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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:

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
Wenkang Huang, Anran Dong, Huong Thi Pham, et al.
Food Microbiology (2023) Vol. 112, pp. 104243-104243
Open Access | Times Cited: 16

Showing 16 citing articles:

Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms
Ishrat Perveen, Bakhtawar Bukhari, Abid Sarwar, et al.
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 11
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage
Porntipha Vitheejongjaroen, Pooyanee Phettakhu, Wannicha Arsayot, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 30-30
Open Access | Times Cited: 4
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Almond skin spontaneous fermentation promotes the selection of Lactic Acid Bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications
Carmen Aurora Apa, L. Mancini, Francesco Maria Calabrese, et al.
Future Foods (2025), pp. 100552-100552
Open Access
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons
Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona, et al.
Food Microbiology (2023) Vol. 115, pp. 104337-104337
Open Access | Times Cited: 9
Inhibitory effect of Lactococcus lactis Nagasaki-SU6 isolated from algal beach cast on Listeria monocytogenes during and after fermentation of cow- and soymilk
Takashi Kuda, Akitoshi Fujii, Ayaka Nakamura, et al.
Food Bioscience (2024) Vol. 58, pp. 103762-103762
Closed Access | Times Cited: 2
Perception, knowledge, and insights on the Brazilian consumers about nut beverages
Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Thaisa Santos Marques, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2576-2589
Open Access | Times Cited: 4
<em>Lactiplantibacillus plantarum</em> from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
(2023)
Open Access | Times Cited: 4
Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
Microorganisms (2023) Vol. 11, Iss. 11, pp. 2679-2679
Open Access | Times Cited: 2
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
(2024)
Open Access
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2907-2907
Open Access
The Role of Matrix Components in Multispecies Coexistence in Biofilms
Mads Frederik Hansen, Dana Ronin, Heiko T. Kiesewalter, et al.
Springer series on biofilms (2024), pp. 187-214
Closed Access
Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative
Wenkang Huang, Shuyu Yang, Anders Peter Wätjen, et al.
International Journal of Food Microbiology (2024) Vol. 428, pp. 110992-110992
Open Access
Genomic and phenotypic characterization of Weissella paramesenteroides WP12 from fermented fish sauce (Budu) reveals promising strain for food fermentation and probiotic applications
Nattarika Chaichana, Jirasa Boonsan, Kamonnut Singkhamanan, et al.
LWT (2024) Vol. 215, pp. 117197-117197
Open Access
Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337]
Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona, et al.
Food Microbiology (2023) Vol. 117, pp. 104371-104371
Open Access | Times Cited: 1
VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ
Canan ALTINAY, Tuba Şanlı
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 6, pp. 1318-1334
Open Access
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