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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:

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

Showing 1-25 of 42 citing articles:

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
Wenhui Duan, Qijie Guan, Huiling Zhang, et al.
Food Chemistry (2022) Vol. 408, pp. 135155-135155
Closed Access | Times Cited: 70
Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2023) Vol. 28, Iss. 7, pp. 3236-3236
Open Access | Times Cited: 42
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 18
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: 80
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
Jingyu Feng, Rui Wang, Kiran Thakur, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 669-680
Closed Access | Times Cited: 71
Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility
Jamila A. Tuly, Haile Ma
Trends in Food Science & Technology (2024) Vol. 146, pp. 104391-104391
Closed Access | Times Cited: 8
Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties.
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma
LWT (2025), pp. 117431-117431
Open Access | Times Cited: 1
Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08
Mengqi Pei, Zifu Zhao, Song Chen, et al.
Food Bioscience (2022) Vol. 46, pp. 101590-101590
Closed Access | Times Cited: 28
Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health
Susana Langa, Ángela Peirotén, José Antonio Curiel, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1293-1293
Open Access | Times Cited: 22
Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
Turkson Antwi Boasiako, Aregbe Afusat Yinka, Yuqing Xiong, et al.
Food Bioscience (2023) Vol. 57, pp. 103534-103534
Closed Access | Times Cited: 17
Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
Arnau Vilas-Franquesa, Christos Fryganas, Melania Casertano, et al.
Food Chemistry (2023) Vol. 434, pp. 137515-137515
Open Access | Times Cited: 15
Deep eutectic solvents as an alternative for extraction of flavonoids from soybean (Glycine max (L) Merrill) and okara: An experimental and computational approach based on COSMO-SAC model
Ramon Sousa Barros Ferreira, Fabiane Oliveira Farias, Erick Jarles Santos de Araújo, et al.
Food Research International (2023) Vol. 173, pp. 113266-113266
Closed Access | Times Cited: 14
Ammonia Production Using Bacteria and Yeast toward a Sustainable Society
Yukio Watanabe, Wataru Aoki, Mitsuyoshi Ueda
Bioengineering (2023) Vol. 10, Iss. 1, pp. 82-82
Open Access | Times Cited: 13
Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction
Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Juliet Osabutey, Benjamin Kumah Mintah, et al.
Food Bioscience (2023) Vol. 55, pp. 102903-102903
Closed Access | Times Cited: 13
Recent advances and potentiality of phenyllactic acid: source, antimicrobial mechanism, and applications
Yuwei Sun, Jiang Zhu, Tao Wang, et al.
Trends in Food Science & Technology (2025), pp. 104926-104926
Closed Access
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
Marcello Alinovi, Elena Bancalari, Saverio Monica, et al.
Food Research International (2025), pp. 116250-116250
Closed Access
Isolation and characterization of Schleiferilactobacillus harbinensis GX0002947 from naturally fermented sour porridge and its application in cereal fermentation
Guofang Liu, Yuanyuan Man, Hongmei Tian, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
Solid-State Fermentation of Agro-Industrial By-Products
Yannick Erismann, Wolfram Manuel Brück, Wilfried Andlauer
Nutraceuticals (2025) Vol. 5, Iss. 2, pp. 11-11
Open Access
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
Chi Zhao, Jia-Yi Lin, Yuxiang Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114079-114079
Closed Access | Times Cited: 3
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
Lifeng Lao, Yang Guo, Ao Zhang, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 10, pp. 7865-7877
Open Access | Times Cited: 12
Insoluble residues from soybean, rice, oat and almond -based beverage: landscape of the product category, chemical characterisation and valorisation in the food industry.
Marilena Esposito, Dario Battacchi, Thomas Castigliego, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104669-104669
Closed Access | Times Cited: 2
Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity
Haritha Meruvu
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4397-4409
Closed Access | Times Cited: 10
Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells
Moeun Lee, Daun Kim, Ji Yoon Chang
Journal of Microbiology and Biotechnology (2023) Vol. 34, Iss. 2, pp. 306-313
Open Access | Times Cited: 6
The fatty acid profiles of mixed fermented milk and its anti-inflammation properties in an LPS-induced RAW264.7 cell model
Yang Guo, Qianqian Lü, Lei Cui, et al.
Food & Function (2022) Vol. 13, Iss. 5, pp. 2465-2474
Closed Access | Times Cited: 9
Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197
Naraporn Phomkaivon, Wanida Pan-utai, Vipa Surojanametakul, et al.
NFS Journal (2023) Vol. 33, pp. 100157-100157
Open Access | Times Cited: 4
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