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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:

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

Showing 20 citing articles:

Fructilactobacillus frigidiflavus sp. nov., a pigmented species, and Levilactobacillus lettrarii sp. nov., a propionate-producing species isolated from sourdough
Vi D. Pham, Michael G. Gänzle
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2025) Vol. 75, Iss. 3
Closed Access | Times Cited: 1
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
Meixuan Li, Honghong Zhang, Lingyi Lyu, et al.
Food Bioscience (2024) Vol. 59, pp. 103877-103877
Closed Access | Times Cited: 7
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 6
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
Yi Luo, Chenhao Zhang, Hui Liao, et al.
Food Microbiology (2024) Vol. 122, pp. 104569-104569
Closed Access | Times Cited: 6
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 15
Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?
Vi D. Pham, Zhaohui Xu, David J. Simpson, et al.
Applied and Environmental Microbiology (2024)
Open Access | Times Cited: 4
Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage
Ivan De Marco, Jaqueline Oliveira de Moraes, Fernanda Nunes Ferreira, et al.
ACS Food Science & Technology (2025)
Open Access
Feature Review Papers in Microbial Metabolism, Physiology and Genetics
Ronnie Willaert
Fermentation (2025) Vol. 11, Iss. 2, pp. 78-78
Open Access
Optimising bread preservation: use of sourdough in combination with other clean label approaches for enhanced mould-free shelf life of bread
Delasa Rahimi, Kassidy Auld, Alireza Sadeghi, et al.
European Food Research and Technology (2025)
Closed Access
Use of Bacillus spp. as beneficial fermentation microbes in baking
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110646-110646
Closed Access | Times Cited: 3
Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production
Vi D. Pham, Morgan Gerlinsky, Silvio Lettrari, et al.
Food Microbiology (2024) Vol. 127, pp. 104688-104688
Open Access | Times Cited: 3
Bread Aroma and Flavour Creation Factors
Sanja Oručević Žuljević, Nermina Spaho
IntechOpen eBooks (2024)
Open Access | Times Cited: 1
Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation
Veronica Sinotte, Verónica Ramos-Viana, Diego Prado Vásquez, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Closed Access | Times Cited: 1
Developing a Functional Gluten-Free Sourdough Bread by Incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
(2024)
Closed Access
Kailgraudu mieži ierauga fermentācijā = Hull-less barley in sourdough fermentation
Sanita Reidzāne
(2024)
Open Access
Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine
Yi Luo, Hui Liao, Xinlei Huang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 26, pp. 14899-14911
Closed Access
Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome
Karla Alejandra Pérez‐Vega, Albert Sanllorente, María Dolores Zomeño, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2380-2380
Open Access
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
Ecology and evolution of microbial community assembly
Alanna M. Leale
(2024)
Open Access
Enhanced Stability, Quality and Flavor of Bread through Sourdough Fermentation with Nisin-Secreting Lactococcus lactis NZ9700
Yaqian Ai, N. J. Kang, Manuel Montalbán‐López, et al.
Food Bioscience (2024), pp. 105484-105484
Closed Access
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