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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:

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

Showing 13 citing articles:

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
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
Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy
Jyoti Prakash Tamang
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs
Jin Xie, Gloria Yap, David J. Simpson, et al.
Applied and Environmental Microbiology (2024)
Open Access | Times Cited: 2
Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS
Zhihua Yang, Jinjin Li, Xiaoming Guo
Foods (2024) Vol. 13, Iss. 5, pp. 648-648
Open Access | Times Cited: 2
Selection of adjunct cultures for the ripening of plant cheese analogues
Jin Xie, Michael G. Gänzle
Food Microbiology (2024) Vol. 122, pp. 104555-104555
Closed Access | Times Cited: 2
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio, et al.
Current Biology (2024) Vol. 34, Iss. 21, pp. R1094-R1108
Closed Access | Times Cited: 2
Strategies for detection and control of microorganisms contamination in fermented foods: a review
Zixin Tan, Xiaodi Gong, Jing Zhang, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
Bin Wang, Yifan Shi, Hongyi Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114405-114405
Closed Access
Microbiological Approaches for Food Analogues Production: Nutritional and Safety Aspects
Audry Peredo-Lovillo, Haydee Eliza Romero-Luna, Francisco Erik González-Jiménez, et al.
(2024), pp. 329-352
Closed Access
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
Mengxin He, Qing Peng, Xiaoqing Xu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Revealing the metagenome-assembled genomes in bemerthu, an Indian fermented soybean food for health benefits
Mayouri Das, Jyoti Prakash Tamang
Food Bioscience (2024) Vol. 62, pp. 105280-105280
Closed Access
Soy protein modification strategies, functional interplay and industrial relevance: a review
Neha Pandey, Nishant Kumar, Ashutosh Upadhyay‬
Journal of Food Measurement & Characterization (2024)
Closed Access
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