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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:

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

Showing 1-25 of 51 citing articles:

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Yemisi Dorcas Obafemi, S. U. Oranusi, K. O. Ajanaku, et al.
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 83
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Krzysztof Skowron, Anna Budzyńska, Katarzyna Grudlewska‐Buda, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 70
A review and comparative perspective on health benefits of probiotic and fermented foods
Salam A. Ibrahim, Philip Junior Yeboah, Raphael D. Ayivi, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 4948-4964
Open Access | Times Cited: 51
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Rachael T. Duche, Anamika Singh, Arundhati Ganesh Wandhare, et al.
BMC Microbiology (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 42
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety
Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access | Times Cited: 2
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
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 9
Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program
Б. Барнабас, Miroslava Bavorová, Mustapha Yakubu Madaki, et al.
Journal of Consumer Protection and Food Safety (2024) Vol. 19, Iss. 2, pp. 199-212
Open Access | Times Cited: 8
A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality
Nursyah Fitri, Sharon Xi Ying Chan, Wasim S. M. Qadi, et al.
Journal of Food Composition and Analysis (2025), pp. 107184-107184
Closed Access | Times Cited: 1
African traditional foods and sustainable food security
Ogugua C. Aworh
Food Control (2022) Vol. 145, pp. 109393-109393
Closed Access | Times Cited: 30
Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain
Yacine Titouche, Madjid Akkou, Karim Houalı, et al.
Journal of Food Science (2022) Vol. 87, Iss. 9, pp. 3699-3723
Closed Access | Times Cited: 29
Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds
Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 964-964
Open Access | Times Cited: 22
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa
Helen Onyeaka, M. U. Ukwuru, Christian Anumudu, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 26-32
Open Access | Times Cited: 27
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
Felipe González‐González, Susana Delgado, Lorena Ruíz, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 1, pp. 212-229
Open Access | Times Cited: 24
Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections
Florence Chioma Mgbodile, Tochukwu Nwamaka Nwagu
Biotechnology Reports (2023) Vol. 38, pp. e00795-e00795
Open Access | Times Cited: 15
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
Improving Food Safety Culture in Nigeria: A Review of Practical Issues
Helen Onyeaka, Osmond C. Ekwebelem, Ukpai A. Eze, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1878-1878
Open Access | Times Cited: 32
Assessment of Fermented Unripe Plantains and Soybean Blends Using Microbiological Methods
Elias Similoluwa Orekoya, Victor Olusegun Oyetayo, Deke Victoria Adegunloye
Asian Journal of Biological Sciences (2025) Vol. 18, Iss. 2, pp. 541-555
Closed Access
Assessment of the Anti-Listeria Effect of Citrus limon Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage
Wafa Mkadem, Khaoula Belguith, Valentina Indio, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 661-661
Open Access
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study
Elizabeth T. Adesemoye, A.I. Sanni, Giuseppe Spano, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 103-103
Open Access
Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed 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
Environment and food safety: a novel integrative review
Shanxue Jiang, Fang Wang, Qirun Li, et al.
Environmental Science and Pollution Research (2021) Vol. 28, Iss. 39, pp. 54511-54530
Open Access | Times Cited: 25
From the past to the future: Fermented milks and their health effects against human diseases
Tuo Zhang, Shuo Geng, Tiantian Cheng, et al.
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1747-1777
Open Access | Times Cited: 10
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