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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:

Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
Meilun Li, Fei Lao, Xin Pan, et al.
Food Research International (2024) Vol. 179, pp. 114033-114033
Closed Access | Times Cited: 14
Our extended microbiome: The human-relevant metabolites and biology of fermented foods
Elisa B. Caffrey, Justin L. Sonnenburg, Suzanne Devkota
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 684-701
Open Access | Times Cited: 12
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: 9
Design of a new model yeast consortium for ecological studies of enological fermentation
Eléonore Pourcelot, Audrey Vigna, Thérèse Marlin, et al.
Peer Community Journal (2025) Vol. 5
Open Access | Times Cited: 1
Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
Zihan Yao, Ting Xie, Huan Deng, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 216-216
Open Access | Times Cited: 1
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
Rodrigo Hernández-Velázquez, Lena Flörl, Anton Lavrinienko, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104569-104569
Closed Access | Times Cited: 7
Spatially structured microbial consortia and their role in food fermentations
Sabine Michielsen, Gabriel T. Vercelli, Otto X. Cordero, et al.
Current Opinion in Biotechnology (2024) Vol. 87, pp. 103102-103102
Open Access | Times Cited: 6
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
Shijin Xiong, Xiaoyan Xu, Tonghao Du, et al.
Food Chemistry (2024) Vol. 450, pp. 139335-139335
Closed Access | Times Cited: 6
Connecting microbial community assembly and function
Leonora Bittleston
Current Opinion in Microbiology (2024) Vol. 80, pp. 102512-102512
Closed Access | Times Cited: 5
Assessing the speed of individual bacteria dispersing on mycelial networks
Matteo Buffi, Thierry Kuhn, Diego González, et al.
Evolutionary Ecology (2025)
Open Access
Unravelling microbial interactions in a synthetic broad bean paste microbial community
Chunfeng Liu, Yi Feng, Chengtuo Niu, et al.
Food Microbiology (2025) Vol. 130, pp. 104767-104767
Closed Access
Microbiomes in action: multifaceted benefits and challenges across academic disciplines
Sereyboth Soth, J. G. Hampton, Hossein Alizadeh, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Dynamic Patterns of High-temperature Daqu Attributes in Continuous Production: Investigating the Impact of Muqu Attributes, Production Site, and Process Heterogeneity
Zhiguang Lei, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2025), pp. 106417-106417
Closed Access
Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing
Mingwei Zhao, Shijin Xiong, Tonghao Du, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Species-level distribution of microbiota with secondary metabolic potential in Chinese Baijiu fermentation
Lei Xu, Rubing Du, Qun Wu, et al.
Food Bioscience (2024) Vol. 59, pp. 104231-104231
Closed Access | Times Cited: 4
Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?
Vi D. Pham, Zhaohui Xu, David J. Simpson, et al.
Applied and Environmental Microbiology (2024)
Open Access | Times Cited: 4
Exploring animal food microbiomes and resistomes via 16S rRNA gene amplicon sequencing and shotgun metagenomics
Beilei Ge, Ryan McDonald, Qianru Yang, et al.
Applied and Environmental Microbiology (2025)
Open Access
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
Rong Huang, Yapeng Fang, Yu Zhong, et al.
Process Biochemistry (2025)
Closed Access
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu
Xiaojie Geng, Zhiying Ma, Erbao Chen, et al.
Food Bioscience (2025), pp. 106297-106297
Closed Access
Metatranscriptomics for Understanding the Microbiome in Food and Nutrition Science
Christina F. Butowski, Yash Dixit, Marlon M. Reis, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 185-185
Open Access
Unpacking food fermentation: Clinically relevant tools for fermented food identification and consumption
Elisa B. Caffrey, Dalia Perelman, Catherine Ward, et al.
Advances in Nutrition (2025), pp. 100412-100412
Open Access
Microbial absolute quantification and metabolomics reveal the impact of partial KCl substitution for NaCl on the flavor quality of Zao Chili
Kangli Yang, Wei Su, Yingchun Mu, et al.
Food Bioscience (2025), pp. 106495-106495
Closed Access
Wine Fermentation as a Model System for Microbial Ecology and Evolution
Ignacio Belda, Sergio Izquierdo‐Gea, Belen Benitez‐Dominguez, et al.
Environmental Microbiology (2025) Vol. 27, Iss. 4
Closed Access
The insights into the phage communities of fermented foods in the age of viral metagenomics
Huadong Zhang, Hongxia Zhang, Hai Du, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-13
Closed Access | Times Cited: 3
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