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:
Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 9
Adán Andrés Ramírez Rojas, Razan Swidah, Daniel Schindler
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 9
Showing 9 citing articles:
Towards resilient food systems: Interactions with Indigenous knowledge
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2025), pp. 104875-104875
Closed Access
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2025), pp. 104875-104875
Closed Access
Embracing a low-carbon future by the production and marketing of C1 gas protein
Jian Xu, Jie Wang, Chunling Ma, et al.
Biotechnology Advances (2023) Vol. 63, pp. 108096-108096
Open Access | Times Cited: 18
Jian Xu, Jie Wang, Chunling Ma, et al.
Biotechnology Advances (2023) Vol. 63, pp. 108096-108096
Open Access | Times Cited: 18
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 3
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 3
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes
Olga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Food Research International (2024) Vol. 192, pp. 114780-114780
Open Access | Times Cited: 1
Olga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Food Research International (2024) Vol. 192, pp. 114780-114780
Open Access | Times Cited: 1
A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation
Cecelia Williamson, Kevin Kennedy, Sayak Bhattacharya, et al.
Journal of Industrial Microbiology & Biotechnology (2023) Vol. 50, Iss. 1
Open Access | Times Cited: 3
Cecelia Williamson, Kevin Kennedy, Sayak Bhattacharya, et al.
Journal of Industrial Microbiology & Biotechnology (2023) Vol. 50, Iss. 1
Open Access | Times Cited: 3
Advances in Microbial Cultures for Food Production
Juliano De Dea Lindner, Svetoslav Dimitrov Todorov, Gilberto Vinícius de Melo Pereira, et al.
(2024), pp. 109-134
Closed Access
Juliano De Dea Lindner, Svetoslav Dimitrov Todorov, Gilberto Vinícius de Melo Pereira, et al.
(2024), pp. 109-134
Closed Access
Technological and Evolutionary Principles for the Domestication of Fermenting Microorganisms
Paulo Henrique Claudino, Alice Chiapetti Bolsan, Alex Batista Trentin, et al.
(2024), pp. 135-160
Closed Access
Paulo Henrique Claudino, Alice Chiapetti Bolsan, Alex Batista Trentin, et al.
(2024), pp. 135-160
Closed Access
Exploring the Landscape of Fermentation: Products, Processes, and Outlook
Igor Carvalho Fontes Sampaio, Pedro Francisco, Isabela Viana Lopes de Moura, et al.
Engineering materials (2024), pp. 433-454
Closed Access
Igor Carvalho Fontes Sampaio, Pedro Francisco, Isabela Viana Lopes de Moura, et al.
Engineering materials (2024), pp. 433-454
Closed Access
Precision fermentation in the realm of microbial protein production: State-of-the-art and future insights
Alzira Aparecida Pereira, Mario Alberto Yaverino-Gutiérrez, Mayara Cortez Monteiro, et al.
Food Research International (2024) Vol. 200, pp. 115527-115527
Closed Access
Alzira Aparecida Pereira, Mario Alberto Yaverino-Gutiérrez, Mayara Cortez Monteiro, et al.
Food Research International (2024) Vol. 200, pp. 115527-115527
Closed Access
