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:
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 9
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 9
Showing 9 citing articles:
Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, et al.
Environmental Microbiology Reports (2025) Vol. 17, Iss. 1
Open Access
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, et al.
Environmental Microbiology Reports (2025) Vol. 17, Iss. 1
Open Access
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
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: 2
Jyoti Prakash Tamang
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 2
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 1
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 1
Microbial communities thriving in agave fermentations are locally influenced across diverse biogeographic regions
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
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
Mayouri Das, Jyoti Prakash Tamang
Food Bioscience (2024) Vol. 62, pp. 105280-105280
Closed Access
CRISPR-Cas systems in enterococci
Amanda Seabra Cabral, Fernanda de Freitas Lacerda, Valeriano Leite, et al.
Brazilian Journal of Microbiology (2024)
Closed Access
Amanda Seabra Cabral, Fernanda de Freitas Lacerda, Valeriano Leite, et al.
Brazilian Journal of Microbiology (2024)
Closed Access
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
Zixin Tan, Xiaodi Gong, Jing Zhang, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis
Liqiang Sui, Sugui Wang, Xin Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3521-3521
Open Access
Liqiang Sui, Sugui Wang, Xin Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3521-3521
Open Access
