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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:

Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: response surface methodology-based optimization
Azza M. Abdel‐Aty, Amal Z. Barakat, Roqaya I. Bassuiny, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 5, pp. 3488-3500
Open Access | Times Cited: 23

Showing 23 citing articles:

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Aparna Agarwal, Rizwana, Abhishek Dutt Tripathi, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1413-1413
Open Access | Times Cited: 61
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 43
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation
Sarah L. Paz-Arteaga, Juan A. Ascacio‐Valdés, Cristóbal N. Aguilar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103313-103313
Closed Access | Times Cited: 29
Improving the hypoglycemic activity of phenolic extracts from Dendrobium officinale leaves using the solid-state fermentation of edible fungi
Zhexuan Xu, Zhihan Zheng, Gonglin Cai, et al.
Food Bioscience (2024) Vol. 58, pp. 103828-103828
Closed Access | Times Cited: 8
Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat
Lijiao Li, Xiaonian Cao, Jingwei Huang, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e25980-e25980
Open Access | Times Cited: 7
Chemical Characterization, Antioxidant, Antimicrobial, and Antibiofilm Activities of Essential Oils of Plumeria alba (Forget-Me-Not)
Kirsty Mary Mawumenyo Mamattah, Abigail Kusiwaa Adomako, Caleb Nketia Mensah, et al.
Biochemistry Research International (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 15
Statistical optimization, characterization, antioxidant and antibacterial properties of silver nanoparticle biosynthesized by saw palmetto seed phenolic extract
Azza M. Abdel‐Aty, Amal Z. Barakat, Roqaya I. Bassuiny, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 10
Current Perspectives in Detection of Bioactive Compounds From Costus spicatus Through GC–MS and LC‐MS/MS: Antioxidant Properties and In Silico Analysis for Industrial Applications
Dharmar Manimaran, Ararsa Tessema, Monika Yadav, et al.
Biochemistry Research International (2025) Vol. 2025, Iss. 1
Open Access
Potential Mechanisms of Lactate Dehydrogenase and Bovine Serum Albumin Proteins as Antioxidants: A Mixed Experimental–Computational Study
Jing Ye, A. Dawn Bounds, Michaël J. Crumpton, et al.
Biochemistry Research International (2025) Vol. 2025, Iss. 1
Open Access
Microencapsulation of antioxidant phenolics from tamarind seed peels using chia gum and maltodextrin
Azza M. Abdel‐Aty, Abdul Aziz M. Gad, Amal Z. Barakat, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Antioxidant-polyphenols of saw palmetto seeds: statistical optimized production and improved functional properties under solid-state fermentation by Trichoderma reesei
Azza M. Abdel‐Aty, Amal Z. Barakat, Roqaya I. Bassuiny, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1132-1143
Open Access | Times Cited: 15
Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don
Yağmur Demirel Özbek, Özlem Saral, Perim Fatma Türker
PLoS ONE (2024) Vol. 19, Iss. 2, pp. e0299037-e0299037
Open Access | Times Cited: 3
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
Elena Bartkienė, Arnoldas Rimsa, Eglė Zokaitytė, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2093-2093
Open Access | Times Cited: 7
A comparative analysis of the composition of the primary bioactive molecules, antioxidant activities, and anti-inflammation abilities of the roots of Zanthoxylum nitidum harvested at different years of cultivation
Yang Yang, Yuxin Liu, Yang Yuming, et al.
Industrial Crops and Products (2024) Vol. 221, pp. 119426-119426
Closed Access | Times Cited: 2
Chia gum-gelatin-based encapsulation of chia sprouts phenolic compounds enhanced storage stability, bioavailability, antioxidant, antidiabetic, and antibacterial properties
Azza M. Abdel‐Aty, Amal Z. Barakat, Roqaya I. Bassuiny, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 2
Anti-Staphylococcal, Anti-Candida, and Free-Radical Scavenging Potential of Soil Fungal Metabolites: A Study Supported by Phenolic Characterization and Molecular Docking Analysis
Amal A. Al Mousa, Mohamed E. Abouelela, Nadaa S. Al Ghamidi, et al.
Current Issues in Molecular Biology (2023) Vol. 46, Iss. 1, pp. 221-243
Open Access | Times Cited: 5
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
Siyi Zhou, Yanan Wang, Qingqing Hu, et al.
Food Chemistry (2024) Vol. 468, pp. 142418-142418
Closed Access | Times Cited: 1
Impact of spontaneous fermentation and heat treatment on the physicochemical, functional and antioxidant properties of BSG
Azucena Olvera-Ortiz, Landy Hernández‐Rodríguez, O. Sandoval-Castilla, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile
P.D. Astuti, Zaibunnisa A.H., Norakma M.N., et al.
Food Research (2023) Vol. 7, Iss. Supplementary 4, pp. 37-45
Open Access | Times Cited: 1
Bioactive metabolites, antioxidant, and antidiabetic activities of fermented local rice (Pare ambo) by Pleurotus spp.: In-vitro and in-silico approach
Muthia Lestari, Apon Zaenal Mustopa, Andi Masniawati, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103185-103185
Closed Access
Microbial and enzymatic methods for phenolic production
José A. C. Silva, Michael P. Thomas, C. Wallace, et al.
Elsevier eBooks (2024), pp. 59-94
Closed Access
Penambahan Biji Chia (Salvia hispanica L.) pada Fermentasi Tempe Kedelai dalam Peningkatan Aktivitas Antioksidan dan Nilai Kesukaan
Stefanus Agung Dwianto, Vincentia Irene Meitiniarti, Andreas Binar Aji Sukmana, et al.
Journal of Biota (2024), pp. 155-163
Open Access
Metagenomics and vegetative growth of Salvia hispanica inoculated with Trichoderma harzianum
Adílson Ricken Schuelter, Luca Pedron, Glacy Jaqueline da Silva, et al.
Brazilian Journal of Biology (2024) Vol. 84
Open Access
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