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:
Functional Properties of Microorganisms in Fermented Foods
Jyoti Prakash Tamang, Dong-Hwa Shin, Su‐Jin Jung, et al.
Frontiers in Microbiology (2016) Vol. 7
Open Access | Times Cited: 478
Jyoti Prakash Tamang, Dong-Hwa Shin, Su‐Jin Jung, et al.
Frontiers in Microbiology (2016) Vol. 7
Open Access | Times Cited: 478
Showing 1-25 of 478 citing articles:
The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome
Paulina Markowiak‐Kopeć, Katarzyna Śliżewska
Nutrients (2020) Vol. 12, Iss. 4, pp. 1107-1107
Open Access | Times Cited: 787
Paulina Markowiak‐Kopeć, Katarzyna Śliżewska
Nutrients (2020) Vol. 12, Iss. 4, pp. 1107-1107
Open Access | Times Cited: 787
Health benefits of fermented foods
Nevin Şanlıer, Büşra Başar Gökcen, Aybüke Ceyhun Sezgin
Critical Reviews in Food Science and Nutrition (2017) Vol. 59, Iss. 3, pp. 506-527
Closed Access | Times Cited: 596
Nevin Şanlıer, Büşra Başar Gökcen, Aybüke Ceyhun Sezgin
Critical Reviews in Food Science and Nutrition (2017) Vol. 59, Iss. 3, pp. 506-527
Closed Access | Times Cited: 596
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Axelle Septembre‐Malaterre, Fabienne Remize, Patrick Poucheret
Food Research International (2017) Vol. 104, pp. 86-99
Closed Access | Times Cited: 524
Axelle Septembre‐Malaterre, Fabienne Remize, Patrick Poucheret
Food Research International (2017) Vol. 104, pp. 86-99
Closed Access | Times Cited: 524
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 106-106
Open Access | Times Cited: 504
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 106-106
Open Access | Times Cited: 504
Fermented foods in a global age: East meets West
Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 1, pp. 184-217
Open Access | Times Cited: 463
Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 1, pp. 184-217
Open Access | Times Cited: 463
Probiotic: conceptualization from a new approach
Fatemeh Zendeboodi, Nasim Khorshidian, Amir Mohammad Mortazavian, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 103-123
Closed Access | Times Cited: 294
Fatemeh Zendeboodi, Nasim Khorshidian, Amir Mohammad Mortazavian, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 103-123
Closed Access | Times Cited: 294
Antimicrobial Resistance: Its Surveillance, Impact, and Alternative Management Strategies in Dairy Animals
Chetan Sharma, Namita Rokana, Mudit Chandra, et al.
Frontiers in Veterinary Science (2018) Vol. 4
Open Access | Times Cited: 259
Chetan Sharma, Namita Rokana, Mudit Chandra, et al.
Frontiers in Veterinary Science (2018) Vol. 4
Open Access | Times Cited: 259
The Role of Legumes in Human Nutrition
Yvonne Maphosa, Victoria A. Jideani
InTech eBooks (2017)
Open Access | Times Cited: 241
Yvonne Maphosa, Victoria A. Jideani
InTech eBooks (2017)
Open Access | Times Cited: 241
Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
Zhewei Song, Hai Du, Yan Zhang, et al.
Frontiers in Microbiology (2017) Vol. 8
Open Access | Times Cited: 215
Zhewei Song, Hai Du, Yan Zhang, et al.
Frontiers in Microbiology (2017) Vol. 8
Open Access | Times Cited: 215
Fermented Foods, Health and the Gut Microbiome
Natasha Leeuwendaal, Catherine Stanton, Paul W. O’Toole, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 204
Natasha Leeuwendaal, Catherine Stanton, Paul W. O’Toole, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 204
Probiotics for cancer alternative prevention and treatment
Tesfaye Legesse Bedada, Tatek Kasim Feto, Kaleab Sebsibe Awoke, et al.
Biomedicine & Pharmacotherapy (2020) Vol. 129, pp. 110409-110409
Open Access | Times Cited: 188
Tesfaye Legesse Bedada, Tatek Kasim Feto, Kaleab Sebsibe Awoke, et al.
Biomedicine & Pharmacotherapy (2020) Vol. 129, pp. 110409-110409
Open Access | Times Cited: 188
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya, et al.
Fermentation (2021) Vol. 7, Iss. 2, pp. 63-63
Open Access | Times Cited: 112
Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya, et al.
Fermentation (2021) Vol. 7, Iss. 2, pp. 63-63
Open Access | Times Cited: 112
The microbial food revolution
Alicia E. Graham, Rodrigo Ledesma‐Amaro
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 105
Alicia E. Graham, Rodrigo Ledesma‐Amaro
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 105
Mitochondria: It is all about energy
Amaloha Casanova, Anne Wevers, Santiago Navarro‐Ledesma, et al.
Frontiers in Physiology (2023) Vol. 14
Open Access | Times Cited: 95
Amaloha Casanova, Anne Wevers, Santiago Navarro‐Ledesma, et al.
Frontiers in Physiology (2023) Vol. 14
Open Access | Times Cited: 95
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 81
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 81
A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Foods (2023) Vol. 12, Iss. 15, pp. 2850-2850
Open Access | Times Cited: 81
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Foods (2023) Vol. 12, Iss. 15, pp. 2850-2850
Open Access | Times Cited: 81
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: 80
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 80
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 875-875
Open Access | Times Cited: 78
Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 875-875
Open Access | Times Cited: 78
Fermented Soy Products and Their Potential Health Benefits: A Review
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 69
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 69
A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
Mahek Rawat, Aditi Varshney, Muskan Rai, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100619-100619
Open Access | Times Cited: 46
Mahek Rawat, Aditi Varshney, Muskan Rai, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100619-100619
Open Access | Times Cited: 46
Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production
Muhammad A. B. Siddik, B Julien, SM Majharul Islam, et al.
Reviews in Aquaculture (2024) Vol. 16, Iss. 3, pp. 1244-1265
Open Access | Times Cited: 23
Muhammad A. B. Siddik, B Julien, SM Majharul Islam, et al.
Reviews in Aquaculture (2024) Vol. 16, Iss. 3, pp. 1244-1265
Open Access | Times Cited: 23
Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice
Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 2
Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 2
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, et al.
Nutrition Research Reviews (2017) Vol. 30, Iss. 1, pp. 1-24
Closed Access | Times Cited: 164
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, et al.
Nutrition Research Reviews (2017) Vol. 30, Iss. 1, pp. 1-24
Closed Access | Times Cited: 164
Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective
F George, Catherine Daniel, Muriel Thomas, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 151
F George, Catherine Daniel, Muriel Thomas, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 151
