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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:

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)
Erica Pontonio, Michela Verni, Cinzia Dingeo, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1258-1258
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 16
Hemp Seeds (Cannabis sativa L.) as a Valuable Source of Natural Ingredients for Functional Foods—A Review
Virginia Tănase Apetroaei, E. Pricop, Daniela Istrati, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2097-2097
Open Access | Times Cited: 10
Chemical and functional characterization of the main bioactive molecules contained in hulled Cannabis sativa L. seeds for use as functional ingredients
Sara Frazzini, Michele Torresani, Gabriella Roda, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101084-101084
Open Access | Times Cited: 9
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Oladipupo Odunayo Olatunde, Iyiola Oluwakemi Owolabi, Olamide Sulaimon Fadairo, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 6, pp. 1216-1234
Closed Access | Times Cited: 36
The potential of lactic acid bacteria in fermented herbs-derived food products
Haisu Shi, Yulian Zhao, Weiming Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104714-104714
Closed Access | Times Cited: 7
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Galli, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 1
Open Access | Times Cited: 6
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans
Simon Okomo Aloo, Kaliyan Barathikannan, Deog‐Hwan Oh
Food Chemistry X (2024) Vol. 21, pp. 101233-101233
Open Access | Times Cited: 6
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 485-485
Open Access | Times Cited: 15
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1521-1521
Open Access | Times Cited: 14
Hemp (<i>Cannabis sativa</i> L.) seeds nutritional aspects and food production perspectives: A review
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița
Food systems (2024) Vol. 7, Iss. 1, pp. 52-58
Open Access | Times Cited: 5
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread
Marco Montemurro, Marzia Beccaccioli, Giuseppe Perri, et al.
International Journal of Food Microbiology (2023) Vol. 404, pp. 110322-110322
Closed Access | Times Cited: 11
Industrial Hemp As a Multi-Purpose Crop: Last Achievements and Research in 2018−2023
Paweł Dudziec, Kazimierz Warmiński, M. Stolarski
Journal of Natural Fibers (2024) Vol. 21, Iss. 1
Open Access | Times Cited: 4
Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains
Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 469-469
Open Access
Isolation and functional characterization of hemp seed protein-derived short- and medium-chain peptide mixtures with multifunctional properties for metabolic syndrome prevention
Andrea Cerrato, Carmen Lammi, Anna Laura Capriotti, et al.
Food Research International (2022) Vol. 163, pp. 112219-112219
Open Access | Times Cited: 16
Solid-State Fermentation Using Bacillus licheniformis-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes
Dan Rambu, Mihaela Dumitru, Georgeta Ciurescu, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 639-639
Open Access | Times Cited: 3
In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins
Johanne Manus, Mathieu Millette, Blanca Rosa Aguilar-Uscanga, et al.
Journal of Food Science (2021) Vol. 86, Iss. 9, pp. 4172-4182
Closed Access | Times Cited: 22
Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research
Martina Loi, Costantino Paciolla
Antioxidants (2021) Vol. 10, Iss. 6, pp. 972-972
Open Access | Times Cited: 20
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis
Michela Verni, Cinzia Dingeo, Carlo Giuseppe Rizzello, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 19
Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production
Yi He, Huafa Lai, Jinxiao Liang, et al.
Journal of Fungi (2024) Vol. 10, Iss. 7, pp. 503-503
Open Access | Times Cited: 2
A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides
Rita Ngozi Aguchem, Innocent Uzochukwu Okagu, Ogadimma D. Okagu, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 7
Closed Access | Times Cited: 12
Hempseed protein-derived short- and medium-chain peptides and their multifunctional properties
Sara Elsa Aita, Carmela Maria Montone, Enrico Taglioni, et al.
Advances in food and nutrition research (2024), pp. 275-325
Closed Access | Times Cited: 2
Protein Mass Fingerprinting and Antioxidant Power of Hemp Seeds in Relation to Plant Cultivar and Environment
Chiara Cattaneo, Annalisa Givonetti, Maria Cavaletto
Plants (2023) Vol. 12, Iss. 4, pp. 782-782
Open Access | Times Cited: 4
Effects of eight-week regular high-intensity interval training and hemp (Cannabis sativa L.) seed on total testosterone level among sedentary young males: double-blind, randomized, controlled clinical trial
Amir Hossein Lame-Jouybari, Mahdieh Abbasalizad Farhangi
Endocrine (2023) Vol. 84, Iss. 1, pp. 273-286
Closed Access | Times Cited: 4
Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
Ornella Kongi Mosibo, Ezgi Pulatsu, Oluwatoyin O. Onipe, et al.
Elsevier eBooks (2024), pp. 277-307
Closed Access | Times Cited: 1
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing
Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 837-837
Open Access | Times Cited: 1
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