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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:

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 84

Showing 1-25 of 84 citing articles:

Non-Alcoholic and Craft Beer Production and Challenges
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 11, pp. 1382-1382
Open Access | Times Cited: 118
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
Yu Xia, Huibo Luo, Zhengyun Wu, et al.
Applied Microbiology and Biotechnology (2022) Vol. 107, Iss. 1, pp. 25-41
Closed Access | Times Cited: 43
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 32
Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation
Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, Adelfo García-Ceja, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1583-1583
Open Access | Times Cited: 27
A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types
Manisha Patra, Omar Bashir, Tawheed Amin, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16804-e16804
Open Access | Times Cited: 25
Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffré
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 9
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features
Yun Xiong, Pangzhen Zhang, Robyn D. Warner, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 9, pp. 2404-2431
Closed Access | Times Cited: 57
Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage
Iara Ferreira, Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, et al.
Food Research International (2022) Vol. 160, pp. 111697-111697
Open Access | Times Cited: 36
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1657-1657
Open Access | Times Cited: 17
Uncorking the psychological factors behind habits and NoLo wine preferences
Andrew P. Krupa, Antonino Galati, Sheshadri Chatterjee, et al.
British Food Journal (2025)
Closed Access
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage
Afusat Yinka Aregbe, Sanabil Yaqoob, Turkson Antwi Boasiako, et al.
Journal of Food Science and Technology (2025)
Closed Access
Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Functionality of Special Beer Processes and Potential Health Benefits
Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, et al.
Processes (2020) Vol. 8, Iss. 12, pp. 1613-1613
Open Access | Times Cited: 46
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
Paul Cristian Călugăr, Teodora Emilia Coldea, Liana Claudia Salanță, et al.
Processes (2021) Vol. 9, Iss. 3, pp. 502-502
Open Access | Times Cited: 37
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Muhammad Arif Najmi Khairuddin, Ola Lasekan
Foods (2021) Vol. 10, Iss. 11, pp. 2523-2523
Open Access | Times Cited: 34
Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Foods (2022) Vol. 11, Iss. 18, pp. 2760-2760
Open Access | Times Cited: 22
Functional beverages: recent trends and prospects as potential meal replacers
Ravneet Kaur, Shubhra Shekhar, K. Prasad
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 4
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties
Konstantin V. Moiseenko, Olga A. Glazunova, Т. В. Федорова
Foods (2024) Vol. 13, Iss. 15, pp. 2414-2414
Open Access | Times Cited: 4
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
Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages
Felix Kwashie Madilo, Angela Parry‐Hanson Kunadu, Kwaku Tano‐Debrah, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-32
Open Access | Times Cited: 3
Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components
Tuaumelsan Shumye Gebre, Shimelis Admassu Emire, Simon Okomo Aloo, et al.
Food Research International (2024) Vol. 191, pp. 114656-114656
Closed Access | Times Cited: 3
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa
Mpho Edward Mashau, Lucy Lynn Maliwichi, Afam I. O. Jideani
Fermentation (2021) Vol. 7, Iss. 3, pp. 158-158
Open Access | Times Cited: 25
Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
Maria Valentina Ignat, Teodora Emilia Coldea, Liana Claudia Salanță, et al.
Plants (2021) Vol. 10, Iss. 2, pp. 216-216
Open Access | Times Cited: 23
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
He Liu, Xinyue Xu, Huaitian Cui, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5844-5863
Closed Access | Times Cited: 16
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
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