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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.

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Showing 1-25 of 61 citing articles:

Continuous Flow Upgrading of Selected C2–C6Platform Chemicals Derived from Biomass
Romaric Gérardy, Damien P. Debecker, Julien Estager, et al.
Chemical Reviews (2020) Vol. 120, Iss. 15, pp. 7219-7347
Closed Access | Times Cited: 300
Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions
Vinod Kumar, Vivek Ahluwalia, Saurabh Saran, et al.
Bioresource Technology (2020) Vol. 323, pp. 124566-124566
Closed Access | Times Cited: 237
Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health
Vaishali Dasriya, Mrinal Samtiya, Soniya Ranveer, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6359-6375
Open Access | Times Cited: 26
Utilization of brewery wastes in food industry
Kamila Rachwał, Adam Waśko, Klaudia Gustaw, et al.
PeerJ (2020) Vol. 8, pp. e9427-e9427
Open Access | Times Cited: 110
Systems biology approaches integrated with artificial intelligence for optimized metabolic engineering
Mohamed Helmy, Derek J. Smith, Kumar Selvarajoo
Metabolic Engineering Communications (2020) Vol. 11, pp. e00149-e00149
Open Access | Times Cited: 77
Bio-synthesis of food additives and colorants-a growing trend in future food
Lichao Sun, Fengjiao Xin, Hal S. Alper
Biotechnology Advances (2020) Vol. 47, pp. 107694-107694
Closed Access | Times Cited: 69
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 22
Microbial production of sulfur-containing amino acids using metabolically engineered Escherichia coli
Lijuan Wang, Yingying Guo, Yizhou Shen, et al.
Biotechnology Advances (2024) Vol. 73, pp. 108353-108353
Closed Access | Times Cited: 7
Diversifying of Chemical Structure of Native Monascus Pigments
Lujie Liu, Jixing Zhao, Yaolin Huang, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 66
Colors of life: a review on fungal pigments
Haritha Meruvu, Júlio César dos Santos
Critical Reviews in Biotechnology (2021) Vol. 41, Iss. 8, pp. 1153-1177
Closed Access | Times Cited: 50
The bacterial phylum Planctomycetes as novel source for bioactive small molecules
Nicolai Kallscheuer, Christian Jogler
Biotechnology Advances (2021) Vol. 53, pp. 107818-107818
Open Access | Times Cited: 45
Safety Evaluation of Fungal Pigments for Food Applications
R. Poorniammal, S. Prabhu, Laurent Dufossé, et al.
Journal of Fungi (2021) Vol. 7, Iss. 9, pp. 692-692
Open Access | Times Cited: 41
Use of the Versatility of Fungal Metabolism to Meet Modern Demands for Healthy Aging, Functional Foods, and Sustainability
Jacqueline A. Takahashi, Bianca Vianna Rodrigues Barbosa, Bruna de Almeida Martins, et al.
Journal of Fungi (2020) Vol. 6, Iss. 4, pp. 223-223
Open Access | Times Cited: 43
Enhancement of Sulfur Conversion Rate in the Production of l-Cysteine by Engineered Escherichia coli
Han Liu, Yehua Hou, Yu Wang, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 1, pp. 250-257
Closed Access | Times Cited: 39
Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes
Terry J. McGenity, Amare Gessesse, John E. Hallsworth, et al.
Microbial Biotechnology (2020) Vol. 13, Iss. 4, pp. 844-887
Open Access | Times Cited: 36
Detection strategy targeting a chloramphenicol resistance gene from genetically modified bacteria in food and feed products
Marie‐Alice Fraiture, Marie Deckers, Nina Papazova, et al.
Food Control (2019) Vol. 108, pp. 106873-106873
Open Access | Times Cited: 35
Fitness of Chassis Cells and Metabolic Pathways for l-Cysteine Overproduction in Escherichia coli
Han Liu, Yu Wang, Yehua Hou, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 50, pp. 14928-14937
Open Access | Times Cited: 32
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: 19
Pink‐ and orange‐pigmented Planctomycetes produce saproxanthin‐type carotenoids including a rare C 45 carotenoid
Nicolai Kallscheuer, Cátia Moreira, Ruth L. Airs, et al.
Environmental Microbiology Reports (2019)
Open Access | Times Cited: 33
Enhanced Natamycin production by Streptomyces natalensis in shake-flasks and stirred tank bioreactor under batch and fed-batch conditions
Elsayed A. Elsayed, Mohamed A. Farid, Hesham Ali El Enshasy
BMC Biotechnology (2019) Vol. 19, Iss. 1
Open Access | Times Cited: 31
Nitrogen drives plant growth to the detriment of leaf sugar and steviol glycosides metabolisms in Stevia (Stevia rebaudiana Bertoni)
Yuming Sun, Menglan Hou, Luis A. J. Mur, et al.
Plant Physiology and Biochemistry (2019) Vol. 141, pp. 240-249
Open Access | Times Cited: 30
Focus and Insights into the Synthetic Biology-Mediated Chassis of Economically Important Fungi for the Production of High-Value Metabolites
Pragya Tiwari, Laurent Dufossé
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1141-1141
Open Access | Times Cited: 9
Are antimicrobial resistance genes key targets to detect genetically modified microorganisms in fermentation products?
Marie‐Alice Fraiture, Marie Deckers, Nina Papazova, et al.
International Journal of Food Microbiology (2020) Vol. 331, pp. 108749-108749
Open Access | Times Cited: 24
Strategies to Increase the Production of Biosynthetic Riboflavin
Gui‐Ling Zhao, Fanyi Dong, Xingzhen Lao, et al.
Molecular Biotechnology (2021) Vol. 63, Iss. 10, pp. 909-918
Closed Access | Times Cited: 21
Current perspectives in the biotechnological production of sweetening syrups and polyols
Bruno Nicolau Paulino, Gustavo Molina, Gláucia María Pastore, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 36-43
Closed Access | Times Cited: 20
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