Open Access Helper

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:

Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffré
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 9

Showing 9 citing articles:

Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 5
A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality
Nursyah Fitri, Sharon Xi Ying Chan, Wasim S. M. Qadi, et al.
Journal of Food Composition and Analysis (2025), pp. 107184-107184
Closed Access
Characterization of brown rice flour, germinated soy flour and their blends: Application in formulation of idlis
Bhavnita Dhillon, Aditi Sharma, Amritpal Kaur, et al.
Food Chemistry Advances (2025), pp. 100916-100916
Open Access
Eficácia terapêutica de probióticos presentes na composição do kefir em ensaios clínicos recentes
Bruna Kristyer Lima de Paula, Maria de Fátima Fonseca Marques, Marina Maria Barbosa de Oliveira, et al.
Caderno Pedagógico (2025) Vol. 22, Iss. 4, pp. e14216-e14216
Closed Access
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
Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review
Junaid Abid, G. Padmapriya, Diksha Thakur, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
Shuai Liu, Yujia Peng, Weiwei He, et al.
Food Chemistry (2024) Vol. 466, pp. 142078-142078
Closed Access | Times Cited: 1
Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant
Nilgün Özdemir, Hojjat Pashazadeh, S Mohammed, et al.
Journal of Food Science (2024)
Open Access
Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 11984-11984
Open Access
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