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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 26-50 of 120 citing articles:

Extraction and characterization of biocompatible Hydroxyapatite (Hap) from red big eye fish bone: potential for biomedical applications and reducing biowastes
Gnanasekaran Ramakrishnan, D. Yuvaraj, C M Mathan Muthu, et al.
Sustainable Chemistry for the Environment (2024) Vol. 7, pp. 100142-100142
Open Access | Times Cited: 6
Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities
Trung Thành Nguyễn, Kirsten Heimann, Wei Zhang
Marine Drugs (2020) Vol. 18, Iss. 8, pp. 391-391
Open Access | Times Cited: 47
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring
Luca Belleggia, Lucia Aquilanti, Ilario Ferrocino, et al.
Food Microbiology (2020) Vol. 91, pp. 103503-103503
Open Access | Times Cited: 45
A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes
Sharon Xi Ying Chan, Nursyah Fitri, Nurul Syahidah Mio Asni, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 558-558
Open Access | Times Cited: 15
Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability
V. Venugopal, Abhilash Sasidharan, Turid Rustad
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17494-17509
Open Access | Times Cited: 15
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: 14
Antioxidant, Antibacterial Properties of Novel Peptide CP by Enzymatic Hydrolysis of Chromis notata By-Products and Its Efficacy on Atopic Dermatitis
Jin-Woo Hwang, Sunggyu Lee, Hyun Kang
Marine Drugs (2024) Vol. 22, Iss. 1, pp. 44-44
Open Access | Times Cited: 5
Preparation, identification, and applications of protein hydrolysates from blue foods by-products
Kun Yang, Jun Mei, Jing Xie
Trends in Food Science & Technology (2024) Vol. 148, pp. 104524-104524
Closed Access | Times Cited: 5
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
Jing Yang, Zihan Li, Xinping Lin, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 106-106
Open Access
Determination of collagen types and mineral contents in fish skin and collagen-containing skin-derived protein hydrolysates before and after in vitro simulated digestion
Min Wang, Yixuan Liu, Noelia Pallarés, et al.
Food & Function (2025)
Open Access
High-added-value compounds recovery from supercritical fluid extraction-defatted European Sea bass (Dicentrarchus labrax) viscera by lactic acid Bacteria (L. plantarum and L. casei) assisted fermentation
Yixuan Liu, Juan Manuel Castagnini, Houda Berrada, et al.
Food Chemistry (2025), pp. 143085-143085
Closed Access
Bioactive Compounds Extraction from Fish Waste by Biotechnological Process
Emmanuel Martínez‐Montaño, Gissel Daniela Rios‐Herrera, Idalia Osuna‐Ruíz, et al.
(2025), pp. 175-193
Closed Access
Biopolymeric Hydrolysates from Dosidicus gigas: Functional Applications and Shelf-Life Extension in Squid Sausages
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 839-839
Open Access
Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
Nikheel Bhojraj Rathod, Girija G. Phadke, Giulia Tabanelli, et al.
Food Bioscience (2021) Vol. 44, pp. 101440-101440
Closed Access | Times Cited: 27
Fish processing discards: A plausible resource for valorization to renewable fuels production, optimization, byproducts and challenges
A. Saravanan, D. Yuvaraj, P. Senthil Kumar, et al.
Fuel (2022) Vol. 335, pp. 127081-127081
Closed Access | Times Cited: 20
Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami
Jéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, et al.
Food Chemistry (2022) Vol. 394, pp. 133502-133502
Closed Access | Times Cited: 19
Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
Shahida Anusha Siddiqui, Dhanya Lakshmikanth, Chiranjiv Pradhan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 5, pp. 964-991
Open Access | Times Cited: 11
Utilization and application of bioactive compounds generated from Fish waste and by product as Functional Food Ingredient: A review
Abiola Folakemi Olaniran, O. E. Adeoye, O. M. Oyadeyi, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1342, Iss. 1, pp. 012014-012014
Open Access | Times Cited: 4
Functional proteins through green refining of seafood side streams
V. Venugopal, Abhilash Sasidharan
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 17
Understanding fish waste management using bibliometric analysis: A supply chain perspective
Farook Abdullah Sultan, Srikanta Routroy, Maitri Thakur
Waste Management & Research The Journal for a Sustainable Circular Economy (2022) Vol. 41, Iss. 3, pp. 531-553
Open Access | Times Cited: 16
Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat
Khurshid Ahmed Baloch, Umesh Patil, Khamtorn Pudtikajorn, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 347-347
Open Access | Times Cited: 3
Biopreservation and the Safety of Fish and Fish Products, the Case of Lactic Acid Bacteria: A Basic Perspective
Alejandro De Jesús Cortés-Sánchez, María Eugenia Jaramillo‐Flores, Mayra Díaz‐Ramírez, et al.
Fishes (2024) Vol. 9, Iss. 8, pp. 303-303
Open Access | Times Cited: 3
Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts
Francisco J. Martí-Quijal, Adrián Tornos, Andrea Príncep, et al.
Antioxidants (2020) Vol. 9, Iss. 3, pp. 239-239
Open Access | Times Cited: 27
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
Vida Šimat, Martina Čagalj, Danijela Skroza, et al.
Advances in food and nutrition research (2021), pp. 55-118
Closed Access | Times Cited: 20
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Food Research International (2022) Vol. 154, pp. 110990-110990
Closed Access | Times Cited: 15

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