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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:

Fermentation in fish and by-products processing: an overview of current research and future prospects
Francisco J. Martí-Quijal, Fabienne Remize, Giuseppe Meca, et al.
Current Opinion in Food Science (2019) Vol. 31, pp. 9-16
Closed Access | Times Cited: 120

Showing 51-75 of 120 citing articles:

Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Food Research International (2022) Vol. 154, pp. 110990-110990
Closed Access | Times Cited: 15
Evaluation of heavy metals, mycotoxins and mineral bioaccessibility through in vitro static digestion models of rainbow trout (Oncorhynchus mykiss) and sole (Dover sole) side stream extracts obtained by pressurized liquid extraction
Min Wang, Jianjun Zhou, Noelia Pallarés, et al.
Food Chemistry (2023) Vol. 419, pp. 136054-136054
Open Access | Times Cited: 8
Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology
John Dzikunoo, Emmanuel Letsyo, Zeenatu Suglo Adams, et al.
Food Control (2021) Vol. 127, pp. 108116-108116
Closed Access | Times Cited: 18
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
Pei Gao, Zhiqing Zhang, Ge Yi, et al.
Food Bioscience (2022) Vol. 50, pp. 102137-102137
Closed Access | Times Cited: 13
Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation
Mariusz Szymczak, Patryk Kamiński, Barbara Szymczak, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3114-3129
Closed Access | Times Cited: 2
Using Life Cycle Assessment to Achieve a Circular Economy of Fish Waste
Andrea Hublin, Hrvoje Malbaša, Dora Stanec Svedrović, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 7, pp. 4487-4499
Closed Access | Times Cited: 2
Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells
Francisco J. Martí-Quijal, Juan Manuel Castagnini, Francisco J. Barba, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1932-1932
Open Access | Times Cited: 2
Optimization of the autolysis of rainbow trout viscera for amino acid release using response surface methodology
Haizea Domínguez, Bruno Iñarra, Jalel Labidi, et al.
Open Research Europe (2024) Vol. 4, pp. 141-141
Open Access | Times Cited: 2
Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin
Litong Liu, Junwei Qin, Bifeng Lan, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 219-229
Closed Access | Times Cited: 2
Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics
Ting Ting Li, Yue Zhang, Meiqi Gu, et al.
Food Bioscience (2024) Vol. 61, pp. 104883-104883
Closed Access | Times Cited: 2
Exploring the prospects of the fifth quarter in the 21st century
Olugbenga P. Soladoye, M. Juárez, Mario Estévez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1439-1461
Closed Access | Times Cited: 12
Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects
Ehsan Divan Khosroshahi, Seyed Hadi Razavi
Trends in Food Science & Technology (2022) Vol. 131, pp. 175-189
Open Access | Times Cited: 12
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths
Francisco J. Martí-Quijal, Andrea Príncep, Adrián Tornos, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 576-576
Open Access | Times Cited: 16
Tilapia wastes to valuable materials: A brief review of biomedical, wastewater treatment, and biofuel applications
Lee Te Chuan, N.A.S. Mohd Pu’ad, J. Alipal, et al.
Materials Today Proceedings (2022) Vol. 57, pp. 1389-1395
Closed Access | Times Cited: 10
Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system
Mohamed A. Farag, Aya Ehab Zain, Mohamad Louai M. Hariri, et al.
Journal of Food Safety (2022) Vol. 42, Iss. 3
Closed Access | Times Cited: 9
Bioactive peptides-derived from marine by-products: development, health benefits and potential application in biomedicine
Idham Sumarto Pratama, Yanuariska Putra, Ratih Pangestuti, et al.
Fisheries and aquatic sciences (2022) Vol. 25, Iss. 7, pp. 357-379
Open Access | Times Cited: 9
Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail
Yue Zhang, Chuanhai Tu, Huimin Lin, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 173-173
Open Access | Times Cited: 5
Valorisation of viscera from fish processing for food industry utilizations
Teti Estiasih, Kgs Ahmadi, Dego Yusa Ali, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 924, Iss. 1, pp. 012024-012024
Open Access | Times Cited: 12
Valorization of byproducts from meat and dairy industries through fermentation to produce peptides
Chih-Chun Kuo, Da Chen, Rafael Jiménez‐Flores, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1469-1475
Open Access | Times Cited: 1
Application of the circular economy to fish scale waste
M. Manjudevi, M. Kamaraj, J. Aravind, et al.
Sustainable Chemistry for the Environment (2024) Vol. 8, pp. 100170-100170
Open Access | Times Cited: 1
Valorization of seafood processing by-products
Vida Šimat
Elsevier eBooks (2021), pp. 515-536
Closed Access | Times Cited: 11
Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications
Ting Su, Biao Shen, Xingjuan Hu, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 1756-1766
Open Access | Times Cited: 4
Manifesting Sustainability Toward Food Waste into Bioenergy: Biorefinery in a Circular Economic Approach
Devi Sri Rajendran, Swethaa Venkatraman, R. Rahul, et al.
Energy, environment, and sustainability (2024), pp. 431-460
Closed Access | Times Cited: 1
Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics
Vajiheh Dadkhodazadeh, Zohreh Hamidi‐Esfahani, Morteza Khanahmadi
Applied Food Research (2024), pp. 100534-100534
Open Access | Times Cited: 1
Antioxidative and Anti-Atopic Dermatitis Effects of Peptides Derived from Hydrolyzed Sebastes schlegelii Tail By-Products
Sunggyu Lee, Jin-Woo Hwang, Hyun Kang
Marine Drugs (2024) Vol. 22, Iss. 10, pp. 479-479
Open Access | Times Cited: 1

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