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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:

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera
Yizengaw Mengesha, Alemu Tebeje, Belay Tilahun
International Journal of Food Science (2022) Vol. 2022, pp. 1-10
Open Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Effects of Fermented Food Consumption on Non-Communicable Diseases
Priya Patel, Krishna Butani, Akash Kumar, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 687-687
Open Access | Times Cited: 38
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties.
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma
LWT (2025), pp. 117431-117431
Open Access | Times Cited: 1
Fermentation of sorghum with Aspergillus strains: A promising and sustainable pathway to enzyme production- comprehensive review
Pratul Dipta Somadder, Antoine P. Trzcinski, Guangnan Chen, et al.
Renewable and Sustainable Energy Reviews (2025) Vol. 213, pp. 115456-115456
Open Access | Times Cited: 1
Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population
Serena Manara, Marta Selma‐Royo, Kun D. Huang, et al.
Current Biology (2023) Vol. 33, Iss. 10, pp. 1939-1950.e4
Open Access | Times Cited: 15
Insights on the microbiology of Ethiopian fermented milk products: A review
Tiruha Habte Karssa, Jamal Kussaga, Teresa Semedo‐Lemsaddek, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6990-7003
Open Access | Times Cited: 5
Waste and their polysaccharides: Are they worth bioprocessing?
Avirup Panja, Sushreeta Paul, Priyanka Jha, et al.
Bioresource Technology Reports (2023) Vol. 24, pp. 101594-101594
Closed Access | Times Cited: 12
Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread
Sami Sidahmed Ali, John R.N. Taylor, Mohammad Naushad Emmambux
Journal of Cereal Science (2024) Vol. 118, pp. 103937-103937
Open Access | Times Cited: 4
Influence of selected organic acid concentration on the quality and shelf life of teff injera
Ephrem Mesfin Jemere, Neela Satheesh, Sadik Jemal Awol, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Enhancing the Nutritional Quality of Low-Grade Poultry Feed Ingredients Through Fermentation: A Review
Jim Kioko Katu, Tamás Tóth, László Varga
Agriculture (2025) Vol. 15, Iss. 5, pp. 476-476
Open Access
Advances in CRISPR/Cas9-driven strategies for microbial production and optimization of sugar polyols for food applications: A review
Manoj Kumar, Sumit Totade, Kanika Sharma, et al.
Food Bioscience (2025), pp. 106553-106553
Closed Access
Lactic acid separation technologies: Enhancing efficiency and purity using membrane separation technology (mini review)
Nahla M. Salatein, A. M. Abdelghany, Bothina Elmowafy, et al.
Results in Chemistry (2025), pp. 102280-102280
Open Access
Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch sap)
Justice Amakye Essiedu, Elena G. Kovaleva
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103189-103189
Closed Access | Times Cited: 3
Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
Vogar Leonel Nieto-Sarabia, Guiomar Melgar‐Lalanne, Christian Bryan Ballinas-Cesatti, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 977-977
Open Access | Times Cited: 7
Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Nana Adwoa Nkuma Johnson, Selorm Yao‐Say Solomon Adade, John‐Nelson Ekumah, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 495-495
Open Access | Times Cited: 7
Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality
Gizachew M. Bikila, Yetenayet B. Tola, Chala G. Kuyu
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3417-3432
Open Access | Times Cited: 2
Maximizing biogas production from leftover injera: influence of yeast addition to anaerobic digestion system
Venkatesa Prabhu Sundramurthy, Saravanan Sundaram, Mukesh Goel, et al.
Zeitschrift für Physikalische Chemie (2024)
Open Access | Times Cited: 2
Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera
Mohammed Suraj, Mikiyas Abewaa, Ashagrie Mengistu, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 2
Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto
Vongsathorn Ngampuak, Acharawan Thongmee, Napapan Pongpoungphet, et al.
International Journal of Food Science (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 5
Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation
Zinash Tadesse Bonger, Metadel Kassahun Abera, Takele Ayanaw Habitu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 718-734
Open Access | Times Cited: 5
Second-generation ethanol: concept, production and challenges
Pedro Vinicius Costa Medeiros, Paulo Henrique Medeiros Theophilo, Gisele S. Lopes, et al.
Eclética Química (2023) Vol. 48, Iss. 2, pp. 22-34
Open Access | Times Cited: 4
Design and performance evaluation of low-emission injera baking biomass gasifier stove
Assefa Tesfaye Hailu, Tayachew Nega, Nasim Hasan, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 18, pp. 22113-22124
Closed Access | Times Cited: 4
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
B. Sudarsini, T. C. Venkateswarulu, S. Krupanidhi, et al.
Food and Bioprocess Technology (2023)
Closed Access | Times Cited: 4
Pembuatan Pupuk Organik Cair Berbahan Utama Limbah Cair Pabrik Kelapa Sawit dengan Penambahan Effective Microorganism-4
Rama Riana Sitinjak, Irfan Kurniawan, Bayu Pratomo, et al.
Agroland Jurnal Ilmu-ilmu Pertanian (2024) Vol. 31, Iss. 1, pp. 45-54
Open Access | Times Cited: 1
Biotechnological Strategies and Perspectives for Food Waste Treatment: The Role of Lactic Acid and Microbial Biomass
Muhammad Bilal, Dandan Niu, Zhengxiang Wang
Waste and Biomass Valorization (2024)
Closed Access | Times Cited: 1
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