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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:

Novel insights on the functional/nutritional features of the sourdough fermentation
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
International Journal of Food Microbiology (2018) Vol. 302, pp. 103-113
Closed Access | Times Cited: 260

Showing 1-25 of 260 citing articles:

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
Francesca Melini, Valentina Melini, Francesca Luziatelli, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1189-1189
Open Access | Times Cited: 303
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation
Andrea Osimani, Vesna Milanović, Federica Cardinali, et al.
Innovative Food Science & Emerging Technologies (2018) Vol. 48, pp. 150-163
Closed Access | Times Cited: 208
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 163
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 120
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: 114
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 118-118
Open Access | Times Cited: 45
Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough
Luping Fang, Weijun Wang, Zhixia Dou, et al.
LWT (2023) Vol. 174, pp. 114438-114438
Open Access | Times Cited: 43
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Michael G. Gänzle, Jinshui Zheng
International Journal of Food Microbiology (2018) Vol. 302, pp. 15-23
Closed Access | Times Cited: 140
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
Michela Verni, Vito Verardo, Carlo Giuseppe Rizzello
Foods (2019) Vol. 8, Iss. 9, pp. 362-362
Open Access | Times Cited: 137
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
G. Rollán, Carla Luciana Gerez, Jean Guy LeBlanc
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 127
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Sebastián Torres, Hernán E. Verón, Luciana Contreras, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 2, pp. 112-123
Open Access | Times Cited: 113
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
Carlos Sabater, Lorena Ruíz, Susana Delgado, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 100
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours
Ilaria De Pasquale, Erica Pontonio, Marco Gobbetti, et al.
International Journal of Food Microbiology (2019) Vol. 316, pp. 108426-108426
Closed Access | Times Cited: 99
Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
Carlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro, et al.
Nutrients (2019) Vol. 11, Iss. 12, pp. 2954-2954
Open Access | Times Cited: 92
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 13, pp. 2158-2173
Closed Access | Times Cited: 88
Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Belén Carbonetto, Thibault Nidelet, Stéphane Guézenec, et al.
Microorganisms (2020) Vol. 8, Iss. 2, pp. 240-240
Open Access | Times Cited: 86
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality
Marco Spaggiari, Annalisa Ricci, Luca Calani, et al.
LWT (2019) Vol. 118, pp. 108668-108668
Closed Access | Times Cited: 82
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
Andrea Bresciani, Alessandra Marti
Foods (2019) Vol. 8, Iss. 10, pp. 451-451
Open Access | Times Cited: 81
Diverse Microbial Composition of Sourdoughs From Different Origins
Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 80
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 189-198
Closed Access | Times Cited: 77
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele Greque de Morais, Luísa Barreira, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2065-2065
Open Access | Times Cited: 67
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Food Chemistry (2021) Vol. 355, pp. 129638-129638
Closed Access | Times Cited: 62
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo Garcia‐Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman, Raihanul Islam, Shariful Hasan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 319-319
Open Access | Times Cited: 50
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108212-108212
Closed Access | Times Cited: 43
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