Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 22

Showing 22 citing articles:

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: 7
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
Jing Yang, Zihan Li, Xinping Lin, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 106-106
Open Access
Comparison of the effects of two soy waste-based culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheese
M. Victoria Beret, Carina Viviana Bergamini, Paula Giménez, et al.
Journal of Dairy Research (2025), pp. 1-9
Closed Access
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025), pp. 115832-115832
Closed Access
Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees
Edward Kevin B. Bragais, Paul Mark B. Medina
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
Wei Shi, Li‐Juan Chai, Han Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 104917-104917
Closed Access | Times Cited: 5
Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices
Ricardo Alemán, Ismael Montero Fernández, Jhunior Marcía, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 124-124
Open Access | Times Cited: 4
Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides
Monika Dymarska, Anna Widenmann, Kristin E. Low, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 10, pp. 5428-5438
Closed Access | Times Cited: 4
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics
Francesco Martelli, Valentina Bernini, Erasmo Neviani, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5554-5565
Closed Access | Times Cited: 3
The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs
Jin Xie, Gloria Yap, David J. Simpson, et al.
Applied and Environmental Microbiology (2024)
Open Access | Times Cited: 2
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
Yifu Zheng, Guanyi Qu, Qiang Yang, et al.
Food Microbiology (2024) Vol. 121, pp. 104533-104533
Closed Access | Times Cited: 2
Selection of adjunct cultures for the ripening of plant cheese analogues
Jin Xie, Michael G. Gänzle
Food Microbiology (2024) Vol. 122, pp. 104555-104555
Closed Access | Times Cited: 2
Use of Bacillus spp. as beneficial fermentation microbes in baking
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110646-110646
Closed Access | Times Cited: 1
Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector
Antonia Corvino, Patrick Silcock, Vittorio Capozzi, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8434-8444
Open Access | Times Cited: 1
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
X. Q. Ren, Xiaofu Wang, Xinping Lin, et al.
Food Bioscience (2024) Vol. 61, pp. 104960-104960
Closed Access | Times Cited: 1
Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics
Kai Zhu, Weiguo Wu, Liwen Jiang, et al.
Food Bioscience (2024), pp. 105130-105130
Closed Access | Times Cited: 1
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio, et al.
Current Biology (2024) Vol. 34, Iss. 21, pp. R1094-R1108
Closed Access | Times Cited: 1
Strain-level identification of bacteria persisting in food and in food processing facilities: When do two isolates represent the same strain and which tools identify a strain?
Vi D. Pham, David J. Simpson, Michael G. Gänzle
Current Opinion in Food Science (2024), pp. 101245-101245
Open Access | Times Cited: 1
Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea
Ilaria Larini, Sarah Tintori, Veronica Gatto, et al.
Food Bioscience (2024) Vol. 59, pp. 104001-104001
Closed Access
Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae
Yuzheng Wu, Yuening Li, Huipeng Liang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Ecology and evolution of microbial community assembly
Alanna M. Leale
(2024)
Open Access
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages
Caterina Nicolotti, Javier Sanz Moxó, Benedetta Bottari, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 111-111
Open Access
Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production
Vi D. Pham, Morgan Gerlinsky, Silvio Lettrari, et al.
Food Microbiology (2024) Vol. 127, pp. 104688-104688
Open Access
Lactic Acid Fermentation of Chlorella Vulgaris to Improve the Aroma of New Food Products: Impact of Composition and Bacterial Growth on the Volatile Fraction
Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, et al.
(2024)
Closed Access
Page 1

Scroll to top