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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:

Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
Lorenzo Nissen, Flavia Casciano, Elena Chiarello, et al.
Food Chemistry (2023) Vol. 436, pp. 137633-137633
Open Access | Times Cited: 11

Showing 11 citing articles:

Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products
Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, et al.
Food Chemistry (2024) Vol. 441, pp. 138322-138322
Closed Access | Times Cited: 20
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation
Chiara Marangelo, Riccardo Marsiglia, Lorenzo Nissen, et al.
Food Research International (2025), pp. 115577-115577
Open Access
Exploring algal diversity for enhanced nutrition: Implications for human health and sustainability
M. Maghimaa, Suresh Sagadevan, Is Fatimah, et al.
Algal Research (2025) Vol. 86, pp. 103907-103907
Closed Access
Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota
Xiaoyi Chen, Shuai Liu, Hong Song, et al.
Food Chemistry (2024) Vol. 447, pp. 139015-139015
Closed Access | Times Cited: 5
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads
María Soledad López, Lorena S. Sciarini, Emiliano Salvucci, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100970-100970
Closed Access | Times Cited: 1
Nutrigenomics, Metabolomics, and Lipidomics in Probiotic Sciences
Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, et al.
(2024), pp. 711-722
Closed Access
Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5
Ioanna Mantzourani, Maria Daoutidou, Αντωνία Τέρπου, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4031-4031
Open Access
Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
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