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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:

Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
Ray De Villa, Joy Roasa, Yoshinori Mine, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 5388-5413
Closed Access | Times Cited: 24

Showing 24 citing articles:

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access
Fermented corn germ flour with Saccharomyces cerevisiae: physicochemical and technological characteristics as a function of yeast concentration and incubation temperature
Gabriella Leite Magalhães, Gabriela Silva Mendes Coutinho, Larissa Silva Couto, et al.
Food Bioscience (2025), pp. 106043-106043
Closed Access
Unveiling the nutritional composition and bioactivity of Ethiopian native fermented foods: Kocho and Injera
Tesfaye Legesse Bedada, Cristina Martı́nez-Villaluenga, Endale Amare, et al.
Food Chemistry (2025), pp. 143158-143158
Closed Access
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Food Research International (2023) Vol. 169, pp. 112889-112889
Closed Access | Times Cited: 16
Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review
Olusegun Oyebade Ikusika, Oluwakamisi Festus Akinmoladun, Conference Thando Mpendulo
Fermentation (2024) Vol. 10, Iss. 5, pp. 227-227
Open Access | Times Cited: 3
Bioconversion of food waste to crayfish feed using solid-state fermentation with yeast
Qinping Li, Puhong Yi, Jianze Zhang, et al.
Environmental Science and Pollution Research (2022) Vol. 30, Iss. 6, pp. 15325-15334
Closed Access | Times Cited: 15
Recent progress in promoting the bioavailability of polyphenols in plant-based foods
Merve Tomaş, Yuxi Wen, Wei Liao, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 2
Research progress on fermentation-produced plant-derived bioactive peptides
Lili Zhao, Xinhua Liu, Shuping Wang, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 2
The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index
Junsong Zhu, Feng Lü, Dandan Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3228-3234
Closed Access | Times Cited: 7
Enhancement of biochemical parameters and enzyme activity in solid-state fermented and biofortified maize cobs utilizing yeasts and plant extracts
Egoamaka O. Egbune, Olisemeke U. Egbune, Theresa Ezedom, et al.
Bioresource Technology Reports (2024) Vol. 26, pp. 101874-101874
Closed Access | Times Cited: 1
Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats
Stella Green, Graham T. Eyres, Dominic Agyei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides
Arineh Tahmasian, R.A.I. Drew, James A. Broadbent, et al.
Food Chemistry (2023) Vol. 426, pp. 136622-136622
Open Access | Times Cited: 5
Two-Stage Solid-State Fermentation to Increase the Nutrient Value of Corn Processing Waste and Explore its Efficacy as a Feed Protein Source
Shuai Zhang, Zhaoxin Huang, Qining Li, et al.
(2024)
Closed Access | Times Cited: 1
Bioreactor Engineering for Circular Economy: Bioactive Compound Production in Solid‐State Fermentation—Review
Gerardo A. Gómez‐Ramos, Lilia Arely Prado‐Barragán, Brianda A. Rivera, et al.
Chemical Engineering & Technology (2024)
Open Access | Times Cited: 1
Application of Cellulase for Contributing Phenolic Release and Conversion in Oats (Avena sativa L.) During Microbial Fermentation
Yao Li, Du Luo, Tao Li, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 195, Iss. 7, pp. 4277-4291
Closed Access | Times Cited: 3
Effect of Microbial Cell-Size on Solid State Fermentation of Cowpea (Vigna unguiculata L. Walp) and Groundnut (Arachis hypogaea L.) by Rhizopus oligosporus
Eferhire Aganbi, Egoamaka O. Egbune, Osuvwe C. Orororo, et al.
Journal of applied science and environmental management (2023) Vol. 27, Iss. 6, pp. 1093-1103
Open Access | Times Cited: 3
Effects of solid-state fermentation product of yeast supplementation on liver and intestinal health, and resistance of common carp (Cyprinus carpio) against spring viraemia carp virus
Mengxin Wang, Dongmei Xia, Li‐Juan Yu, et al.
Animal nutrition (2024) Vol. 18, pp. 408-418
Open Access
Enhancing functional attributes of rice protein concentrate through Aspergillus awamori MTCC 6652 assisted solid-state fermentation: Development of value-added vegan smoothie
Nikhil Dnyaneshwar Patil, Ankur Kumar, Kandi Sridhar, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 11-26
Closed Access
Fermented defatted rice bran-derived gut Clostridium butyricum improved the gut barrier function by regulating HIF-1 signaling pathway
Weifa Su, Zipeng Jiang, Tao Gong, et al.
Deleted Journal (2024)
Open Access
Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demi̇r, et al.
Molecules (2024) Vol. 29, Iss. 17, pp. 4237-4237
Open Access
Solid-State Fermentation of Wheat Bran with Clostridium butyricum: Impact on Microstructure, Nutrient Release, Antioxidant Capacity, and Alleviation of Ulcerative Colitis in Mice
Heng Zhang, Min Zhang, Xin Zheng, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1259-1259
Open Access
Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review
Chuang Zhu, Zi-Han Lin, Huibin Jiang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24131-24157
Closed Access
Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
Yongheng Yan, Rongyue Sun, Dan Yang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Value-added biotransformation of agricultural byproducts by cellulolytic fungi: a review
Yan Su, Jiajia Ma, Dan Wu, et al.
Critical Reviews in Biotechnology (2024), pp. 1-20
Closed Access
Photoperiod and water-deficient conditions differentially regulate structural flavonoid biosynthetic genes in peanuts
Maryam Khan, Saman Taufiq, Irum Nauman, et al.
Journal of Plant Interactions (2022) Vol. 17, Iss. 1, pp. 620-631
Open Access | Times Cited: 1
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