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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:

Improved nutritional and antioxidant properties of hulless barley following solid‐state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum
Duqin Zhang, Bin Tan, Yuhong Zhang, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 2
Open Access | Times Cited: 10

Showing 10 citing articles:

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
Yueqin Li, Yunzhen Zhang, Lezhen Dong, et al.
Food Chemistry (2023) Vol. 437, pp. 137834-137834
Closed Access | Times Cited: 32
Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum
Mohamed Ghamry, Wei Zhao, Li Li
Food Research International (2022) Vol. 163, pp. 112142-112142
Closed Access | Times Cited: 20
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: 4
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
Journal of the American Society of Brewing Chemists (2024) Vol. 82, Iss. 4, pp. 468-479
Closed Access | Times Cited: 4
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
Yufeng He, Tao Liu, Danaè S. Larsen, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Closed Access
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities
Fahad Al‐Asmari, Asem Mahmoud Abdelshafy, Sobhi F. Lamlom
Food Reviews International (2025), pp. 1-25
Closed Access
Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley
Xiaotong Zhai, Hui‐Qing Wang, Lin Han, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 4, pp. 914-926
Closed Access | Times Cited: 7
Optimization of dairy sludge fermentation culture medium to produce extracts containing bioactive peptides using co-culture of Limosilactobacillus fermentum and Saccharomyces cerevisiae
Alireza Heydarian, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Journal of Functional Foods (2023) Vol. 112, pp. 105982-105982
Open Access | Times Cited: 5
Effect of Saccharomyces cerevisiae Supplementation on Reproductive Performance and Ruminal Digestibility of Queue Fine de l’Ouest Adult Rams Fed a Wheat Straw-Based Diet
Samia Ben Saïd, Jihene Jabri, Sihem Amiri, et al.
Agriculture (2022) Vol. 12, Iss. 8, pp. 1268-1268
Open Access | Times Cited: 6
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