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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 Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Tolulope Joshua Ashaolu, Anna Reale
Microorganisms (2020) Vol. 8, Iss. 8, pp. 1176-1176
Open Access | Times Cited: 115

Showing 1-25 of 115 citing articles:

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Fungi as a Source of Edible Proteins and Animal Feed
Amro Abd Al Fattah Amara, Nawal Abd El‐Baky
Journal of Fungi (2023) Vol. 9, Iss. 1, pp. 73-73
Open Access | Times Cited: 73
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: 43
Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review
Tolulope Joshua Ashaolu, Joseph O. Ashaolu, Samuel Ayofemi Olalekan Adeyeye
Journal of Applied Microbiology (2020) Vol. 130, Iss. 3, pp. 677-687
Open Access | Times Cited: 136
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
Tolulope Joshua Ashaolu, Ibrahim Khalifa, Matta A. Mesak, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3538-3555
Closed Access | Times Cited: 98
Research advances in bioactive components and health benefits of jujube (Ziziphus jujuba Mill.) fruit
Lu Yang, Tao Bao, Jianling Mo, et al.
Journal of Zhejiang University SCIENCE B (2021) Vol. 22, Iss. 6, pp. 431-449
Open Access | Times Cited: 93
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
Juan García‐Díez, Cristina Saraiva
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 5, pp. 2544-2544
Open Access | Times Cited: 89
Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives
Xin Lin, Tang Yao, Yun Hu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 29, pp. 8065-8080
Closed Access | Times Cited: 72
The periodic table of fermented foods: limitations and opportunities
Michael G. Gänzle
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 8, pp. 2815-2826
Closed Access | Times Cited: 54
Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation
Weiwei Dong, Hongye Shen, Huanming Liu, et al.
Food Research International (2022) Vol. 157, pp. 111239-111239
Open Access | Times Cited: 48
New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria
Muhammad Yasir, Ibrahim Alzahrani, Fehmida Bibi, et al.
Food Research International (2022) Vol. 157, pp. 111190-111190
Closed Access | Times Cited: 43
Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites
Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, et al.
Sustainability (2023) Vol. 15, Iss. 13, pp. 10154-10154
Open Access | Times Cited: 41
Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
Tariq Aziz, Muhammad Naveed, Abid Sarwar, et al.
Molecules (2022) Vol. 27, Iss. 17, pp. 5399-5399
Open Access | Times Cited: 40
Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir
Tariq Aziz, Muhammad Naveed, Khizra Jabeen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 29
Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffrè
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 10
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
Il-Sup Kim, Cher‐Won Hwang, Woong‐Suk Yang, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 11, pp. 5746-5746
Open Access | Times Cited: 47
Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome
Hui Liao, Yi Luo, Xinlei Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134936-134936
Closed Access | Times Cited: 29
Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 22
Exploitation of microbial activities at low pH to enhance planetary health
Merve Atasoy, Avelino Álvarez‐Ordóñez, Adam Cenian, et al.
FEMS Microbiology Reviews (2023) Vol. 48, Iss. 1
Open Access | Times Cited: 20
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
The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review
Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno
Microorganisms (2023) Vol. 11, Iss. 4, pp. 996-996
Open Access | Times Cited: 17
Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status
Yun‐hui Lu, Jiamin Wu, Jia‐rong Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4420-4436
Closed Access | Times Cited: 6
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Reggie Surya
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 6
Mucilage as a functional food hydrocolloid: ongoing and potential applications in prebiotics and nutraceuticals
Iman A.A. Kassem, Tolulope Joshua Ashaolu, Rabab Kamel, et al.
Food & Function (2021) Vol. 12, Iss. 11, pp. 4738-4748
Closed Access | Times Cited: 41
Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Carla Miranda, Diogo Contente, Gilberto Igrejas, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2092-2092
Open Access | Times Cited: 37
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