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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:

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds
Joaquim Calvo‐Lerma, Andrea Asensio‐Grau, Jorge García‐Hernández, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 410-410
Open Access | Times Cited: 18

Showing 18 citing articles:

Health-promoting approaches of the use of chia seeds
Sara Motyka, Ewa Skała, Halina Ekiert, et al.
Journal of Functional Foods (2023) Vol. 103, pp. 105480-105480
Open Access | Times Cited: 38
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Jian Wang, Zhenyu Huang, Quanjin Jiang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 628-644
Closed Access | Times Cited: 26
Probiotic-fermented Portulaca oleracea L. alleviated DNFB-induced atopic dermatitis by inhibiting the NF-κB signaling pathway
Wenjun Zhao, Yuwei Zhang, Weijie Li, et al.
Journal of Ethnopharmacology (2023) Vol. 313, pp. 116613-116613
Open Access | Times Cited: 18
Effects of Fermentation and Extrusion on the Amino and Fatty Acid Compositions of Unripe Plantains and Soybean Blends
Elias Similoluwa Orekoya, Victor Olusegun Oyetayo, Deke Victoria Adegunloye
Asian Journal of Biological Sciences (2025) Vol. 18, Iss. 3, pp. 638-655
Closed Access
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 999-999
Open Access | Times Cited: 12
Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review
Olusegun Oyebade Ikusika, Oluwakamisi Festus Akinmoladun, Conference Thando Mpendulo
Fermentation (2024) Vol. 10, Iss. 5, pp. 227-227
Open Access | Times Cited: 3
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 3
Content and bioaccessibility of bioactive compounds with potential benefits for macular health in tiger nut products
Ever Hernández-Olivas, Andrea Asensio‐Grau, Joaquim Calvo‐Lerma, et al.
Food Bioscience (2022) Vol. 49, pp. 101879-101879
Open Access | Times Cited: 16
The effects of Massa Medicata Fermentata on the digestive function and intestinal flora of mice with functional dyspepsia
Shuyu Wang, Yuanlin Li, Xiaoqi Yang, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 2
The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics
Biao Liu, Hongyun Lu, Qin Shu, et al.
Journal of Fungi (2022) Vol. 8, Iss. 9, pp. 940-940
Open Access | Times Cited: 12
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review
Xiaoyu Feng, Ken Ng, Said Ajlouni, et al.
Food Reviews International (2023) Vol. 40, Iss. 9, pp. 2580-2617
Open Access | Times Cited: 7
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
Elena Bartkienė, Arnoldas Rimsa, Eglė Zokaitytė, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2093-2093
Open Access | Times Cited: 6
Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats
Stella Green, Graham T. Eyres, Dominic Agyei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Prebiotic, Antipathogenic Bacteria and Hypocholesterolemia Properties of Fermented Rice Bran Extracts Derived from Black Rice and Germinated Brown Rice
Khaetthareeya Sutthanut, Patcharaporn Tippayawat, Sukanya Srijampa, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3704-3704
Open Access | Times Cited: 8
Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum
Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 467-467
Open Access
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, A. S. Borankulova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 993-1005
Open Access
Susam tohumunun besin madde kompozisyonunun dört Aspergillus niger suşları kullanılarak gerçekleştirilen katı kültür fermantasyonu ile zenginleştirilmesi
Aydın Altop, Emrah Güngör, Güray Erener
Akademik Ziraat Dergisi (2023) Vol. 12, Iss. 1, pp. 135-138
Open Access
Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus
Janaina Sánchez García
(2023)
Open Access
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