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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.

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Showing 22 citing articles:

Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
Minghui Gu, Cheng Li, Li Chen, et al.
Food Chemistry (2023) Vol. 424, pp. 136341-136341
Closed Access | Times Cited: 22
Biopreservation of dairy products using postbiotics
Nancy Awasti, Pranav Vashisht, Anandu Chandra Khanashyam, et al.
Elsevier eBooks (2025), pp. 607-623
Closed Access
Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
Shuai Guo, Yaru Sun, Ting Wu, et al.
Food Chemistry (2023) Vol. 430, pp. 136840-136840
Closed Access | Times Cited: 15
Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread
Jialan Zhang, Yuwei Hu, Shaojin Wang, et al.
LWT (2023) Vol. 176, pp. 114538-114538
Open Access | Times Cited: 14
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 4
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality
Shikai Yan, Pan Huang, Leilei Yu, et al.
Food Research International (2024) Vol. 188, pp. 114309-114309
Closed Access | Times Cited: 3
Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage
Yu Shen, Chao Miao, Ming Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139501-139501
Closed Access | Times Cited: 2
Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2024) Vol. 60, pp. 104433-104433
Closed Access | Times Cited: 2
Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3
Teng Wang, Guangqiang Wei, Faqiang Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100732-100732
Open Access | Times Cited: 7
The complex world of kefir: Structural insights and symbiotic relationships
Tiantian Cheng, Tuo Zhang, Pengmin Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 1
The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis
Shujuan Yang, Qian Zhao, Dan Wang, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9015-9035
Open Access | Times Cited: 1
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt
Xinyue Xu, Yaxin Yan, Jiaxin Xu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 409-420
Closed Access | Times Cited: 4
Unraveling the role of intra-cellular metabolites in the lactic acid production by novel Bacillus amyloliquefaciens using sugarcane molasses as a substratum
Vignesh Kumar Balasubramanian, Balakrishnan Muthumari, M. Kavitha, et al.
Molecular Omics (2023) Vol. 20, Iss. 1, pp. 19-26
Closed Access | Times Cited: 2
Exploring the effect of part differences on metabolite molecule changes in refrigerated pork: Identifying key metabolite compounds and their conversion pathways
Minghui Gu, Cheng Li, Yuqing Ren, et al.
Food Chemistry (2024) Vol. 460, pp. 140308-140308
Closed Access
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
Xu Zhou, Hongwei Wang, Chen Wang, et al.
Food Bioscience (2024), pp. 105308-105308
Closed Access
Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142000-142000
Closed Access
Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei
Dandan Wang, Junhu Yao, Lu Li, et al.
Food Chemistry (2024), pp. 141943-141943
Closed Access
Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis
Ying Yang, Xiaotong Shi, Junze Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142068-142068
Closed Access
Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access
Biopreservation of Dairy Products Through Postbiotics
Stephen Mekwan, Lokesh Ravi
Methods and protocols in food science (2023), pp. 351-362
Closed Access | Times Cited: 1
Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics
João A. Rodrigues, Evla Ferro, Rita Araújo, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access
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