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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:

The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities
Hui-Bin Jiang, Pan Nie, Zi-Han Lin, et al.
Food Bioscience (2024) Vol. 58, pp. 103712-103712
Closed Access | Times Cited: 10

Showing 10 citing articles:

Effects of Latilactobacillus delbrueckii fermentation on the bioconversion and antioxidant capacity of phenolic compounds in quinoa sprouts
Qi Lei, J. Wang, Qinglin Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104190-104190
Closed Access | Times Cited: 7
Elucidation of the beneficial role of co-fermented whole grain quinoa and black barley with Lactobacillus on rats fed a western-style diet via a multi-omics approach
Zi-Han Lin, Lingyue Zhong, Hui-Bin Jiang, et al.
Food Research International (2024) Vol. 187, pp. 114345-114345
Closed Access | Times Cited: 6
Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties
Rui Chu, Eulália Uaila, Tariq Ismail, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2413-2413
Open Access | Times Cited: 6
The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria
Nuo Chen, Wenming Dong, Qin Luo, et al.
Food Research International (2025), pp. 115817-115817
Closed Access
Solid-State Fermented Cereals: Increased Phenolics and Their Role in Attenuating Liver Diseases
Ganesha Yanuar Arief Wijaya, Andrea Vornoli, Lucia Giambastiani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 900-900
Open Access
Protein digestibility, protein patterns, and antioxidant activities of quinoa natto supplemented with Thai traditional herbs
Sukrita Punyauppa-path, Srisan Phupaboon, Pongpat Kiatprasert, et al.
Natural Resources for Human Health (2025) Vol. 5, Iss. 2, pp. 217-226
Open Access
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
Xiaohong Sun, Chenglong Wu, Lei Ma, et al.
LWT (2025), pp. 117775-117775
Open Access
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities
Fahad Al‐Asmari, Asem Mahmoud Abdelshafy, Sobhi F. Lamlom
Food Reviews International (2025), pp. 1-25
Closed Access
Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion
Xiaomin Xi, Guanghe Fan, Huimin Xue, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 829-829
Open Access | Times Cited: 3
The co-fermentation of whole grain black barley and quinoa improves murine cognitive impairment induced by a high-fat diet via altering gut microbial ecology and suppressing neuroinflammation
Fenfen Wei, Hui-Bin Jiang, Chuang Zhu, et al.
Food & Function (2024)
Closed Access | Times Cited: 1
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