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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:

Production of Vitamin B2 (Riboflavin) by Microorganisms: An Overview
Liudmila Averianova, Larissa Balabanova, Oksana Son, et al.
Frontiers in Bioengineering and Biotechnology (2020) Vol. 8
Open Access | Times Cited: 169

Showing 1-25 of 169 citing articles:

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5
Marcel Hrubša, Tomáš Siatka, Iveta Nejmanová, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 484-484
Open Access | Times Cited: 145
A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Foods (2023) Vol. 12, Iss. 15, pp. 2850-2850
Open Access | Times Cited: 93
The performance of lactic acid bacteria in silage production: A review of modern biotechnology for silage improvement
Charles Obinwanne Okoye, Yongli Wang, Lu Gao, et al.
Microbiological Research (2022) Vol. 266, pp. 127212-127212
Open Access | Times Cited: 90
What are the 100 most cited fungal genera?
C.S. Bhunjun, Yijun Chen, Chayanard Phukhamsakda, et al.
Studies in Mycology (2024)
Open Access | Times Cited: 23
Riboflavin-Mediated Photodynamic Therapy in Periodontology: A Systematic Review of Applications and Outcomes
Jakub Fiegler-Rudol, Maciej Łopaciński, Artur Los, et al.
Pharmaceutics (2025) Vol. 17, Iss. 2, pp. 217-217
Open Access | Times Cited: 4
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 4
CRISPR/Cas13X-assisted programmable and multiplexed translation regulation for controlled biosynthesis
X. Xu, Xueqin Lv, Yanfeng Liu, et al.
Nucleic Acids Research (2025) Vol. 53, Iss. 1
Open Access | Times Cited: 2
An operator-based expression toolkit for Bacillus subtilis enables fine-tuning of gene expression and biosynthetic pathway regulation
Gang Fu, Jie Yue, Dandan Li, et al.
Proceedings of the National Academy of Sciences (2022) Vol. 119, Iss. 11
Open Access | Times Cited: 41
Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance
Seong‐Hoon Kim, Jung Hyun Yoon, Jixuan Han, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4503-4503
Open Access | Times Cited: 26
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 222-222
Open Access | Times Cited: 14
High-throughput transcriptomics of 409 bacteria–drug pairs reveals drivers of gut microbiota perturbation
Deirdre Ricaurte, Yiming Huang, Ravi U. Sheth, et al.
Nature Microbiology (2024) Vol. 9, Iss. 2, pp. 561-575
Open Access | Times Cited: 10
Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators
Giulia Santunione, Giuseppe Montevecchi
Frontiers in Food Science and Technology (2025) Vol. 5
Open Access | Times Cited: 1
Natural Substrates and Culture Conditions to Produce Pigments from Potential Microbes in Submerged Fermentation
Chatragadda Ramesh, V. R. Prasastha, Mekala Venkatachalam, et al.
Fermentation (2022) Vol. 8, Iss. 9, pp. 460-460
Open Access | Times Cited: 32
Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry
Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, et al.
Food Bioscience (2022) Vol. 47, pp. 101617-101617
Closed Access | Times Cited: 29
Riboflavin application delays senescence and relieves decay in harvested strawberries during cold storage by improving antioxidant system
Xinhui Zhang, Mingzhu Wang, Chengyan Gan, et al.
LWT (2023) Vol. 182, pp. 114810-114810
Open Access | Times Cited: 17
Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour
Hope Oghenebrume Hwabejire, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
DELETED (2023) Vol. 90, Iss. 1, pp. 55-74
Closed Access | Times Cited: 17
Fungal biorefinery for sustainable resource recovery from waste
Sulogna Chatterjee, S. Venkata Mohan
Bioresource Technology (2021) Vol. 345, pp. 126443-126443
Closed Access | Times Cited: 33
Spontaneous Riboflavin-Overproducing Limosilactobacillus reuteri for Biofortification of Fermented Foods
Irina Spacova, Sarah Ahannach, Annelies Breynaert, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
Felipe González‐González, Susana Delgado, Lorena Ruíz, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 1, pp. 212-229
Open Access | Times Cited: 27
Biocolorants in food: Sources, extraction, applications and future prospects
Monika Thakur, V.K. Modi
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4674-4713
Closed Access | Times Cited: 25
From Brown Seaweed to a Sustainable Microbial Feedstock for the Production of Riboflavin
Fernando Pérez‐García, Vivien Jessica Klein, Luciana Fernandes Brito, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 24
Biomaterial composed of chitosan, riboflavin, and hydroxyapatite for bone tissue regeneration
Justyna Gaweł, Justyna Milan, Jacek Żebrowski, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 16
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 14
Reconstructing the transcriptional regulatory network of probiotic L. reuteri is enabled by transcriptomics and machine learning
Jonathan Josephs‐Spaulding, Akanksha Rajput, Ying Hefner, et al.
mSystems (2024) Vol. 9, Iss. 3
Open Access | Times Cited: 6
Effects of different energy levels in low-protein diet on liver lipid metabolism in the late-phase laying hens through the gut-liver axis
Hong Hu, Ying Huang, Anjian Li, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 5
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