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:
The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage
Serena Bocchi, Gabriele Rocchetti, Marina Elli, et al.
Food Research International (2021) Vol. 142, pp. 110216-110216
Closed Access | Times Cited: 43
Serena Bocchi, Gabriele Rocchetti, Marina Elli, et al.
Food Research International (2021) Vol. 142, pp. 110216-110216
Closed Access | Times Cited: 43
Showing 26-50 of 43 citing articles:
Optimization of nutritional and sensory properties of fermented oat-based composite beverage
Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, et al.
Heliyon (2022) Vol. 8, Iss. 10, pp. e10771-e10771
Open Access | Times Cited: 8
Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, et al.
Heliyon (2022) Vol. 8, Iss. 10, pp. e10771-e10771
Open Access | Times Cited: 8
Evaluation of effectiveness and optimisation of the process of fermentation of oat drink with lactic acid microorganisms
Н. В. Попова, Irina Kalinina, A. K. Vasiliev, et al.
Agrarian science (2024), Iss. 2, pp. 127-132
Open Access | Times Cited: 1
Н. В. Попова, Irina Kalinina, A. K. Vasiliev, et al.
Agrarian science (2024), Iss. 2, pp. 127-132
Open Access | Times Cited: 1
Influences of lactic acid bacterial fermentation on the physicochemical properties and biological activities of olive phenols
Jia‐Xin Lin, Tao Xiong, Fei Peng
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3106-3113
Closed Access | Times Cited: 1
Jia‐Xin Lin, Tao Xiong, Fei Peng
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3106-3113
Closed Access | Times Cited: 1
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 1
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 1
The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria
Paulina Štreimikytė, Jurgita Kailiuviene, Edita Mazoniene, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2055-2055
Open Access | Times Cited: 6
Paulina Štreimikytė, Jurgita Kailiuviene, Edita Mazoniene, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2055-2055
Open Access | Times Cited: 6
Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties
Jaqueline Auer, Johanna Östlund, Klara Nilsson, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2607-2607
Open Access | Times Cited: 3
Jaqueline Auer, Johanna Östlund, Klara Nilsson, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2607-2607
Open Access | Times Cited: 3
Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos
Qishan Wang, Kai Yang, Xinyue Wei, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 5
Qishan Wang, Kai Yang, Xinyue Wei, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 5
Non-dairy prebiotic, probiotic, and synbiotic beverages
Alaín Martínez-Pérez, Jorge E. Wong‐Paz, Silvia Marina González‐Herrera, et al.
Elsevier eBooks (2024), pp. 173-189
Closed Access
Alaín Martínez-Pérez, Jorge E. Wong‐Paz, Silvia Marina González‐Herrera, et al.
Elsevier eBooks (2024), pp. 173-189
Closed Access
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
Ling Lin, Xiaoqing Qian, Junyu He, et al.
Food Chemistry (2024) Vol. 466, pp. 142255-142255
Closed Access
Ling Lin, Xiaoqing Qian, Junyu He, et al.
Food Chemistry (2024) Vol. 466, pp. 142255-142255
Closed Access
Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Food Bioscience (2024), pp. 105640-105640
Closed Access
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Food Bioscience (2024), pp. 105640-105640
Closed Access
Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato Juice
Yingjia Tong, Zeqing Wang, Qunyi Tong, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4094-4094
Open Access
Yingjia Tong, Zeqing Wang, Qunyi Tong, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4094-4094
Open Access
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
Walter Mancino, Paola Carnevali, Valeria Terzi, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 998-998
Open Access | Times Cited: 1
Walter Mancino, Paola Carnevali, Valeria Terzi, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 998-998
Open Access | Times Cited: 1
Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-Based Foods
Müzeyyen Berkel Kaşıkçı
Springer eBooks (2023), pp. 119-136
Closed Access | Times Cited: 1
Müzeyyen Berkel Kaşıkçı
Springer eBooks (2023), pp. 119-136
Closed Access | Times Cited: 1
3-Chloropropane-1,2-diol exposure adversely influenced the bio-accessibility signatures of digested infant foods by suppressing the destabilization of α-lactalbumin and -aspartate oxidase in a dose-dependent manner
Wei Jia, Xin Wang
Food Chemistry (2023) Vol. 427, pp. 136729-136729
Closed Access | Times Cited: 1
Wei Jia, Xin Wang
Food Chemistry (2023) Vol. 427, pp. 136729-136729
Closed Access | Times Cited: 1
Effects of Natural Fermentation and Toasting on Nutritional Composition and Antinutrient Contents of Ethiopian Oat Grains
Getaneh Firew Alemayehu, Fikreyesus Sirawdink, Yetenayet B. Tola, et al.
Journal of Food Chemistry and Nanotechnology (2023) Vol. 9, Iss. 2
Open Access | Times Cited: 1
Getaneh Firew Alemayehu, Fikreyesus Sirawdink, Yetenayet B. Tola, et al.
Journal of Food Chemistry and Nanotechnology (2023) Vol. 9, Iss. 2
Open Access | Times Cited: 1
Untargeted metabolomics revealed the product formation rules of two fermented walnut milk
Wangrui Li, Tongxin Zhi, Siting Li, et al.
Food and Agricultural Immunology (2023) Vol. 34, Iss. 1
Open Access | Times Cited: 1
Wangrui Li, Tongxin Zhi, Siting Li, et al.
Food and Agricultural Immunology (2023) Vol. 34, Iss. 1
Open Access | Times Cited: 1
Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends
hasnaa abotaleeb, Rasha N. Arafa
Egyptian Journal of Food Science (2021)
Open Access | Times Cited: 2
hasnaa abotaleeb, Rasha N. Arafa
Egyptian Journal of Food Science (2021)
Open Access | Times Cited: 2
Metabolomic profiling in evaluation of cultivated oat species with different ploidy level
И. Г. Лоскутов, Т. В. Шеленга, Е. В. Блинова, et al.
BIO Web of Conferences (2021) Vol. 36, pp. 01026-01026
Open Access | Times Cited: 2
И. Г. Лоскутов, Т. В. Шеленга, Е. В. Блинова, et al.
BIO Web of Conferences (2021) Vol. 36, pp. 01026-01026
Open Access | Times Cited: 2
Optimization of Nutritional and Sensory Properties of Oat-Based Composite Beverage
Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, et al.
SSRN Electronic Journal (2022)
Closed Access
Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, et al.
SSRN Electronic Journal (2022)
Closed Access
