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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:

New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria
Muhammad Yasir, Ibrahim Alzahrani, Fehmida Bibi, et al.
Food Research International (2022) Vol. 157, pp. 111190-111190
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 23
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, et al.
Food Research International (2022) Vol. 163, pp. 112194-112194
Closed Access | Times Cited: 47
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
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Lele Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 15
Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation
Qinghang Wu, Chengcheng Zhang, Jianming Zhang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100493-100493
Open Access | Times Cited: 11
Microbiological risk assessment and resistome analysis from shotgun metagenomics of bovine colostrum microbiome
Muhammad Yasir, Ibrahim Alzahrani, Raees Khan, et al.
Saudi Journal of Biological Sciences (2024) Vol. 31, Iss. 4, pp. 103957-103957
Open Access | Times Cited: 4
Tracing the origin and authenticity of Spanish PDO honey using metagenomics and machine learning
Carlos Sabater, Inés Calvete, Xenia Vázquez, et al.
International Journal of Food Microbiology (2024) Vol. 421, pp. 110789-110789
Open Access | Times Cited: 4
The resistome of the food chain: A One Health perspective
Elena Fernández‐Trapote, Márcia Oliveira, José F. Cobo‐Díaz, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 7
Open Access | Times Cited: 4
Exploring the resistome of probiotics, starter cultures, and cheeses via metagenomic analysis
Vita Rozman, Nejc Stopnišek, Petra Mohar Lorbeg, et al.
Food Control (2025), pp. 111173-111173
Open Access
Occurrence and Abundance of Antibiotic Resistance Genes in Chinese Traditional Pickles
Delong Li, Fulong Tan, YiXin Sun, et al.
Foodborne Pathogens and Disease (2025)
Closed Access
Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
Foods (2023) Vol. 12, Iss. 20, pp. 3782-3782
Open Access | Times Cited: 10
The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential
Vincenzina Fusco, Daniele Chieffi, Francesca Fanelli, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 10
Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese
Gorka Santamarina-García, Gustavo Amores, Diego Llamazares De Miguel, et al.
Food Research International (2024) Vol. 187, pp. 114308-114308
Open Access | Times Cited: 3
Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese
Wemerson de Castro Oliveira, Pedro Henrique Marques, Magnólia Martins Erhardt, et al.
Molecular Diversity (2025)
Closed Access
Unlocking the Hidden Microbiome of Food: The Role of Metagenomics in Analyzing Fresh Produce, Poultry, and Meat
Teresa Margarita González Martínez, Bianca Rodríguez, Milagros Rodríguez-Montaño, et al.
Applied Microbiology (2025) Vol. 5, Iss. 1, pp. 26-26
Open Access
Screening of Probiotic Lactic Acid Bacteria from Naturally Fermented Vegetable Products of Sikkim, India
Manas Das, Subrata Saha, J. Lahon, et al.
Microbiology (2025) Vol. 94, Iss. 1, pp. 91-108
Closed Access
Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai
Lili Xie, Xueli Wang, Xiujun Wang, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Uncovering the resistome and mobilome across different types of ready-to-eat fermented foods
Guiliang Tan, Kaiwen Lin, Min Hu, et al.
Food Research International (2025) Vol. 213, pp. 116577-116577
Closed Access
Comparative genomics of four lactic acid bacteria identified with Vitek MS (MALDI-TOF) and whole-genome sequencing
Özge Kahraman Ilıkkan
Molecular Genetics and Genomics (2024) Vol. 299, Iss. 1
Open Access | Times Cited: 2
Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh
Wisnu Adi Wicaksono, Oluwakemi Elizabeth Akinyemi, Birgit Wassermann, et al.
Food Research International (2024) Vol. 196, pp. 115030-115030
Open Access | Times Cited: 2
Probiotic Fermented Vegetables
Hadi Pourjafar, Tatiana Colombo Pimentel, Tahís Regina Baú
Methods and protocols in food science (2023), pp. 119-132
Closed Access | Times Cited: 5
Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables
Yang Liu, Leilei Yu, Fengwei Tian, et al.
Food Research International (2023) Vol. 173, pp. 113248-113248
Closed Access | Times Cited: 4
Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia
Muhammad Yasir, Areej Alkhaldy, Samah Abdullah Soliman, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3342-3342
Open Access | Times Cited: 4
Insights into the Biogenic Amine-Generating Microbes during Two Different Types of Soy Sauce Fermentation as Revealed by Metagenome-Assembled Genomes
Guiliang Tan, Yi Wang, Min Hu, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Mechanisms for more efficient antibiotics and antibiotic resistance genes removal during industrialized treatment of over 200 tons of tylosin and spectinomycin mycelial dregs by integrated meta-omics
Guomeng Sha, Zhengwen Wu, Tong Chen, et al.
Bioresource Technology (2024) Vol. 401, pp. 130715-130715
Closed Access | Times Cited: 1
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