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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:

Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access
Different Strategies for the Biosynthesis of Bioactive Peptide Using Bioengineering Technology in Pichia pastoris: A Review
Kai Hong, Yefei Rong, Yi Jiang, et al.
Food and Bioprocess Technology (2025)
Closed Access
Innovations and challenges in collagen and gelatin production through precision fermentation
Sofía Campos, Gabriela dos Santos Costa, Susan Grace Karp, et al.
World Journal of Microbiology and Biotechnology (2025) Vol. 41, Iss. 2
Closed Access
Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi
(2025)
Closed Access
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 3
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Biological processing for improved plant-based ingredients
Fatma Boukid
Elsevier eBooks (2024), pp. 103-113
Closed Access | Times Cited: 1
Fermentation: an old and new tool for improved alternative proteins and plant-based foods
Marina Mefleh, Amira M.G. Darwish
Elsevier eBooks (2024), pp. 155-166
Closed Access | Times Cited: 1
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 315-315
Open Access | Times Cited: 1
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
Nicola Gasparre, Cristina M. Rosell, Fatma Boukid
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Comparison of fatty acid characteristics in human milk, bovine milk and infant formula for better emulation
Xue Yang, Lu Meng, Ashikur Rahman, et al.
Current Opinion in Food Science (2024), pp. 101240-101240
Closed Access | Times Cited: 1
Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review
Ivan Malashin, D. A. Martysyuk, В С Тынченко, et al.
Polymers (2024) Vol. 16, Iss. 23, pp. 3368-3368
Open Access | Times Cited: 1
A microbial evolutionary approach for a sustainable future
Lawrence P. Wackett
Microbial Biotechnology (2023) Vol. 16, Iss. 10, pp. 1895-1899
Open Access | Times Cited: 2
Transforming Plant-Based Alternatives by Harnessing Precision Fermentation for Next Generation Ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
(2024)
Closed Access
Regulatory framework of plant-based foods with a focus on novel sources
Octavian Augustin Mihalache
Elsevier eBooks (2024), pp. 353-370
Closed Access
Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications
S. Ganeshan, Nancy D. Asen, Yingxin Wang, et al.
Applied Biosciences (2024) Vol. 3, Iss. 2, pp. 263-282
Open Access
Characteristics of the production technology of wheat bread with organic acids
А А Сидоров, P. Protsak, M. Кukhtyn, et al.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2024) Vol. 26, Iss. 101, pp. 121-126
Open Access
Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale
Huili Pang, Xinyu Zhang, Chen Chen, et al.
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1339-1339
Open Access
Comparing Precision Fermentation and Traditional Fermentations: Consumer Views
Diana Bogueva, Svetla Danova
(2024), pp. 563-588
Closed Access
Recombinant DNA Technology in the Improvement of Microbial Enzyme Production
Manoj Kumar, Parimala Gnana Soundari Arockiam Jeyasundar, Mukul Das, et al.
(2024), pp. 1-22
Closed Access
High-protein fermented beverages
Shikha Singh, Sumit Sharma, Saurabh Jyoti Sarma, et al.
Elsevier eBooks (2024), pp. 227-244
Closed Access
Plant protein innovations in snacks and bakery: synergy of market trends and scientific advances
Fatma Boukid, Marina Mefleh, Hamza Mameri, et al.
Food Bioscience (2024), pp. 105580-105580
Closed Access
Recent advances in high-throughput droplet-based microfluidic screening platforms for food analysis
Qianqian Zhang, Shuaijun Yue, Dongyuan Zhang, et al.
Food Bioscience (2024), pp. 105570-105570
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
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