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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:

Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function
Brittany A. Niccum, Erik K. Kastman, Nicole Kfoury, et al.
mSystems (2020) Vol. 5, Iss. 3
Open Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

The diversity and function of sourdough starter microbiomes
Elizabeth A. Landis, Angela Oliverio, Erin A. McKenney, et al.
eLife (2021) Vol. 10
Open Access | Times Cited: 136
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 44
Two decades of bacterial ecology and evolution in a freshwater lake
Robin R. Rohwer, Mark Kirkpatrick, Sarahi L. Garcia, et al.
Nature Microbiology (2025) Vol. 10, Iss. 1, pp. 246-257
Closed Access | Times Cited: 5
Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality
Aaron M. Walsh, Guerrino Macori, Kieran N. Kilcawley, et al.
Nature Food (2020) Vol. 1, Iss. 8, pp. 500-510
Closed Access | Times Cited: 97
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 602-602
Open Access | Times Cited: 97
Metagenomic features of traditional fermented milk products
Lijun You, Chengcong Yang, Hao Jin, et al.
LWT (2021) Vol. 155, pp. 112945-112945
Open Access | Times Cited: 57
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation
Yuwei Tan, Hai Du, Hongxia Zhang, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 5
Open Access | Times Cited: 52
Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation
Maanasa Mudoor Sooresh, Benjamin P. Willing, Benjamin C. T. Bourrie
Foods (2023) Vol. 12, Iss. 3, pp. 673-673
Open Access | Times Cited: 32
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 25
Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
Tingting Liang, Tong Jiang, Zhuang Liang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101036-101036
Open Access | Times Cited: 24
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
Rodrigo Hernández-Velázquez, Lena Flörl, Anton Lavrinienko, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104569-104569
Closed Access | Times Cited: 13
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
Liangqiang Chen, Xing Qin, Guozheng Wang, et al.
Bioresource Technology (2024) Vol. 403, pp. 130854-130854
Closed Access | Times Cited: 11
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 9
Fungal volatiles mediate cheese rind microbiome assembly
Casey M. Cosetta, Nicole Kfoury, Albert Robbat, et al.
Environmental Microbiology (2020) Vol. 22, Iss. 11, pp. 4745-4760
Open Access | Times Cited: 56
Omics Approaches to Assess Flavor Development in Cheese
Rania Anastasiou, Μαρία Κάζου, Marina Georgalaki, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 188-188
Open Access | Times Cited: 34
A temporal view of the water kefir microbiota and flavour attributes
Shriram Patel, Junrui Tan, Rosa Aragão Börner, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103084-103084
Open Access | Times Cited: 34
Integrated molecular approaches for fermented food microbiome research
Aaron M. Walsh, John Leech, Curtis Huttenhower, et al.
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 2
Open Access | Times Cited: 19
Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu
Xueao Ji, Xiao‐Wei Yu, Longyun Zhang, et al.
International Journal of Food Microbiology (2023) Vol. 389, pp. 110101-110101
Closed Access | Times Cited: 17
Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation
Zheng Wang, Xueao Ji, Shilei Wang, et al.
International Journal of Food Microbiology (2021) Vol. 359, pp. 109426-109426
Closed Access | Times Cited: 33
A review of methods for the inference and experimental confirmation of microbial association networks in cheese
Eugenio Parente, Teresa Zotta, Annamaria Ricciardi
International Journal of Food Microbiology (2022) Vol. 368, pp. 109618-109618
Open Access | Times Cited: 23
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes
Olga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
Food Research International (2024) Vol. 192, pp. 114780-114780
Open Access | Times Cited: 6
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Current Opinion in Biotechnology (2021) Vol. 73, pp. 164-170
Open Access | Times Cited: 31
Longitudinal, Multi-Platform Metagenomics Yields a High-Quality Genomic Catalog and Guides an In Vitro Model for Cheese Communities
Christina C. Saak, Emily C. Pierce, Cong B. Dinh, et al.
mSystems (2023) Vol. 8, Iss. 1
Open Access | Times Cited: 13
Bacterial–fungal interactions promote parallel evolution of global transcriptional regulators in a widespread Staphylococcus species
Casey M. Cosetta, Brittany A. Niccum, Nick Kamkari, et al.
The ISME Journal (2023) Vol. 17, Iss. 9, pp. 1504-1516
Open Access | Times Cited: 12
The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
Lin Zhang, Jun Huang, Rongqing Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110747-110747
Closed Access | Times Cited: 25
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