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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:

Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 11

Showing 11 citing articles:

Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
Jiaqi Luo, Siyu Liu, Yuxi Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143519-143519
Closed Access | Times Cited: 1
Lactic acid fermentation of non-conventional plant-based protein extract
Saverio Monica, Elena Bancalari, Lorenzo Siroli, et al.
Food Research International (2025) Vol. 208, pp. 116174-116174
Closed Access | Times Cited: 1
A Multifunctional Living Hydrogel for the Synergistic Management of Infected Diabetic Wounds
Yanchi Liu, Yuqiu Li, Mingrui Yang, et al.
(2025)
Closed Access
Silver carp by-product hydrolysate: A promising mucin substitute for stimulating Akkermansia muciniphila growth and metabolic activity
Huijuan Zhang, Rui Zhang, Shengjun Chen, et al.
Food Bioscience (2025), pp. 106310-106310
Closed Access
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
Marcello Alinovi, Elena Bancalari, Saverio Monica, et al.
Food Research International (2025), pp. 116250-116250
Closed Access
Improving Rheology and 3D Printability of Pea, Fava and Mung Bean Proteins with Raw and Fermented Millet Flour
Saphal Ghimire, Muhammad Umar, Chaiwut Gamonpilas, et al.
Food Hydrocolloids (2025), pp. 111369-111369
Closed Access
Management of urban manufacturing byproducts: food circular economy and safety aspects
Wanchong He, Xingfeng Guo, Jing Han
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
Yu Bai, Zhuo Zhang, Jiawei Qiao, et al.
Food Chemistry (2025), pp. 144141-144141
Closed Access
Characteristics of the fermented chicken products by Lactobacillus strains in different fermentation processes
Ting Jiang, Rameesha Anjum, Haiqian Zhang, et al.
Food Research International (2025), pp. 116509-116509
Closed Access
Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review
Wen Zhang, Guijun Zhang, Wenjing Liang, et al.
Biomolecules (2024) Vol. 14, Iss. 8, pp. 913-913
Open Access | Times Cited: 1
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation
Mingzhe Yang, Wenhao Wang, Changyuan Wang, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
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