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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:

Fermented foods, their microbiome and its potential in boosting human health
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 2
Open Access | Times Cited: 20

Showing 20 citing articles:

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health
Alice Njolke Mafe, Great Iruoghene Edo, Patrick Othuke Akpoghelie, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Macronutrient balance determines the human gut microbiome eubiosis: insights from in vitro gastrointestinal digestion and fermentation of eight pulse species
Da Bin Lee, In‐Chang Hwang
Frontiers in Microbiology (2025) Vol. 15
Open Access
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access
Fibre & fermented foods: differential effects on the microbiota-gut-brain axis
Elizabeth M. Schneider, Ramya Balasubramanian, Aimone Ferri, et al.
Proceedings of The Nutrition Society (2024), pp. 1-16
Open Access | Times Cited: 4
Unraveling the Evolutionary Diet Mismatch and Its Contribution to the Deterioration of Body Composition
Sandi Assaf, Jason Park, Naveed Chowdhry, et al.
Metabolites (2024) Vol. 14, Iss. 7, pp. 379-379
Open Access | Times Cited: 3
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties
C.C.G. Silva, Susana C. Ribeiro
Foods (2024) Vol. 13, Iss. 10, pp. 1452-1452
Open Access | Times Cited: 2
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
(2024)
Open Access | Times Cited: 2
Methodological Guidelines of the Scientific Community for Human Microbiome Research (CHMR) and the Russian Gastroenterology Association (RGA) on the Use of Probiotics, Prebiotics, Synbiotics, Metabiotics and Functional Foods Enriched with Them for the Treatment and Prevention of Gastrointestinal Diseases in Adults and Children
В. Т. Ивашкин, А.В. Горелов, Д. И. Абдулганиева, et al.
Russian Journal of Gastroenterology Hepatology Coloproctology (2024) Vol. 34, Iss. 4, pp. 113-136
Open Access | Times Cited: 2
Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing
Mansi Limbad, Noemi Gutierrez‐Maddox, Nazimah Hamid, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 919-919
Open Access | Times Cited: 1
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sung Min Bae, Sung Jin Park, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 345-345
Open Access | Times Cited: 1
Effect of whole-grain Tartary buckwheat fermentation with Monascus purpureus on the metabolic syndrome and intestinal flora in mice
Xin Yang, Rong Ren, Xiaoqin Lang, et al.
Food Bioscience (2024) Vol. 61, pp. 104715-104715
Closed Access | Times Cited: 1
Complete Genome Sequence and Probiotic Characterization of Lactobacillus delbrueckii subsp. Indicus DC-3 Isolated from Traditional Indigenous Fermented Milk
Deepti N. Chaudhari, Jayesh J. Ahire, Anupama N. Devkatte, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice
Athira Cheruvari, Rajagopal Kammara
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Complete genome sequence and probiotic characterization of Lactobacillus delbrueckii subsp. indicus DC-3 isolated from traditional indigenous fermented milk
Deepti N. Chaudhari, Jayesh J. Ahire, Anupama N. Devkatte, et al.
Research Square (Research Square) (2024)
Open Access
Impact of Novel Foods on the Human Gut Microbiome: Current Status
Ailín Martínez, Lidiana Velázquez, Rommy Díaz, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1750-1750
Open Access
Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage
Kitiya Suhem, Pailin Chaidech, Nattana Kongchoosi, et al.
Food Science and Biotechnology (2024)
Closed Access
Genomic and phenotypic safety assessment of probiotic Bacillus subtilis DC-11 isolated from traditionally fermented Idli Batter
Deepti N. Chaudhari, Jayesh J. Ahire, A.A. Kulthe, et al.
Research Square (Research Square) (2024)
Closed Access
Complete Genome Sequence and In Vitro Probiotic Assessment of Bacillus subtilis DC-11 Isolated from Traditionally Fermented Idli Batter
Deepti N. Chaudhari, Jayesh J. Ahire, A.A. Kulthe, et al.
Current Microbiology (2024) Vol. 82, Iss. 1
Closed Access
Gut health-promoting foods intake in Argentine adults: the impact of knowledge, socio-demographic factors, and clinical-nutritional health
Georgina Noel Marchiori, Mayra Ainelén Loyola, Cabezas Sánchez, et al.
Human Nutrition & Metabolism (2024), pp. 200294-200294
Open Access
Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk
Jeong-Ha Lee, Sung-Eun Bae, Ho‐Min Kang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 1-1
Open Access
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