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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:

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

Showing 1-25 of 66 citing articles:

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Maria L. Marco, Mary Ellen Sanders, Michael G. Gänzle, et al.
Nature Reviews Gastroenterology & Hepatology (2021) Vol. 18, Iss. 3, pp. 196-208
Open Access | Times Cited: 545
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 111
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 81
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
Wanzi Yao, Yufeng Gong, Chunsheng Li, et al.
Food Chemistry X (2022) Vol. 13, pp. 100252-100252
Open Access | Times Cited: 76
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
Food proteins from plants and fungi
Ute Schweiggert‐Weisz, Peter Eisner, Stephanie Bader‐Mittermaier, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 156-162
Open Access | Times Cited: 80
Extracellular microbial proteases with specificity for plant proteins in food fermentation
Lise Friis Christensen, Beatriz García‐Béjar, Claus Heiner Bang‐Berthelsen, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109889-109889
Open Access | Times Cited: 61
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 57
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies
Ikenna C. Ohanenye, Flora-Glad Chizoba Ekezie, Roghayeh Amini Sarteshnizi, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2299-2299
Open Access | Times Cited: 55
The periodic table of fermented foods: limitations and opportunities
Michael G. Gänzle
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 8, pp. 2815-2826
Closed Access | Times Cited: 54
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 28
Microorganisms and food safety risks associated with indigenous fermented foods from Africa
Amarachukwu Anyogu, Ayomide Olukorede, Christian Anumudu, et al.
Food Control (2021) Vol. 129, pp. 108227-108227
Open Access | Times Cited: 51
A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application
Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, et al.
Enzyme and Microbial Technology (2021) Vol. 149, pp. 109836-109836
Closed Access | Times Cited: 41
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like
Erica Pontonio, Marco Montemurro, Cinzia Dingeo, et al.
LWT (2022) Vol. 161, pp. 113327-113327
Open Access | Times Cited: 29
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective
Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1491-1516
Open Access | Times Cited: 28
Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review
Ariana Endrinikapoulos, Diana Nur Afifah, Maria Mexitalia, et al.
SAGE Open Medicine (2023) Vol. 11
Open Access | Times Cited: 22
Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides
Monika Dymarska, Anna Widenmann, Kristin E. Low, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 10, pp. 5428-5438
Closed Access | Times Cited: 7
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 7
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
Juan Fernández‐Peláez, Candela Paesani, Manuel Gómez
Agronomy (2020) Vol. 10, Iss. 12, pp. 1962-1962
Open Access | Times Cited: 49
Indigenous fermented foods: nutritional and safety aspects
Cíntia Lacerda Ramos, Ana PP Bressani, Nádia Nara Batista, et al.
Current Opinion in Food Science (2023) Vol. 53, pp. 101075-101075
Closed Access | Times Cited: 13
Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Jin Xie, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 407, pp. 110399-110399
Closed Access | Times Cited: 13
Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)
Erica Pontonio, Michela Verni, Cinzia Dingeo, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1258-1258
Open Access | Times Cited: 35
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
Siti Nurmilah, Andri Frediansyah, Yana Cahyana, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101365-101365
Open Access | Times Cited: 4
Accumulation of Water-Soluble Polysaccharides during Lychee Pulp Fermentation with Lactiplantibacillus plantarum Involves Endoglucanase Expression
Guitao Huang, Dongxiao Su, Yuan Kun Lee, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
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