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:
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 8
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 8
Showing 8 citing articles:
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains
Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 469-469
Open Access
Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 469-469
Open Access
A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods
Jing Hou, Qing-Ke Zhang, Ruo-Yao Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114738-114738
Closed Access | Times Cited: 1
Jing Hou, Qing-Ke Zhang, Ruo-Yao Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114738-114738
Closed Access | Times Cited: 1
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 1
Jie Tang, Junlin Wei, Yong Yang, et al.
Trends in Food Science & Technology (2024), pp. 104832-104832
Closed Access | Times Cited: 1
Amplification-free quantification of Lactiplantibacillus plantarum in food fermentations based on CRISPR/Cas12a with multi-crRNAs
Canxuan Wu, Zhihao Yao, Qun Wu, et al.
Food Bioscience (2024) Vol. 62, pp. 105290-105290
Closed Access
Canxuan Wu, Zhihao Yao, Qun Wu, et al.
Food Bioscience (2024) Vol. 62, pp. 105290-105290
Closed Access
Differences in microbial communities among different types of zaopei and their effects on quality and flavor of baijiu
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access
Xinyue Li, Cheng‐Jin Du, Yufei Zhao, et al.
Food Research International (2024) Vol. 197, pp. 115224-115224
Closed Access
BCP4: A novel antimicrobial peptide with potent efficacy against Bacillus cereus in rice porridge
Weihong Tao, Wenjie Li, Ritian Jin, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111001-111001
Closed Access
Weihong Tao, Wenjie Li, Ritian Jin, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111001-111001
Closed Access
Unveiling Microbial Dynamics in Terasi Spontaneous Fermentation: Insights into Glutamate and GABA Production
Gemilang Lara Utama, Novia Rahmah Maulani Sahab, Siti Nurmilah, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100950-100950
Open Access
Gemilang Lara Utama, Novia Rahmah Maulani Sahab, Siti Nurmilah, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100950-100950
Open Access
Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk
Jeong-Ha Lee, Sung-Eun Bae, Ho‐Min Kang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 1-1
Open Access
Jeong-Ha Lee, Sung-Eun Bae, Ho‐Min Kang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 1-1
Open Access
Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review
Shuchen Zhang, Jia-Nan Chen, F. Gao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 15-15
Open Access
Shuchen Zhang, Jia-Nan Chen, F. Gao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 15-15
Open Access
