Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Tolulope Joshua Ashaolu, Anna Reale
Microorganisms (2020) Vol. 8, Iss. 8, pp. 1176-1176
Open Access | Times Cited: 115

Showing 26-50 of 115 citing articles:

Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations
Guillermo Eduardo Sedó Molina, Radhakrishna Shetty, Hang Xiao, et al.
LWT (2022) Vol. 167, pp. 113797-113797
Open Access | Times Cited: 26
Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi
Zhixuan Yang, Xinke Duan, Jinyan Yang, et al.
LWT (2022) Vol. 157, pp. 113078-113078
Open Access | Times Cited: 24
Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Jin Xie, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 407, pp. 110399-110399
Closed Access | Times Cited: 14
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages
Serena Marulo, Salvatore De, Chiara Nitride, et al.
Food Bioscience (2024) Vol. 59, pp. 103988-103988
Open Access | Times Cited: 5
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar, et al.
Food Research International (2021) Vol. 148, pp. 110633-110633
Closed Access | Times Cited: 31
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves
Antonietta Maoloni, Vesna Milanović, Andrea Osimani, et al.
Food and Bioproducts Processing (2021) Vol. 127, pp. 174-197
Closed Access | Times Cited: 29
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods
Basista Rabina Sharma, Prakash M. Halami, Jyoti Prakash Tamang
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 1-16
Open Access | Times Cited: 28
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Potential neuroprotective benefits of plant-based fermented foods in Alzheimer's disease: an update on preclinical evidence
Jie‐Hua Chen, Xuan Yin, Hui He, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 3920-3938
Closed 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
Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry
José Carlos Parada-Fabián, Ana Karen Álvarez-Contreras, Iván Natividad-Bonifacio, et al.
Bioscience Reports (2025) Vol. 45, Iss. 04, pp. 277-302
Open Access
How dried sourdough starter can enable and spread the use of sourdough bread
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla Filomena Fonseca Amaral, et al.
LWT (2021) Vol. 149, pp. 111888-111888
Open Access | Times Cited: 27
Recent updates and perspectives of fermented healthy super food sauerkraut: a review
Azhari Siddeeg, Muhammad Afzaal, Farhan Saeed, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 2320-2331
Open Access | Times Cited: 19
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
Amanda Vaccalluzzo, Giuseppe Celano, Alessandra Pino, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 18
A d,l-lactate biosensor based on allosteric transcription factor LldR and amplified luminescent proximity homogeneous assay
Dan Xiao, Chunxia Hu, Xianzhi Xu, et al.
Biosensors and Bioelectronics (2022) Vol. 211, pp. 114378-114378
Closed Access | Times Cited: 17
Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
Yuanyang Nie, Jian Zhang, Zhichao Zhao, et al.
Food Bioscience (2025), pp. 105988-105988
Closed Access
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties
Zixin Han, Shuyuan Shi, Boqing Yao, et al.
Food Reviews International (2025), pp. 1-35
Closed Access
The cutting type of vegetables influences the spontaneous fermentation rate
Florence Valence, Romane Junker, Céline Baty, et al.
Peer Community Journal (2025) Vol. 5
Open Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Natural Antimicrobial Compounds in Food Safety
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis
Samet Uçak, Mediha Nur Zafer Yurt, Behiye Büşra Taşbaşi, et al.
LWT (2021) Vol. 153, pp. 112465-112465
Open Access | Times Cited: 23
Microbial communities of a variety of 75 homemade fermented vegetables
Anne Thierry, Marie‐Noëlle Madec, Victoria Chuat, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Fermentation Technology for Microbial Products and Their Process Optimization
H. Yadav, Sukhendra Singh, Rupika Sinha
(2024), pp. 35-64
Closed Access | Times Cited: 3
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process
Federica Cardinali, Cristiana Garofalo, Anna Reale, et al.
Food Research International (2022) Vol. 161, pp. 111796-111796
Closed Access | Times Cited: 13
Determination of selected biogenic amines in fermented vegetables juices
Aneta Jastrzębska, Anna Kmieciak, Kamil Brzuzy, et al.
Food Control (2023) Vol. 154, pp. 109980-109980
Closed Access | Times Cited: 8

Scroll to top