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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:

Underlying evidence for the health benefits of fermented foods in humans
Françoise Rul, Christel Béra‐Maillet, Marie‐Christine Champomier‐Vergès, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 4804-4824
Open Access | Times Cited: 24

Showing 24 citing articles:

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
Whole milk dairy foods and cardiometabolic health: dairy fat and beyond
Avinash Pokala, Jana Kraft, Victoria M. Taormina, et al.
Nutrition Research (2024) Vol. 126, pp. 99-122
Open Access | Times Cited: 8
Dairy starters and fermented dairy products modulate gut mucosal immunity
Nassima Illikoud, Marine Mantel, Malvyne Rolli‐Derkinderen, et al.
Immunology Letters (2022) Vol. 251-252, pp. 91-102
Open Access | Times Cited: 27
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
Prospective, Randomized, Double-Blind Parallel Group Nutritional Study to Evaluate the Effects of Routine Intake of Fresh vs. Pasteurized Yogurt on the Immune System in Healthy Adults
Fernando Rivero‐Pino, Mar Casquete, María José Castro, et al.
Nutrients (2024) Vol. 16, Iss. 12, pp. 1969-1969
Open Access | Times Cited: 5
Exploring viral diversity in fermented vegetables through viral metagenomics
Julia Cantuti Gendre, Claire Le-Marrec, Stéphane Chaillou, et al.
Food Microbiology (2025) Vol. 128, pp. 104733-104733
Open Access
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production
Yong Cheng, Beijun Ang, Chaoyi Xue, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104245-104245
Closed Access | Times Cited: 9
Explorative Characterization of GI Complaints, General Physical and Mental Wellbeing, and Gut Microbiota in Trained Recreative and Competitive Athletes with or without Self-Reported Gastrointestinal Symptoms
Floris C. Wardenaar, Alex E. Mohr, Carmen P. Ortega‐Santos, et al.
Nutrients (2024) Vol. 16, Iss. 11, pp. 1712-1712
Open Access | Times Cited: 2
Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects
Ehsan Divan Khosroshahi, Seyed Hadi Razavi
Trends in Food Science & Technology (2022) Vol. 131, pp. 175-189
Open Access | Times Cited: 12
The functionalities and applications of whey/whey protein in fermented foods: a review
Xiaorong Zeng, Yujie Wang, Shuda Yang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 769-790
Open Access | Times Cited: 6
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 1
Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China
Kuan Lu, Xueya Wang, Jing Wan, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2708-2708
Open Access | Times Cited: 6
Effects of dietary restriction on genome stability are sex and feeding regimen dependent
Xihan Guo, Fuping Su, Yue Gao, et al.
Food & Function (2022) Vol. 14, Iss. 1, pp. 471-488
Closed Access | Times Cited: 4
Finding and classifying a microfunctional bacterial strain in fermented sourdoughs
Chuanfeng Li, Y. Zhai, Gailing Wang
Molecular & cellular biomechanics (2024) Vol. 21, pp. 144-144
Open Access
A traditional fermented bamboo shoot reduces intracellular fat accumulation and promotes fat browning in differentiated 3T3‐L1 adipocyte cells through the activation of the AMPK signaling pathway
Sagar Barge, Anupam Bhattacharya, Arun Kumar, et al.
Food Frontiers (2024) Vol. 5, Iss. 4, pp. 1642-1657
Open Access
Peptidomics and biological activity analysis of in vitro digested Parmigiano Reggiano cheese at different ripening stages
Alice Cattivelli, Lisa Solieri, Serena Martini, et al.
International Dairy Journal (2024) Vol. 157, pp. 106028-106028
Open Access
Improvement of Late-Onset Hypogonadism Symptoms of Fermented Morinda citrifolia Extract in TM3 Leydig and TM4 Sertoli Cells
Hee‐Yeon Kwon, Hyesung Lee, Ji‐Soo Choi, et al.
Nutrients (2024) Vol. 16, Iss. 23, pp. 4159-4159
Open Access
The Effects of Yogurt Supplementation and Nutritional Education on Malnourished Infants: A Pilot RCT in Dhaka’s Slums
Kaniz Jannat, Kingsley Agho, Sarker Masud Parvez, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2986-2986
Open Access | Times Cited: 1
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials
Miin Chan, Nadja Larsen, Helen Baxter, et al.
Nutrition Research Reviews (2023) Vol. 37, Iss. 2, pp. 396-415
Open Access | Times Cited: 1
Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice
Hamza Gadhoumi, Zohra Dhouafli, Walid Yeddes, et al.
Indian Journal of Microbiology (2023) Vol. 64, Iss. 1, pp. 229-243
Closed Access | Times Cited: 1
Characteristics of the metabolite complex produced L.reuteri LR1
А.В. Бегунова, Nikolay Anatolevich Zhizhin
Deleted Journal (2023) Vol. 1, Iss. 3
Open Access | Times Cited: 1
STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS
Marta Laranjo
(2023), pp. 281-292
Closed Access
Letter to the Editor: Focus on Zymomonas spp for the sake of clarity
Benoît Foligné, Quentin Menetrey, Marie Titécat
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4507-4508
Closed Access
The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials
Miin Chan, Nadja Larsen, Helen Baxter, et al.
medRxiv (Cold Spring Harbor Laboratory) (2022)
Open Access
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