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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:

Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Food Research International (2021) Vol. 150, pp. 110814-110814
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
Xianli Gao, Can Li, Ronghai He, et al.
Food Chemistry (2022) Vol. 405, pp. 134911-134911
Closed Access | Times Cited: 164
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 46
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 23
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
Yu Xia, Huibo Luo, Zhengyun Wu, et al.
Applied Microbiology and Biotechnology (2022) Vol. 107, Iss. 1, pp. 25-41
Closed Access | Times Cited: 44
Perspective: Beyond the Mediterranean Diet—Exploring Latin American, Asian, and African Heritage Diets as Cultural Models of Healthy Eating
Kelly LeBlanc, Sara Baer-Sinnott, Kristie J. Lancaster, et al.
Advances in Nutrition (2024) Vol. 15, Iss. 5, pp. 100221-100221
Open Access | Times Cited: 11
What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
Eliene Penha Rodrigues Pereira, Juliana S. Graça, Beatriz Manfrinato Ferreira, et al.
Food Research International (2023) Vol. 176, pp. 113785-113785
Closed Access | Times Cited: 22
Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity
Xiaolu Liu, Mingshan Lv, Ruxianguli Maimaitiyiming, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 19
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
Baoxiang Liu, Yang Yang, Likun Ren, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 9056-9056
Open Access | Times Cited: 23
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: 15
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health
Hyunok Doo, Jinok Kwak, Gi Beom Keum, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 9, pp. 2021-2033
Closed Access | Times Cited: 5
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
Study on the preparation process of quinoa anti-hypertensive peptide and its stability
Xing Fan, Xuemei Ma, Ruxianguli Maimaitiyiming, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 10
Screening of Probiotic Lactic Acid Bacteria from Naturally Fermented Vegetable Products of Sikkim, India
Manas Das, Subrata Saha, J. Lahon, et al.
Microbiology (2025) Vol. 94, Iss. 1, pp. 91-108
Closed Access
Shift in gut microbiota composition and mitigation of diet-induced atherogenesis in mice after prolonged consumption of a traditionally fermented soybean
Moirangthem Goutam Singh, Himangsu Kousik Bora, Wahengbam Romi
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Probiotics as a Treatment of Chronic Stress Associated Abnormalities
Vipul Agarwal, Rishabh Chaudhary, Anugya Gupta
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu
Sanhong Fan, Tengda Xue, Baoqing Bai, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3476-3476
Open Access | Times Cited: 15
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 3
From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products
Rachel Thomas Tharmabalan, Sofyan Rusli, Rita Lo, et al.
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
An insight into the health beneficial of probiotics dairy products: a critical review
JinTao He, Wen Li, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11290-11309
Closed Access | Times Cited: 14
Fermented shellfish condiments: A comprehensive review
Yuyun Lu, Jun Ning Teo, Shao‐Quan Liu
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4447-4477
Closed Access | Times Cited: 14
The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS
Chang Gao, Rui Wang, Fang Zhang, et al.
Microchemical Journal (2022) Vol. 180, pp. 107537-107537
Closed Access | Times Cited: 12
Study on preparation of chickpea peptide and its effect on blood glucose
Xuemei Ma, Xing Fan, Deping Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
Weerapong Woraprayote, Thitiphorn Janyaphisan, Saowalak Adunphatcharaphon, et al.
Food Bioscience (2023) Vol. 52, pp. 102385-102385
Open Access | Times Cited: 7
Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
Thangjam Anand Singh, Grihalakshmi D. Nongthombam, Gülden Gökşen, et al.
Food Research International (2023) Vol. 170, pp. 112983-112983
Closed Access | Times Cited: 6
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