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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:

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Krzysztof Skowron, Anna Budzyńska, Katarzyna Grudlewska‐Buda, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 41
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 31
Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds
Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 964-964
Open Access | Times Cited: 22
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
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
Lactic Acid Bacteria in Sustainable Food Production
Kamila Rachwał, Klaudia Gustaw
Sustainability (2024) Vol. 16, Iss. 8, pp. 3362-3362
Open Access | Times Cited: 9
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 9
Bioactive properties and therapeutic aspects of fermented vegetables: a review
Sadhisha Gunawardena, Harshani Nadeeshani, V. L. P. Amarasinghe, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 8
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 8
Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations
Alexandru Rusu, Monica Trif, João Miguel Rocha
Molecules (2023) Vol. 28, Iss. 16, pp. 6020-6020
Open Access | Times Cited: 18
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 17
Temperature impact on microbial and metabolic profiles in kimchi fermentation
Sera Jung, In Min Hwang, Jong‐Hee Lee
Heliyon (2024) Vol. 10, Iss. 5, pp. e27174-e27174
Open Access | Times Cited: 7
Duck compound probiotics fermented diet alters the growth performance by shaping the gut morphology, microbiota and metabolism
Zhaolong Li, Cuiting Li, Fengqiang Lin, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103647-103647
Open Access | Times Cited: 5
Evaluation of viability and chemical properties of fermented black rice-milk alternatives
Andreas Romulo, Vandira Putri Kirana
BIO Web of Conferences (2025) Vol. 172, pp. 04010-04010
Open Access
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: 11
Bongkrekic Acid and Burkholderia gladioli pathovar cocovenenans: Formidable Foe and Ascending Threat to Food Safety
Dong Han, Jian Chen, Wei Chen, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3926-3926
Open Access | Times Cited: 11
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 4
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?
Kylene Guse, Qingqing Mao, Chi Chen, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 22-22
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
Safety aspects and toxicological studies in kombucha and its analogs
Antônio Luiz Pinho Ribeiro, João D. Ferreira, Kelly Silva Alencar, et al.
Elsevier eBooks (2025), pp. 275-293
Closed Access
Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain
Hsuan-Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100742-100742
Open Access
Probiotic potentials of lactic acid bacteria isolated from fermented sorghum supernatant (omidun) under different fermentation periods
Emmanuel Njoku, Oluwasola Abayomi Adelusi, Adewale Olusegun Obadina
Research Square (Research Square) (2025)
Closed Access
Potential health and safety risk of enterotoxin-producing Bacillus species isolated from fermentation effluents discharged into the environment
Oluwafemi Bamidele Daramola, Nkem Torimiro, Richard Kolade Omole, et al.
Deleted Journal (2025) Vol. 2, Iss. 1
Open Access
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury
Yanyun Wang, Leping Quan, Xiaomin Zheng, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Microbial contamination of food
Elena A. Alexa, Angelos Papadochristopoulos, Triona O’Brien, et al.
Elsevier eBooks (2024), pp. 3-19
Closed Access | Times Cited: 3
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