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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:

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential
Huibin Qin, Houbin Wu, Ke Shen, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3155-3155
Open Access | Times Cited: 16

Showing 16 citing articles:

Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 22
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 10
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Influence of spouting period on microbiological and nutritional attribute of sesame seed flour
Joseph Oghenewogaga Owheruo, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Assessment of Aflatoxin Contamination in Malted Maize and Finger Millet at Msundwe Market, Malawi

Journal of Research Innovation and Implications in Education (2025)
Closed Access
Nutritional immunological effects and mechanisms of chemical constituents from the homology of medicine and food
Great Iruoghene Edo, Winifred Ndudi, Raghda Makia, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 5
Internet of Things ( IoT ) in the food fermentation process: A bibliometric review
Ismail Adeniyi Adeleke, Nnamdi Nwulu, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2023) Vol. 46, Iss. 5
Open Access | Times Cited: 12
Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties
Qian Lin, Wei Liang, Mengting Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130967-130967
Closed Access | Times Cited: 3
Impact of Lyophilized Milk Kefir-Based Self-Nanoemulsifying System on Cognitive Enhancement via the Microbiota–Gut–Brain Axis
Mai M. Anwar, Amira A. Boseila, Abeer A. Mabrouk, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1205-1205
Open Access | Times Cited: 2
Sorghum and Millets
Aniket More, Sonia Morya, Adams Ovie Iyiola
(2024), pp. 121-144
Closed Access | Times Cited: 1
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review
Sègla Wilfrid Padonou, Marcel Houngbédji, Mênouwesso Harold Hounhouigan, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3155-3188
Open Access | Times Cited: 3
Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink
Sarah Suffys, Dorothée Goffin, Gaëtan Richard, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6084-6084
Open Access | Times Cited: 2
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access
Amaranth
Nikhil Dnyaneshwar Patil, Aarti Bains, Prince Chawla
(2024), pp. 251-284
Closed Access
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model
Chengye Huang, Binle Zhang, Jing Huang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2856-2856
Open Access
Functional Ingredients in Minor Grain Crops
Xiushi Yang, Cong Teng, Liang Zou, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1261-1261
Open Access | Times Cited: 1
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