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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:

The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach
Shane Thomas O’Donnell, R. Paul Ross, Catherine Stanton
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Machine learning for multi-omics data integration in cancer
Zhaoxiang Cai, Rebecca C. Poulos, Jia Liu, et al.
iScience (2022) Vol. 25, Iss. 2, pp. 103798-103798
Open Access | Times Cited: 147
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Birsen Yılmaz, Sneh Punia Bangar, Noemí Echegaray, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 826-826
Open Access | Times Cited: 102
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application
Deepak Kumar Verma, Mamta Thakur, Smita Singh, et al.
Food Bioscience (2022) Vol. 46, pp. 101594-101594
Closed Access | Times Cited: 98
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
Noemí Echegaray, Birsen Yılmaz, Heena Sharma, et al.
Microbiological Research (2022) Vol. 268, pp. 127289-127289
Open Access | Times Cited: 95
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Mirjana Grujović, Katarina Mladenović, Teresa Semedo‐Lemsaddek, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1537-1567
Open Access | Times Cited: 90
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 602-602
Open Access | Times Cited: 94
Production of polyunsaturated fatty acids by Schizochytrium (Aurantiochytrium) spp.
Guoxiang Chi, Yiyuan Xu, Xingyu Cao, et al.
Biotechnology Advances (2021) Vol. 55, pp. 107897-107897
Closed Access | Times Cited: 89
Fermented food products in the era of globalization: tradition meets biotechnology innovations
Andrea Galimberti, Antonia Bruno, Giulia Agostinetto, et al.
Current Opinion in Biotechnology (2020) Vol. 70, pp. 36-41
Closed Access | Times Cited: 87
Multi ‘omic data integration: A review of concepts, considerations, and approaches
Tasha M. Santiago-Rodríguez, Emily B. Hollister
Seminars in Perinatology (2021) Vol. 45, Iss. 6, pp. 151456-151456
Closed Access | Times Cited: 65
The need for an integrated multi‐OMICs approach in microbiome science in the food system
Ilario Ferrocino, Kalliopi Rantsiou, Ryan McClure, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1082-1103
Open Access | Times Cited: 29
Genetic Engineering of Resident Bacteria in the Gut Microbiome
Jack Arnold, Joshua Glazier, Mark Mimee
Journal of Bacteriology (2023) Vol. 205, Iss. 7
Open Access | Times Cited: 24
A review of the quantitative real-time PCR and Omics approaches applied to study the effects of dietary selenium nanoparticles (nano-Se) on fish
Saeed Keyvanshokooh
Comparative Immunology Reports (2024) Vol. 6, pp. 200127-200127
Open Access | Times Cited: 11
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access | Times Cited: 1
Multiomics Imaging Using High-Energy Water Gas Cluster Ion Beam Secondary Ion Mass Spectrometry [(H2O)n-GCIB-SIMS] of Frozen-Hydrated Cells and Tissue
Hua Tian, Sadia Rabbani, John C. Vickerman, et al.
Analytical Chemistry (2021) Vol. 93, Iss. 22, pp. 7808-7814
Open Access | Times Cited: 48
The potential of lactic acid bacteria in fermented herbs-derived food products
Haisu Shi, Yulian Zhao, Weiming Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104714-104714
Closed Access | Times Cited: 7
Multi-omics tools for studying microbial biofilms: current perspectives and future directions
Chaminda Jayampath Seneviratne, Tanujaa Suriyanarayanan, Armelia Sari Widyarman, et al.
Critical Reviews in Microbiology (2020) Vol. 46, Iss. 6, pp. 759-778
Open Access | Times Cited: 46
An Overview of Biological and Computational Methods for Designing Mechanism-Informed Anti-biofilm Agents
Andy Y. An, Ka-Yee Grace Choi, Arjun Baghela, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 39
Multiomic Big Data Analysis Challenges: Increasing Confidence in the Interpretation of Artificial Intelligence Assessments
Melanie T. Odenkirk, David M. Reif, Erin Baker
Analytical Chemistry (2021) Vol. 93, Iss. 22, pp. 7763-7773
Open Access | Times Cited: 33
Omics-based approaches to guide the design of biomaterials
Anna L. Kersey, Thuy‐Uyen Nguyen, Biswadeep Nayak, et al.
Materials Today (2023) Vol. 64, pp. 98-120
Open Access | Times Cited: 14
Microbial genomics and genome sequencing approaches
Subhasish Chatterjee
Elsevier eBooks (2025), pp. 3-20
Closed Access
The Impact of Microbiota on Neurological Disorders: Mechanisms and Therapeutic Implications
Giuseppe Merra, Giada La Placa, Marcello Covino, et al.
OBM Neurobiology (2025) Vol. 09, Iss. 01, pp. 1-12
Open Access
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation
Amanda Vaccalluzzo, Alessandra Pino, Nunziatina Russo, et al.
Food Microbiology (2020) Vol. 92, pp. 103606-103606
Closed Access | Times Cited: 35
Multiplex Genome Engineering Methods for Yeast Cell Factory Development
Koray Malcı, Laura E. Walls, Leonardo Rios‐Solis
Frontiers in Bioengineering and Biotechnology (2020) Vol. 8
Open Access | Times Cited: 34
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Current Opinion in Biotechnology (2021) Vol. 73, pp. 164-170
Open Access | Times Cited: 30
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