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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 potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review
S. Garrido-Galand, Andrea Asensio‐Grau, Joaquim Calvo‐Lerma, et al.
Food Research International (2021) Vol. 145, pp. 110398-110398
Open Access | Times Cited: 127

Showing 1-25 of 127 citing articles:

Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 83
Recent Advances in the Drying Process of Grains
Kabiru Ayobami Jimoh, Norhashila Hashim, Rosnah Shamsudin, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 3, pp. 548-576
Open Access | Times Cited: 49
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 44
Research advances in probiotic fermentation of Chinese herbal medicines
Xiaoling Zhang, Qin Miao, Cheng‐Xue Pan, et al.
iMeta (2023) Vol. 2, Iss. 2
Open Access | Times Cited: 40
Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 36
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 15
A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 11
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 11
An overview of the nutritional and therapeutic properties of amaranth
Moazma Sattar, Farhan Saeed, Muhammad Afzaal, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 263-272
Open Access | Times Cited: 9
Effects of Probiotic-Fermented Feed on the Growth Profile, Immune Functions, and Intestinal Microbiota of Bamei Piglets
Miao Zhang, Zhenyu Yang, Guofang Wu, et al.
Animals (2024) Vol. 14, Iss. 4, pp. 647-647
Open Access | Times Cited: 9
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 | Times Cited: 1
Optimizing fermentation condition and shelf life study of black wheat rawa idli using artificial neural network-enhanced response surface methodology
Ankur Aggarwal, Tarun Verma
Journal of Stored Products Research (2025) Vol. 111, pp. 102574-102574
Closed Access | Times Cited: 1
Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health
Titilayo Adenike Ajayeoba, Oluwatosin Ademola Ijabadeniyi
(2025)
Closed Access | Times Cited: 1
The use of fermentation in the valorization of pulses by-products
Juliana Aparecida Correia Bento, Maria Fernanda Rossetti Rogerio, P. Z. Bassinello, et al.
Trends in Food Science & Technology (2025) Vol. 159, pp. 104957-104957
Closed Access | Times Cited: 1
Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits
Jiayan Zhang, Mengting Liu, Yansheng Zhao, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2243-2243
Open Access | Times Cited: 31
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: 19
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Galli, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 1
Open Access | Times Cited: 6
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: 6
The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină
Plants (2022) Vol. 11, Iss. 9, pp. 1225-1225
Open Access | Times Cited: 27
Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus
Janaina Sánchez-García, Andrea Asensio‐Grau, Jorge García‐Hernández, et al.
Bioresources and Bioprocessing (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 26
Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach
Silvia Amalia Nemeş, Lavinia Florina Călinoiu, Francisc Vasile Dulf, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2159-2159
Open Access | Times Cited: 26
Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review
Nitya Sharma, Jatindra K. Sahu, Sukirti Joshi, et al.
Journal of Food Composition and Analysis (2022) Vol. 109, pp. 104498-104498
Closed Access | Times Cited: 25
Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice
Duqin Zhang, Yanjun Ye, Bin Tan
Food Chemistry (2022) Vol. 397, pp. 133735-133735
Closed Access | Times Cited: 24
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
Israel Hernández-López, J. Ortiz‐Solà, Cristina Alamprese, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3858-3858
Open Access | Times Cited: 24
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