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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:

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 84

Showing 26-50 of 84 citing articles:

Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula
Grace Abosede Daji, Ezekiel Green, Oluwafemi Ayodeji Adebo
Fermentation (2023) Vol. 9, Iss. 1, pp. 58-58
Open Access | Times Cited: 9
Sustainability in the Beverage Industry: A Research Agenda from the Demand Side
Carla Rodríguez-Sánchez, Ricardo Sellers Rubio
Sustainability (2020) Vol. 13, Iss. 1, pp. 186-186
Open Access | Times Cited: 25
Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis
Samet Uçak, Mediha Nur Zafer Yurt, Behiye Büşra Taşbaşi, et al.
LWT (2021) Vol. 153, pp. 112465-112465
Open Access | Times Cited: 22
Probiotics and the physiological & biological aspects of probiotic microorganisms
Kushwaha Triyugi Narain, Maurya Shweta
Journal of Food Science and Nutrition Therapy (2024) Vol. 10, Iss. 1, pp. 044-056
Open Access | Times Cited: 2
Enzymatic hydrolysis and Lactiplantibacillus plantarum 299v fermentation enabled bioconversion of leftover rice into a potential plant-based probiotic beverage
J. Y. Lee, Ricco Tindjau, Shao‐Quan Liu
Food Bioscience (2024) Vol. 61, pp. 104895-104895
Closed Access | Times Cited: 2
Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review
Junaid Abid, G. Padmapriya, Diksha Thakur, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds
Konstantin V. Moiseenko, Olga A. Glazunova, Оlga S. Savinova, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3082-3082
Open Access | Times Cited: 18
Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement
Avneet Kaur, Sukhvinder Singh Purewal
Fermentation (2023) Vol. 9, Iss. 9, pp. 817-817
Open Access | Times Cited: 7
Trends and progress in sorghum research over two decades, and implications for global food security
Toyosi T. George, Anthony O. Obilana, Ayodeji B. Oyenihi, et al.
South African Journal of Botany (2022) Vol. 151, pp. 960-969
Closed Access | Times Cited: 11
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 234-234
Open Access | Times Cited: 6
Milk- and cereal-based Kyrgyz ethnic foods
Jamila Smanalıeva, Janyl Iskakova, Mukarama Musulmanova
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100507-100507
Closed Access | Times Cited: 10
Plant-based beverages from germinated and ungerminated seeds, as a source of probiotics, and bioactive compounds with health benefits – Part 1: Legumes
Adriana Criste, Adriana Cristina Urcan, C. Coroian, et al.
(2023)
Open Access | Times Cited: 5
Non Alcoholic Beers: Review and Methods
Manju Nehra
Madridge Journal of Food Technology (2022) Vol. 7, Iss. 1, pp. 200-206
Open Access | Times Cited: 9
Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
Mpho Edward Mashau, Dakalo Muluvhu, Shonisani Eugenia Ramashia
Fermentation (2024) Vol. 10, Iss. 5, pp. 236-236
Open Access | Times Cited: 1
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 1
BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF TRADITIONAL ROMANIAN FERMENTED DRINKS - SOCATA AND BORȘ - A REVIEW
Ecaterina Andreea CONSTANTIN, Diana CONSTANTINESCU-ARUXANDEI, Florentina MATEI, et al.
AgroLife Scientific Journal (2023) Vol. 12, Iss. 1, pp. 53-61
Open Access | Times Cited: 4
Development and consumer acceptance testing of a honey-based beverage fermented by a multi-species starter culture
Gustavo Eidt, Alessandra Koehler, Paulo Roberto Dall Cortivo, et al.
Food Bioscience (2023) Vol. 56, pp. 103182-103182
Closed Access | Times Cited: 4
Non- and low-alcoholic beer – popularity and manufacturing techniques
R.H. Kozlowski, Marcin Dziedziński, Barbara Stachowiak, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2021) Vol. 20, Iss. 3, pp. 347-357
Open Access | Times Cited: 10
Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used
Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 6
Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes
Adriana Criste, Adriana Cristina Urcan, C. Coroian, et al.
Agriculture (2023) Vol. 13, Iss. 6, pp. 1185-1185
Open Access | Times Cited: 3
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties
Teresa D. Rebaza-Cardenas, Nilda Doris Montes Villanueva, Marı́a Fernández, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110353-110353
Open Access | Times Cited: 3
Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink
Sarah Suffys, Dorothée Goffin, Gaëtan Richard, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6084-6084
Open Access | Times Cited: 3
Role and importance of lactic acid bacteria in different Indian fermented foods
Vishali Jhamb, Priya Swaminathan
Biologia (2023) Vol. 78, Iss. 12, pp. 3609-3623
Closed Access | Times Cited: 3
Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage
Jing Zou, Yinghong Hu, Kuo Li, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 164-164
Open Access | Times Cited: 5
African cereal-based fermented products
Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, et al.
Elsevier eBooks (2023), pp. 15-36
Closed Access | Times Cited: 2

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