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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:

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Gabriela Alejandra Chacón Mayorga, Gabriela Beatriz Arias Palma, Gustavo Sandoval-Cañas, et al.
Food Science and Technology (2020) Vol. 41, Iss. suppl 1, pp. 360-367
Open Access | Times Cited: 22

Showing 22 citing articles:

Colada Morada, A Traditional Ecuadorian Day of the Dead Beverage: A Bibliometric Analysis and Review of the Biological Activity of Native Ecuadorian Ingredients
Juan Carlos Romero-Benavides, Rodrigo Duarte, Marlene Rojas-Le-Fort, et al.
Journal of Agriculture and Food Research (2025), pp. 101701-101701
Open Access | Times Cited: 1
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
Indigenous fermented foods: nutritional and safety aspects
Cíntia Lacerda Ramos, Ana PP Bressani, Nádia Nara Batista, et al.
Current Opinion in Food Science (2023) Vol. 53, pp. 101075-101075
Closed Access | Times Cited: 13
Feasting on fish. Specialized function of pre-colonial pottery of the Cerritos mound builders of southern Brazil
Marjolein Admiraal, André Carlo Colonese, Rafael Guedes Milheira, et al.
PLoS ONE (2025) Vol. 20, Iss. 2, pp. e0311192-e0311192
Open Access
Local Production Techniques and Sensory Evaluation of Cassava Wine
Jeyrald Jefferson Cay, Gerald Baniaga, Client William Malinao
Journal of interdisciplinary perspectives (2025) Vol. 3, Iss. 4
Closed Access
Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production
Alice de Paula de Sousa Cavalcante, Carla Danielle Gama Brício Feio, Nelson Rosa Ferreira, et al.
Food Bioscience (2025), pp. 106423-106423
Closed Access
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
Luis Santiago Guerra, Juan Manuel Cevallos‐Cevallos, Stefan Weckx, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1854-1854
Open Access | Times Cited: 18
Traditional Brazilian fermented foods: cultural and technological aspects
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, et al.
Journal of Ethnic Foods (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 17
Fermented beverages among indigenous Latin American societies
Christian Lasso García, Fátima Andrea German Bermúdez, Wim Vanden Berghe, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
Chuanjie Gong, Yunxiang He, Tang Yao, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 940-953
Closed Access | Times Cited: 23
“Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria
Teresa D. Rebaza-Cardenas, Kenneth Silva-Cajaleón, Carlos Sabater, et al.
Probiotics and Antimicrobial Proteins (2021) Vol. 15, Iss. 2, pp. 300-311
Open Access | Times Cited: 17
Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms
Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 496-496
Open Access | Times Cited: 6
Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo
César I. Ojeda-Linares, Mariana Vallejo, Alejandro Casas
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 3
Beneficial Microbiota in Ethnic Fermented Foods and Beverages
Jyoti Prakash Tamang, Namrata Thapa
(2022), pp. 130-148
Closed Access | Times Cited: 4
Fermented beverages in prehispanic Chile: a comprehensive review of their phytochemistry, traditional medicinal uses, bioactivity, and social aspects
Christina Mitsi, Javier Echeverría
Frontiers in Pharmacology (2024) Vol. 15
Open Access
Unconventional fermented beverages from Latin American
Jéssica Soares Miranda, Deborah Lizama Boettcher, Alex Consani Cham, et al.
Elsevier eBooks (2024), pp. 81-108
Closed Access
Diversity of Brazilian Amerindian fermented beverages
Bárbara Côgo Venturim, Dalila Luzia de Oliveira Soares, Paulo Sérgio Pedroso Costa Júnior, et al.
Elsevier eBooks (2024), pp. 63-79
Closed Access
Sweet Cassava, Bananas and Plantains in the Peruvian Amazon: Shipibo Cultivation Methods on the Floodplains
Mariko Ohashi
(2023), pp. 241-258
Closed Access | Times Cited: 1
Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region
Edinaira Sulany Oliveira de Sousa, Érica Simplício de Souza, Eveleise Samira Martins Canto, et al.
Brazilian Journal of Biology (2023) Vol. 83
Open Access | Times Cited: 1
South American fermented legume, pulse, and oil seeds-based products
Gustavo Sandoval-Cañas, Francisco Casa-López, Juliana Criollo-Feijoó, et al.
Elsevier eBooks (2023), pp. 97-115
Closed Access
South American fermented root and tuber-based products
Gustavo Sandoval-Cañas, Gabriela Alejandra Chacón Mayorga, Gabriela Beatriz Arias Palma, et al.
Elsevier eBooks (2023), pp. 297-314
Closed Access
MICROBIAL FERMENTATION
Christon J. Hurst
(2023), pp. 1-102
Closed Access
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