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:
Fermented food/beverage and health: current perspectives
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, et al.
Rendiconti lincei. Scienze fisiche e naturali (2022) Vol. 33, Iss. 4, pp. 729-738
Closed Access | Times Cited: 7
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, et al.
Rendiconti lincei. Scienze fisiche e naturali (2022) Vol. 33, Iss. 4, pp. 729-738
Closed Access | Times Cited: 7
Showing 7 citing articles:
Amazake (Japanese fermented rice beverage) and its potential health benefits
Klaus W. Lange, Yukiko Nakamura
Deleted Journal (2025) Vol. 14, Iss. 1, pp. 9250076-9250076
Open Access
Klaus W. Lange, Yukiko Nakamura
Deleted Journal (2025) Vol. 14, Iss. 1, pp. 9250076-9250076
Open Access
Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide
M Vitali, Mónica Gandía, Guadalupe García‐Llatas, et al.
Beverages (2023) Vol. 9, Iss. 2, pp. 47-47
Open Access | Times Cited: 10
M Vitali, Mónica Gandía, Guadalupe García‐Llatas, et al.
Beverages (2023) Vol. 9, Iss. 2, pp. 47-47
Open Access | Times Cited: 10
Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Fermentation (2023) Vol. 9, Iss. 5, pp. 461-461
Open Access | Times Cited: 8
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Fermentation (2023) Vol. 9, Iss. 5, pp. 461-461
Open Access | Times Cited: 8
Health and Bioactive Compounds of Fermented Foods and By-Products
Anna Paula Azevedo de Carvalho, Carlos Adam Conté-Júnior
Fermentation (2023) Vol. 10, Iss. 1, pp. 13-13
Open Access | Times Cited: 6
Anna Paula Azevedo de Carvalho, Carlos Adam Conté-Júnior
Fermentation (2023) Vol. 10, Iss. 1, pp. 13-13
Open Access | Times Cited: 6
Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage
Ingvar Svanberg
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Ingvar Svanberg
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 2
The kombucha ingestion benefits on the intestinal microbiota
Iraíldo Francisco Soares, Michele Alves de Lima, Massimo Lucarini, et al.
Rendiconti lincei. Scienze fisiche e naturali (2023) Vol. 34, Iss. 3, pp. 833-841
Closed Access | Times Cited: 2
Iraíldo Francisco Soares, Michele Alves de Lima, Massimo Lucarini, et al.
Rendiconti lincei. Scienze fisiche e naturali (2023) Vol. 34, Iss. 3, pp. 833-841
Closed Access | Times Cited: 2
Perspectives of millets for nutritional properties, health benefits and food of the future: a review
Pardeep Kumar Sadh, Ajay Kamboj, Suresh Kumar, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Pardeep Kumar Sadh, Ajay Kamboj, Suresh Kumar, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
