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:
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 84
Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1031-1031
Open Access | Times Cited: 84
Showing 51-75 of 84 citing articles:
Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability
Thinzar Aung, Mi Jeong Kim
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 4, pp. 401-410
Open Access | Times Cited: 2
Thinzar Aung, Mi Jeong Kim
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 4, pp. 401-410
Open Access | Times Cited: 2
ROLE OF CONSUMPTION OF COMPOSITE FLOUR IN MANAGEMENT OF LIFESTYLE DISORDERS
Mitaigiri Taffreeda Banua, Jaspreet Kaur, Vishesh Bhadariya, et al.
PLANT ARCHIVES (2021) Vol. 21, Iss. 2
Open Access | Times Cited: 6
Mitaigiri Taffreeda Banua, Jaspreet Kaur, Vishesh Bhadariya, et al.
PLANT ARCHIVES (2021) Vol. 21, Iss. 2
Open Access | Times Cited: 6
Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects
Fábio Cahuê, Paola D. D. S. Maia, Luan Ribeiro de Brito, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Fábio Cahuê, Paola D. D. S. Maia, Luan Ribeiro de Brito, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Low Alcoholic Malted Beverage: A Review on Production Strategies and Challenges
Dileep KC, Satish Kumar, Rakesh Kumar Sharma, et al.
Food and Humanity (2024), pp. 100255-100255
Closed Access
Dileep KC, Satish Kumar, Rakesh Kumar Sharma, et al.
Food and Humanity (2024), pp. 100255-100255
Closed Access
Risk management in the beverage production industry using FMEA and fuzzy cognitive map in an uncertain environment
R. Rezaei, Seyed‐Ahmad Shahidi, Sohrab Abdollahzadeh, et al.
Journal of Intelligent & Fuzzy Systems (2024) Vol. 46, Iss. 4, pp. 9225-9247
Closed Access
R. Rezaei, Seyed‐Ahmad Shahidi, Sohrab Abdollahzadeh, et al.
Journal of Intelligent & Fuzzy Systems (2024) Vol. 46, Iss. 4, pp. 9225-9247
Closed Access
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access
From Traditional Wines to Medicine: Microbial Diversity, Metabolomics, and Therapeutic Properties of Fermented Nonalcoholic Cereal Beverages
A. S. Baruwa, Saheed Sabiu
Reference series in phytochemistry (2024), pp. 483-497
Closed Access
A. S. Baruwa, Saheed Sabiu
Reference series in phytochemistry (2024), pp. 483-497
Closed Access
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages
Iara Ferreira Resende, Pâmela Mynsen Machado Martins, Gislane Ferreira de Melo, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110967-110967
Closed Access
Iara Ferreira Resende, Pâmela Mynsen Machado Martins, Gislane Ferreira de Melo, et al.
International Journal of Food Microbiology (2024) Vol. 427, pp. 110967-110967
Closed Access
Cereal-based fermented beverages
Eugen Dan Radu, Teodora Emilia Coldea, Alexandra-Costina Avîrvarei, et al.
Elsevier eBooks (2024), pp. 133-148
Closed Access
Eugen Dan Radu, Teodora Emilia Coldea, Alexandra-Costina Avîrvarei, et al.
Elsevier eBooks (2024), pp. 133-148
Closed Access
Practices and introduction to the manufacturing of fermented beverages
Gilberto Vinícius de Melo Pereira, Natan Wile, Maria Giovana Binder Pagnoncelli, et al.
Elsevier eBooks (2024), pp. 1-20
Closed Access
Gilberto Vinícius de Melo Pereira, Natan Wile, Maria Giovana Binder Pagnoncelli, et al.
Elsevier eBooks (2024), pp. 1-20
Closed Access
High-protein fermented beverages
Shikha Singh, Sumit Sharma, Saurabh Jyoti Sarma, et al.
Elsevier eBooks (2024), pp. 227-244
Closed Access
Shikha Singh, Sumit Sharma, Saurabh Jyoti Sarma, et al.
Elsevier eBooks (2024), pp. 227-244
Closed Access
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Elżbieta Radziejewska‐Kubzdela, Marcin Kidoń, Angelika Kowiel, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5586-5586
Open Access
Elżbieta Radziejewska‐Kubzdela, Marcin Kidoń, Angelika Kowiel, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5586-5586
Open Access
A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment
Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3923-3923
Open Access
Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3923-3923
Open Access
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone, Carmine Summo
Foods (2021) Vol. 10, Iss. 2, pp. 338-338
Open Access | Times Cited: 4
Antonella Pasqualone, Carmine Summo
Foods (2021) Vol. 10, Iss. 2, pp. 338-338
Open Access | Times Cited: 4
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access | Times Cited: 1
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access | Times Cited: 1
Fermented Rice Beverages Modulate Key Enzymes Related to Type 2 Diabetes In Vitro
Gloria Aderonke Otunola, Olaoluwa Temitope Talabi, C. Oduro-Yeboah, et al.
(2023)
Open Access | Times Cited: 1
Gloria Aderonke Otunola, Olaoluwa Temitope Talabi, C. Oduro-Yeboah, et al.
(2023)
Open Access | Times Cited: 1
Traditional fermented foods in Anatolia
Pınar Şanlıbaba, Başar Uymaz Tezel
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 2, pp. 193-215
Open Access | Times Cited: 1
Pınar Şanlıbaba, Başar Uymaz Tezel
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 2, pp. 193-215
Open Access | Times Cited: 1
Traditional fermented foods in Anatolia [pdf]
Pınar Şanlıbaba, Başar Uymaz Tezel
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 2, pp. 193-215
Open Access | Times Cited: 1
Pınar Şanlıbaba, Başar Uymaz Tezel
Acta Scientiarum Polonorum Technologia Alimentaria (2023) Vol. 22, Iss. 2, pp. 193-215
Open 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
Multifactorial characterization of nutritional and quality profiles of organically-sweetened Kunun-zaki beverage
Olusola Samuel Jolayemi, Ayobami Ojo, Helen Nwakego Ayo‐Omogie, et al.
Measurement Food (2023) Vol. 11, pp. 100106-100106
Open Access | Times Cited: 1
Olusola Samuel Jolayemi, Ayobami Ojo, Helen Nwakego Ayo‐Omogie, et al.
Measurement Food (2023) Vol. 11, pp. 100106-100106
Open Access | Times Cited: 1
Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage
Reda Nemo, Ketema Bacha
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 3
Reda Nemo, Ketema Bacha
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 3
The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)
Hasan Tangüler
Turkish Journal of Agriculture - Food Science and Technology (2021) Vol. 9, Iss. 10, pp. 1759-1766
Open Access | Times Cited: 3
Hasan Tangüler
Turkish Journal of Agriculture - Food Science and Technology (2021) Vol. 9, Iss. 10, pp. 1759-1766
Open Access | Times Cited: 3
Non- and low-alcoholic beer – popularity and manufacturing techniques [pdf]
R.H. Kozlowski, Marcin Dziedziński, Barbara Stachowiak, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2021) Vol. 20, Iss. 3, pp. 347-357
Open Access | Times Cited: 3
R.H. Kozlowski, Marcin Dziedziński, Barbara Stachowiak, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2021) Vol. 20, Iss. 3, pp. 347-357
Open Access | Times Cited: 3
Significance of African Fermented Foods in Nutrition and Food Science
Suzy Munir Salama, Abdalbasit Adam Mariod
Springer eBooks (2022), pp. 37-44
Closed Access | Times Cited: 2
Suzy Munir Salama, Abdalbasit Adam Mariod
Springer eBooks (2022), pp. 37-44
Closed Access | Times Cited: 2
Improving the Nutritional Value and Shelf-life of Fermented Rice Water
Said Ajlouni
International Journal of Food and Fermentation Technology (2021) Vol. 11, Iss. 1&2
Open Access | Times Cited: 2
Said Ajlouni
International Journal of Food and Fermentation Technology (2021) Vol. 11, Iss. 1&2
Open Access | Times Cited: 2
