Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 10 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 87
A bibliometric analysis of the global impact of metaproteomics research
AbdulAziz Ascandari, Suleiman Aminu, Nour El Houda Safdi, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 11
Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production
Alice de Paula de Sousa Cavalcante, Carla Danielle Gama Brício Feio, Nelson Rosa Ferreira, et al.
Food Bioscience (2025), pp. 106423-106423
Closed Access
Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
Micaela Álvarez, María J. Andrade, Félix Núñez, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 5, pp. 4709-4709
Open Access | Times Cited: 9
Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough
Celina Eugenio Bahule, Luiza Helena da Silva Martins, Beni Jequicene Mussengue Chaúque, et al.
Food Chemistry (2023) Vol. 435, pp. 137457-137457
Closed Access | Times Cited: 7
Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao
Ynara da Costa Fonseca, Celina Eugenio Bahule, Héctor Herrera, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40542-e40542
Open Access | Times Cited: 2
Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein–protein interaction network and biochemical pathway?
Wei Jia, Xinyu Wu
Food Chemistry (2023) Vol. 426, pp. 136664-136664
Closed Access | Times Cited: 5
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage
Yamin Zhang, Haiyang Yan, Xiangxiu Xu, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 185-185
Open Access | Times Cited: 1
Molecular Approaches to Microbial Identification of Industrially Significant Strains
Dixita Chettri, Manisha Chirania, Deepjyoti Boro, et al.
(2024), pp. 129-152
Closed Access
Page 1

Scroll to top