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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:

The Impact of Fermentation on the Antioxidant Activity of Food Products
Sümeyye Sarıtaş, Alicia C. Mondragón Portocarrero, José Manuel Miranda, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3941-3941
Open Access | Times Cited: 16

Showing 16 citing articles:

Functional Yogurt: Types and Health Benefits
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 5
Lactoferrin: Properties and Potential Uses in the Food Industry
Ramazan Demir, Sümeyye Sarıtaş, Mikhaël Bechelany, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1404-1404
Open Access
Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables
Ahmada Ahmada Kh, Abdullah Abdulaziz Abbod Abdo, Sohail Khan, et al.
Food Reviews International (2025), pp. 1-27
Closed Access
Quality Characteristics and Antioxidant Activity of Fermented Symbiotic Beverages Supplemented with Eucheuma Cottonii
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, et al.
Research Square (Research Square) (2025)
Closed Access
Prebiotics extracted from fruits and vegetables can be applied to lactic acid bacteria to improve their antioxidant activity
Nipaporn Chadathong, Paradorn Chancha, Surasak Siripornadulsil, et al.
Food Bioscience (2025), pp. 106577-106577
Closed Access
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: a comprehensive comparison with conventional approaches in the baking industry
Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, et al.
Current Research in Food Science (2025), pp. 101053-101053
Open Access
Enhancing the Physicochemical Properties, Bioactivity, and Functional Applications of Fresh Jujube Juice Using Media Milling
Hong‐Yi Kang, An‐I Yeh, Min‐Hsiung Pan
ACS Omega (2025)
Open Access
Exploring the Microbiome and Functional Metabolism of Fermented Camel Milk (Shubat) Using Metagenomics
Sagyman Zhadyra, Fei Tao, Ping Xu
Foods (2025) Vol. 14, Iss. 7, pp. 1102-1102
Open Access
Enhancing total phenolic, flavonoid, and antioxidant capacity in black orchid (Coelogyne pandurata Lindl.) with paclobutrazol application
Pebra Heriansyah, Sandra Arifin Aziz, Dewi Sukma, et al.
BIO Web of Conferences (2025) Vol. 171, pp. 01007-01007
Open Access
Pea dispersion as a basis for the production of fermented products
Daria A. Fomicheva, Santanu Barua, Maryia D Hurda, et al.
New Technologies (2025) Vol. 21, Iss. 1, pp. 90-109
Open Access
Enhancing Antioxidant Activity and Modulating Gut Microbiota Through Lactiplantibacillus plantarum-Fermented Processing Wastewater of Yuba (FPWY)
Ting Wu, Feiting Hu, Shuxin Tang, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 212-212
Open Access
Lactoferrin: A Promising Therapeutic Molecule against Human Papillomavirus
Merve Kaplan, Merve Baktıroğlu, Arda Erkan Kalkan, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3073-3073
Open Access | Times Cited: 3
The Potential Applications of Natural Colostrum in Skin Health
Ecem Bolat, Zeynep Karagöz, José Luiz de Brito Alves, et al.
Cosmetics (2024) Vol. 11, Iss. 6, pp. 197-197
Open Access | Times Cited: 3
Mechanisms and Potential Benefits of Neuroprotective Agents in Neurological Health
Burcu Pekdemir, António Raposo, Ariana Saraiva, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4368-4368
Open Access | Times Cited: 2
The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
Nurten Coşkun, Sümeyye Sarıtaş, Yassine Jaouhari, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9183-9183
Open Access | Times Cited: 1
Targeted Screening of Lactiplantibacillus plantarum Strains Isolated from Tomatoes and Its Application in Tomato Fermented Juice
Nuersiman Tuerhong, Liang Wang, Jie Cui, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3569-3569
Open Access | Times Cited: 1
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Elżbieta Radziejewska‐Kubzdela, Marcin Kidoń, Angelika Kowiel, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5586-5586
Open Access | Times Cited: 1
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
Yi Jiang, Longfei Zhang, Y. Jin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3828-3828
Open Access | Times Cited: 1
Bovine Colostrum in Pediatric Nutrition and Health
Ahmet Alperen Canbolat, Mauro Lombardo, Alicia del Carmen Mondragón, et al.
Nutrients (2024) Vol. 16, Iss. 24, pp. 4305-4305
Open Access
Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions
Marta Czarnowska‐Kujawska, Joanna Klepacka, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1191-1191
Open Access
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