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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:

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 30
A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses
Alice Njolke Mafe, Great Iruoghene Edo, Osamah S. Majeed, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100919-100919
Open Access | Times Cited: 4
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Our extended microbiome: The human-relevant metabolites and biology of fermented foods
Elisa B. Caffrey, Justin L. Sonnenburg, Suzanne Devkota
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 684-701
Open Access | Times Cited: 12
Dietary Phenolic Compounds—Wellbeing and Perspective Applications
Dasha Mihaylova, Maria Dimitrova-Dimova, Aneta Popova
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 9, pp. 4769-4769
Open Access | Times Cited: 12
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
Yeonhee Pyo, Ki Han Kwon, Yeon Ja Jung
Foods (2024) Vol. 13, Iss. 15, pp. 2386-2386
Open Access | Times Cited: 8
Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley
Jie Zhang, Bin Dang, Wengang Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Extraction and characterization of passion fruit seed oil and investigation of its hypolipidemic activity
Peihang Chen, Xiaoying Zhang, Qing Yang, et al.
Journal of Agriculture and Food Research (2025), pp. 101672-101672
Open Access | Times Cited: 1
Fermentation of sorghum with Aspergillus strains: A promising and sustainable pathway to enzyme production- comprehensive review
Pratul Dipta Somadder, Antoine P. Trzcinski, Guangnan Chen, et al.
Renewable and Sustainable Energy Reviews (2025) Vol. 213, pp. 115456-115456
Open Access | Times Cited: 1
Polyphenols as Potential Geroprotectors
Ekaterina Proshkina, Liubov Koval, E. Platonova, et al.
Antioxidants and Redox Signaling (2024) Vol. 40, Iss. 7-9, pp. 564-593
Closed Access | Times Cited: 7
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products
Francesca Anna Ramires, Miriana Durante, Isabella D’Antuono, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 684-684
Open Access | Times Cited: 6
Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features
Cornelia-Ioana Ilie, Angela Spoială, Elisabeta‐Irina Geană, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 353-353
Open Access | Times Cited: 6
Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 6
The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market
Klaudia Melkis, Karolina Jakubczyk
Foods (2024) Vol. 13, Iss. 10, pp. 1488-1488
Open Access | Times Cited: 5
Effects of dietary pomegranate peel polyphenols on antioxidant capacity, immunity, lipid metabolism, and hepatointestinal health for golden pompano (Trachinotus ovatus)
Guangye Liu, Zhoulin Yu, S.L. Li, et al.
Aquaculture International (2025) Vol. 33, Iss. 2
Closed Access
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices
Elisabetta Trossolo, Ali Zein Alabiden Tlais, Stefano Tonini, et al.
Food Research International (2025) Vol. 202, pp. 115785-115785
Open Access
Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity
Elena Guardiola, Sutiman Bambang Sumitro, Sri Widyarti
BIO Web of Conferences (2025) Vol. 154, pp. 04002-04002
Open Access
Lactic acid fermentation improves nutritional and functional properties of chickpea flours
Manuela Flavia Chiacchio, Silvia Tagliamonte, A Pazzanese, et al.
Food Research International (2025), pp. 115899-115899
Open Access
Mixed fermentation of citrus peel pomace with Trichoderma koningii, Aspergillus oryzae and Lactobacillus casei: process optimization, antioxidant activities and non-targeted metabolomics analysis
Hui Yu, Xian Xu, Jing Hao, et al.
Food Bioscience (2025), pp. 106180-106180
Closed Access
Apiaceae Bioferments Obtained by Fermentation with Kombucha as an Important Source of Active Substances for Skin Care
Zofia Nizioł‐Łukaszewska, Aleksandra Ziemlewska, Martyna Zagórska-Dziok, et al.
Molecules (2025) Vol. 30, Iss. 5, pp. 983-983
Open Access
Optimization of fungal fermentation for the extraction of polyphenols from Flourensia cernua and its effect on cellular metabolism
Lesly Katleya Usme-Duque, Jesús A. Claudio-Rizo, José Alberto Nuncio-Esquivel, et al.
Journal of Biotechnology (2025) Vol. 401, pp. 60-73
Closed Access
Processing Effects on Food Bioactives and Functional Properties
Raquel Martins Martinez, Carolyne Pimentel Rosado, Monique de Barros Elias Campos, et al.
(2025), pp. 383-408
Closed Access
Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach
Zhiyu Zhao, Kevin Kantono, Rothman Kam, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 845-845
Open Access
Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
Su Hwan Kim, Jung-Soon Jang, Eun Hye Kim, et al.
Applied Food Research (2025), pp. 100811-100811
Open Access
The Effects of Iridin and Irigenin on Cancer: Comparison with Well-Known Isoflavones in Breast, Prostate, and Gastric Cancers
You Jin Won, Hun Hwan Kim, Se-Hyo Jeong, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 6, pp. 2390-2390
Open Access
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