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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:

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Michael G. Gänzle
Current Opinion in Food Science (2020) Vol. 32, pp. 124-132
Closed Access | Times Cited: 66

Showing 26-50 of 66 citing articles:

Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking
Qing Li, Jussi Loponen, Michael G. Gänzle
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 32, pp. 8637-8647
Closed Access | Times Cited: 31
Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product
Promiselynda I. Obioha, Amarachukwu Anyogu, Brigitte Awamaria, et al.
Antibiotics (2023) Vol. 12, Iss. 5, pp. 843-843
Open Access | Times Cited: 9
Precision fermentation for producing food ingredients
Sumin Cho, Seok Yeong Jung, Hyunmin Eun, et al.
Current Opinion in Food Science (2024) Vol. 61, pp. 101242-101242
Closed Access | Times Cited: 3
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes
Michela Verni, Erica Pontonio, Marco Montemurro, et al.
IntechOpen eBooks (2022)
Open Access | Times Cited: 14
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, et al.
Food Microbiology (2022) Vol. 111, pp. 104206-104206
Closed Access | Times Cited: 14
Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
Luis E. Rojas Tovar, Michael G. Gänzle
Foods (2021) Vol. 10, Iss. 2, pp. 340-340
Open Access | Times Cited: 20
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
Gabriel Dario Saez, Carlos Sabater, Agustina Fara, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 181-199
Open Access | Times Cited: 20
Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
Margit Dall Aaslyng, Rikke Højer
Foods (2021) Vol. 10, Iss. 11, pp. 2865-2865
Open Access | Times Cited: 19
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features
Kashika Arora, Ilaria Carafa, Francesca Fava, et al.
International Journal of Food Microbiology (2022) Vol. 374, pp. 109725-109725
Closed Access | Times Cited: 12
Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
Richa Arora, Anuj K. Chandel
Food Research International (2023) Vol. 173, pp. 113425-113425
Closed Access | Times Cited: 6
Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24
Yerim Chung, Ji-Young Park, Jieun Lee, et al.
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1614-1614
Open Access | Times Cited: 15
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
Erica Pontonio, Kashika Arora, Cinzia Dingeo, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 13
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?
Felicitas Pswarayi, Nanzhen Qiao, Gautam Gaur, et al.
Food Microbiology (2021) Vol. 102, pp. 103917-103917
Closed Access | Times Cited: 13
Sustainable Production and Characteristics of Dried Fermented Vegetables
Emilia Janiszewska‐Turak, Katarzyna Rybak, Katarzyna Pobiega, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 659-659
Open Access | Times Cited: 9
Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
Hernán E. Verón, Luciana Contreras, Marı́a Inés Isla, et al.
NFS Journal (2023) Vol. 31, pp. 110-122
Open Access | Times Cited: 5
History and Social Aspects of Sourdough
Stefan Cappelle, Lacaze Guylaine, Michael G. Gänzle, et al.
Springer eBooks (2023), pp. 1-13
Closed Access | Times Cited: 5
Symbiosis and the Anthropocene
Erik Hom, Alexandra S. Penn
Symbiosis (2021) Vol. 84, Iss. 3, pp. 239-270
Open Access | Times Cited: 12
Analysis of the Glycoside Hydrolase Family 1 from Wild Jujube Reveals Genes Involved in the Degradation of Jujuboside A
Mingjun Yang, Yimian Ma, Xupeng Si, et al.
Genes (2023) Vol. 14, Iss. 6, pp. 1135-1135
Open Access | Times Cited: 4
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
B. Sudarsini, T. C. Venkateswarulu, S. Krupanidhi, et al.
Food and Bioprocess Technology (2023)
Closed Access | Times Cited: 4
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 65-78
Open Access | Times Cited: 1
Processing mediated changes on protein digestibility and iron bioavailability of selected underutili zed millet and legume
Ayushi Joshi, Archana Kushwaha, Anuradha Dutta, et al.
Annals of Phytomedicine An International Journal (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 1
Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening
Stefan W. Ritter, Carolin Luber, Martina Gastl, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2094-2121
Open Access | Times Cited: 1
Exploring the Microbiome of Fermented Soy Products: Implications for Gut Health in China
Xuesong Xiang, Yingying Li, Junbin Ye, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Comparing Precision Fermentation and Traditional Fermentations: Consumer Views
Diana Bogueva, Svetla Danova
(2024), pp. 563-588
Closed Access | Times Cited: 1

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