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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:

Changes Occurring in Spontaneous Maize Fermentation: An Overview
Clemencia Chaves‐López, Chiara Rossi, Francesca Maggio, et al.
Fermentation (2020) Vol. 6, Iss. 1, pp. 36-36
Open Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

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
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application
Deepak Kumar Verma, Mamta Thakur, Smita Singh, et al.
Food Bioscience (2022) Vol. 46, pp. 101594-101594
Closed Access | Times Cited: 98
Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications
Panagiota Tsafrakidou, Alexandra-Maria Michaelidou, Costas G. Βiliaderis
Foods (2020) Vol. 9, Iss. 6, pp. 734-734
Open Access | Times Cited: 137
Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
Penka Petrova, Kaloyan Petrov
Nutrients (2020) Vol. 12, Iss. 4, pp. 1118-1118
Open Access | Times Cited: 115
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 87
Maize and Sorghum as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Applied Sciences (2021) Vol. 11, Iss. 7, pp. 3139-3139
Open Access | Times Cited: 82
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
Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
Zemenu Kerie Terefe, Mary Omwamba, John Masani Nduko
Food Science & Nutrition (2021) Vol. 9, Iss. 11, pp. 6343-6352
Open Access | Times Cited: 45
Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.)
Sumaira Jan, Krishan Kumar, Ajar Nath Yadav, et al.
Journal of Applied Biology & Biotechnology (2022), pp. 46-52
Open Access | Times Cited: 28
Internet of Things ( IoT ) in the food fermentation process: A bibliometric review
Ismail Adeniyi Adeleke, Nnamdi Nwulu, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2023) Vol. 46, Iss. 5
Open Access | Times Cited: 18
Beyond colors: The health benefits of maize anthocyanins
Bharat Bhushan, Satish Kumar, Charanjeet Kaur, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100399-100399
Open Access | Times Cited: 6
Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments
Cunshan Zhou, Clinton Emeka Okonkwo, Adejumoke A. Inyinbor, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 11, pp. 1587-1611
Open Access | Times Cited: 36
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
Mohammad Alrosan, Thuan‐Chew Tan, Wee Yin Koh, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 25, pp. 7677-7691
Closed Access | Times Cited: 23
Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production
Alice de Paula de Sousa Cavalcante, Carla Danielle Gama Brício Feio, Nelson Rosa Ferreira, et al.
Food Bioscience (2025), pp. 106423-106423
Closed Access
Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation
Muvhuso Mutshinyani, Mpho Edward Mashau, Afam I. O. Jideani
International Journal of Food Properties (2020) Vol. 23, Iss. 1, pp. 1692-1710
Open Access | Times Cited: 32
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa
Mpho Edward Mashau, Lucy Lynn Maliwichi, Afam I. O. Jideani
Fermentation (2021) Vol. 7, Iss. 3, pp. 158-158
Open Access | Times Cited: 27
In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 529-529
Open Access | Times Cited: 21
Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension
A.T. Adesulu-Dahunsi, Samuel Olatunde Dahunsi, Titilayo Adenike Ajayeoba
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 20
Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits
Masala Mudau, Mpho Edward Mashau, Shonisani Eugenia Ramashia
Foods (2022) Vol. 11, Iss. 9, pp. 1265-1265
Open Access | Times Cited: 19
Review of cancer cell volatile organic compounds: their metabolism and evolution
Takeshi Furuhashi, Kanako Toda, Wolfram Weckwerth
Frontiers in Molecular Biosciences (2025) Vol. 11
Open 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
Nixtamalization and Extrusion Processes: Effects on Physicochemical, Nutritional, and Nutraceutical Properties in the Processing of Corn Into Tortilla
Ana Luisa Félix-Sámano, Jennifer Vianey Félix-Medina, María Fernanda Quintero-Soto, et al.
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
He Liu, Xinyue Xu, Huaitian Cui, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5844-5863
Closed Access | Times Cited: 16
Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
Afolake Atinuke Olanbiwoninu, Anna Greppi, Theresa Abimbola Awotundun, et al.
Food Bioscience (2023) Vol. 55, pp. 102996-102996
Open Access | Times Cited: 10
Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages
Felix Kwashie Madilo, Angela Parry‐Hanson Kunadu, Kwaku Tano‐Debrah, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-32
Open Access | Times Cited: 3
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