Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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: 25

Showing 25 citing articles:

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Yemisi Dorcas Obafemi, S. U. Oranusi, K. O. Ajanaku, et al.
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 76
Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour
Hope Oghenebrume Hwabejire, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
DELETED (2023) Vol. 90, Iss. 1, pp. 55-74
Closed Access | Times Cited: 16
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: 5
Fermented beverages among indigenous Latin American societies
Christian Lasso García, Fátima Andrea German Bermúdez, Wim Vanden Berghe, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components
Tuaumelsan Shumye Gebre, Shimelis Admassu Emire, Simon Okomo Aloo, et al.
Food Research International (2024) Vol. 191, pp. 114656-114656
Closed Access | Times Cited: 3
Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula
Grace Abosede Daji, Ezekiel Green, Oluwafemi Ayodeji Adebo
Fermentation (2023) Vol. 9, Iss. 1, pp. 58-58
Open Access | Times Cited: 9
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: 8
Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 4, pp. 338-338
Open Access | Times Cited: 13
Microbial Diversity in African Foods and Beverages: A Systematic Assessment
Soumya Ghosh, Charné Bornman, Maryam Meskini, et al.
Current Microbiology (2023) Vol. 81, Iss. 1
Open Access | Times Cited: 5
Nutrition-Related Knowledge, Attitudes, Practices, and Anemia Status of Lactating Mothers in Bukavu, Democratic Republic of the Congo—A Cross-Sectional Analysis
Damaris Elisabeth Beitze, Céline Kavira Malengera, Théophile Barhwamire Kabesha, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 870-870
Open Access | Times Cited: 1
Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
Mpho Edward Mashau, Dakalo Muluvhu, Shonisani Eugenia Ramashia
Fermentation (2024) Vol. 10, Iss. 5, pp. 236-236
Open Access | Times Cited: 1
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 1
Maize
Amanjyoti, Jyoti Singh, D. Sowdhanya, et al.
(2024), pp. 47-80
Closed Access | Times Cited: 1
Food Fermentation and Its Relevance in the Human History
Ramesh C. Ray, Spiros Paramithiotis, Aswani Thekkangil, et al.
(2024), pp. 1-57
Closed Access | Times Cited: 1
GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize
Grace Abosede Daji, Ezekiel Green, Gabriel Bidemi Akanni, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 6, pp. 4268-4280
Open Access | Times Cited: 4
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
B. Sudarsini, T. C. Venkateswarulu, S. Krupanidhi, et al.
Food and Bioprocess Technology (2023)
Closed Access | Times Cited: 4
Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
Ángel Eduardo Rubio-Castillo, José I. Méndez-Romero, Ricardo Reyes‐Díaz, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2446-2446
Open Access | Times Cited: 10
Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products
Ngwekazi Nwabisa Mehlomakulu, Siphosanele Mafa Moyo, Eugénie Kayitesi
Food Bioscience (2022) Vol. 51, pp. 102300-102300
Open Access | Times Cited: 6
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu
Gabriel Bidemi Akanni, Xolisile W. Qaku, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1363-1374
Open Access | Times Cited: 3
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics
Aysegul Kirmizigul Peker, İlkin Yücel Şengün
Food Reviews International (2023) Vol. 40, Iss. 5, pp. 1217-1237
Closed Access | Times Cited: 2
Maize Pharmacy of Sweet Corn (Zea mays L. convar. saccharata var. Rugosa)
Adenike A. O. Ogunshe
African Journal of Agriculture and Food Science (2024) Vol. 7, Iss. 2, pp. 15-24
Open Access
Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon
Koge, James Ronald Bayoï, Bakari Daoudou, et al.
NASS Journal of Agricultural Sciences (2022) Vol. 4, Iss. 2, pp. 13-13
Open Access | Times Cited: 1
Effect of Fermentation Time on Nutrient Content and Organoleptic Quality of Corn (Zea mays L.) Tapai as Superfood
Mazarina Devi, Budi Wibowotomo, Nabila Ummu, et al.
(2023)
Open Access
Industrialization of Indigenous Food (Kurkufa and Qitta) Preparation
Dagne Tarle Tarse
Nutrition and Food Processing (2023) Vol. 6, Iss. 7, pp. 01-24
Open Access
Cereal Based Fermented Foods and Non-alcohol Beverages
Gayatri Mishra, Brajesh Kumar Panda
Springer eBooks (2022), pp. 189-213
Closed Access
Page 1

Scroll to top