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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:

A systematic review to identify biomarkers of intake for fermented food products
Katherine J. Li, Elske M. Brouwer‐Brolsma, Kathryn J. Burton-Pimentel, et al.
Genes & Nutrition (2021) Vol. 16, Iss. 1
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken
Yini Liu, Rui Wang, Debao Wang, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107546-107546
Closed Access | Times Cited: 101
Machine Learning in Nutrition Research
Daniel Kirk, E.J. Kok, Michele Tufano, et al.
Advances in Nutrition (2022) Vol. 13, Iss. 6, pp. 2573-2589
Open Access | Times Cited: 72
Feeding gut microbes to nourish the brain: unravelling the diet–microbiota–gut–brain axis
Elizabeth Schneider, Kenneth J. O’Riordan, Gerard Clarke, et al.
Nature Metabolism (2024) Vol. 6, Iss. 8, pp. 1454-1478
Closed Access | Times Cited: 32
Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, et al.
Neuroscience & Biobehavioral Reviews (2024) Vol. 158, pp. 105562-105562
Open Access | Times Cited: 27
Colonization Ability and Impact on Human Gut Microbiota of Foodborne Microbes From Traditional or Probiotic-Added Fermented Foods: A Systematic Review
Marianna Roselli, Fausta Natella, Paola Zinno, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 48
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease
Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 883-883
Open Access | Times Cited: 35
Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity
Mikaela C. Kasperek, Adriana Velasquez Galeas, Maria Elisa Caetano‐Silva, et al.
Food Chemistry (2024) Vol. 454, pp. 139798-139798
Open Access | Times Cited: 7
Lactobacillus-fermentation enhances nutritional value and improves the inhibition on pancreatic lipase and oral pathogens of edible red seaweed Bangia fusco-purpurea
Zhipeng Li, Yuting Dong, Yifei Zhang, et al.
LWT (2023) Vol. 179, pp. 114643-114643
Open Access | Times Cited: 16
Biomarkers of food intake and their relevance to metabolic syndrome
M. Cifuentes, Farhad Vahid, Yvan Devaux, et al.
Food & Function (2024) Vol. 15, Iss. 14, pp. 7271-7304
Open Access | Times Cited: 4
Assessing Variability in Children’s Exposure to Contaminants in Food: A Longitudinal Non-Targeted Analysis Study in Miami, Florida
Luciana Teresa Dias Cappelini, Olutobi Daniel Ogunbiyi, Vinícius Guimarães Ferreira, et al.
Journal of Xenobiotics (2025) Vol. 15, Iss. 1, pp. 11-11
Open Access
Biogenic Amines in White Brined Cheeses
Leona Buňková, Jakub Riemel, Khatantuul Purevdorj, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 369-369
Open Access
Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015–2018 Korea National Health and Nutrition Examination
Shamsul On, Woori Na, Cheongmin Sohn
Nutrients (2025) Vol. 17, Iss. 8, pp. 1343-1343
Open Access
Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
Flavia Casciano, Hannah Mayr, Lorenzo Nissen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3055-3055
Open Access | Times Cited: 18
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods
Ruhong Wang, Junrui Wu, Nan Jiang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 569-584
Closed Access | Times Cited: 16
The Prescriber's Guide to the MAOI Diet-Thinking Through Tyramine Troubles.
Vincent Van den Eynde, P. Ken Gillman, Barry Blackwell
PubMed (2022) Vol. 52, Iss. 2, pp. 73-116
Closed Access | Times Cited: 16
Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives
Katherine J. Li, Kathryn J. Burton-Pimentel, Guy Vergères, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 15
Foodborne Microbial Communities as Potential Reservoirs of Antimicrobial Resistance Genes for Pathogens: A Critical Review of the Recent Literature
Paola Zinno, Giuditta Perozzi, Chiara Devirgiliis
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1696-1696
Open Access | Times Cited: 7
Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review
Adriana Păucean, Vlad Mureşan, Simona MAN, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 16, pp. 8945-8945
Open Access | Times Cited: 17
Human Nutrition Research in the Data Era: Results of 11 Reports on the Effects of a Multiple-Micronutrient-Intervention Study
Jim Kaput, Jacqueline Pontes Monteiro
Nutrients (2024) Vol. 16, Iss. 2, pp. 188-188
Open Access | Times Cited: 2
Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea
Ilaria Larini, Sarah Tintori, Veronica Gatto, et al.
Food Bioscience (2024) Vol. 59, pp. 104001-104001
Closed Access | Times Cited: 2
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage
Souvik Das, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113205-113205
Closed Access | Times Cited: 6
A systematic review on fruit‐based fermented foods as an approach to improve dietary diversity
Kruthi Doriya, Devarai Santhosh Kumar, Bhaskar N. Thorat
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 9
Identifying Plasma and Urinary Biomarkers of Fermented Food Intake and Their Associations with Cardiometabolic Health in a Dutch Observational Cohort
Katherine J. Li, Kathryn J. Burton-Pimentel, Elske M. Brouwer‐Brolsma, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 10, pp. 4426-4439
Open Access | Times Cited: 4
Biomarker Candidates of Habitual Food Intake in a Swedish Cohort of Pregnant and Lactating Women and Their Infants
Mia Stråvik, Olle Hartvigsson, Stefania Noerman, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 256-256
Open Access | Times Cited: 1
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