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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:

Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods
Dingkang Wang, Muwen He, Min Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12136-12149
Closed Access | Times Cited: 16

Showing 16 citing articles:

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 20
Biotechnological and food synthetic biology potential of platform strain: Bacillus licheniformis
Hehe He, Qianqian Yu, Zhongyang Ding, et al.
Synthetic and Systems Biotechnology (2023) Vol. 8, Iss. 2, pp. 281-291
Open Access | Times Cited: 18
Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia
Aida Esther Peñuela-Martínez, Anyela Vanessa Velásquez Emiliani, Carlos Ariel Ángel
Fermentation (2023) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 15
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
Zemin Pang, Jing Hao, Weiwei Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103292-103292
Closed Access | Times Cited: 15
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Unveiling the mechanism of efficient β‐phenylethyl alcohol conversion in wild‐type Saccharomyces cerevisiae WY319 through multi‐omics analysis
Cheng‐Han Yang, Yilin Ren, Lihao Ge, et al.
Biotechnology Journal (2024) Vol. 19, Iss. 4
Closed Access | Times Cited: 4
Enhancing the application of probiotics in probiotic food products from the perspective of improving stress resistance by regulating cell physiological function: A review
Dingkang Wang, Ruijie Xu, Sha Liu, et al.
Food Research International (2024) Vol. 199, pp. 115369-115369
Closed Access | Times Cited: 2
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system
Caiyun Wu, Jiayu Guo, Haoyu Jian, et al.
Food Microbiology (2023) Vol. 114, pp. 104288-104288
Closed Access | Times Cited: 7
Physiological and transcriptomic insights into sugar stress resistance in osmophilic yeast Zygosaccharomyces rouxii
Huxuan Wang, Jingqi Tang, Jiayao Lv, et al.
Food Microbiology (2023) Vol. 117, pp. 104395-104395
Closed Access | Times Cited: 6
Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast
Dingkang Wang, Liying Hao, Xue Jiao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2398-2405
Closed Access | Times Cited: 5
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
Wei Liang, Qian Lin, Wenqing Zhao, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119836-119836
Closed Access | Times Cited: 1
Engineering acetyl-CoA metabolism to enhance stress tolerance of yeast by regulating membrane functionality
Dingkang Wang, Zixi He, Huan Xia, et al.
Food Microbiology (2023) Vol. 115, pp. 104322-104322
Closed Access | Times Cited: 2
Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation
Cemile Yılmaz, Ecem Berk, Vural Gökmen
Food Chemistry (2023) Vol. 435, pp. 137513-137513
Closed Access | Times Cited: 2
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island
Lin Huang, Yuan Wang, Keyan Zhong, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Metabolomics Reveals the Regulatory Mechanisms of Antioxidant Dipeptides Enhancing the Tolerance of Lager Yeast against Ethanol Stress
Caiyun Wu, Xiaolan Jike, Nana Yang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Insight into the keystones of Chinese broad bean paste fermentation: brewing techniques, chemosensory characteristics, and microbial community
Shuai Zhao, Chang Hao, Chengtuo Niu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104775-104775
Closed Access
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