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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 35 citing articles:

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Lianqing Wang, Ping Tang, Pengjie Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104376-104376
Closed Access | Times Cited: 31
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
Haode Chang, Chunhe Gu, Mengrui Wang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access | Times Cited: 1
Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review
Sara Mitri, Mohamed Koubaa, Richard G. Maroun, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 109-109
Open Access | Times Cited: 50
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: 10
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, et al.
Food Chemistry (2023) Vol. 428, pp. 136770-136770
Closed Access | Times Cited: 15
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Comprehensive investigations of 2-phenylethanol production by the filamentous fungus Annulohypoxylon stygium
Qianwen Tong, Lizhi Yang, Jinxiang Zhang, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 5
Phenylalanine Promotes Biofilm Formation of Meyerozyma caribbica to Improve Biocontrol Efficacy against Jujube Black Spot Rot
Qian Deng, Xingmeng Lei, Hongyan Zhang, et al.
Journal of Fungi (2022) Vol. 8, Iss. 12, pp. 1313-1313
Open Access | Times Cited: 23
Unveiling the mechanism of efficient β‐phenylethyl alcohol conversion in wild‐type Saccharomyces cerevisiae WY319 through multi‐omics analysis
Cheng‐Han Yang, Yilin Ren, Lihao Ge, et al.
Biotechnology Journal (2024) Vol. 19, Iss. 4
Closed Access | Times Cited: 4
Candida auris biofilm: a review on model to mechanism conservation
Arsha Khari, Biswambhar Biswas, Garima Gangwar, et al.
Expert Review of Anti-infective Therapy (2023) Vol. 21, Iss. 3, pp. 295-308
Closed Access | Times Cited: 11
Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B
Ana R. S. Bernardino, Cristiana A.V. Torres, Filipa Grosso, et al.
Journal of Chemical Technology & Biotechnology (2024) Vol. 99, Iss. 3, pp. 746-754
Closed Access | Times Cited: 3
Identification of transporters involved in aromatic compounds tolerance through screening of transporter deletion libraries
Javier Sáez‐Sáez, Lachlan Munro, Iben Møller‐Hansen, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 4
Open Access | Times Cited: 3
The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment
Maite Rodríguez-Lorenzo, Nuria Mauri, Carolina Royo, et al.
Journal of Experimental Botany (2023) Vol. 74, Iss. 20, pp. 6369-6390
Open Access | Times Cited: 9
Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability
Chayaphathra Sooklim, Wiwan Samakkarn, Alisa Thongmee, et al.
Food Bioscience (2022) Vol. 50, pp. 102001-102001
Closed Access | Times Cited: 14
Exploring, Cloning, and Characterization of Aryl-alcohol Dehydrogenase for β-Phenylethanol Production in Paocai
Zhanxiang Zhou, Yanping Zhao, Daiyin Peng, et al.
Applied Biochemistry and Microbiology (2024) Vol. 60, Iss. 3, pp. 457-466
Closed Access | Times Cited: 2
Exploring the biotechnological potential of Acinetobacter soli ANG344B: A novel bacterium for 2-phenylethanol production
Ana R. S. Bernardino, Filipa Grosso, Cristiana A.V. Torres, et al.
Biotechnology Reports (2024) Vol. 42, pp. e00839-e00839
Open Access | Times Cited: 2
Isolation and Identification of Non-Saccharomyces Yeast Producing 2-Phenylethanol and Study of the Ehrlich Pathway and Shikimate Pathway
Rong Zhou, Qingyi Song, Huili Xia, et al.
Journal of Fungi (2023) Vol. 9, Iss. 9, pp. 878-878
Open Access | Times Cited: 6
Aminotransferase SsAro8 Regulates Tryptophan Metabolism Essential for Filamentous Growth of Sugarcane Smut Fungus Sporisorium scitamineum
Guobing Cui, Cheng‐Wei Huang, Xinping Bi, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 4
Open Access | Times Cited: 10
Effects of 2-Phenylethanol on Controlling the Development of Fusarium graminearum in Wheat
Shufang Sun, Nawen Tang, Kun Han, et al.
Microorganisms (2023) Vol. 11, Iss. 12, pp. 2954-2954
Open Access | Times Cited: 5
Rapamycin enhanced the production of 2-phenylethanol during whole-cell bioconversion by yeast
Huili Xia, Lingling Shangguan, Sheng Chen, et al.
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 19-20, pp. 6471-6481
Closed Access | Times Cited: 9
Recent developments in enzymatic and microbial biosynthesis of flavor and fragrance molecules
Roman M. Dickey, Madan R. Gopal, Priyanka Nain, et al.
Journal of Biotechnology (2024) Vol. 389, pp. 43-60
Closed Access | Times Cited: 1
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
Wei Liang, Qian Lin, Wenqing Zhao, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119836-119836
Closed Access | Times Cited: 1
De Novo Biosynthesis of 2-Phenylethanol by Metabolic Engineering the Oleaginous Yeast Rhodotorula toruloides
Xiaochun Zheng, Yijuan Liu, Yajun Li, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Combining metabolite doping and metabolic engineering to improve 2-phenylethanol production by engineered cyanobacteria
Giulia Usai, Alessandro Cordara, Angela Re, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 5
Evaluation of amino acid profile by targeted metabolomics in the eukaryotic model under exposure of benzo[a]pyrene as the exclusive stressor
Josimar M. Batista, Maria J. Neves, Helvécio Costa Menezes, et al.
Talanta (2023) Vol. 265, pp. 124859-124859
Closed Access | Times Cited: 2
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