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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.

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Showing 1-25 of 319 citing articles:

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
Eirini Dimidi, S. Cox, Megan Rossi, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1806-1806
Open Access | Times Cited: 587
Food Components and Dietary Habits: Keys for a Healthy Gut Microbiota Composition
Emanuele Rinninella, Marco Cintoni, Pauline Raoul, et al.
Nutrients (2019) Vol. 11, Iss. 10, pp. 2393-2393
Open Access | Times Cited: 550
Butyrate producers, “The Sentinel of Gut”: Their intestinal significance with and beyond butyrate, and prospective use as microbial therapeutics
Vineet Singh, GyuDae Lee, HyunWoo Son, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 263
Fermented foods: An update on evidence-based health benefits and future perspectives
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
Food Research International (2022) Vol. 156, pp. 111133-111133
Closed Access | Times Cited: 94
Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?
Sara Badawy, Yanan Liu, Mingyue Guo, et al.
Food Research International (2023) Vol. 172, pp. 113158-113158
Open Access | Times Cited: 62
Unsaturated fatty acids in natural edible resources, a systematic review of classification, resources, biosynthesis, biological activities and application
Yao Liu, Na Shen, Huawei Xin, et al.
Food Bioscience (2023) Vol. 53, pp. 102790-102790
Closed Access | Times Cited: 50
Unveiling the role of functional foods with emphasis on prebiotics and probiotics in human health: A review
Oluwatobi Victoria Obayomi, Abiola Folakemi Olaniran, Stephen Olugbemiga Owa
Journal of Functional Foods (2024) Vol. 119, pp. 106337-106337
Open Access | Times Cited: 42
The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story
Maria Skoufou, Christina Tsigalou, Stergios Vradelis, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 194-194
Open Access | Times Cited: 17
Branched-Chain Fatty Acids—An Underexplored Class of Dairy-Derived Fatty Acids
Victoria M. Taormina, Allison L. Unger, Morgan R. Schiksnis, et al.
Nutrients (2020) Vol. 12, Iss. 9, pp. 2875-2875
Open Access | Times Cited: 135
Dietary Fat and Cancer—Which Is Good, Which Is Bad, and the Body of Evidence
Bianka Bojková, Paweł J. Winklewski, Magdalena Wszędybył-Winklewska
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 11, pp. 4114-4114
Open Access | Times Cited: 122
Gut-Muscle Axis Exists and May Affect Skeletal Muscle Adaptation to Training
Katarzyna Przewłócka, Marcin Folwarski, Karolina Kaźmierczak-Siedlecka, et al.
Nutrients (2020) Vol. 12, Iss. 5, pp. 1451-1451
Open Access | Times Cited: 111
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns
Davit Pipoyan, Stella Stepanyan, Seda Stepanyan, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2452-2452
Open Access | Times Cited: 104
Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2639-2639
Open Access | Times Cited: 104
Physiologically Active Molecules and Functional Properties of Soybeans in Human Health—A Current Perspective
Il-Sup Kim, Cheorl‐Ho Kim, Woong‐Suk Yang
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 8, pp. 4054-4054
Open Access | Times Cited: 101
CRISPR/Cas9-Mediated Knockout of GmFATB1 Significantly Reduced the Amount of Saturated Fatty Acids in Soybean Seeds
Jing Ma, Shuo Sun, James Whelan, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 8, pp. 3877-3877
Open Access | Times Cited: 69
Prebiotic dietary fibre intervention improves fecal markers related to inflammation in obese patients: results from the Food4Gut randomized placebo-controlled trial
Audrey M. Neyrinck, Julie Rodriguez, Zhengxiao Zhang, et al.
European Journal of Nutrition (2021) Vol. 60, Iss. 6, pp. 3159-3170
Open Access | Times Cited: 65
Exposure to outdoor and indoor air pollution and risk of overweight and obesity across different life periods: A review
Xiaoyi Shi, Yuxin Zheng, Haiwen Cui, et al.
Ecotoxicology and Environmental Safety (2022) Vol. 242, pp. 113893-113893
Open Access | Times Cited: 58
Soil health and nutrient density: preliminary comparison of regenerative and conventional farming
David R. Montgomery, Anne Biklé, Ray Archuleta, et al.
PeerJ (2022) Vol. 10, pp. e12848-e12848
Open Access | Times Cited: 52
Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview
Sonia Morya, Farid Menaa, Cecilia Jiménez-López, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1824-1824
Open Access | Times Cited: 40
Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology
Aili Li, Chuan Liu, Xueting Han, et al.
Food Chemistry X (2023) Vol. 20, pp. 100919-100919
Open Access | Times Cited: 31
The effect of conjugated linoleic acids on inflammation, oxidative stress, body composition and physical performance: a comprehensive review of putative molecular mechanisms
Husna Dharma Putera, Rumi Iqbal Doewes, Mohammed Nader Shalaby, et al.
Nutrition & Metabolism (2023) Vol. 20, Iss. 1
Open Access | Times Cited: 30
How Do Diet Patterns, Single Foods, Prebiotics and Probiotics Impact Gut Microbiota?
Andrea Piccioni, Marcello Covino, Marcello Candelli, et al.
Microbiology Research (2023) Vol. 14, Iss. 1, pp. 390-408
Open Access | Times Cited: 26
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods
Massimo Iorizzo, Catello Di Martino, Francesco Letizia, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 975-975
Open Access | Times Cited: 12
Health benefits of ghee: Review of Ayurveda and modern science perspectives
Deepshikha Kataria, Gurmeet Singh
Journal of Ayurveda and Integrative Medicine (2024) Vol. 15, Iss. 1, pp. 100819-100819
Open Access | Times Cited: 10
Edible Offal as a Valuable Source of Nutrients in the Diet—A Review
Agnieszka Latoch, Dariusz M. Stasiak, Patryk Siczek
Nutrients (2024) Vol. 16, Iss. 11, pp. 1609-1609
Open Access | Times Cited: 9
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