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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:

Metabolic profiling of sourdough fermented wheat and rye bread
Ville Koistinen, Outi Mattila, Kati Katina, et al.
Scientific Reports (2018) Vol. 8, Iss. 1
Open Access | Times Cited: 102

Showing 1-25 of 102 citing articles:

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
Oluwafemi Ayodeji Adebo, Ilce Gabriela Medina‐Meza
Molecules (2020) Vol. 25, Iss. 4, pp. 927-927
Open Access | Times Cited: 358
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: 117
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 111
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: 128
Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
Penka Petrova, Kaloyan Petrov
Nutrients (2020) Vol. 12, Iss. 4, pp. 1118-1118
Open Access | Times Cited: 115
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains
Fabiana Antognoni, Roberto Mandrioli, Giulia Potente, et al.
Food Chemistry (2019) Vol. 292, pp. 211-216
Open Access | Times Cited: 87
Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources
Anna Kårlund, Carlos Gómez-Gallego, Jenni Korhonen, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1020-1020
Open Access | Times Cited: 85
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
Members of the Lactobacillus Genus Complex (LGC) as Opportunistic Pathogens: A Review
Franca Rossi, Carmela Amadoro, Giampaolo Colavita
Microorganisms (2019) Vol. 7, Iss. 5, pp. 126-126
Open Access | Times Cited: 80
Contribution of gut microbiota to metabolism of dietary glycine betaine in mice and in vitro colonic fermentation
Ville Koistinen, Olli Kärkkäinen, Klaudyna Borewicz, et al.
Microbiome (2019) Vol. 7, Iss. 1
Open Access | Times Cited: 80
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
Martha D. Calvert, Anne A. Madden, Lauren M. Nichols, et al.
PeerJ (2021) Vol. 9, pp. e11389-e11389
Open Access | Times Cited: 74
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 García-Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
Rhowell N. Tiozon, Kristel June D. Sartagoda, Luster May N. Serrano, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 14-25
Open Access | Times Cited: 45
Probiotics in the Sourdough Bread Fermentation: Current Status
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Alane Beatriz Vermelho
Fermentation (2023) Vol. 9, Iss. 2, pp. 90-90
Open Access | Times Cited: 31
Rye and health - Where do we stand and where do we go?
Karin Jönsson, Roger Andersson, Knud Erik Bach Knudsen, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 78-87
Open Access | Times Cited: 79
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation
Sonia Boudaoud, Chahinez Aouf, Hugo Devillers, et al.
Food Microbiology (2021) Vol. 98, pp. 103790-103790
Open Access | Times Cited: 52
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles
Jasmine Hadj Saadoun, Luca Calani, Martina Cirlini, et al.
Food & Function (2021) Vol. 12, Iss. 7, pp. 3033-3043
Closed Access | Times Cited: 42
Diet- and microbiota-related metabolite, 5-aminovaleric acid betaine (5-AVAB), in health and disease
Retu Haikonen, Olli Kärkkäinen, Ville Koistinen, et al.
Trends in Endocrinology and Metabolism (2022) Vol. 33, Iss. 7, pp. 463-480
Open Access | Times Cited: 32
Recovery of polyphenols from distillery stillage by microwave-assisted, ultrasound-assisted and conventional solid–liquid extraction
Wioleta Mikucka, Magdalena Zielińska, Katarzyna Bułkowska, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 29
Variation in quality of grains used in malting and brewing
Glen Fox, Harmonie M. Bettenhausen
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 21
Designing healthier bread through the lens of the gut microbiota
Yaqin Wang, Ching Jian, Anne Salonen, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 13-28
Open Access | Times Cited: 19
FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 24-47
Closed Access | Times Cited: 16
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 8
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough
Viola Galli, Lorenzo Mazzoli, Simone Luti, et al.
International Journal of Food Microbiology (2018) Vol. 286, pp. 55-65
Closed Access | Times Cited: 49
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