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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:

Microorganisms and food safety risks associated with indigenous fermented foods from Africa
Amarachukwu Anyogu, Ayomide Olukorede, Christian Anumudu, et al.
Food Control (2021) Vol. 129, pp. 108227-108227
Open Access | Times Cited: 51

Showing 26-50 of 51 citing articles:

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
Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria
Ijeoma M. Agunwah, Chika C. Ogueke, Justina N. Nwosu, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25493-e25493
Open Access | Times Cited: 3
Knowledge and self-reported food safety practices among meat consumers in Ilorin, Nigeria
Ismail Ayoade Odetokun, Zainab Mercy Afolaranmi, Aliyu A. Nuhu, et al.
Dialogues in Health (2022) Vol. 1, pp. 100039-100039
Open Access | Times Cited: 14
Presence of pathogenic microorganisms in fermented foods
Ajibola Bamikole Oyedeji, Ezekiel Green, Yemisi Adefunke Jeff-Agboola, et al.
Elsevier eBooks (2023), pp. 519-537
Closed Access | Times Cited: 8
Detection and characterization of <i>Listeria monocytogenes</i> from locally processed fermented foods in Ethiope West, Delta State, Nigeria
Abeni Beshiru, Kate E. Uwhuba
Deleted Journal (2024) Vol. 25, Iss. 3, pp. 483-493
Open Access | Times Cited: 2
Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power
Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, et al.
IntechOpen eBooks (2024)
Open Access | Times Cited: 2
Safety and Quality of Milk and Milk Products in Senegal—A Review
Cortney Leone, Harshavardhan Thippareddi, Cheikh Ndiaye, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3479-3479
Open Access | Times Cited: 11
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Soumya Ghosh, Charné Bornman, Maryam Meskini, et al.
Current Microbiology (2023) Vol. 81, Iss. 1
Open Access | Times Cited: 6
A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms
Bhagavathi Sundaram Sivamaruthi, S. Natarajan, Periyanaina Kesika, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 3973-3994
Open Access | Times Cited: 2
Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
Meng Xu, Shunyong Su, Zeng Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 8
The role of indigenous Nigerian fermented agrifoods in enhancing good health and well˗being
Yemisi Dorcas Obafemi, Adesola Adetutu Ajayi, Humphrey A. Adebayo, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Safety concerns on biological contaminations in fermented foods: Special focus on fungi and mycotoxins
Iyiola Oluwakemi Owolabi, Yves Waché, Awanwee Petchkongkaew
Elsevier eBooks (2023), pp. 385-398
Closed Access | Times Cited: 3
Microbiological Safety and Antimicrobial Resistance in Fresh Produce Production in Africa
Yinka M. Somorin, Gabriel Bidemi Akanni, Amarachukwu Anyogu
Springer eBooks (2023), pp. 183-213
Closed Access | Times Cited: 2
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access | Times Cited: 2
Economic Importance of Microorganisms in Food Processing
Cholakkal Shahada, Sonia Morya, Riya Farha, et al.
(2023), pp. 241-266
Closed Access | Times Cited: 2
Potential and Transformation of Indigenous Floral Foods in Africa: What Research Tells Over the Past Two Decades (2000–2022)
Achoja Roland Onomu, Amon Taruvinga, Willie Chinyamurindi
Advances in Agriculture (2023) Vol. 2023, pp. 1-21
Open Access | Times Cited: 2
Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing
Ester Seixas Bullé Rêgo, Danilo L. Santos, María Lucila Hernández-Macedo, et al.
Process Biochemistry (2022) Vol. 121, pp. 276-285
Closed Access | Times Cited: 4
Application of starter culture bacteria in dairy product
Babatunde Oluwafemi Adetuyi, Charles Oluwaseun Adetunji, Juliana Bunmi Adetunji, et al.
Elsevier eBooks (2024), pp. 223-234
Closed Access
Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
Rayene Belmouloud, Hayat Bourekoua, Agnieszka Wójtowicz, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1647-1647
Open Access
Mātauranga Māori and Kai in Schools: An Exploration of Traditional Māori Knowledge and Food in Five Primary Schools in Regional New Zealand
Rachael Glassey, Boyd Swinburn, Raun Makirere Haerewa, et al.
Food Ethics (2023) Vol. 8, Iss. 2
Open Access | Times Cited: 1
AFRICAN FERMENTED FOODS AND BEVERAGES. POTENTIAL IMPACT ON HEALTH
Victoria Bell, José Guina, Tito Fernandes
(2023), pp. 293-322
Closed Access | Times Cited: 1
Unlocking the Potential of Ghost Probiotics in Combating Antimicrobial Resistance
Abigarl Ndudzo, Sakhile Ndlovu, Nesisa Nyathi, et al.
IntechOpen eBooks (2022)
Open Access | Times Cited: 2
Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes
Margaret I. Dania, Bahram Faraji, James Wachira
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 24, pp. 16621-16621
Open Access | Times Cited: 2
Micronutrient Biosynthesis Potential of Spontaneous Grain Fermentation Microbiomes
Margaret I. Dania, Bahram Faraji, James Wachira
(2022)
Open Access | Times Cited: 1
Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca
Natalia Andrea Gómez-Rave, Manuela Alejandra Gil Uribe, Braian David Luján-Roldán, et al.
Revista Colombiana de Biotecnología (2022) Vol. 24, Iss. 2, pp. 4-15
Open Access | Times Cited: 1

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