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:

Showing 1-25 of 129 citing articles:

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
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
Global Regulatory Frameworks for Fermented Foods: A Review
Arghya Mukherjee, Beatriz Gómez‐Sala, Eibhlís M. O’Connor, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 75
Metagenomics: An Effective Approach for Exploring Microbial Diversity and Functions
Nguyễn Nhật Nam, Hoang Dang Khoa, Kieu The Loan Trinh, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2140-2140
Open Access | Times Cited: 63
Microbial foods for improving human and planetary health
Leonie J. Jahn, Vayu Maini Rekdal, Morten Otto Alexander Sommer
Cell (2023) Vol. 186, Iss. 3, pp. 469-478
Open Access | Times Cited: 61
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 41
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: 29
Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, et al.
Neuroscience & Biobehavioral Reviews (2024) Vol. 158, pp. 105562-105562
Open Access | Times Cited: 27
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome
Niccolò Carlino, Aitor Blanco‐Míguez, Michal Punčochář, et al.
Cell (2024) Vol. 187, Iss. 20, pp. 5775-5795.e15
Open Access | Times Cited: 21
Redefining modern food analysis: Significance of omics analytical techniques integration, chemometrics and bioinformatics
Charles Obinwanne Okoye, Huifang Jiang, Mudasir Nazar, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117706-117706
Closed Access | Times Cited: 16
The impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial
Nelly Schropp, Alexander Bauer, Virginie Stanislas, et al.
Microbiome (2025) Vol. 13, Iss. 1
Open Access | Times Cited: 4
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
Chengcheng Zhang, Jianming Zhang, Daqun Liu
International Journal of Food Microbiology (2021) Vol. 347, pp. 109199-109199
Closed Access | Times Cited: 59
Metagenomic features of traditional fermented milk products
Lijun You, Chengcong Yang, Hao Jin, et al.
LWT (2021) Vol. 155, pp. 112945-112945
Open Access | Times Cited: 56
Comparing the significance of the utilization of next generation and third generation sequencing technologies in microbial metagenomics
İlayda Akaçin, Şeymanur Ersoy, Osman Doluca, et al.
Microbiological Research (2022) Vol. 264, pp. 127154-127154
Open Access | Times Cited: 47
New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria
Muhammad Yasir, Ibrahim Alzahrani, Fehmida Bibi, et al.
Food Research International (2022) Vol. 157, pp. 111190-111190
Closed Access | Times Cited: 43
Probiotics for Neurodegenerative Diseases: A Systemic Review
Sandhya Ojha, Nil Patil, Mukul Jain, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 1083-1083
Open Access | Times Cited: 36
A survey on antimicrobial resistance genes of frequently used probiotic bacteria, 1901 to 2022
Adrienn Gréta Tóth, Maura Fiona Judge, Sára Ágnes Nagy, et al.
Eurosurveillance (2023) Vol. 28, Iss. 14
Open Access | Times Cited: 23
Revisiting the Multifaceted Roles of Bacteriocins
Sara Arbulu, Morten Kjos
Microbial Ecology (2024) Vol. 87, Iss. 1
Open Access | Times Cited: 14
Our extended microbiome: The human-relevant metabolites and biology of fermented foods
Elisa B. Caffrey, Justin L. Sonnenburg, Suzanne Devkota
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 684-701
Open Access | Times Cited: 13
Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions
Angélica Jara-Servín, Luis David Alcaraz, Sabino I. Juarez‐Serrano, et al.
Environmental Microbiology Reports (2025) Vol. 17, Iss. 1
Open Access | Times Cited: 1
Fermentation of native Brazilian fruits with kombucha: a novel opportunity for producing low-alcohol beverages
Taís Suhre, Mariana Fensterseifer Fabricio, Bruna Tischer, et al.
Food Bioscience (2025), pp. 106122-106122
Open Access | Times Cited: 1
A temporal view of the water kefir microbiota and flavour attributes
Shriram Patel, Junrui Tan, Rosa Aragão Börner, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103084-103084
Open Access | Times Cited: 33
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 30
Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation
Chagai Mendelson, Sabrina Sparkes, Daniel Merenstein, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Page 1 - Next Page

Scroll to top