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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:

Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo García-Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Postbiotic production: harnessing the power of microbial metabolites for health applications
Nidhi Prajapati, Jinil Patel, Sachidanand Singh, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 33
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: 15
Sourdough Bread Quality: Facts and Factors
MA Islam, Shahidul Islam
Foods (2024) Vol. 13, Iss. 13, pp. 2132-2132
Open Access | Times Cited: 10
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity
Elena Tomassi, Nafiou Arouna, Milena Brasca, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 421-421
Open Access | Times Cited: 1
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 1
Designing healthier bread through the lens of the gut microbiota
Yaqin Wang, Ching Jian, Anne Salonen, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 13-28
Open Access | Times Cited: 19
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 17
Impact of sourdough fermentation on nutrient transformations in cereal-based foods: Mechanisms, practical applications, and health implications
Zhen Wang, Luyang Wang
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 2, pp. 124-132
Open Access | Times Cited: 7
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
Saša Drakula, Dubravka Novotni, Nikolina Čukelj, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 3, pp. 945-960
Closed Access | Times Cited: 5
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
Gemma Sanmartín, Isabel E. Sánchez‐Adriá, José A. Prieto, et al.
Food Microbiology (2024) Vol. 120, pp. 104474-104474
Open Access | Times Cited: 5
Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage
Ivan De Marco, Jaqueline Oliveira de Moraes, Fernanda Nunes Ferreira, et al.
ACS Food Science & Technology (2025)
Open Access
Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability
Manisha Joshi, Ipsheta Bose, Arpit Tyagi, et al.
Elsevier eBooks (2025), pp. 223-251
Closed Access
Postbiotics from Lactococcus sp. and its biomedical applications
Kasilingam Nagajothi, Sanjivkumar Muthusamy
Elsevier eBooks (2025), pp. 83-91
Closed Access
Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters
Mounir EL Boujamaai, Imane Brahimi, Meryem Benyamane, et al.
Phycology (2025) Vol. 5, Iss. 1, pp. 7-7
Open Access
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113130-113130
Closed Access | Times Cited: 10
Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
Ayşe Sevgili, Canan Can, Derya İşler Ceyhan, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100479-100479
Open Access | Times Cited: 9
Comparative Genomics Reveals Genetic Diversity and Variation in Metabolic Traits in Fructilactobacillus sanfranciscensis Strains
Xiaxia He, Yujuan Yu, Robèr Kemperman, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 845-845
Open Access | Times Cited: 3
Changes of gluten protein composition during sourdough fermentation in rye flour
Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 6, pp. 1354-1363
Open Access | Times Cited: 2
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products
Samantha Rossi, Davide Gottardi, Lorenzo Siroli, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106136-106136
Open Access | Times Cited: 1
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses
Míriam Regina Canesin, Juliana S. Graça, Marianna Miranda Furtado, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2878-2878
Open Access | Times Cited: 1
Process Standardization and Characterization of Mies: Ethiopian Honey Wine
Weleba Muesho Gebremichael, Kiros Hagos, Desta Berhe Sbhatu, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39272-e39272
Open Access | Times Cited: 1
Postbiotic Application: A Review on Extraction, Purification, and Characterization Methods
Aziz Homayouni Rad, Bahareh Pouragha, Jalil Houshyar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
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