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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:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 82

Showing 26-50 of 82 citing articles:

Various Techniques for Molecular and Rapid Detection of Infectious and Epidemic Diseases
Mohamad Hesam Shahrajabian, Wenli Sun
Letters in Organic Chemistry (2023) Vol. 20, Iss. 9, pp. 779-801
Closed Access | Times Cited: 15
Exploring the Microbial Niche: Recent Advances in Fermentation for Food and Beverage Production
Nikita Singh, Smriti Gaur
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2025), pp. 141-154
Closed Access
Bioactive interactions, physicochemical and health-promoting qualities of pro-milk extract and flour derived from processed seeds from Hura crepitans and Citrullus colocynthis
Israel Sunmola Afolabi, Ajuma Lydia Ugbabe, Karis Akunna Nwachukwu, et al.
Heliyon (2025), pp. e42937-e42937
Open Access
Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis
Chuan Song, Tongwei Guan, Zhuang Xiong, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 800-800
Open Access
Mycoproteins as sustainable food sources: current applications and future prospects
Adenike A. Akinsemolu, Helen Onyeaka
Deleted Journal (2025) Vol. 7, Iss. 3
Open Access
Nutritional Evaluation of the Protein-Enrichment Potentials of Sweet Potato Peels Subjected to Submerge Fermentation with Bacteria Isolate from Pineapple Peels
Abdullahi Danladi Kwatu, Mohammed Aliyu‐Paiko, Muhammad Ahmad Yahaya, et al.
(2025) Vol. 1, pp. 60-64
Closed Access
Exploring fungal frontiers: Innovation in secondary metabolite production
Madhusudhan Mudalabeedu Chandregowda, Sushma Thammannegowda, C. R. Ranganathan, et al.
Elsevier eBooks (2025), pp. 339-352
Closed Access
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations
María Paula Méndez‐Galarraga, Ana Curutchet, Mariana Rodríguez Arzuaga
Food Reviews International (2025), pp. 1-17
Closed Access
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: 12
Enhancing β-farnesene production in engineered Yarrowia lipolytica: A new process control strategy
Yufei Bao, Feng Pan, Chenchen Xu, et al.
Industrial Crops and Products (2024) Vol. 209, pp. 117977-117977
Closed Access | Times Cited: 4
Functional foods and immune support: strengthening the body’s defense
Gitanjali S. Deokar, Pooja Shinde, Sanjay J. Kshirsagar, et al.
Elsevier eBooks (2025), pp. 199-232
Closed Access
Versatile electrochemical device for oxygen management in precise fermentation applications
Yi Tan, Ruijie Ma, Min Jiang, et al.
Device (2025), pp. 100710-100710
Open Access
The role of statistical methods in optimizing and enhancing fungal chitosan commercial production
Bhoomika M. Karamchandani, Priya A. Maurya, Ameya A. Pawar, et al.
3 Biotech (2025) Vol. 15, Iss. 3
Closed Access
Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau
Andrés Felipe Solís Pino, Zuly Yuliana Delgado Espinosa, Efrén Venancio Ramos Cabrera
BMC Plant Biology (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 9
Carob (Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food
Mohamad Hesam Shahrajabian, Wenli Sun
Reviews on Recent Clinical Trials (2024) Vol. 19, Iss. 2, pp. 127-142
Closed Access | Times Cited: 3
Microbial Fermentation as an Efficient Method for Eliminating Pyrethroid Pesticide Residues in Food: A Case Study on Cyfluthrin and Aneurinibacillus aneurinilyticus D-21
Xuan Yu, Su Wang, Jie Tang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 8, pp. 4393-4404
Closed Access | Times Cited: 3
New perspective crosslinking electrochemistry and other research fields: beyond electrochemical reactors
Yu Zhang, Yuen Wu
Chemical Science (2024) Vol. 15, Iss. 18, pp. 6608-6621
Open Access | Times Cited: 3
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
Ines Ben Hmad, Abir Mokni Ghribi, Mouna Bouassida, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134391-134391
Closed Access | Times Cited: 3
Aspergillus niger fermentation residues application to produce biochar for the anode of lithium-ion batteries
Runxin Gu, Daihan Fu, Yuhong Jin, et al.
Journal of Environmental Management (2023) Vol. 346, pp. 118985-118985
Closed Access | Times Cited: 7
Studies on the Changes of Fermentation Metabolites and the Protective Effect of Fermented Edible Grass on Stress Injury Induced by Acetaminophen in HepG2 Cells
Tao He, Xianxiu Li, Zhenzhen Wang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 470-470
Open Access | Times Cited: 2
Characteristics of lacto-fermented whey, milk, hemp and lupine proteins
Elena Bartkienė, Dovilė Klupšaitė, Vytautė Starkutė, et al.
LWT (2024) Vol. 201, pp. 116259-116259
Open Access | Times Cited: 2
Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese
Khalid A. Alsaleem, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 948-948
Open Access | Times Cited: 6
Fermented whey protein supplementation improves muscular strength, muscle parameters, and physical performance in middle-aged Korean adults: An 8-week double blind randomized controlled trial
Cheol‐Hyun Kim, Yu-Bin Jeon, Dong-Gyu Yoo, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 3, pp. 512-530
Open Access | Times Cited: 5
First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India
Rohit Das, Buddhiman Tamang, Ishfaq Nabi Najar, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Iranian Traditional Medicine (ITM) and Natural Remedies for Treatment of the Common Cold and Flu
Mohamad Hesam Shahrajabian, Wenli Sun
Reviews on Recent Clinical Trials (2023) Vol. 19, Iss. 2, pp. 91-100
Closed Access | Times Cited: 5

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