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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:

Fermentation in fish and by-products processing: an overview of current research and future prospects
Francisco J. Martí-Quijal, Fabienne Remize, Giuseppe Meca, et al.
Current Opinion in Food Science (2019) Vol. 31, pp. 9-16
Closed Access | Times Cited: 120

Showing 1-25 of 120 citing articles:

Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 211
Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
İ̇lknur Ucak, Maliha Afreen, Domenico Montesano, et al.
Marine Drugs (2021) Vol. 19, Iss. 2, pp. 71-71
Open Access | Times Cited: 118
Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches
V. Venugopal
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 111
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 100
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 74
Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview
Cindy Espinales, María Romero-Peña, Génesis Calderón, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e14937-e14937
Open Access | Times Cited: 42
Characterization and comparison of collagen extracted from the skin of the Nile tilapia by fermentation and chemical pretreatment
Zengliu Song, Huanming Liu, Liwen Chen, et al.
Food Chemistry (2020) Vol. 340, pp. 128139-128139
Open Access | Times Cited: 101
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 189-198
Closed Access | Times Cited: 78
Green processing of seafood waste biomass towards blue economy
V. Venugopal
Current Research in Environmental Sustainability (2022) Vol. 4, pp. 100164-100164
Open Access | Times Cited: 65
Applications of extended reality (XR) in agriculture, livestock farming, and aquaculture: A review
Evangelos Anastasiou, Athanasios Τ. Balafoutis, Spyros Fountas
Smart Agricultural Technology (2022) Vol. 3, pp. 100105-100105
Open Access | Times Cited: 48
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3297-3325
Open Access | Times Cited: 46
Sustainable processes for treatment and management of seafood solid waste
Shikhangi Singh, Taru Negi, Narashans Alok Sagar, et al.
The Science of The Total Environment (2022) Vol. 817, pp. 152951-152951
Closed Access | Times Cited: 43
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis
Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4872-4899
Closed Access | Times Cited: 39
Transformation of Seafood Side-Streams and Residuals into Valuable Products
Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleißner, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 422-422
Open Access | Times Cited: 28
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 26
Fish By-Products: A Source of Enzymes to Generate Circular Bioactive Hydrolysates
Sandra Borges, Joana Odila Pereira, Glenise Bierhalz Voss, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1155-1155
Open Access | Times Cited: 25
Nutrient recovery and recycling from fishery waste and by-products
Jingsi Zhang, Çağrı Akyol, Erik Meers
Journal of Environmental Management (2023) Vol. 348, pp. 119266-119266
Open Access | Times Cited: 23
Comparison of amino acid release between enzymatic hydrolysis and acid autolysis of rainbow trout viscera
Haizea Domínguez, Bruno Iñarra, Jalel Labidi, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e27030-e27030
Open Access | Times Cited: 10
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage
Beatriz de la Fuente, Carlos Luz, Carla Puchol, et al.
Food Chemistry (2020) Vol. 343, pp. 128414-128414
Closed Access | Times Cited: 62
Waste valorization: Transforming the fishbone biowaste into biochar as an efficient persulfate catalyst for degradation of organic pollutant
Xiaoya Ren, Jingjing Wang, Jiangfang Yu, et al.
Journal of Cleaner Production (2020) Vol. 291, pp. 125225-125225
Closed Access | Times Cited: 61
Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food
Deepak Kumar Verma, Shayma Thyab Gddoa Al‐Sahlany, Alaa Kareem Niamah, et al.
Saudi Journal of Biological Sciences (2021) Vol. 29, Iss. 3, pp. 1565-1576
Open Access | Times Cited: 55
Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (Oncorhynchus mykiss) and Sole (Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts
Min Wang, Jianjun Zhou, María Carmen Collado, et al.
Marine Drugs (2021) Vol. 19, Iss. 4, pp. 207-207
Open Access | Times Cited: 45
Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review
Francisco J. Martí-Quijal, Sucheta Khubber, Fabienne Remize, et al.
Fermentation (2021) Vol. 7, Iss. 3, pp. 106-106
Open Access | Times Cited: 45
Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review
Ahtisham Ali, Shuai Wei, Adnan Ali, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3669-3669
Open Access | Times Cited: 34
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment
Svetlana R. Derkach, Daria S. Kolotova, Yuliya A. Kuchina, et al.
Polymers (2022) Vol. 14, Iss. 4, pp. 751-751
Open Access | Times Cited: 29
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