Li, Aixia Zhang, Wei Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103581-103581
Closed Access | Times Cited: 6
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
Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, et al.
Food Bioscience (2022) Vol. 50, pp. 102082-102082
Closed Access | Times Cited: 26
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
Bobo Zhang, Xinhua Xie, Hongshuai Zhu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 954-965
Closed Access | Times Cited: 5
The Effect of Different Lactic Acid Bacteria Inoculants on Silage Quality, Phenolic Acid Profiles, Bacterial Community and In Vitro Rumen Fermentation Characteristic of Whole Corn Silage
Yan-Lu Wang, Weikang Wang, Qichao Wu, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 285-285
Open Access | Times Cited: 20
Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products
Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 4
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage
Qian Chen, Siyuan He, Mengtong Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 140-140
Open Access
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system
Xiayin Ma, Bingqian Zhou, Lina Jiang, et al.
Food Research International (2025), pp. 116166-116166
Closed Access
Enhanced tolerance of Clostridium tyrobutyricum to lignin-derived phenolic acids by overexpressing native reductases
Hailing Wei, Yuexin Wang, Yu Zeng, et al.
Journal of Biotechnology (2025)
Closed Access
Improving the Flavor, Bioactivity, and Metabolic Characteristics of Corn Silk by Probiotic Co-Fermentation
Yuhan Yuan, Ruijuan Wang, Xuefeng Wu, et al.
Food Bioscience (2025), pp. 106681-106681
Closed Access
Nutrition promotion of brewer's spent grain by symbiotic fermentation adding Bacillus velezensis and Levilactobacillus brevis
Jiarui Zeng, Feibi Sheng, Xi Hu, et al.
Food Bioscience (2022) Vol. 49, pp. 101941-101941
Closed Access | Times Cited: 18
Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics
Yandie Li, Jianghan Wang, Wang Tong, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 966-966
Open Access | Times Cited: 16
Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor Baijiu
Shukun Yuan, Huadong Zhang, Xiao‐Wei Yu, et al.
Food Bioscience (2023) Vol. 55, pp. 102951-102951
Closed Access | Times Cited: 9
Comparative Genomics Reveals Genetic Diversity and Variation in Metabolic Traits in Fructilactobacillus sanfranciscensis Strains
Xiaxia He, Yujuan Yu, Robèr Kemperman, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 845-845
Open Access | Times Cited: 3
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
Natali Hernández-Parada, Oscar González‐Ríos, Mirna Leonor Suárez-Quiroz, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 109-109
Open Access | Times Cited: 15
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality
Lauriane Mietton, Marie‐Françoise Samson, Thérèse Marlin, et al.
Microorganisms (2022) Vol. 10, Iss. 7, pp. 1416-1416
Open Access | Times Cited: 14
Effect of Saccharomyces cerevisiae cell-free supernatant on the physiology, quorum sensing, and protein synthesis of lactic acid bacteria
Yue Gu, Jianjun Tian, Yue Zhang, et al.
LWT (2022) Vol. 165, pp. 113732-113732
Open Access | Times Cited: 13
Technological and acid stress performance of yeast isolates from industrial sourdough
Isabel E. Sánchez‐Adriá, Gemma Sanmartín, José A. Prieto, et al.
LWT (2023) Vol. 184, pp. 114957-114957
Open Access | Times Cited: 6
Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China
Yumeng Sui, Biying Zhang, Jiaqi Liu, et al.
LWT (2024) Vol. 203, pp. 116395-116395
Open Access | Times Cited: 2
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