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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:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
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
Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing
Guiting Zhao, Chong Liu, Limin Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129993-129993
Closed Access | Times Cited: 6
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities
Mallari Praveen, Simone Brogi
Foods (2025) Vol. 14, Iss. 1, pp. 114-114
Open Access
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
Exploring viral diversity in fermented vegetables through viral metagenomics
Julia Cantuti Gendre, Claire Le-Marrec, Stéphane Chaillou, et al.
Food Microbiology (2025), pp. 104733-104733
Open Access
Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation
Xubin Tu, Jiamiao Lou, Ting Zheng, et al.
LWT (2025), pp. 117399-117399
Open Access
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor
Lingzhi Zhao, Jing Chen, Wei Xu, et al.
Frontiers in Microbiology (2025) Vol. 16
Open Access
A review on the microbiology of Ethiopian traditional fermented beverage products
Guesh Mulaw, Trhas Gebregziabher, Teklemichael Tesfay
Frontiers in Nutrition (2025) Vol. 12
Open Access
Addressing post-harvest losses through agro-processing for sustainable development in Ethiopia
Markos Makiso Urugo, Eyasu Yohannis, Tilahun A. Teka, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101316-101316
Open Access | Times Cited: 5
Natural Bioactive Compounds in the Management of Periodontal Diseases: A Comprehensive Review
Nada Tawfig Hashim, Rasha Babiker, Muhammed Mustahsen Rahman, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3044-3044
Open Access | Times Cited: 4
Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
Foods (2024) Vol. 13, Iss. 5, pp. 730-730
Open Access | Times Cited: 3
Antimicrobial effects of laurel extract, laurel essential oil, zahter extract, and zahter essential oil on chicken wings contaminated with Salmonella Typhimurium
Ezgi Ayan Yilmaz, Halil Yalçın, Zübeyde Polat
Veterinary Medicine and Science (2024) Vol. 10, Iss. 3
Open Access | Times Cited: 3
Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
Shahida Anusha Siddiqui, Dhanya Lakshmikanth, Chiranjiv Pradhan, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-28
Open Access | Times Cited: 8
Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production
Ewa Pejcz
Sustainability (2024) Vol. 16, Iss. 8, pp. 3275-3275
Open Access | Times Cited: 2
Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market
Isabela Jaeger, Cecília R. Köhn, Joshua D. Evans, et al.
Food Research International (2024) Vol. 191, pp. 114724-114724
Open Access | Times Cited: 2
Food waste generation and its industrial utilization: An overview
Sukhendu Dey, Megha Santra, Moharana Choudhury, et al.
Environmental Science and Pollution Research (2024)
Closed Access | Times Cited: 2
Antimicrobial resistance and prevalence of Listeria species from raw milk and dairy products in Burdur, Turkey
Zeki Erol, Zübeyde Polat, Ali Soyuçok, et al.
Veterinary Medicine and Science (2024) Vol. 10, Iss. 5
Open Access | Times Cited: 2
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 2
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest
Nicola De Simone, Angela Scauro, Danial Fatchurrahman, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113125-113125
Open Access | Times Cited: 1
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 1
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