Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
Xiaohua Yang, Jiaqi Hong, Linhao Wang, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 48-48
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
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: 17
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 4
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 16
The potential of lactic acid bacteria in fermented herbs-derived food products
Haisu Shi, Yulian Zhao, Weiming Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104714-104714
Closed Access | Times Cited: 8
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
Shuai Liu, Yujia Peng, Weiwei He, et al.
Food Chemistry (2024) Vol. 466, pp. 142078-142078
Closed Access | Times Cited: 7
Modulatory Effects of Lactobacillus paracasei-Fermented Turmeric on Metabolic Dysregulation and Gut Microbiota in High-Fat Diet-Induced Obesity in Mice
Weisheng Lin, Siao-En Hwang, Yen‐Chun Koh, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 32, pp. 17924-17937
Open Access | Times Cited: 5
Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates
Lenaïg Brulé, Boris Misery, Guillaume Baudouin, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1587-1587
Open Access | Times Cited: 4
Effects of chemical fungicides combined with plant resistance inducers against Bipolaris sorokiniana in turfgrass
Filiz Ünal, İlker Kurbetli, Yeşim Eğerci, et al.
PeerJ (2025) Vol. 13, pp. e18943-e18943
Open Access
The benefits and processing technologies of gari, a famous indigenous food of Nigeria
Patrick Othuke Akpoghelie, Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves
Chen-guang Meng, Jiawen Xie, Jiaqi Chen, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1703-1703
Open Access
Multi-strain synergistic fermentation of waste biomass with bacterial cellulose fermentation wastewater to prepare sustainable detergents
Shuangfei Zhang, Jin Xu
Bioprocess and Biosystems Engineering (2025)
Closed Access
Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits
Oleg Frumuzachi, Sascha Rohn, Andrei Mocan
Food Research International (2024) Vol. 196, pp. 115094-115094
Open Access | Times Cited: 3
Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation
Phin Yin Sin, Suat Hian Tan, Mohd Fazli Farida Asras, et al.
Malaysian Applied Biology (2024) Vol. 53, Iss. 2, pp. 21-30
Closed Access | Times Cited: 2
Identification of Bioactive Substances Derived from the Probiotic-Induced Bioconversion of Lagerstroemia speciosa Pers. Leaf Extract That Have Beneficial Effects on Diabetes and Obesity
Byung Chull An, Sang Hee Kwak, Jun Young Ahn, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1848-1848
Open Access | Times Cited: 2
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
Emilia Janiszewska‐Turak, Katarzyna Rybak, Dorota Witrowa‐Rajchert, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4519-4519
Open Access | Times Cited: 2
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage
Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu, et al.
Microorganisms (2024) Vol. 12, Iss. 10, pp. 2042-2042
Open Access | Times Cited: 2
Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility
Kübra Küçükgöz, Marcin Kruk, Danuta Kołożyn‐Krajewska, et al.
Nutrients (2024) Vol. 16, Iss. 4, pp. 561-561
Open Access | Times Cited: 1
Biological transformation of herbal extracts through Lactic Acid Bacteria fermentation: A study on Milk thistle and liquorice root extract
Alireza Amini, Zeinab E. Mousavi, Mohammad Mousavi
Food Bioscience (2024), pp. 105105-105105
Closed Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Fermentation with Lactic Acid Bacteria Enhances the Bioavailability of Bioactive Compounds of Whole Wheat Flour
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100610-100610
Open Access | Times Cited: 1
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access | Times Cited: 1
Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds
Dalia Čižeikienė, Ieva Gaidė, Daiva Žadeikė, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11469-11469
Open Access | Times Cited: 1
Effects of Metabolites Derived from Guava (Psidium guajava L.) Leaf Extract Fermented by Limosilactobacillus fermentum on Hepatic Energy Metabolism via SIRT1-PGC1α Signaling in Diabetic Mice
Sohyun Jeon, Heaji Lee, Sun Yeou Kim, et al.
Nutrients (2024) Vol. 17, Iss. 1, pp. 7-7
Open Access | Times Cited: 1
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2907-2907
Open Access
Page 1 - Next Page

Scroll to top