Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Traditional fermented foods with anti-aging effect: A concentric review
Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, et al.
Food Research International (2020) Vol. 134, pp. 109269-109269
Closed Access | Times Cited: 77

Showing 26-50 of 77 citing articles:

Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Mechanism of Longevity Extension of Caenorhabditis elegans Induced by Schizophyllum commune Fermented Supernatant With Added Radix Puerariae
Yongfei Deng, Han Liu, Qian Huang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 18
Effect of wheat germination on nutritional properties and the flavor of soy sauce
Huiqin Shi, Jinɡjinɡ Li, Yujie Zhang, et al.
Food Bioscience (2022) Vol. 48, pp. 101738-101738
Closed Access | Times Cited: 14
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits
İlkay Gök
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2568-2593
Closed Access | Times Cited: 18
Modulatory Effect of Fermented Black Soybean and Adlay on Gut Microbiota Contributes to Healthy Aging
Yen‐Chun Koh, Lee‐Han Kuo, Ya‐Yun Chang, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 5
Closed Access | Times Cited: 7
Dose-dependent effect of Dendrobium officinale polysaccharide on anti-aging in Caenorhabditis elegans: A metabolomics analysis focused on lipid and nucleotide metabolism regulation
Hui Duan, Qun Yu, Yang Ni, et al.
Food Bioscience (2024) Vol. 61, pp. 104615-104615
Closed Access | Times Cited: 2
Regulatory effect of volatile compounds in fermented alcoholic beverages on gut microbiota and serum metabolism in a mouse model
Mei Ji, Cheng Fang, Jia Wang, et al.
Food & Function (2021) Vol. 12, Iss. 12, pp. 5576-5590
Closed Access | Times Cited: 17
Red yeast rice dietary intervention reduces oxidative stress-related inflammation and improves intestinal microbiota
Yaping Huang, Ping Li, Zhengang Li, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6583-6595
Closed Access | Times Cited: 12
Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
Thangjam Anand Singh, Grihalakshmi D. Nongthombam, Gülden Gökşen, et al.
Food Research International (2023) Vol. 170, pp. 112983-112983
Closed Access | Times Cited: 6
Exploring the Geroprotective Potential of Nutraceuticals
Nadia Alejandra Rivero-Segura, Emmanuel Alejandro Zepeda-Arzate, Selma Karime Castillo-Vázquez, et al.
Nutrients (2024) Vol. 16, Iss. 17, pp. 2835-2835
Open Access | Times Cited: 2
From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production
Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 2
Nutritional composition and functional properties of a fermented product (KOOZH): A review
Farhan Saeed, Muhammad Afzaal, Hafsa Hanif, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 10
Cabbage and fermented vegetables: from death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19
Jean Bousquet, Josep Anto, Heather J. Zar, et al.
Authorea (Authorea) (2020)
Open Access | Times Cited: 15
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review
Olga Świder, Marek Roszko, Michał Wójcicki
Critical Reviews in Food Science and Nutrition (2023), pp. 1-26
Open Access | Times Cited: 5
The effect of indigenous African Diet on inflammatory markers linked to Type 2 Diabetic Mellitus
Florence Malongane, Wendy N. Phoswa, Tendaiishe Berejena
Human Nutrition & Metabolism (2023) Vol. 35, pp. 200236-200236
Open Access | Times Cited: 5
Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods
Hye‐Jin Choi, Donghyun Shin, Minhye Shin, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1805-1805
Open Access | Times Cited: 14
SYNERGY GRAND STRATEGY MATRIX, SWOT AND QSPM AS DETERMINANTS OF TEMPEH PRODUCT DEVELOPMENT STRATEGY
Mohamad Harisudin, Raden Kunto Adi, Rr. Aulia Qonita
Journal of Sustainability Science and Management (2022) Vol. 17, Iss. 8, pp. 62-80
Open Access | Times Cited: 8
The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods
Bhagavathi Sundaram Sivamaruthi, Alagarsamy Karthikeyan, Natarajan Suganthy, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 635-635
Open Access | Times Cited: 8
Role and importance of fermented products in the diet
Kaja Karwowska, Dominika Kaczmarczyk
Medycyna Ogólna i Nauki o Zdrowiu (2023) Vol. 29, Iss. 2, pp. 79-88
Open Access | Times Cited: 4
Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods
Babita Thakur, Sukhminderjit Kaur, Nitu Rani, et al.
Molecular Biotechnology (2023)
Closed Access | Times Cited: 4
Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients
Chien-Chia Kao, Jin‐Yuarn Lin
Food Chemistry X (2023) Vol. 20, pp. 101039-101039
Open Access | Times Cited: 4
Promoting a circular economy by developing new gastronomic products from brassica non‐edible leaves
Helena Martin‐Gómez, M. Dı́ez, Maribel Abadías, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1071-1079
Closed Access | Times Cited: 4
The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup
Na Liu, Yue Hu, Mingxia Wu, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7287-7305
Open Access | Times Cited: 1
The Potential of Glucosinolates and Their Hydrolysis Products as Inhibitors of Cytokine Storms
Kingsley Ochar, Kanivalan Iwar, Vadakkemuriyil Divya Nair, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4826-4826
Open Access | Times Cited: 1
Rapid screening and identification strategy of lactic acid bacteria and yeasts based on Ramanomes technology and its application in fermented food
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Research International (2024) Vol. 197, pp. 115249-115249
Closed Access | Times Cited: 1

Scroll to top