Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Fermentation for tailoring the technological and health related functionality of food products
Netsanet Shiferaw Terefe, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2887-2913
Closed Access | Times Cited: 129

Showing 1-25 of 129 citing articles:

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Maria L. Marco, Mary Ellen Sanders, Michael G. Gänzle, et al.
Nature Reviews Gastroenterology & Hepatology (2021) Vol. 18, Iss. 3, pp. 196-208
Open Access | Times Cited: 543
Modification of plant proteins for improved functionality: A review
Felix Akharume, Rotimi E. Aluko, Akinbode A. Adedeji
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 1, pp. 198-224
Closed Access | Times Cited: 399
Fermented Foods, Health and the Gut Microbiome
Natasha Leeuwendaal, Catherine Stanton, Paul W. O’Toole, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 205
Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?
Joana Costa, Simona L. Bavaro, Sara Benedé, et al.
Clinical Reviews in Allergy & Immunology (2020) Vol. 62, Iss. 1, pp. 37-63
Closed Access | Times Cited: 138
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya, et al.
Fermentation (2021) Vol. 7, Iss. 2, pp. 63-63
Open Access | Times Cited: 113
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
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 78
Innovation in precision fermentation for food ingredients
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 76
A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
Mahek Rawat, Aditi Varshney, Muskan Rai, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100619-100619
Open Access | Times Cited: 46
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
Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice
Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 2
Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications
Panagiota Tsafrakidou, Alexandra-Maria Michaelidou, Costas G. Βiliaderis
Foods (2020) Vol. 9, Iss. 6, pp. 734-734
Open Access | Times Cited: 137
Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 100
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization
Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, et al.
Food Chemistry (2020) Vol. 333, pp. 127410-127410
Open Access | Times Cited: 88
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
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 57
Fermentation of algae to enhance their bioactive activity: A review
Alexa Pérez-Alva, A.J. MacIntosh, Diana K. Baigts-Allende, et al.
Algal Research (2022) Vol. 64, pp. 102684-102684
Closed Access | Times Cited: 45
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 11
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
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 9
Exploring sustainable novel millet protein: A look at the future foods through innovative processing
Gurjeet Kaur, Saba Ahmadzadeh‐Hashemi, Saira Amir, et al.
Future Foods (2024) Vol. 9, pp. 100367-100367
Open Access | Times Cited: 8
Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches
Beatriz Pérez‐Armendáriz, Gabriel Abraham Cardoso‐Ugarte
Food Research International (2020) Vol. 136, pp. 109307-109307
Closed Access | Times Cited: 64
Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
A. Nithya, Sourav Misra, Chirasmita Panigrahi, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100381-100381
Open Access | Times Cited: 21
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits
Leydy A. Domínguez‐Pérez, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, et al.
Journal of Functional Foods (2020) Vol. 73, pp. 104134-104134
Open Access | Times Cited: 41
Page 1 - Next Page

Scroll to top