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:
Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Michael G. Gänzle
Current Opinion in Food Science (2020) Vol. 32, pp. 124-132
Closed Access | Times Cited: 66
Michael G. Gänzle
Current Opinion in Food Science (2020) Vol. 32, pp. 124-132
Closed Access | Times Cited: 66
Showing 51-75 of 66 citing articles:
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
Hana Ameur, Vincenzo Cantatore, Pasquale Filannino, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Hana Ameur, Vincenzo Cantatore, Pasquale Filannino, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Biotechnological Transformation of Hempseed in the Food Industry
Barbara Farinon, Romina Molinari, Lara Costantini, et al.
Springer eBooks (2022), pp. 163-202
Closed Access | Times Cited: 3
Barbara Farinon, Romina Molinari, Lara Costantini, et al.
Springer eBooks (2022), pp. 163-202
Closed Access | Times Cited: 3
The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective
James Owusu-Kwarteng, Bababode Kehinde, Godfred Ohomeng-Boahen, et al.
CABI Reviews (2024)
Closed Access
James Owusu-Kwarteng, Bababode Kehinde, Godfred Ohomeng-Boahen, et al.
CABI Reviews (2024)
Closed Access
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools
Carlos Sabater, Gabriel Dario Saez, Nadia E. Suárez, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2105-2105
Open Access
Carlos Sabater, Gabriel Dario Saez, Nadia E. Suárez, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2105-2105
Open Access
Why traditional diets are more relevant than ever today
K Morris, Thandi Puoane
South African Journal of Clinical Nutrition (2024), pp. 1-3
Open Access
K Morris, Thandi Puoane
South African Journal of Clinical Nutrition (2024), pp. 1-3
Open Access
Solid-state fermentation of green lentils by Lactiplantibacillus plantarum leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in intestinal Caco-2 cell model.
Elisa Di Stefano, Nico Hüttmann, Pieter Dekker, et al.
Food & Function (2024)
Closed Access
Elisa Di Stefano, Nico Hüttmann, Pieter Dekker, et al.
Food & Function (2024)
Closed Access
Home processed complementary foods, caregivers' knowledge, attitude, and practice in a rural community in Kenya: a mixed method study
Susan Moraa Momanyi-Nyasimi, Judith Kimiywe, Hudson Nyambaka
Pan African Medical Journal (2024) Vol. 49
Open Access
Susan Moraa Momanyi-Nyasimi, Judith Kimiywe, Hudson Nyambaka
Pan African Medical Journal (2024) Vol. 49
Open Access
Fermented Foods and Their Impact on Gut Health
Elsa Cherian, Lakshmi Mohan, Rosamma
(2024), pp. 405-425
Closed Access
Elsa Cherian, Lakshmi Mohan, Rosamma
(2024), pp. 405-425
Closed Access
Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia
Yuliana Tandi Rubak, Herianus J. D. Lalel, Maxs U. E. Sanam
Veterinary World (2023), pp. 1165-1175
Open Access | Times Cited: 1
Yuliana Tandi Rubak, Herianus J. D. Lalel, Maxs U. E. Sanam
Veterinary World (2023), pp. 1165-1175
Open Access | Times Cited: 1
The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: A novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Research Square (Research Square) (2023)
Open Access
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Research Square (Research Square) (2023)
Open Access
Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems
Michael G. Gänzle
Current Opinion in Food Science (2023) Vol. 53, pp. 101077-101077
Closed Access
Michael G. Gänzle
Current Opinion in Food Science (2023) Vol. 53, pp. 101077-101077
Closed Access
Fermented vegetables and fruits as vitamin B12 sources: An overview
Gabriela Niemeyer Reissig, Thiago Francisco de Carvalho Oliveira, Guilherme Cassão Marques Bragança, et al.
International Food Research Journal (2023) Vol. 30, Iss. 5, pp. 1093-1104
Open Access
Gabriela Niemeyer Reissig, Thiago Francisco de Carvalho Oliveira, Guilherme Cassão Marques Bragança, et al.
International Food Research Journal (2023) Vol. 30, Iss. 5, pp. 1093-1104
Open Access
Characterization of lifestyle-associated metabolic traits of host-adapted lactobacilli that are relevant in food fermentations
Qing Li
(2020)
Closed Access
Qing Li
(2020)
Closed Access
Bioactive Components of Fermented Food Products
Suzy Munir Salama, Abdalbasit Adam Mariod
Springer eBooks (2022), pp. 135-142
Closed Access
Suzy Munir Salama, Abdalbasit Adam Mariod
Springer eBooks (2022), pp. 135-142
Closed Access
Phenotypic and Genotypic Identification of the Most Acidifiers LAB Strains Isolated from Fermented Food
Khadija Atfaoui, Omar Bouhnik, Abdessamad Ettouil, et al.
Biology Bulletin (2022) Vol. 49, Iss. 4, pp. 260-270
Closed Access
Khadija Atfaoui, Omar Bouhnik, Abdessamad Ettouil, et al.
Biology Bulletin (2022) Vol. 49, Iss. 4, pp. 260-270
Closed Access
