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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:

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation
Marina Mefleh, Amira M.G. Darwish, Priti Mudgil, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 743-743
Open Access | Times Cited: 12

Showing 12 citing articles:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 57
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis
Marina Mefleh, Ghofrane Omri, Rosangela Limongelli, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
Traditional cereals-based foods in North African cuisine: Wheat as the cornerstone
Fatma Boukid
The North African Journal of Food and Nutrition Research (2025) Vol. 9, Iss. 19, pp. 41-56
Open Access
The Development and Future of the Dairy Industry in Mongolia: Focusing on Traditional Specialty Products
Narangerel Mijid, Batchimeg Namshir, Natsag Lkhagvasuren, et al.
Journal of Dairy Science and Biotechnology (2025) Vol. 43, Iss. 1, pp. 1-15
Open Access
Practical Implications of the Millennial Generation’s Consumer Behaviour in the Food Market
Anetta Barska, Julia Wojciechowska-Solis, Joanna Wyrwa, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 3, pp. 2341-2341
Open Access | Times Cited: 8
Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance
Roshini Deepika Murali, S Priya, Swetha, et al.
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2024), pp. 77-87
Closed Access | Times Cited: 1
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Biological processing for improved plant-based ingredients
Fatma Boukid
Elsevier eBooks (2024), pp. 103-113
Closed Access | Times Cited: 1
Fermentation: an old and new tool for improved alternative proteins and plant-based foods
Marina Mefleh, Amira M.G. Darwish
Elsevier eBooks (2024), pp. 155-166
Closed Access | Times Cited: 1
Gastronomic heritage of legume foods in Southern Mediterranean cuisine
Fatma Boukid
The North African Journal of Food and Nutrition Research (2024) Vol. 8, Iss. 18, pp. 19-34
Open Access | Times Cited: 1
Dairy Fermentation
Τhomas Bintsis
Fermentation (2023) Vol. 9, Iss. 3, pp. 252-252
Open Access | Times Cited: 2
Microbial screening of animal skin bags used in traditional cheesemaking
Asma Senoussi, Ouarda Aissaoui-Zitoun, Haroun Chenchouni, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110549-110549
Closed Access | Times Cited: 1
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