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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:

Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum
Morena Gabriele, Nafiou Arouna, Július Árvay, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6283-6283
Open Access | Times Cited: 16

Showing 16 citing articles:

The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins
Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 26-26
Open Access
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity
Elena Tomassi, Nafiou Arouna, Milena Brasca, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 421-421
Open Access
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
Gemma Sanmartín, Isabel E. Sánchez‐Adriá, José A. Prieto, et al.
Food Microbiology (2024) Vol. 120, pp. 104474-104474
Open Access | Times Cited: 5
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: 3
Fermented Spirulina platensis alleviated DSS-induced ulcerative colitis by regulating gut microbiota and MyD88/TLR4 signaling pathway

Asian Journal of Agriculture and Biology (2023)
Open Access | Times Cited: 8
Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production
Ewa Pejcz
Sustainability (2024) Vol. 16, Iss. 8, pp. 3275-3275
Open Access | Times Cited: 2
Technological and acid stress performance of yeast isolates from industrial sourdough
Isabel E. Sánchez‐Adriá, Gemma Sanmartín, José A. Prieto, et al.
LWT (2023) Vol. 184, pp. 114957-114957
Open Access | Times Cited: 6
The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation
Sahar Bahrami, Nafiseh Davati, Nooshin Noshirvani
Food Science & Nutrition (2024) Vol. 12, Iss. 3, pp. 2131-2144
Open Access | Times Cited: 1
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: 1
Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases
Adrian Bartos, Alicja Malik, Anna Diowksz, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2485-2485
Open Access | Times Cited: 1
The prospects of emmer as a raw material for alternative drinks
P I Gunkova, A.A. Trofimov, A.S. Buchilina, et al.
Agrarian science (2024), Iss. 5, pp. 108-116
Open Access
Sourdough Bread and Metabolic Risk Factors. A Randomized, Controlled Trial in Subjects with Metabolic Syndrome
Karla Alejandra Pérez‐Vega, Albert Sanllorente, María-Dolores Zomeño, et al.
(2024)
Open Access
Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome
Karla Alejandra Pérez‐Vega, Albert Sanllorente, María Dolores Zomeño, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2380-2380
Open Access
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Probiotics
Renu Agrawal
(2024), pp. 171-214
Closed Access
The benefits of sourdough bread
Ioana-Ştefania Şerban, Irina Mihaela Matran
˜The œRomanian Journal of Nutrition. (2024) Vol. 4, Iss. 4, pp. 32-32
Closed Access
Potensi Bahan Alam dalam Nutrasetikal Sebagai Pendekatan Antihipertensi: Tinjauan Terkini dan Prospek Masa Depan
Komang Tri Subawa, Gede Narendra Pramana Putra, Pande Made Nova Armita
Prosiding Workshop dan Seminar Nasional Farmasi (2023) Vol. 2, pp. 28-43
Open Access
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