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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:

African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
Felicitas Pswarayi, Michael G. Gänzle
International Journal of Food Microbiology (2022) Vol. 378, pp. 109815-109815
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 87
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 31
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Michael G. Gänzle, Nanzhen Qiao, Julia Bechtner
International Journal of Food Microbiology (2023) Vol. 407, pp. 110421-110421
Closed Access | Times Cited: 20
Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections
Florence Chioma Mgbodile, Tochukwu Nwamaka Nwagu
Biotechnology Reports (2023) Vol. 38, pp. e00795-e00795
Open Access | Times Cited: 15
Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling
Michela Verni, Andrea Torreggiani, A. Patriarca, et al.
International Journal of Food Microbiology (2024) Vol. 421, pp. 110805-110805
Open Access | Times Cited: 5
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
Robust online identification method for biofabrication processes with multiple unknown disturbances
Yi-Xuan Chu, Xiaojing Ping, Shunyi Zhao, et al.
Journal of the Franklin Institute (2025), pp. 107643-107643
Closed Access
Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113130-113130
Closed Access | Times Cited: 10
Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities
Dinesh Gurnule, Alley Yashwanth Sai Krishna, Yaghuvendra Kumar, et al.
Future Postharvest and Food (2025)
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
Nutritional Value and Consumer Acceptance of Non-Alcoholic Cereal-Based Beverages in Sub-Saharan Africa: A Review of Fortification, Supplementation, and Processing Innovations
Mmaphuti Abashone Ratau, Oluwaseun Peter Bamidele, Victoria A. Jideani, et al.
Current Research in Nutrition and Food Science Journal (2025) Vol. 13, Iss. 1, pp. 01-23
Open Access
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, et al.
Food Microbiology (2022) Vol. 111, pp. 104206-104206
Closed Access | Times Cited: 14
Yeast–insect interactions in southern Africa: Tapping the diversity of yeasts for modern bioprocessing
Tawanda P. Makopa, Thembekile Ncube, Saleh Alwasel, et al.
Yeast (2024) Vol. 41, Iss. 5, pp. 330-348
Open Access | Times Cited: 2
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 2
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access | Times Cited: 2
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review
Sègla Wilfrid Padonou, Marcel Houngbédji, Mênouwesso Harold Hounhouigan, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3155-3188
Open Access | Times Cited: 5
Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts
Oluwatoyin Oluwole, Sulaimon Babatunde Kosoko, Oluwagbenga T. Familola, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin
A.K. Carole Sanya, Yann E. Madodé, Sijmen E. Schoustra, et al.
Food Research International (2023) Vol. 170, pp. 113038-113038
Open Access | Times Cited: 4
African cereal-based fermented products
Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, et al.
Elsevier eBooks (2023), pp. 15-36
Closed Access | Times Cited: 2
Characterization of potential probiotic starter cultures of lactic acid bacteria isolated from Ethiopian fermented cereal beverages, Naaqe, and Cheka
Seyoum Gizachew, Wannes Van Beeck, Irina Spacova, et al.
Journal of Applied Microbiology (2023) Vol. 134, Iss. 11
Open Access | Times Cited: 2
African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties
Sara Bouakkaz, Habiba Zerizer, Kounouz Rachedi, et al.
Food Bioscience (2024), pp. 105212-105212
Open Access
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi
A.K. Carole Sanya, Anita R. Linnemann, Yann E. Madodé, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110683-110683
Open Access
Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages
Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, et al.
(2024), pp. 259-276
Closed Access
THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
Open Access
Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits
Moeun Lee, Daun Kim, Ki Won Lee, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 8, pp. 1653-1659
Open Access
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