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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:

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

Showing 10 citing articles:

Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage
Wilbert Gutiérrez-Sarmiento, Betsy Anaid Peña-Ocaña, Anayancy Lam-Gutiérrez, et al.
Microbiological Research (2022) Vol. 260, pp. 127045-127045
Open Access | Times Cited: 15
Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products
Edgar Torres-Maravilla, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 123-123
Open Access | Times Cited: 13
Traditional Fermented Beverages in México
Blanca Rosa Aguilar-Uscanga, Esperanza González-Quezada, Josué Raymundo Solís-Pacheco
IntechOpen eBooks (2024)
Open Access | Times Cited: 1
The genetic architecture of prolificacy in maize revealed by association mapping and bulk segregant analysis
Haiyang Duan, Zhengjie Xue, Xiaolong Ju, et al.
Theoretical and Applied Genetics (2023) Vol. 136, Iss. 9
Closed Access | Times Cited: 3
Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics
Awoke Zenebe, Abegaz Tizazu Andrgie, Tadesse Ogato, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Traditional Fermented Beverages: Origin, Processing, and Qualitative Valorisation
Laky Khatun, Subhajit Ray
(2024), pp. 265-298
Closed Access
Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino
Ángel Eduardo Rubio-Castillo, Víctor Manuel Zamora-Gasga, Jorge Alberto Sánchez-Burgos, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100150-100150
Open Access | Times Cited: 3
A Model for Probiotic Fermented Food Production
Maria Luisa Savo Sardaro, Silvia Zaini, Katherine R. Amato
Applied Sciences (2023) Vol. 13, Iss. 20, pp. 11123-11123
Open Access | Times Cited: 1
Mexican Traditional Fermentations from Corn (Zea mays): An Overview
Javier Arrizón
ACS symposium series (2022), pp. 49-57
Closed Access
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