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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:

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
Chiara Demarinis, Michela Verni, Loris Pinto, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3346-3346
Open Access | Times Cited: 20

Showing 20 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: 52
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 36
Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
Xiaohua Yang, Jiaqi Hong, Linhao Wang, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 48-48
Open Access | Times Cited: 22
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 21
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 3
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Foods (2024) Vol. 13, Iss. 15, pp. 2462-2462
Open Access | Times Cited: 3
Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium
Hang Xiao, Guillermo Eduardo Sedó Molina, Miguel Tovar, et al.
LWT (2023) Vol. 192, pp. 115695-115695
Open Access | Times Cited: 10
Driving Factors Influencing the Decision to Purchase Plant-Based Beverages: A Sample from Türkiye
Murat Baş, Meryem Kahrıman, Gamze Ayakdaş, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1760-1760
Open Access | Times Cited: 2
Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Nana Adwoa Nkuma Johnson, Selorm Yao‐Say Solomon Adade, John‐Nelson Ekumah, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 495-495
Open Access | Times Cited: 6
Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation
Jiwoo Kim, Sungryul Yu, Yoonhwa Jeong, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 523-523
Open Access | Times Cited: 6
A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review
Szymon Wojciech Lara, Amalia Tsiami
Foods (2024) Vol. 13, Iss. 14, pp. 2290-2290
Open Access | Times Cited: 1
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Food Chemistry (2024) Vol. 463, pp. 141110-141110
Closed Access | Times Cited: 1
In Vitro Digestion of Vacuum-Impregnated Yam Bean Snacks: Pediococcus acidilactici Viability and Mango Seed Polyphenol Bioaccessibility
Alba Cecilia Durán-Castañeda, Adela Yolanda Bueno-Durán, Manuel Iván Girón‐Pérez, et al.
Microorganisms (2024) Vol. 12, Iss. 10, pp. 1993-1993
Open Access | Times Cited: 1
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
Palmira De Bellis, Carlo Giuseppe Rizzello
Foods (2024) Vol. 13, Iss. 1, pp. 155-155
Open Access
Impact of Homolactic Fermentation Using Lactobacillus Acidophilus on Plant-Based Protein Bioaccessibility in Aqueous Quinoa and Chickpea Flour Blended Extracts
Ingrid Contardo, John Hurtado-Murillo, Wendy Franco
(2024)
Closed Access
Licuri Kernel (Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages
Janaína de Carvalho Alves, Carolina Oliveira de Souza, Lívia de Matos Santos, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2056-2056
Open Access
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production
Marco Montemurro, Michela Verni, Francesca Fanelli, et al.
Food Research International (2024) Vol. 201, pp. 115537-115537
Open Access
Metataxonomic Analysis of Bacterial Diversity in Pigeon Pea after Soaking in Water
Yuni Sine, Donny Widianto, Yekti Asih Purwestri, et al.
(2023)
Open Access | Times Cited: 1
Lacticaseibacillus rhamnosus—A Promising Tool for Colorectal Cancer Treatment
Oana Budu, Christian Banciu, Codruța Şoica, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 781-781
Open Access
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