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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:

Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, et al.
Food Microbiology (2022) Vol. 111, pp. 104206-104206
Closed Access | Times Cited: 14

Showing 14 citing articles:

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 111
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Michael G. Gänzle, Nanzhen Qiao, Julia Bechtner
International Journal of Food Microbiology (2023) Vol. 407, pp. 110421-110421
Closed Access | Times Cited: 20
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Dihydrocaffeic Acid—Is It the Less Known but Equally Valuable Phenolic Acid?
Bartłomiej Zieniuk
Biomolecules (2023) Vol. 13, Iss. 5, pp. 859-859
Open Access | Times Cited: 9
Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling
Michela Verni, Andrea Torreggiani, A. Patriarca, et al.
International Journal of Food Microbiology (2024) Vol. 421, pp. 110805-110805
Open Access | Times Cited: 3
A Bibliometric Analysis of Genome-wide Association Study (GWAS) and Sorghum (Sorghum bicolor L) Based on Web of Science Using VOS Viewer
Muhammad Tanveer Altaf, Waqas Liaqat, Amna Jamil, et al.
Journal of soil science and plant nutrition (2024) Vol. 24, Iss. 3, pp. 5012-5028
Closed Access | Times Cited: 3
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants
Fabian Weber, Andreas Schieber
Current Opinion in Food Science (2023) Vol. 51, pp. 101019-101019
Closed Access | Times Cited: 6
Biochemical characterization of HcrF from Limosilactobacillus fermentum, a NADH-dependent 2-ene reductase with activity on hydroxycinnamic acids
Gautam Gaur, Michael G. Gänzle
Letters in Applied Microbiology (2024) Vol. 77, Iss. 12
Open Access | Times Cited: 2
Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics
Yajiao Zhao, Bofeng Zhu, Ziyi Zhou, et al.
Food Bioscience (2023) Vol. 55, pp. 102953-102953
Closed Access | Times Cited: 6
Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem
Jie Zhao, Zhaodi Jing, Xuejing Yin, et al.
LWT (2024) Vol. 196, pp. 115828-115828
Open Access | Times Cited: 1
Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes
Lei Sun, Ann Van Loey, Carolien Buvé, et al.
Microbiology Spectrum (2023) Vol. 11, Iss. 3
Open Access | Times Cited: 2
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar
Nanzhen Qiao, Gautam Gaur, Monica Modesto, et al.
Journal of Applied Microbiology (2023) Vol. 134, Iss. 11
Open Access | Times Cited: 2
Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
Rayene Belmouloud, Hayat Bourekoua, Agnieszka Wójtowicz, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1647-1647
Open Access
Perspectives of millets for nutritional properties, health benefits and food of the future: a review
Pardeep Kumar Sadh, Ajay Kamboj, Suresh Kumar, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
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