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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:

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

Showing 9 citing articles:

Research progress on processing and nutritional properties of fermented cereals
Guodong Ye, Lina Guan, Min Zhang
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 197-212
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
New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0
Bao‐Hong Lee, Ming‐Kuei Shih, Chih‐Yao Hou
Fermentation (2023) Vol. 9, Iss. 10, pp. 868-868
Open Access | Times Cited: 2
Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours
Margaret O. Edet, Florence A. Bello, Babatunde Stephen Oladeji
Cogent Food & Agriculture (2023) Vol. 9, Iss. 2
Open Access | Times Cited: 2
Genomic Databases and Genetic Resources of Cereals
Rashid Mehmood Rana, Azeem Iqbal Khan, Munir Ahmad, et al.
(2024), pp. 123-138
Closed Access
The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective
James Owusu-Kwarteng, Bababode Kehinde, Godfred Ohomeng-Boahen, et al.
CABI Reviews (2024)
Closed Access
Phytochemicals in pigmented maize and their promising health benefits
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Janet Adeyinka Adebo, et al.
Elsevier eBooks (2024), pp. 93-118
Closed Access
Chemical Analysis and Biological Activities of Various Parts of Securidaca longipedunculata From South Africa
K. Shai, Zahra Hassan, Segolo Lebelo, et al.
Natural Product Communications (2024) Vol. 19, Iss. 9
Open Access
Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage
Sakile Kudita, Sijmen E. Schoustra, Juliet Mubaiwa, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1421-1431
Open Access | Times Cited: 1
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