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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:

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
Lamia Ayed, Sana M’hir, Moktar Hamdi
Journal of Chemistry (2020) Vol. 2020, pp. 1-12
Open Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Luciana G. Ruiz Rodríguez, Víctor Manuel Zamora-Gasga, Micaela Pescuma, et al.
Food Research International (2020) Vol. 140, pp. 109854-109854
Closed Access | Times Cited: 222
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Teresa Pinto, Alice Vilela, Fernanda Cosme
Beverages (2022) Vol. 8, Iss. 2, pp. 33-33
Open Access | Times Cited: 42
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
Inhibitory effects of fermented Ougan (Citrus reticulata cv. Suavissima) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice
Xiao Guo, Xuedan Cao, Xiugui Fang, et al.
Food & Function (2021) Vol. 12, Iss. 19, pp. 9300-9314
Closed Access | Times Cited: 53
Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts
Francesca Aiello, Donatella Restuccia, Umile Gianfranco Spizzirri, et al.
Fermentation (2020) Vol. 6, Iss. 3, pp. 83-83
Open Access | Times Cited: 51
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects
Zizhong Tang, Zhiqiao Zhao, Xulong Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 4835-4872
Closed Access | Times Cited: 37
A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure
José Ángel Salas-Millán, Conesa Bueno Andrés, Encarna Aguayo
Food Bioscience (2024) Vol. 59, pp. 103999-103999
Open Access | Times Cited: 6
Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status
Yun‐hui Lu, Jiamin Wu, Jia‐rong Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4420-4436
Closed Access | Times Cited: 6
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2263-2263
Open Access | Times Cited: 39
Role of Acetic Acid Bacteria in Food and Beverages
Natália Norika Yassunaka Hata, Mônica Surek, Daniele Sartori, et al.
Food Technology and Biotechnology (2022) Vol. 61, Iss. 1, pp. 85-103
Open Access | Times Cited: 24
FROM FERMENTATION TO CANCER PREVENTION: THE ANTICANCER POTENTIAL OF KOMBUCHA
Opik Taupiqurrohman, Lathifah Puji Hastuti, Dina Oktavia, et al.
Phytomedicine Plus (2024) Vol. 4, Iss. 4, pp. 100633-100633
Open Access | Times Cited: 5
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review
Xiaowei Xiao, Shuyue Li, Xiaobin Zhou, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 1-10
Closed Access | Times Cited: 12
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
Alice Agarbati, Laura Canonico, Maurizio Ciani, et al.
International Journal of Food Microbiology (2024) Vol. 424, pp. 110857-110857
Closed Access | Times Cited: 4
Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds
Luciana De La Fuente-Carmelino, Mayra Anticona, Fernando Ramos-Escudero, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 26-26
Open Access
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics
Nurhazwani Sa’aid, Joo Shun Tan
Preparative Biochemistry & Biotechnology (2025), pp. 1-20
Closed Access
Shelf life of beverages using supercritical carbon dioxide: microbial safety, nutrients, and sensory characteristics
Zhe Chen, Magdalena Cywińska-Antonik, Urszula Trych, et al.
Elsevier eBooks (2025), pp. 241-275
Closed Access
Potential beneficial effects of kefir and its postbiotic, kefiran, on child food allergy
Susy Érika de Lima Barros, Caíque dos Santos Rocha, Mayara Storel Beserra de Moura, et al.
Food & Function (2021) Vol. 12, Iss. 9, pp. 3770-3786
Closed Access | Times Cited: 24
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
He Liu, Xinyue Xu, Huaitian Cui, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5844-5863
Closed Access | Times Cited: 16
Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 7638-7648
Open Access | Times Cited: 9
Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture
Danielle Rubim Lopes, Lucielen Oliveira Santos, Carlos Prentice
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 26
High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum
Jing Ma, Yu Wang, Mengya Zhao, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 441-441
Open Access | Times Cited: 8
Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice
Muganti Rajah Kumar, Swee Keong Yeap, Nurul Elyani Mohamad, et al.
BMC Complementary Medicine and Therapies (2021) Vol. 21, Iss. 1
Open Access | Times Cited: 20
Fermented Foods in Health and Disease Prevention
Monalisa Sahoo, Pramod Aradwad, Nikita Sanwal, et al.
(2023), pp. 39-85
Closed Access | Times Cited: 7
Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves
Joshua Ombaka Owade, George Ooko Abong, Michael W. Okoth, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 3, pp. 1651-1664
Open Access | Times Cited: 16
Submerged fermentation improves bioactivity of mulberry fruits and leaves
Hui Qian Chuah, Pei Ling Tang, Ni Jing Ang, et al.
Chinese Herbal Medicines (2021) Vol. 13, Iss. 4, pp. 565-572
Open Access | Times Cited: 16
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