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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:

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
Hu Wenkang, Hui Fuyi, Hongyan Chen, et al.
Food Research International (2024) Vol. 181, pp. 114117-114117
Closed Access | Times Cited: 6
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 6
Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system
Xiayin Ma, Bingqian Zhou, Lina Jiang, et al.
Food Research International (2025), pp. 116166-116166
Closed Access
Prevalence of bacterial contamination on seafoods products collected from traditional fish market in Bali Province during 2023
Putu Eka Sudaryatma, Putu Angga Wiradana, Imanuddin Razaq, et al.
Jurnal Pengolahan Hasil Perikanan Indonesia (2025) Vol. 28, Iss. 3, pp. 297-309
Open Access
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 4
Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco
Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
Integrated Metagenomic and LC–MS/MS Analysis Reveals the Biogenic Amine-Producing Strains of Two Typical Chinese Traditional Fish Products: Fermented Mandarin Fish (Siniperca chuatsi) and Semi-Dried Yellow Croaker (Larimichthys crocea)
Xuan Zhang, Hai Chi, Di Peng, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1016-1016
Open Access
Compositional analysis and nutritional profiling of southeast Asian fermented fish products: insights into macronutrients, micronutrients, and bioactive compounds
Norliza Julmohammad, Mazlinah Binti Atun, Jumardi Jumardi, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Biopreservation and the Safety of Fish and Fish Products, the Case of Lactic Acid Bacteria: A Basic Perspective
Alejandro De Jesús Cortés-Sánchez, María Eugenia Jaramillo‐Flores, Mayra Díaz‐Ramírez, et al.
Fishes (2024) Vol. 9, Iss. 8, pp. 303-303
Open Access | Times Cited: 3
Preparation and characterization of probiotic Bacillus velezensis 906 metabolites /potassium sorbate/ polyvinyl alcohol antimicrobial blend film
Si Cheng, Chao Yin, Keying Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104633-104633
Closed Access | Times Cited: 2
Probiotic and anti-inflammatory properties of Lactiplantibacillus plantarum MKTJ24 isolated from an artisanal fermented fish of North-east India
Tulsi K. Joishy, Anupam Bhattacharya, Chingtham Thanil Singh, et al.
New Biotechnology (2024) Vol. 83, pp. 121-132
Open Access | Times Cited: 2
Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish
Hu Wenkang, Liu Jingui, Wei Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113525-113525
Closed Access | Times Cited: 5
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
James W. Daily, Sunmin Park
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Probiotic Products from Laboratory to Commercialization
Lei Guo, Aman Khan, Grażyna Budryn, et al.
Trends in Food Science & Technology (2024), pp. 104807-104807
Closed Access | Times Cited: 1
Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets
Noha M. El-Gendy, Amr Amer, Hossam Ibrahim, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Evaluation of the nutritional quality of fermented cultivated Patin Surimi (Pangasius sutchi) with various salt concentration and fermentation time
Rini Hustiany, Arief Rahmad Maulana Akbar, Siti Hajar
BIO Web of Conferences (2024) Vol. 123, pp. 02002-02002
Open Access
Fermented Food of North East India and Its Potential to Serve as Pharmaceutical Agents
Sanjib Kumar Das, Pranjan Barman, Bhargab Jyoti Sahariah, et al.
(2024), pp. 575-588
Closed Access
Current trends and opportunities for packaging fishery products
Vilásia Guimarães Martins, Juliana Machado Latorres, Sibele Santos Fernandes, et al.
Elsevier eBooks (2024), pp. 49-74
Closed Access
Impact of land use changes on soil chemical properties, enzyme activities and microbial communities in two contrasting localities of the Argentinian Pampas
Florencia M. Barbero, María Florencia Dominchin, Romina A. Verdenelli, et al.
Applied Soil Ecology (2024) Vol. 206, pp. 105836-105836
Closed Access
Fish handling and postharvest losses around the Fincha’a, Amarti, and Nashe reservoirs in Oromiya, Ethiopia
Firisa Woyessa Ejeta, Geremew Bultosa, Diriba Diba, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
Somsamorn Gawborisut, Suprawee Muengkratok
International Journal of Food Science (2024) Vol. 2024, pp. 1-13
Open Access
Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During Processing
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
(2024)
Closed Access
Characterization and peptide identification of umami fractions from rusip—a traditional fermented anchovy product
Vania Amelia, Lutfi Yulmiftiyanto Nurhamzah, Hanifah Nuryani Lioe, et al.
Journal of Food Science (2024)
Closed Access
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