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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 periodic table of fermented foods: limitations and opportunities
Michael G. Gänzle
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 8, pp. 2815-2826
Closed Access | Times Cited: 54

Showing 26-50 of 54 citing articles:

Unpacking food fermentation: Clinically relevant tools for fermented food identification and consumption
Elisa B. Caffrey, Dalia Perelman, Catherine Ward, et al.
Advances in Nutrition (2025), pp. 100412-100412
Open Access
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
Ahmed Helal, Chiara Nasuti, Laura Solà, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 270-270
Open Access | Times Cited: 10
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
The cutting type of vegetables influences the spontaneous fermentation rate
Florence Valence, Romane Junker, Céline Baty, et al.
Peer Community Journal (2025) Vol. 5
Open Access
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
Microorganisms present in artisanal fermented food from South America
M.E. Milagro Jiménez, Ciara M. O’Donovan, Miguel Fernández de Ullivarri, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 16
Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments
Eugenio Parente, Teresa Zotta, Marilisa Giavalisco, et al.
International Journal of Food Microbiology (2023) Vol. 391-393, pp. 110124-110124
Open Access | Times Cited: 9
Microbial communities of a variety of 75 homemade fermented vegetables
Anne Thierry, Marie‐Noëlle Madec, Victoria Chuat, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor
Adeleke Atunnise, Olusola Bodede, Adewale Adewuyi, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e24659-e24659
Open Access | Times Cited: 3
Use of Bacillus spp. as beneficial fermentation microbes in baking
Maria Guadalupe Robles Hernandez, Morgan Gerlinsky, Justina S. Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110646-110646
Closed Access | Times Cited: 3
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, et al.
Food Microbiology (2022) Vol. 111, pp. 104206-104206
Closed Access | Times Cited: 14
Characterization of GshAB of Tetragenococcus halophilus: a two-domain glutathione synthetase
Jieting Lin, Jin Xie, Lixin Luo, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 9, pp. 2997-3008
Closed Access | Times Cited: 7
The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs
Jin Xie, Gloria Yap, David J. Simpson, et al.
Applied and Environmental Microbiology (2024)
Open Access | Times Cited: 2
Selection of adjunct cultures for the ripening of plant cheese analogues
Jin Xie, Michael G. Gänzle
Food Microbiology (2024) Vol. 122, pp. 104555-104555
Closed Access | Times Cited: 2
Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector
Antonia Corvino, Patrick Silcock, Vittorio Capozzi, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8434-8444
Open Access | Times Cited: 2
Biochemical characterization of HcrF from Limosilactobacillus fermentum, a NADH-dependent 2-ene reductase with activity on hydroxycinnamic acids
Gautam Gaur, Michael G. Gänzle
Letters in Applied Microbiology (2024) Vol. 77, Iss. 12
Open Access | Times Cited: 2
Conversion of Phenolic Acids in Canola Fermentation: Impact on Antimicrobial Activity against Salmonella enterica and Campylobacter jejuni
Vi D. Pham, D.R. Korver, Michael G. Gänzle
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 4, pp. 2059-2069
Closed Access | Times Cited: 6
Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460
Gautam Gaur, Chen Chen, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 388, pp. 110100-110100
Closed Access | Times Cited: 6
Microbiota and probiotics: chances and challenges – a symposium report
Carrie Ruxton, Chiyuki Kajita, Paola La Rocca, et al.
Gut Microbiome (2023) Vol. 4
Open Access | Times Cited: 5
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Yanyu Zhang, Pafe Momoisea, Qixin Lin, et al.
Sustainability (2023) Vol. 15, Iss. 10, pp. 8157-8157
Open Access | Times Cited: 4
Genomic and phenotypic imprints of microbial domestication on cheese starter cultures
Vincent Somerville, Nadine Thierer, Remo S. Schmidt, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 1
Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir
Samuel Breselge, Paolo Bellassi, Coral Barcenilla, et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2024) Vol. 74, Iss. 10
Closed Access | Times Cited: 1
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3942-3942
Open Access | Times Cited: 3
Metabolomics and In-Vitro Bioactivities Studies of Fermented Musa Paradisiaca Pulp: A Potential Resource for Managing Type Ii Diabetes Mellitus
Adeleke Atunnise, Olusola Bodede, Adewale Adewuyi, et al.
(2023)
Closed Access | Times Cited: 1
Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing
Fabrice Bationo, Yohannes Seyoum, Vincent Chochois, et al.
Food Bioscience (2023) Vol. 56, pp. 103346-103346
Open Access | Times Cited: 1

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