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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:

Probiotic properties of yeasts in traditional fermented foods and beverages
Jyoti Prakash Tamang, Sonam Lama
Journal of Applied Microbiology (2022) Vol. 132, Iss. 5, pp. 3533-3542
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 125
The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12524-12554
Closed Access | Times Cited: 26
Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100711-100711
Open Access | Times Cited: 12
Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 9, pp. 105029-105029
Open Access | Times Cited: 17
Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts
Jie Wu, Qin Li, Kaidi Hu, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 7
Characterization of Lactobacillus spp. as Probiotic and Antidiabetic Potential Isolated from Boza, Traditional Fermented Beverage in Turkey
V. Kumari, Sujay S. Huligere, M. K. Jayanthi, et al.
International Journal of Microbiology (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 6
Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections
Florence Chioma Mgbodile, Tochukwu Nwamaka Nwagu
Biotechnology Reports (2023) Vol. 38, pp. e00795-e00795
Open Access | Times Cited: 15
Probiotic yeasts: a developing reality?
Viviana Cristina Tullio
(2024)
Open Access | Times Cited: 5
Insights on the microbiology of Ethiopian fermented milk products: A review
Tiruha Habte Karssa, Jamal Kussaga, Teresa Semedo‐Lemsaddek, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6990-7003
Open Access | Times Cited: 5
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 12
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
He Zhao, Binghao Du, Peng‐Ju Zhao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Closed Access | Times Cited: 4
Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability
Manisha Joshi, Ipsheta Bose, Arpit Tyagi, et al.
Elsevier eBooks (2025), pp. 223-251
Closed Access
Yeast Strains as Probiotic and Postbiotic Agents for the Agglutination of Enteric Pathogens: A Preventive Approach
Michelle Cerdán-Alduán, Josune Salvador-Erro, Ana Villegas-Remírez, et al.
Pathogens (2025) Vol. 14, Iss. 2, pp. 113-113
Open Access
Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution
Mónika Kovács, Andrea Pomázi, Andrea Taczman-Brückner, et al.
Microorganisms (2025) Vol. 13, Iss. 5, pp. 981-981
Open Access
Diversity of yeasts in Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang, Sonam Lama
FEMS Yeast Research (2023) Vol. 23
Open Access | Times Cited: 10
Green synthesis of nanoparticles by probiotics and their application
Lei Qiao, Xina Dou, Xiaofan Song, et al.
Advances in applied microbiology (2022), pp. 83-128
Closed Access | Times Cited: 16
Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts
Adam Staniszewski, Monika Kordowska‐Wiater
Foods (2023) Vol. 12, Iss. 18, pp. 3392-3392
Open Access | Times Cited: 9
Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics
Sonam Lama, Jyoti Prakash Tamang
Fermentation (2022) Vol. 8, Iss. 12, pp. 664-664
Open Access | Times Cited: 11
Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas
Sahdev Choudhary, Kumari Shanu, Athrinandan S. Hegde, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power
Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, et al.
IntechOpen eBooks (2024)
Open Access | Times Cited: 2
Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
The Microbe (2024) Vol. 4, pp. 100130-100130
Open Access | Times Cited: 2
Antifungal potentiality of non-volatile compounds produced from Hanseniaspora uvarum against postharvest decay of table grape fruit caused by Botrytis cinerea and Penicillium expansum
Liu Chen, Chunfang Zhao, Tingting Yan, et al.
Postharvest Biology and Technology (2024) Vol. 222, pp. 113364-113364
Closed Access | Times Cited: 2
Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
Iliassou Mogmenga, Marius K. Somda, Cheik A. T. Ouattara, et al.
Microorganisms (2023) Vol. 11, Iss. 3, pp. 802-802
Open Access | Times Cited: 6
Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi)
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Probiotics and Antimicrobial Proteins (2023) Vol. 16, Iss. 5, pp. 1583-1607
Closed Access | Times Cited: 6
Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Pratthana Kodchasee, Nattanicha Pharin, Nakarin Suwannarach, et al.
Journal of Fungi (2023) Vol. 9, Iss. 2, pp. 165-165
Open Access | Times Cited: 4
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