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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:

Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya
Jitesh Kumar, Nitish Sharma, Girija Kaushal, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, et al.
Fermentation (2022) Vol. 8, Iss. 2, pp. 63-63
Open Access | Times Cited: 113
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10730-10748
Closed Access | Times Cited: 48
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 39
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome
Niccolò Carlino, Aitor Blanco‐Míguez, Michal Punčochář, et al.
Cell (2024) Vol. 187, Iss. 20, pp. 5775-5795.e15
Open Access | Times Cited: 12
Fermentation for tailoring the technological and health related functionality of food products
Netsanet Shiferaw Terefe, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2887-2913
Closed Access | Times Cited: 127
Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes
Aditi Goel, Prakash M. Halami, Jyoti Prakash Tamang
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 95
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.
Samurailatpam Sanjukta, Srichandan Padhi, Puja Sarkar, et al.
Food Research International (2021) Vol. 141, pp. 110161-110161
Closed Access | Times Cited: 82
Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Reena Kumari, Nitish Sharma, Sangita Sharma, et al.
Food Chemistry (2023) Vol. 421, pp. 136130-136130
Closed Access | Times Cited: 25
Genetic and functional characterization of a Limosilactobacillus fermentum strain with β-galactosidase activity, isolated from Chhurpi sample of Sikkim
Ashutosh Kumar Singh, Tania Raheja, Puja Sarkar, et al.
Food and Bioproducts Processing (2025)
Closed Access
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance
Vittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
Microorganisms (2020) Vol. 8, Iss. 2, pp. 306-306
Open Access | Times Cited: 61
“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 145-161
Closed Access | Times Cited: 50
Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 28
Metagenomic analysis of geothermal water reservoir sites exploring carbohydrate-related thermozymes
Girija Kaushal, Jitendra Kumar, R. S. Sangwan, et al.
International Journal of Biological Macromolecules (2018) Vol. 119, pp. 882-895
Closed Access | Times Cited: 47
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile
Jyoti Prakash Tamang, Souvik Das, Pynhunlang Kharnaior, et al.
Food Research International (2021) Vol. 151, pp. 110904-110904
Closed Access | Times Cited: 33
Generation of antioxidant peptides from soy protein isolate through psychrotrophic Chryseobacterium sp. derived alkaline broad temperature active protease
Srijana Mukhia, Anil Kumar, Rakshak Kumar
LWT (2021) Vol. 143, pp. 111152-111152
Closed Access | Times Cited: 32
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 25
Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation
Panwen Zhang, Hao Li, Wenpeng Zhao, et al.
Food Research International (2022) Vol. 153, pp. 110932-110932
Closed Access | Times Cited: 22
Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory
Jinlin Li, Bin Peng, Lixin Huang, et al.
LWT (2023) Vol. 176, pp. 114532-114532
Open Access | Times Cited: 13
High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant
Yongtao Fei, Li Li, Liyan Chen, et al.
Food Microbiology (2018) Vol. 76, pp. 69-77
Closed Access | Times Cited: 44
Metagenomic analysis of a keratin-degrading bacterial consortium provides insight into the keratinolytic mechanisms
Dingrong Kang, Yuhong Huang, Joseph Nesme, et al.
The Science of The Total Environment (2020) Vol. 761, pp. 143281-143281
Closed Access | Times Cited: 35
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar, et al.
Food Research International (2021) Vol. 148, pp. 110633-110633
Closed Access | Times Cited: 30
Viruses in fermented foods: are they good or bad? Two sides of the same coin
Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, et al.
Food Microbiology (2021) Vol. 98, pp. 103794-103794
Open Access | Times Cited: 28
Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
Guiliang Tan, Min Hu, Xiangli Li, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 20
Demystification of fermented foods by omics technologies
Wan‐Ping Chen
Current Opinion in Food Science (2022) Vol. 46, pp. 100845-100845
Closed Access | Times Cited: 20
Functional peptides in Asian protein rich fermented foods: production and health benefits
Reena Kumari, Samurailatpam Sanjukta, Dinabandhu Sahoo, et al.
Systems Microbiology and Biomanufacturing (2021) Vol. 2, Iss. 1, pp. 1-13
Open Access | Times Cited: 25
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