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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:

Propionic acid bacteria in the food industry: An update on essential traits and detection methods
Carola Bücher, Johanna Burtscher, Konrad J. Domig
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4299-4323
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Role of the Gut Microbiota and Its Metabolites in Tumorigenesis or Development of Colorectal Cancer
Ruize Qu, Yi Zhang, Yanpeng Ma, et al.
Advanced Science (2023) Vol. 10, Iss. 23
Open Access | Times Cited: 96
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Yemisi Dorcas Obafemi, S. U. Oranusi, K. O. Ajanaku, et al.
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 83
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 80
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Advancements in the Pathogenesis, Diagnosis, and Therapeutic Implications of Intestinal Bacteria
Dai Lu, Xianxiong Ma, Kaixiong Tao, et al.
Current Issues in Molecular Biology (2025) Vol. 47, Iss. 2, pp. 106-106
Open Access | Times Cited: 1
Ropiness in Bread—A Re-Emerging Spoilage Phenomenon
Nicola Pacher, Johanna Burtscher, Sophia Johler, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3021-3021
Open Access | Times Cited: 32
Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
Xuefen Hu, Shao‐Quan Liu, Erhu Li
Food Chemistry (2023) Vol. 427, pp. 136742-136742
Closed Access | Times Cited: 21
Dairy starters and fermented dairy products modulate gut mucosal immunity
Nassima Illikoud, Marine Mantel, Malvyne Rolli‐Derkinderen, et al.
Immunology Letters (2022) Vol. 251-252, pp. 91-102
Open Access | Times Cited: 27
Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits
Muzi Tangyu, Michel Fritz, Lijuan Ye, et al.
Microbial Cell Factories (2022) Vol. 21, Iss. 1
Open Access | Times Cited: 23
Development of innovative fermented products by exploiting the diversity of immunomodulatory properties and fermentative activity of lactic and propionic acid bacteria
Nassima Illikoud, Fillipe Luiz Rosa Do Carmo, Nathalie Daniel, et al.
Food Research International (2023) Vol. 166, pp. 112557-112557
Open Access | Times Cited: 12
Semi-Hard Cheeses with Propionic Acid Fermentation
Olga Lepilkina, Tatiana Smirnova, Anastasia Grigorieva, et al.
Cheesemaking and buttermaking (2025), pp. 34-41
Closed Access
Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties
U. Antone, I. Ciproviča, Maksims Zolovs, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 26-26
Open Access | Times Cited: 18
Genome-scale metabolic modeling and in silico analysis of opportunistic skin pathogen Cutibacterium acnes
Su-Kyung Kim, Minouk Lee, Yi Qing Lee, et al.
Frontiers in Cellular and Infection Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Sources of propionic acid bacteria contamination in the milking parlor environment on Alpine Dairy Farms
Carola Bücher, Johanna Burtscher, Tamara Rudavsky, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8947-8960
Open Access | Times Cited: 2
The role of divalent iron cations in the growth, adhesive properties and extracellular adaptation mechanisms of Propionibacterium sp
Tatyana Sakharova, Алмас Мухаметов, Dmitry Olegovich Bokov
Saudi Journal of Biological Sciences (2022) Vol. 29, Iss. 5, pp. 3642-3646
Open Access | Times Cited: 12
The Antimicrobial Effect of Various Single-Strain and Multi-Strain Probiotics, Dietary Supplements or Other Beneficial Microbes against Common Clinical Wound Pathogens
Sabina Fijan, Primož Kocbek, Andrej Steyer, et al.
Microorganisms (2022) Vol. 10, Iss. 12, pp. 2518-2518
Open Access | Times Cited: 12
Nanomaterial-based methods for sepsis management
Iraj Alipourfard, Mohammad Darvishi, Arghavan khalighfard, et al.
Enzyme and Microbial Technology (2023) Vol. 174, pp. 110380-110380
Closed Access | Times Cited: 5
An artificial coculture fermentation system for industrial propanol production
Rémi Hocq, Michael Sauer
FEMS Microbes (2022) Vol. 3
Open Access | Times Cited: 8
An overview of propionic acid as food additives in the global trades of traditional fermented products
Novalia Rachmawati, Radestya Triwibowo
AIP conference proceedings (2024) Vol. 3055, pp. 060045-060045
Open Access | Times Cited: 1
Recent Advances in Gut Microbiome Modulation: Effect of Probiotics, Prebiotics, Synbiotics, and Postbiotics in Inflammatory Bowel Disease Prevention and Treatment
Samira Saedi, Safoura Derakhshan, Alka Hasani, et al.
Current Microbiology (2024) Vol. 82, Iss. 1
Closed Access | Times Cited: 1
Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?
Denise Mafra, Natália Alvarenga Borges, Lívia Alvarenga, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10173-10196
Open Access | Times Cited: 5
Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes
Ricco Tindjau, Jian‐Yong Chua, Shao‐Quan Liu
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 540-551
Open Access | Times Cited: 2
Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia
Slavica Josifovska, Vilma Posheva, Vesselin V. Doytchinov, et al.
Food Bioscience (2023) Vol. 57, pp. 103552-103552
Open Access | Times Cited: 2
Production and profiling bioflavor compound from fermentation OPEFB hydrolysate and CPO by Lactobacillus sp.
Firda Dimawarnita, Azzakiyya Salsabila Syifa Kusuma, Urip Perwitasari, et al.
Deleted Journal (2024) Vol. 92, Iss. 1
Open Access
Ecosystemic Approach to Understanding Gut Microbiome–Mediated Prevention of Colorectal Cancer
Tymofiy Lutsiv, Hisham Hussan, Henry J. Thompson
The Cancer Journal (2024) Vol. 30, Iss. 5, pp. 329-344
Closed Access
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