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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:

Metagenomic features of traditional fermented milk products
Lijun You, Chengcong Yang, Hao Jin, et al.
LWT (2021) Vol. 155, pp. 112945-112945
Open Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 21
Redefining modern food analysis: Significance of omics analytical techniques integration, chemometrics and bioinformatics
Charles Obinwanne Okoye, Huifang Jiang, Mudasir Nazar, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117706-117706
Closed Access | Times Cited: 16
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 9
A comprehensive safety assessment of a novel starter Weissella confusa M1 combining with whole-genome sequencing
Meng Tian, Hailing Wang, Yue Li, et al.
Food Research International (2025) Vol. 202, pp. 115748-115748
Closed Access | Times Cited: 1
Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 105-105
Open Access | Times Cited: 1
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
Tingting Liang, Tong Jiang, Zhuang Liang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101036-101036
Open Access | Times Cited: 21
Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits
Justina Milerienė, Jurgita Aksomaitienė, Kristina Kondrotienė, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 1034-1034
Open Access | Times Cited: 20
Fermented Mare Milk and Its Microorganisms for Human Consumption and Health
Francesca Martuzzi, P. Franceschi, P. Formaggioni
Foods (2024) Vol. 13, Iss. 3, pp. 493-493
Open Access | Times Cited: 7
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 23
Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem
Lijun You, Hao Jin, Lai‐Yu Kwok, et al.
Science Bulletin (2023) Vol. 68, Iss. 20, pp. 2405-2417
Open Access | Times Cited: 14
Metagenomic features of Tibetan kefir grains and its metabolomics analysis during fermentation
Yuanyuan Cui, Xin Wang, Yuan Yue, et al.
LWT (2023) Vol. 175, pp. 114502-114502
Open Access | Times Cited: 12
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine
Ziyi Yang, Wenlong Li, Yujie Yuan, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3075-3075
Open Access | Times Cited: 12
The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing
Yujie Yuan, Ziyi Yang, Zihua Liang, et al.
Food Bioscience (2023) Vol. 56, pp. 103142-103142
Open Access | Times Cited: 11
Shotgun metagenomic analysis of microbiota dynamics during long-term backslopping fermentation of traditional fermented milk in a controlled laboratory environment
Lijun You, Chengcong Yang, Hao Jin, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 10, pp. 7619-7630
Open Access | Times Cited: 4
Diversity analysis and function prediction of lactic acid bacteria in natural fermented milk in Mongolia
Xin‐zhuan Su, Zhixin Zhao, G.A.N.P.U.R.E.V. DULAMSUREN, et al.
Food Bioscience (2025), pp. 106067-106067
Closed Access
Unveiling the Microbial Signatures of Arabica Coffee Cherries: Insights into Ripeness Specific Diversity, Functional Traits, and Implications for Quality and Safety
Gabriela N. Tenea, Víctor Cifuentes, Pamela Reyes, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 614-614
Open Access
Genomic and In Vitro Analysis of Pediococcus pentosaceus MBBL4 Implicated Its Therapeutic Use Against Mastitis Pathogens and as a Potential Probiotic
Md. Morshedur Rahman, Naim Siddique, Michael Gilman, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
A Global Review of Geographical Diversity of Kefir Microbiome
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 150-150
Open Access
Microbial Communities of Artisanal Fermented Milk Products from Russia
Tatiana V. Kochetkova, Ilya P. Grabarnik, A. A. Klyukina, et al.
Microorganisms (2022) Vol. 10, Iss. 11, pp. 2140-2140
Open Access | Times Cited: 16
Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113130-113130
Closed Access | Times Cited: 10
Lebanese fermented goat milk products: From tradition to meta-omics
I. Ammoun, Caroline Isabel Kothe, Nacer Mohellibi, et al.
Food Research International (2023) Vol. 168, pp. 112762-112762
Open Access | Times Cited: 9
Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers
Shiyao Zhang, Xi Bao, Yue Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 753-770
Open Access | Times Cited: 3
Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 402, pp. 110300-110300
Closed Access | Times Cited: 8
Dynamic Development of Viral and Bacterial Diversity during Grass Silage Preservation
Johan S. Sáenz, Bibiana Rios-Galicia, Bianca Rehkugler, et al.
Viruses (2023) Vol. 15, Iss. 4, pp. 951-951
Open Access | Times Cited: 7
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