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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:

Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation
Yujuan Zhao, Zijian Zhao, Yansong Gao, et al.
LWT (2023) Vol. 178, pp. 114615-114615
Open Access | Times Cited: 17

Showing 17 citing articles:

Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review
Anshul Sharma, Hae‐Jeung Lee
Foods (2025) Vol. 14, Iss. 3, pp. 495-495
Open Access | Times Cited: 3
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101408-101408
Open Access | Times Cited: 8
Effect of rapid fermentation on the quality of northeastern sauerkraut analyzed based on HSSPME-GC-MS and LC-MS
Wenjuan Zhang, Xiaochen Yu, Liying Xin, et al.
LWT (2024) Vol. 198, pp. 116005-116005
Open Access | Times Cited: 6
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production
Yiwen Fan, Yang Xu, Cihai Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 6
Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage
Weichao Liu, Lixuan Chang, Yunpeng Xu, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110743-110743
Closed Access | Times Cited: 5
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
Comparison of the quality of suansun product between starter inoculation and natural fermentation
Xinyue Qin, Tao Xiong, Xinyi Kang, et al.
Food Bioscience (2024) Vol. 58, pp. 103782-103782
Closed Access | Times Cited: 3
Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai
Haimei Lai, Lang Yan, Yali Wang, et al.
Microbiome Research Reports (2024) Vol. 3, Iss. 2
Open Access | Times Cited: 3
The synthetic probiotic microbiota and their potential applications in the production of plant-derived products
Yongjun Wei, Wenhui Niu, Xiaoling Zhang, et al.
Elsevier eBooks (2024), pp. 137-152
Closed Access | Times Cited: 2
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis
Yun‐hui Lu, Wan-shi Liang, Rui Wang, et al.
LWT (2024) Vol. 203, pp. 116386-116386
Open Access | Times Cited: 2
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing
Yuli Fang, Minghong Bian, Xuan Wu, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 353-353
Open Access | Times Cited: 1
Effects of the Lactiplantibacillus Plantarum Yb-106 and Leuconostoc Mesenteroides Yb-23 Strains on the Quality and Microbial Diversity of Spicy Cabbage
Weichao Liu, Lixuan Chang, Yunpeng Xu, et al.
(2024)
Closed Access
Pengenalan Produk Bioteknologi Yoghurt sebagai Minuman Probiotik Bagi Siswa Sekolah Menengah Atas di Sidoarjo
Esti Rizkiana Pratiwi, Elsa Mega Suryani, Nadiah Al Batati, et al.
Jurnal Penelitian dan Pengabdian kepada Masyarakat Unsiq/Jurnal Penelitian dan Pengabdian kepada Masyarakat UNSIQ (2024) Vol. 11, Iss. 01, pp. 58-64
Open Access
Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China
Weichao Liu, Yunchao Wang, Tong Zhao, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3947-3947
Open Access


МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42)
Open Access
DEVELOPMENT OF A FERMENTED VEGETABLE PRODUCT USING A MIXED STARTER INCLUDING LACTIC ACID BACTERIA AND ACETIC ACID BACTERIA
Yelena Oleinikova, А.Ж. АЛЫБАЕВА, Ж.Н. ЕРМЕКБАЙ, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42), pp. 68-83
Open Access
Plant-based fermentation: Study of foodborne pathogens in spontaneous fermented vegetables
Yisong Tai
Advances in Food Science and Human Nutrition (2023) Vol. 5, Iss. 1
Open Access
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