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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:

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 78

Showing 26-50 of 78 citing articles:

Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry X (2025), pp. 102367-102367
Open Access
Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad A. Alsherbiny, et al.
Food Research International (2025), pp. 116283-116283
Open Access
Investigating the impact of lactic acid bacteria fermentation on the phytochemical composition, antioxidant and functional properties, and sensory attributes of Monk Fruit Sweetened Sea Buckthorn Beverage
Bismillah Mubeen, Afusat Yinka Aregbe, Shamas Murtaza, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Bioprocess Strategies for Maximizing SCOBY Growth and Evaluating Fermentation Dynamics on Phenolic Content and Antioxidant Activity in Roselle-based Kombucha
Widiastuti Setyaningsih, Wa Ode Reza Sindy Warni, Intan Dewi Larasati, et al.
Phytomedicine Plus (2025), pp. 100791-100791
Open Access
Development of multifunctional yeast probiotic effervescent tablets from bioconversion of mangosteen pericarp juice: a potential approach to enhance health benefits
Dalila Di Menna, Natthanan Buranavanitvong, Antonello Paparella, et al.
Journal of Food Science and Technology (2025)
Closed Access
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
Zheng Zhang, Jingli Wang, Yunpeng Hao, et al.
Food Bioscience (2025), pp. 106482-106482
Closed Access
Overview on biotics development
Anne-Emmanuelle Roux, Philippe Langella, Rebeca Martín
Current Opinion in Biotechnology (2024) Vol. 86, pp. 103073-103073
Open Access | Times Cited: 4
Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)
Paula Pereira, Lídia Palma, Carla Palma, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1535-1535
Open Access | Times Cited: 4
The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis
Ping Zhang, Jialan Zhang, Li Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 499-499
Open Access
Changes in Antioxidant and Flavor Profiles of Raspberry, Blackberry, and Mulberry Juices Fermented by Urolithin A-Producing Limosilactobacillus fermentum FUA033
Ziyan Hua, Yingying Bian, Fengxia Lü, et al.
Food Bioscience (2025), pp. 106131-106131
Closed Access
Processing Effects on Food Bioactives and Functional Properties
Raquel Martins Martinez, Carolyne Pimentel Rosado, Monique de Barros Elias Campos, et al.
(2025), pp. 383-408
Closed Access
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma
Food Research International (2025) Vol. 207, pp. 116033-116033
Closed Access
Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
Su Hwan Kim, Jung-Soon Jang, Eun Hye Kim, et al.
Applied Food Research (2025), pp. 100811-100811
Open Access
Anti-obesity potential of chickpea fermented by Lactiplantibacillus sp. (PMS-A6) from salted oyster: UPLC-ESI-Q-TOF-MSE profiling and in-vitro/in-vivo validation
Harshavardhan Mohan, Pavithra Muthukumar Sathya, Shweta S Acharya, et al.
Food Research International (2025), pp. 116133-116133
Closed Access
The Effects of Iridin and Irigenin on Cancer: Comparison with Well-Known Isoflavones in Breast, Prostate, and Gastric Cancers
You Jin Won, Hun Hwan Kim, Se-Hyo Jeong, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 6, pp. 2390-2390
Open Access
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha
Qurrata A’yuni, Kevin Mok, Massalin Nakphaichit, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 942-942
Open Access
Impact of Potentially Antioxidant Probiotic Strains on Fermentation Quality and Antioxidant Status in Alfalfa Silage
Buxiong Qi, Xinyu Cai, Wenkang Wang, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 380-380
Open Access
Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota
Bianca Beatriz Torres de Assis, Lucélia Cabral, Francyeli Araújo Silva, et al.
Food Research International (2025), pp. 116326-116326
Closed Access
Comparative Analysis of Physicochemical and Biological Activities of Meads from Five Mekong Region Honeys Pre- and Post-Fermentation
Sahutchai Inwongwan, Thanaporn Kitcharoen, Pitchayapak Wongsasuk, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 190-190
Open Access
Exploring the Influence of a Pomegranate Extract on the Functionality of Healthy and Diseased Human Gut Microbiota: An In Vitro Study
Daniele Giuseppe Buccato, Adriana Delgado-Osorio, Lorenza Francesca De Lellis, et al.
Molecules (2025) Vol. 30, Iss. 7, pp. 1634-1634
Open Access
Antimelanogenic effect of fermented licorice water extract on murine melanoma B16F10 cells
Jin Yeong Jung, Ho Jeong Jeong, Gi Dong Han
Food Science and Biotechnology (2025)
Closed Access
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles
Chanya Ngamsamer, Chawanphat Muangnoi, Kullanart Tongkhao, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 982-982
Open Access | Times Cited: 3
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices
Rosa Colucci Cante, Federica Nigro, Francesca Passannanti, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 3
Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer’s Grains
Hammad Qamar, Yuanfei Li, Rong He, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 872-872
Open Access | Times Cited: 3
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition
Gianluca Paventi, Catello Di Martino, Thomas W. Crawford, et al.
Food Bioscience (2024) Vol. 61, pp. 104944-104944
Closed Access | Times Cited: 3

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