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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:

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
Fan‐Bing Meng, Li Zhou, Jiajia Li, et al.
Food Research International (2022) Vol. 157, pp. 111416-111416
Closed Access | Times Cited: 52

Showing 26-50 of 52 citing articles:

Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties
Hang Li, Fan Zhu, Guantian Li
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties
Vívian Tomasco Andrade, Ruann Janser Soares de Castro
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102873-102873
Closed Access | Times Cited: 7
Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics
Wanlin Liu, Xiaoye Luo, Shuyi Qiu, et al.
BMC Microbiology (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 5
Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties
Binh Quang Hoang, Hien Thu Nguyen, Diep Ngoc Thi Duong
Journal of Food Science and Technology (2024) Vol. 61, Iss. 6, pp. 1180-1187
Closed Access | Times Cited: 1
Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum
Ao-Xin Chen, Fan‐Bing Meng, Jiajia Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
Yan-Bing Huang, Fan‐Bing Meng, Chuan-Xian Gong, et al.
Food Chemistry (2024) Vol. 460, pp. 140534-140534
Closed Access | Times Cited: 1
Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
Food Chemistry X (2024) Vol. 23, pp. 101735-101735
Open Access | Times Cited: 1
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing
Chang Liu, Rongrong Ma, Yaoqi Tian
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5533-5550
Closed Access | Times Cited: 8
Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat β-glucan
Yan Luo, Yun‐Cheng Li, Fan‐Bing Meng, et al.
Food Chemistry X (2022) Vol. 17, pp. 100546-100546
Open Access | Times Cited: 7
Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk
Xiaolin Ao, Yi-Mo Liao, Hai-Yan Kang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3704-3704
Open Access | Times Cited: 3
Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit
Dafang Zhuang, Keyi Li, Yahui Bai, et al.
Food Bioscience (2023) Vol. 53, pp. 102550-102550
Closed Access | Times Cited: 2
Comparative Transcriptome Analysis to Investigate the Immunotoxicity Mechanism Triggered by Dimethomorph on Human Jurkat T Cell Lines
Yun‐Cheng Li, Shuyan Liu, Fan‐Bing Meng, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3848-3848
Open Access | Times Cited: 4
Application of Lactobacillus Plantarum Hydrogel Coating in Combination with Ice Temperature for the Preservation of Fresh Yak Meat
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
(2024)
Closed Access
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
Hong-Xian Zhang, Fan‐Bing Meng, Yu-Nong Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101637-101637
Open Access
Metabolomics study on fermentation of Lactiplantibacillus plantarum ST-III with food grade proliferators in milk
Hongfa Zhang, Chunping You, Yunqing Wang
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9005-9014
Open Access
Improving Physicochemical Properties and Formation Mechanism of Nutty Plant-Based Yogurt Gel Through the Incorporation of Tremella Fuciformis Polysaccharides
Ling Lin, Xiaoqing Qian, Junyu He, et al.
(2024)
Closed Access
Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar
Wanlapa Lorliam, Siritron Samosorn, Kulvadee Dolsophon, et al.
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Effect of the quorum sensing signal molecule auto-inducer-2 on fermentation performance of Lactobacillus delbrueckii subsp. bulgaricus DPUL-F36
X. F. Lu, Mengying Sun, Yuqing Chen, et al.
Food Bioscience (2024), pp. 105346-105346
Closed Access
Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis
Ying Yang, Xiaotong Shi, Junze Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142068-142068
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
Simultaneous elimination mechanism of formaldehyde and acrolein by resveratrol in food and the cytotoxicity of the products
Mianzhang Zhang, Yuan Tian, Hua Zhou, et al.
Food Chemistry (2024) Vol. 468, pp. 142371-142371
Closed Access
Capítulo 5: Tendencias y desarrollo del uso de antioxidantes
Nayeli Vélez Rivera, I. Arzate-Vázquez, Abraham Briones Juárez, et al.
(2024), pp. 128-147
Closed Access
Tea-making technology by using quinoa raw materials
Xueyong Zhou, Ting YUE, Zuofu WEI, et al.
Food Science and Technology (2023) Vol. 43
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
Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation
C. Castillo, Juan Gabriel Juscamaita Morales
Revista Vitae (2023) Vol. 30, Iss. 2
Open Access

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