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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:

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
Raimondo Gaglio, Antonio Alfonzo, Marcella Barbera, et al.
Food Microbiology (2019) Vol. 86, pp. 103349-103349
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora, Hana Ameur, Andrea Polo, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 71-83
Open Access | Times Cited: 243
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2447-2479
Open Access | Times Cited: 116
Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review
Donatella Aiello, Marcella Barbera, David Bongiorno, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 699-699
Open Access | Times Cited: 39
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
Tongwei Guan, Xiaotian Wu, Rui Hou, et al.
Food Research International (2023) Vol. 169, pp. 112885-112885
Closed Access | Times Cited: 30
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
Raimondo Gaglio, Luisa Tesoriere, Antonella Maggio, et al.
International Journal of Food Microbiology (2023) Vol. 395, pp. 110194-110194
Open Access | Times Cited: 22
Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu
Tongwei Guan, Yang Han, Meng-Ying Ou, et al.
LWT (2020) Vol. 139, pp. 110544-110544
Closed Access | Times Cited: 58
Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages
Yu Mu, Jun Huang, Rongqing Zhou, et al.
Food Research International (2022) Vol. 155, pp. 111062-111062
Closed Access | Times Cited: 35
FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 24-47
Closed Access | Times Cited: 16
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential
Zühal Alkay, Fereshteh Falah, Hasan Cankurt, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1732-1732
Open Access | Times Cited: 6
Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
Bogdan Păcularu‐Burada, Luminița Anca Georgescu, Mihaela Aida Vasile, et al.
Microorganisms (2020) Vol. 8, Iss. 5, pp. 643-643
Open Access | Times Cited: 46
Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Dan Cristian Vodnar
Foods (2020) Vol. 9, Iss. 12, pp. 1894-1894
Open Access | Times Cited: 41
An appealing review of industrial and nutraceutical applications of pistachio waste
Syed Ali Hassan, Mueen Abbas, Sania Zia, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3103-3121
Closed Access | Times Cited: 26
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
Cennet Pelin Boyacı Gündüz, Bilal Ağırman, Raimondo Gaglio, et al.
Food Chemistry X (2022) Vol. 14, pp. 100357-100357
Open Access | Times Cited: 25
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
Yan Wang, Shikai Quan, Yu Xia, et al.
Food Research International (2024) Vol. 179, pp. 114024-114024
Closed Access | Times Cited: 5
The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins
Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 26-26
Open Access
Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat
Paolo Ruisi, Rosolino Ingraffia, Valeria Urso, et al.
Food Research International (2020) Vol. 140, pp. 110029-110029
Open Access | Times Cited: 36
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
Raimondo Gaglio, Marcella Barbera, Luisa Tesoriere, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102755-102755
Closed Access | Times Cited: 32
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production
Enrico Viola, Carla Buzzanca, Ilenia Tinebra, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3743-3743
Open Access | Times Cited: 11
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions
Luca Settanni, Pietro Barbaccia, Adriana Bonanno, et al.
Food Microbiology (2019) Vol. 87, pp. 103385-103385
Closed Access | Times Cited: 32
Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
Rossana Sidari, Alessandra Martorana, Clotilde Zappia, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1258-1258
Open Access | Times Cited: 25
Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi
Yu Zhang, Tao Zeng, Hongwei Wang, et al.
LWT (2020) Vol. 140, pp. 110788-110788
Closed Access | Times Cited: 25
A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae
Xiaoli Zhou, Mengjie Duan, Shijie Gao, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1054-1060
Open Access | Times Cited: 14
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health
Fortunato Cirlincione, Giuseppe Venturella, Maria Letizia Gargano, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100449-100449
Closed Access | Times Cited: 19
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening
Luca Settanni, Gabriele Busetta, Valeria Puccio, et al.
Applied and Environmental Microbiology (2021) Vol. 87, Iss. 23
Open Access | Times Cited: 18
Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
Siti Hajar‐Azhari, Bizura Hasida Mohd Roby, Siti Noorafiqah Jemain, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1701-1710
Closed Access | Times Cited: 2
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