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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:

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet
Diletta Balli, Maria Bellumori, Laura Pucci, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 303-303
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications
Panagiota Tsafrakidou, Alexandra-Maria Michaelidou, Costas G. Βiliaderis
Foods (2020) Vol. 9, Iss. 6, pp. 734-734
Open Access | Times Cited: 137
Millet: A review of its nutritional and functional changes during processing
Laraib Yousaf, Dianzhi Hou, Humna Liaqat, et al.
Food Research International (2021) Vol. 142, pp. 110197-110197
Closed Access | Times Cited: 135
Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors
Zehra Gulsunoglu‐Konuskan, Meral Kılıç‐Akyılmaz
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6901-6910
Closed Access | Times Cited: 42
Millets as smart future food with essential phytonutrients for promoting health
Seerat Saleem, Naveed Ul Mushtaq, Wasifa Hafiz Shah, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105669-105669
Closed Access | Times Cited: 34
Exploring the Benefits of Nutrition of Little Millet: Unveiling the Effect of Processing Methods on Bioactive Properties
Annu Kumari, Pardeep Kumar Sadh, Ajay Kamboj, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access | Times Cited: 1
Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential
Han Wang, Yongxia Fu, Qingyu Zhao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 37
Dynamics of sulfate reduction in the thermophilic dark fermentation of sugarcane vinasse: A biohydrogen-independent approach targeting enhanced bioenergy production
Michael Antonio Piffer, Marcelo Zaiat, Cláudio Augusto Oller do Nascimento, et al.
Journal of environmental chemical engineering (2021) Vol. 9, Iss. 5, pp. 105956-105956
Closed Access | Times Cited: 35
Ameliorative and Antioxidative Potential of Lactobacillus plantarum-Fermented Oat (Avena sativa) and Fermented Oat Supplemented with Sidr Honey against Streptozotocin-Induced Type 2 Diabetes in Rats
Hend F. Alharbi, Raya Algonaiman, Hassan Barakat
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1122-1122
Open Access | Times Cited: 24
Sustainable postharvest processing methods for millets: A review on its value‐added products
Monika Mahajan, Prabhjot Singla, Sucheta Sharma
Journal of Food Process Engineering (2023) Vol. 47, Iss. 1
Closed Access | Times Cited: 13
Millets: A comprehensive review of nutritional, antinutritional, glycemic, bioactive, and processing aspects
Tariq Iqbal Khan, Azaz Ahmad Azad, Rayees Ul Islam
Journal of Food Composition and Analysis (2025), pp. 107364-107364
Closed Access
Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study
May Cheung, Lauren Miller, Jonathan Deutsch, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 871-871
Open Access
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
Yiheng Li, Xue Yang, Huiyuan Guo, et al.
Food Chemistry (2025) Vol. 479, pp. 143803-143803
Closed Access
HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
Snežana Agatonović-Kuštrin, Vladimir Gegechkori, Dementyev Sergey Petrovich, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6892-6892
Open Access | Times Cited: 28
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
Luz María Paucar‐Menacho, Williams Esteward Castillo Martínez, Wilson Daniel Símpalo-López, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1957-1957
Open Access | Times Cited: 20
Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice
Sobhy A. El‐Sohaimy, Mohamed G. Shehata, Ashwani Mathur, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 391-391
Open Access | Times Cited: 19
Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 748-748
Open Access | Times Cited: 10
Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor
Adeleke Atunnise, Olusola Bodede, Adewale Adewuyi, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e24659-e24659
Open Access | Times Cited: 3
Nutritional and functional exploration of pearl millet and its processing and utilization: An overview
Kamalesh Kumar Meena, Sunil Kumar Meena, Manvik Joshi, et al.
Food and Humanity (2024) Vol. 3, pp. 100334-100334
Closed Access | Times Cited: 3
Chemical Profiling of the White and Brown Teff (Eragrostis tef (Zuccagni) Trotter) Injera and Their Nutritional Properties
Hagos Yisak, Estifanos Ele Yaya, Mesfin Redi‐Abshiro, et al.
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 3
Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties
Suhan Bheemaiah Balyatanda, N.A. Nanje Gowda, Jeyamkondan Subbiah, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3684-3684
Open Access | Times Cited: 3
Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 4, pp. 338-338
Open Access | Times Cited: 13
Metabolomics Analysis Reveals the Effect of Fermentation to Secondary Metabolites of Chenopodium album L. Based on UHPLC-QQQ-MS
Na Liu, Xiaoping An, Yuan Wang, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 100-100
Open Access | Times Cited: 7
Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso
Morena Gabriele, Andrea Cavallero, Elena Tomassi, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 704-704
Open Access | Times Cited: 2
Utilization of Millet Varieties in Food and Nutritional Security
Bhawna Sheoran, Vandita Tiwari, Maninder Meenu, et al.
Sustainable development and biodiversity (2024), pp. 199-256
Closed Access | Times Cited: 2
Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review
Janani Latha Ravi, Sandeep Singh Rana
ACS Omega (2024) Vol. 9, Iss. 37, pp. 38327-38347
Open Access | Times Cited: 2
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