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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:

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: 22

Showing 22 citing articles:

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: 32
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 8
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 11
Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers
Shiyao Zhang, Xi Bao, Yue Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 753-770
Open Access | Times Cited: 3
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115832-115832
Closed Access
Metabolomic Insights into the Promotional Effect of Mulberry Leaf Flavonoids on Monascus Fermentation for the Production of Pigments
Chun Liu, Xinyue Huang, Yanhao Huang, et al.
Applied Biochemistry and Biotechnology (2025)
Closed Access
Improving the Nutritional Value and Safety of Cotton Stalk Feed via Response Surface Methodology and Co-Fermentation Techniques
Kunyi Li, Yunfeng Xu, Kai Guo, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 124-124
Open Access
Metaproteomics as a tool to optimize the maize fermentation process
Celina Eugenio Bahule, Luiza Helena da Silva Martins, Beni Jequicene Mussengue Chaúque, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 258-265
Closed Access | Times Cited: 10
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties
Yang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2361-2361
Open Access | Times Cited: 6
Glucoregulatory Properties of Fermented Soybean Products
Songfeng Yu, Wenjun Wang, Shanshan Li, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 254-254
Open Access | Times Cited: 5
The Rising Role of Omics and Meta-Omics in Table Olive Research
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 4
16S metagenomics and metabolomics unveil the microbial compositions and metabolite profiles in Dahi, a traditional Indian fermented milk product prepared by the backslopping method
Amrita Tigga, Rashmi Hogarehalli Mallappa, Santhosh Kumar Muniyappa, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 3, pp. 584-597
Closed Access | Times Cited: 1
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Shuxun Liu, Ying Lou, Yan Zhao, et al.
Food Research International (2024) Vol. 198, pp. 115321-115321
Closed Access | Times Cited: 1
Development and application of lipidomics for food research
Cuiping Shi, Zi Ye, Shudan Huang, et al.
Advances in food and nutrition research (2023), pp. 1-42
Closed Access | Times Cited: 2
Enterococcus faecalis-Aided Fermentation to Facilitate Edible Properties and Bioactive Transformation of Underutilized Cyathea dregei Leaves
Israel Sunmola Afolabi, Aderinsola Jumai Adigun, Precious Amaneshi Garuba, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 707-707
Open Access | Times Cited: 2
Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn
Oluwatofunmi E. Odutayo, Adedayo E. Omonigbehin, Olubanke Olujoke Ogunlana, et al.
Tropical Journal of Natural Product Research (2023) Vol. 7, Iss. 10
Open Access | Times Cited: 2
The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription
Tongjie Liu, Yixin Shi, Yang Li, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2373-2373
Open Access | Times Cited: 3
Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers
Sushmita Das, Maloyjo Joyraj Bhattacharjee, Ashis K. Mukherjee, et al.
Food Bioscience (2024) Vol. 59, pp. 104109-104109
Closed Access
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu, Jie Wu, Weixin Zhou, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 123-123
Open Access
Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research
Despoina Langari, Fani Th. Mantzouridou
(2024) Vol. 2, Iss. 6, pp. 570-598
Open Access
Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
Xu‐Cong Lv, Jun Liu, Chengcheng Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access
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