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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:

Traditional fermented foods with anti-aging effect: A concentric review
Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, et al.
Food Research International (2020) Vol. 134, pp. 109269-109269
Closed Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Fermented Soy Products and Their Potential Health Benefits: A Review
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 70
A review on health benefits and processing of tempeh with outlines on its functional microbes
Sze Qi Teoh, Nyuk Ling Chin, Chun Wie Chong, et al.
Future Foods (2024) Vol. 9, pp. 100330-100330
Open Access | Times Cited: 19
Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19
Jean Bousquet, Josep M. Anto, Heather J. Zar, et al.
Allergy (2020) Vol. 76, Iss. 3, pp. 735-750
Open Access | Times Cited: 112
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 49
A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera
Yizengaw Mengesha, Alemu Tebeje, Belay Tilahun
International Journal of Food Science (2022) Vol. 2022, pp. 1-10
Open Access | Times Cited: 46
Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review
Li-Xin Zheng, Yang Liu, Shijie Tang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 2, pp. 359-370
Open Access | Times Cited: 39
Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 27
Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
A. Nithya, Sourav Misra, Chirasmita Panigrahi, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100381-100381
Open Access | Times Cited: 24
Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective
Gianluca Rizzo
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1, pp. 3-3
Open Access | Times Cited: 12
Synergistic anti-aging effect of Dendrobium officinale polysaccharide and spermidine: A metabolomics analysis focusing on the regulation of lipid, nucleotide and energy metabolism
Hui Duan, Qun Yu, Yang Ni, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135098-135098
Closed Access | Times Cited: 8
Gut Microbiota and Neurotransmitter Regulation: Functional Effects of Four Traditional Chinese Fermented Soybean (Sojae Semen Praeparatum)
Lin Zhang, Su Huo, Siqi Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 671-671
Open Access | Times Cited: 1
Functional fermented meat products with probiotics—A review
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomašević, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 91-103
Open Access | Times Cited: 44
Dietary strategies with anti-aging potential: Dietary patterns and supplements
Hui Duan, Jiani Pan, Min Guo, et al.
Food Research International (2022) Vol. 158, pp. 111501-111501
Closed Access | Times Cited: 36
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease
Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 883-883
Open Access | Times Cited: 35
Effects of kimchi on human health: a scoping review of randomized controlled trials
Eunhye Song, Lin Ang, Hye Won Lee, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 18
Exploring the microbiome present in fermented indigenous African foods and their potential impact on human health
Florence Malongane, Tendaiishe Berejena
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101101-101101
Open Access | Times Cited: 7
Polyphenols as anticancer agents: Toxicological concern to healthy cells
Badar ul Islam, Mohd Suhail, Mohammed Kaleem, et al.
Phytotherapy Research (2021) Vol. 35, Iss. 11, pp. 6063-6079
Closed Access | Times Cited: 33
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Microbial dysbiosis and the aging process: a review on the potential age-deceleration role of Lactiplantibacillus plantarum
Nishant Gupta, N.S. Abd EL-Gawaad, L. O. Mallasiy, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 5
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis, Gitishree Das, Han‐Seung Shin, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 733-733
Open Access | Times Cited: 22
Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability
Priti Mudgil, Fatima Aldhaheri, Marwa Hamdi, et al.
LWT (2022) Vol. 158, pp. 113036-113036
Open Access | Times Cited: 20
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function
Miao Wen, Na Li, Jian‐Lin Wu
Current Opinion in Food Science (2022) Vol. 48, pp. 100911-100911
Closed Access | Times Cited: 19
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Fermented dairy products for healthy ageing
Andrii Divnych, Tetiana R. Dmytriv, Kenneth B. Storey, et al.
Ageing & Longevity (2025), Iss. 2. 2025, pp. 111-116
Closed Access
Functional foods and nutraceuticals with anti-aging effects: Focus on modifying the enteral microbiome
Yingbi Xu, Jiao Song, Qi Huang, et al.
Journal of Functional Foods (2025) Vol. 128, pp. 106786-106786
Closed Access
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