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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:

Precision fermentation for improving the quality, flavor, safety, and sustainability of foods
Karson Hilgendorf, Yirong Wang, Michael J. Miller, et al.
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103084-103084
Closed Access | Times Cited: 24

Showing 24 citing articles:

A Study on Genetically Engineered Foods: Need, Benefits, Risk, and Current Knowledge
Venkteshwar Yadav, Dharm Pal, Anil Kumar Poonia
Cell Biochemistry and Biophysics (2024) Vol. 82, Iss. 3, pp. 1931-1946
Closed Access | Times Cited: 13
Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi
(2025)
Closed Access | Times Cited: 1
Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany
Sarah Kühl, Alina Schäfer, Christian Kircher, et al.
Future Foods (2024) Vol. 10, pp. 100411-100411
Open Access | Times Cited: 4
Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Most recent and emerging technologies for enhancing the nutritional characteristics of food, challenges and future directions: A Review
Franklin Oré Areche, Juan Alberto Julcahuanga Dominguez, Rafael Julián Malpartida Yapias, et al.
Journal of Experimental Biology and Agricultural Sciences (2025) Vol. 12, Iss. 6, pp. 784-799
Open Access
Improving Rice Fermentation Flavor: Screening and Evaluation of Two Endogenous Flavor-Producing Strain
Wanqiu Wan Zhang, Zhongze Hu, Cuiping Yi, et al.
(2025)
Closed Access
Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants
Zheng Pan, Remco Kornet, Sheelagh A. Hewitt, et al.
Food Hydrocolloids (2025), pp. 111192-111192
Open Access
Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology
Oluwafemi Ayodeji Adebo, John Gieng, Xi Feng
Frontiers in Nutrition (2025) Vol. 12
Open Access
Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Improving rice fermentation flavor: Screening and evaluation of two endogenous flavor-producing strains
Wanqiu Zhang, Zhongze Hu, Cuiping Yi, et al.
Food Bioscience (2025), pp. 106433-106433
Closed Access
Editorial overview: Pioneering innovations in food biotechnology
Christoph Wittmann, K Yoshida
Current Opinion in Biotechnology (2025) Vol. 93, pp. 103300-103300
Closed Access
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
Mst Nushrat Yiasmin, Salauddin Al Azad, Md. Easdani, et al.
Food Reviews International (2025), pp. 1-36
Closed Access
Hybrid Plant-based Meat Alternatives Structured via Co-Extrusion: A Review
José Villacís‐Chiriboga, E. Mohammad Sharifi, Helga Guðný Elíasdóttir, et al.
Trends in Food Science & Technology (2025), pp. 105013-105013
Open Access
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish
Yan Shu, Shuhui Yang, Chunhui Deng, et al.
LWT (2025) Vol. 224, pp. 117815-117815
Open Access
Editorial: Plant cell factories: current and future uses of plant cell cultures
Suvi T. Häkkinen, Sylvain Legay, Heiko Rischer, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 3
New Food Sources and Production Systems: A Comparison of International Regulations and China’s Advancements in Novel Foods with Synthetic Biology
Xin Liu, Di Wu, Yi Ta Shao, et al.
Deleted Journal (2024) Vol. 13, Iss. 5, pp. 2519-2542
Open Access | Times Cited: 2
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies
Yuxin Wang, Jinlong Zhao, Lan Jiang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Food Systems Restoration
Dietrich Knorr, Mary Ann Augustin
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1365-1390
Open 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
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
Beyond the Cow: Consumer Perceptions and Information Impact on Acceptance of Precision Fermentation-Produced Cheese in Germany
Sarah Kühl, Alina Schäfer, Christian Kircher, et al.
(2024)
Closed Access | Times Cited: 1
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom
Furong Hou, Shasha Song, Wenjia Cui, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1688-1688
Open Access | Times Cited: 1
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
Isolation and Characterization of Microorganisms from Fermented Cayenne Pepper Obtained from Markets within Enugu Metropolis
Chidinma A. Okafor, Perpetua Ebere Ekwueme
Asian Food Science Journal (2024) Vol. 23, Iss. 8, pp. 95-104
Open Access
Integrative Transcriptomic and Target Metabolite Analysis as a New Tool for Designing Metabolic Engineering in Yeast
Alejandro Lopez-Barbera, Nerea Abasolo-Zabalo, Helena Torrell-Galceran, et al.
Biomolecules (2024) Vol. 14, Iss. 12, pp. 1536-1536
Open Access
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