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:
Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings
Seung‐Oh Seo, Yong‐Su Jin
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 463-488
Closed Access | Times Cited: 18
Seung‐Oh Seo, Yong‐Su Jin
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 463-488
Closed Access | Times Cited: 18
Showing 18 citing articles:
Innovation in precision fermentation for food ingredients
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 57
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 57
Precision fermentation for improving the quality, flavor, safety, and sustainability of foods
Karson Hilgendorf, Yirong Wang, Michael J. Miller, et al.
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103084-103084
Closed Access | Times Cited: 16
Karson Hilgendorf, Yirong Wang, Michael J. Miller, et al.
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103084-103084
Closed Access | Times Cited: 16
Precision fermentation to advance fungal food fermentations
Kong Fei Chai, Kuan Rei Ng, Malsha Samarasiri, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100881-100881
Closed Access | Times Cited: 59
Kong Fei Chai, Kuan Rei Ng, Malsha Samarasiri, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100881-100881
Closed Access | Times Cited: 59
Research progress, challenges, and perspectives in microbial pigment production for industrial applications - A review
Luqman Jameel Rather, Shazia Shaheen Mir, Showkat Ali Ganie, et al.
Dyes and Pigments (2022) Vol. 210, pp. 110989-110989
Closed Access | Times Cited: 43
Luqman Jameel Rather, Shazia Shaheen Mir, Showkat Ali Ganie, et al.
Dyes and Pigments (2022) Vol. 210, pp. 110989-110989
Closed Access | Times Cited: 43
Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open Access
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open Access
Biotics vs food systems: Challenges and perspectives
Wilson José Fernandes Lemos, Andre Fiorante Guerra, Stefano Campanaro, et al.
Food Research International (2025), pp. 115806-115806
Open Access
Wilson José Fernandes Lemos, Andre Fiorante Guerra, Stefano Campanaro, et al.
Food Research International (2025), pp. 115806-115806
Open Access
Food Technology Innovation
P. Selvakumar, T. C. Manjunath
Advances in marketing, customer relationship management, and e-services book series (2025), pp. 215-242
Closed Access
P. Selvakumar, T. C. Manjunath
Advances in marketing, customer relationship management, and e-services book series (2025), pp. 215-242
Closed Access
Innovation systems for emerging food technologies: evidence from the development of cultured proteins in Thailand
Waverly Eichhorst, Daniel Blaustein-Rejto, Saloni Shah, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Waverly Eichhorst, Daniel Blaustein-Rejto, Saloni Shah, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Production of Vitamin K by Wild-Type and Engineered Microorganisms
Min-Ji Kang, Kwang-Rim Baek, Ye-Rim Lee, et al.
Microorganisms (2022) Vol. 10, Iss. 3, pp. 554-554
Open Access | Times Cited: 28
Min-Ji Kang, Kwang-Rim Baek, Ye-Rim Lee, et al.
Microorganisms (2022) Vol. 10, Iss. 3, pp. 554-554
Open Access | Times Cited: 28
Diverting organic waste from landfills via insect biomanufacturing using engineered black soldier flies (Hermetia illucens)
Kate Tepper, Owain R. Edwards, Anwar Sunna, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 4
Kate Tepper, Owain R. Edwards, Anwar Sunna, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 4
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 3
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 3
Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104199-104199
Closed Access | Times Cited: 8
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104199-104199
Closed Access | Times Cited: 8
Allergenic risk assessment of porcine myoglobin expressed by engineered Komagataella Phaffii
Yongli Ye, Jiadi Sun, Jiayuan Xu, et al.
Fundamental Research (2024) Vol. 4, Iss. 5, pp. 1339-1348
Open Access | Times Cited: 2
Yongli Ye, Jiadi Sun, Jiayuan Xu, et al.
Fundamental Research (2024) Vol. 4, Iss. 5, pp. 1339-1348
Open Access | Times Cited: 2
Evaluating proteome allocation of Saccharomyces cerevisiae phenotypes with resource balance analysis
Hoang V. Dinh, Costas D. Maranas
Metabolic Engineering (2023) Vol. 77, pp. 242-255
Open Access | Times Cited: 7
Hoang V. Dinh, Costas D. Maranas
Metabolic Engineering (2023) Vol. 77, pp. 242-255
Open Access | Times Cited: 7
Edible insects: non-food and non-feed industrial applications
A. van Huis
Journal of Insects as Food and Feed (2022) Vol. 8, Iss. 5, pp. 447-450
Open Access | Times Cited: 11
A. van Huis
Journal of Insects as Food and Feed (2022) Vol. 8, Iss. 5, pp. 447-450
Open Access | Times Cited: 11
Synthetic biology for the food industry: advances and challenges
Ruipeng Chen, Shuyue Ren, Shuang Li, et al.
Critical Reviews in Biotechnology (2024), pp. 1-25
Closed Access | Times Cited: 1
Ruipeng Chen, Shuyue Ren, Shuang Li, et al.
Critical Reviews in Biotechnology (2024), pp. 1-25
Closed Access | Times Cited: 1
Forward-looking risk assessment framework for novel foods
Malsha Samarasiri, Kong Fei Chai, Wei Ning Chen
Food and Humanity (2023) Vol. 1, pp. 500-513
Closed Access | Times Cited: 4
Malsha Samarasiri, Kong Fei Chai, Wei Ning Chen
Food and Humanity (2023) Vol. 1, pp. 500-513
Closed Access | Times Cited: 4
