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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:

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
Panling Zhang, Fengxian Tang, Wenchao Cai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15

Showing 15 citing articles:

Screening alcohol degrading function probiotics and protective effect of fermented apple juice on alcoholic liver injury in mice
Jiani Ren, Shuang Yang, Ning Shen, et al.
Food Bioscience (2024) Vol. 58, pp. 103786-103786
Closed Access | Times Cited: 6
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 3
Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions
Dong Min Han, Yunsong Yang, Zhantong Guo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 7
Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Nana Adwoa Nkuma Johnson, Selorm Yao‐Say Solomon Adade, John‐Nelson Ekumah, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 495-495
Open Access | Times Cited: 6
Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
Bo Peng, Jingjing Li, Chunhui Shan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Purification of Galacto-oligosaccharide (GOS) by fermentation with Kluyveromyces lactis and Interaction between GOS and casein under simulated acidic fermentation conditions
Zhihui Li, Lai Tian-tian, Tariq Aziz, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 12
Closed Access | Times Cited: 6
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
X. Q. Ren, Xiaofu Wang, Xinping Lin, et al.
Food Bioscience (2024) Vol. 61, pp. 104960-104960
Closed Access | Times Cited: 1
Chickpeas and Gut Microbiome: Functional Food Implications for Health
Aswani Ajay, Supriya Singh Gaur, Rafeeya Shams, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39314-e39314
Closed Access | Times Cited: 1
Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology
Nana Adwoa Nkuma Johnson, John‐Nelson Ekumah, Selorm Yao‐Say Solomon Adade, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 62-62
Open Access | Times Cited: 4
Physicochemical and sensory evaluation of lemon grass leaves extracts enriched soy yoghurt from soybeans (Glycine max) milk
Nyiranshuti Angelique, Kipkorir Koskei, Marguerite Niyibituronsa
Applied Research (2024) Vol. 3, Iss. 5
Closed Access
Omics Analysis of Key Pathway in Flavour Formation and B Vitamin Synthesis During Chickpea Milk Fermentation by Lactiplantibacillus Plantarum
Jinxin Fan, Yanzhuan Lu, Xu Li, et al.
(2024)
Closed Access
Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80
Ronghao Sun, Bochun Yang, Conghao Yang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2099-2099
Open Access
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum
Jinxin Fan, Yanzhuan Lu, Xu Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141083-141083
Closed Access
Development of a milk-containing drink fermented with chickpea extract
Mahboobeh Ahangaran, G. A. Marinenkova, I Ionova, et al.
New Technologies (2024) Vol. 20, Iss. 3, pp. 11-27
Open Access
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