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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:

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides
Ramón Verduzco-Oliva, Janet A. Gutiérrez‐Uribe
Sustainability (2020) Vol. 12, Iss. 2, pp. 495-495
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 927-927
Open Access | Times Cited: 114
Anti-oxidant, anti-fungal and cytotoxic effects of silver nanoparticles synthesized using marine fungus Cladosporium halotolerans
Fuád Ameén, Ali A. Al-Homaidan, Ahmed Al-Sabri, et al.
Applied Nanoscience (2021) Vol. 13, Iss. 1, pp. 623-631
Closed Access | Times Cited: 108
Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production
Muhammad A. B. Siddik, B Julien, SM Majharul Islam, et al.
Reviews in Aquaculture (2024) Vol. 16, Iss. 3, pp. 1244-1265
Open Access | Times Cited: 21
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility
Luis O. Cano y Postigo, Daniel A. Jacobo‐Velázquez, Daniel Guajardo‐Flores, et al.
Food Bioscience (2021) Vol. 41, pp. 100926-100926
Closed Access | Times Cited: 75
Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, et al.
LWT (2023) Vol. 184, pp. 115090-115090
Open Access | Times Cited: 22
Potential use of frass from edible insect Tenebrio molitor for proteases production by solid-state fermentation
Nuno Muñoz-Seijas, Helena Fernandes, David Outeiriño, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 146-155
Open Access | Times Cited: 8
Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy
José Pablo López‐Gómez, Joachim Venus
Fermentation (2021) Vol. 7, Iss. 2, pp. 76-76
Open Access | Times Cited: 43
Innovative production of value-added products using agro-industrial wastes via solid-state fermentation
Fatima Bibi, Noshin Ilyas, Maimona Saeed, et al.
Environmental Science and Pollution Research (2023) Vol. 30, Iss. 60, pp. 125197-125213
Closed Access | Times Cited: 19
Antioxidant and antiproliferative potentials of phenolic-rich extracts from biotransformed grape pomace in colorectal Cancer
Katarina Mišković Špoljarić, Gordana Šelo, Ena Pešut, et al.
BMC Complementary Medicine and Therapies (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 17
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review
Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Closed Access | Times Cited: 16
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
Solid-State Fermented Cereals: Increased Phenolics and Their Role in Attenuating Liver Diseases
Ganesha Yanuar Arief Wijaya, Andrea Vornoli, Lucia Giambastiani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 900-900
Open Access
New insights into adlay seed bran polysaccharides: Effects of enzyme-assisted Aspergillus niger solid-state fermentation on its structural features, simulated gastrointestinal digestion, and prebiotic activity
Xiuping Wan, Jianmin Wang, Shengyan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138101-138101
Closed Access | Times Cited: 4
Production, Characterization and Bio-functional properties of multi-functional peptides from fermented plant-based foods: A Review
B. L. Bhuva, Kunal M. Gawai, Brij Pal Singh, et al.
Food Bioscience (2025), pp. 105877-105877
Closed Access
Solid‐State Fermentation of Plant‐Based Food to Enhance Bioactive Components
Arti Dwivedi, Monika Chaudhary, Abhishek Awasthi
(2025), pp. 29-61
Closed Access
Microbial electrochemical in situ conversion of kraft lignin into ferulic acid and its recovery
Subhadra Chandrawanshi, Changsomba Chang, Pratima Gupta
Biomass Conversion and Biorefinery (2025)
Closed Access
Degradation of lignocellulosic matrix of oilseed cakes by solid‐state fermentation: fungi screening for enzymes production and antioxidants release
Daniel Sousa, José Manuel Salgado, María Cambra‐López, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 4, pp. 1550-1560
Open Access | Times Cited: 30
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
Ray De Villa, Joy Roasa, Yoshinori Mine, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 5388-5413
Closed Access | Times Cited: 30
Modulatory Effects of Mushrooms on the Inflammatory Signaling Pathways and Pro-inflammatory Mediators
Adekunle Babajide Rowaiye, Olobayotan Ifeyomi Wilfred, Olukemi Onuh, et al.
Clinical Complementary Medicine and Pharmacology (2022) Vol. 2, Iss. 4, pp. 100037-100037
Open Access | Times Cited: 21
Shelf-Life Performance of Fish Feed Supplemented with Bioactive Extracts from Fermented Olive Mill and Winery By-Products
Diogo Filipe, Margarida Gonçalves, Helena Fernandes, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 305-305
Open Access | Times Cited: 9
Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Dicentrarchus labrax) Juveniles
Lúcia Vieira, Diogo Filipe, Diogo Amaral, et al.
Animals (2023) Vol. 13, Iss. 17, pp. 2692-2692
Open Access | Times Cited: 9
Green synthesis of silver nanoparticles using Hebeloma excedens mushroom extract as a new source: Anti-lipid peroxidation, bioaccessibility and antidiabetic properties
Emine OKUMUŞ
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 5157-5169
Open Access | Times Cited: 3
Metabolomic changes in Citrus reticulata peel after conventional and ultrasound-assisted solid-state fermentation with aspergillus Niger: A focus on flavonoid metabolism
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Chemistry (2024), pp. 142224-142224
Closed Access | Times Cited: 3
Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization
Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Yongkun Ma, John‐Nelson Ekumah, et al.
LWT (2021) Vol. 149, pp. 111809-111809
Closed Access | Times Cited: 20
Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour
Helen Nwakego Ayo‐Omogie, Olusola Samuel Jolayemi, Chiemela Enyinnaya Chinma
Journal of Agriculture and Food Research (2021) Vol. 6, pp. 100214-100214
Open Access | Times Cited: 20
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