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:
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
Xun Sun, Yu Zhang, Fei Li, et al.
Food Bioscience (2022) Vol. 50, pp. 102126-102126
Closed Access | Times Cited: 38
Xun Sun, Yu Zhang, Fei Li, et al.
Food Bioscience (2022) Vol. 50, pp. 102126-102126
Closed Access | Times Cited: 38
Showing 26-50 of 38 citing articles:
Towards understanding enhanced hypoglycemic activity of fermented bee pollen in insulin-resistant HepG2 cells by widely targeted metabolomics analysis
Yuanfan Yang, Junzhu He, Ling Wu, et al.
Food Bioscience (2024) Vol. 61, pp. 104667-104667
Closed Access | Times Cited: 1
Yuanfan Yang, Junzhu He, Ling Wu, et al.
Food Bioscience (2024) Vol. 61, pp. 104667-104667
Closed Access | Times Cited: 1
Pasting, rheology, structural properties and in vitro digestibility of potato starch complexes co-gelatinized with squash polysaccharides
Yu Zhang, Bingjie Yang, Shengtong Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104932-104932
Closed Access | Times Cited: 1
Yu Zhang, Bingjie Yang, Shengtong Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 104932-104932
Closed Access | Times Cited: 1
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice
Bingyong Mao, Weiling Guo, Minxuan Chen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 623-623
Open Access | Times Cited: 2
Bingyong Mao, Weiling Guo, Minxuan Chen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 623-623
Open Access | Times Cited: 2
Effect of different food additives on the color protection of instant pumpkin flour
Wendong Fan, Jing Zhao, Quanhong Li
Food Chemistry Advances (2023) Vol. 3, pp. 100413-100413
Open Access | Times Cited: 2
Wendong Fan, Jing Zhao, Quanhong Li
Food Chemistry Advances (2023) Vol. 3, pp. 100413-100413
Open Access | Times Cited: 2
Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
Junping Zhou, Zhen Feng, Mingzhe Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101964-101964
Open Access
Junping Zhou, Zhen Feng, Mingzhe Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101964-101964
Open Access
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, et al.
Food Chemistry X (2024) Vol. 24, pp. 101999-101999
Open Access
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, et al.
Food Chemistry X (2024) Vol. 24, pp. 101999-101999
Open Access
Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir
Wee Yin Koh, Xiao Xian Lim, U. Uthumporn, et al.
International Food Research Journal (2024) Vol. 31, Iss. 2, pp. 398-416
Open Access
Wee Yin Koh, Xiao Xian Lim, U. Uthumporn, et al.
International Food Research Journal (2024) Vol. 31, Iss. 2, pp. 398-416
Open Access
Structural Characterization and Antioxidant Activity of Exopolysaccharide Produced from Beet Waste Residue by Leuconostoc pseudomesenteroides
Ying Liu, Ying Zhou, Cong Bian, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1289-1289
Open Access
Ying Liu, Ying Zhou, Cong Bian, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1289-1289
Open Access
Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23
Meiling Huang, Chunling Lai, Yan Liang, et al.
Food and Bioproducts Processing (2024)
Closed Access
Meiling Huang, Chunling Lai, Yan Liang, et al.
Food and Bioproducts Processing (2024)
Closed Access
Diversity and functional role of bacterial microbiota in spontaneous coffee fermentation in northern Peru using shotgun metagenomics
Martha S. Calderón, Danilo E. Bustamante, Jhordy Perez, et al.
Journal of Food Science (2024)
Closed Access
Martha S. Calderón, Danilo E. Bustamante, Jhordy Perez, et al.
Journal of Food Science (2024)
Closed Access
Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp
Jing Yuan, Haiyan Zhang, Chaozhen Zeng, et al.
Molecules (2023) Vol. 28, Iss. 11, pp. 4363-4363
Open Access | Times Cited: 1
Jing Yuan, Haiyan Zhang, Chaozhen Zeng, et al.
Molecules (2023) Vol. 28, Iss. 11, pp. 4363-4363
Open Access | Times Cited: 1
