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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:

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

Showing 1-25 of 83 citing articles:

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Birsen Yılmaz, Sneh Punia Bangar, Noemí Echegaray, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 826-826
Open Access | Times Cited: 103
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
Microbial foods for improving human and planetary health
Leonie J. Jahn, Vayu Maini Rekdal, Morten Otto Alexander Sommer
Cell (2023) Vol. 186, Iss. 3, pp. 469-478
Open Access | Times Cited: 61
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 44
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 41
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
The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge
Mehmet Arif İçer, Sena Özbay, Duygu Ağagündüz, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2965-2965
Open Access | Times Cited: 24
Evaluation of physicochemical, phytochemical, anti-bacterial and antioxidant potential of kola nut (cola acuminata): an approach in food, health and nutritional benefits
Great Iruoghene Edo, Ufuoma Ugbune, Patrick Othuke Akpoghelie, et al.
Vegetos (2023) Vol. 37, Iss. 6, pp. 2320-2329
Closed Access | Times Cited: 23
Our extended microbiome: The human-relevant metabolites and biology of fermented foods
Elisa B. Caffrey, Justin L. Sonnenburg, Suzanne Devkota
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 684-701
Open Access | Times Cited: 13
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy
Kaliyan Barathikannan, Ramachandran Chelliah, Annadurai Vinothkanna, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 9
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 9
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
Internet of Things ( IoT ) in the food fermentation process: A bibliometric review
Ismail Adeniyi Adeleke, Nnamdi Nwulu, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2023) Vol. 46, Iss. 5
Open Access | Times Cited: 19
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
Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour
Hope Oghenebrume Hwabejire, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
DELETED (2023) Vol. 90, Iss. 1, pp. 55-74
Closed Access | Times Cited: 16
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
Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives
Nicholas Horlacher, Indrawati Oey, Dominic Agyei
Fermentation (2023) Vol. 9, Iss. 5, pp. 452-452
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
Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?
Nitya Vissamsetti, Mackenzie Simon-Collins, Sheryl Lin, et al.
Current Developments in Nutrition (2023) Vol. 8, pp. 102049-102049
Open Access | Times Cited: 13
Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures
Abosede M. Adisa, Adebanjo A. Badejo, Beatrice O. Ifesan, et al.
Food and Humanity (2024) Vol. 2, pp. 100230-100230
Closed Access | Times Cited: 5
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 5
Probiotics media: significance, challenges, and future perspective - a mini review
Vijay Kumar, Bindu Naik, Akhilesh Kumar, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 21
Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids
Yanxia Xing, Mengzhen Huang, Chinasa Valerie Olovo, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 110-110
Open Access | Times Cited: 12
Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
Afolake Atinuke Olanbiwoninu, Anna Greppi, Theresa Abimbola Awotundun, et al.
Food Bioscience (2023) Vol. 55, pp. 102996-102996
Open Access | Times Cited: 12
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