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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:

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
Julia Szutowska
European Food Research and Technology (2020) Vol. 246, Iss. 3, pp. 357-372
Closed Access | Times Cited: 168

Showing 1-25 of 168 citing articles:

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Luciana G. Ruiz Rodríguez, Víctor Manuel Zamora-Gasga, Micaela Pescuma, et al.
Food Research International (2020) Vol. 140, pp. 109854-109854
Closed Access | Times Cited: 213
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
Tianlin Li, Tian Jiang, Ning Liu, et al.
Food Chemistry (2020) Vol. 339, pp. 127859-127859
Closed Access | Times Cited: 198
Role of Lactic Acid Bacteria in Food Preservation and Safety
Agnieszka Zapaśnik, Barbara Sokołowska, Marcin Bryła
Foods (2022) Vol. 11, Iss. 9, pp. 1283-1283
Open Access | Times Cited: 168
Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role
Carla Virdis, Krista M. Sumby, Eveline Bartowsky, et al.
Frontiers in Microbiology (2021) Vol. 11
Open Access | Times Cited: 121
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
Xinxin Zhao, Fengxian Tang, Wenchao Cai, et al.
LWT (2023) Vol. 184, pp. 114884-114884
Open Access | Times Cited: 55
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 22
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 2
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Sebastián Torres, Hernán E. Verón, Luciana Contreras, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 2, pp. 112-123
Open Access | Times Cited: 113
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
Juan García‐Díez, Cristina Saraiva
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 5, pp. 2544-2544
Open Access | Times Cited: 86
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 707-707
Open Access | Times Cited: 82
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers
Siegried Lillo-Pérez, María Guerra‐Valle, Patricio Orellana‐Palma, et al.
LWT (2021) Vol. 151, pp. 112106-112106
Closed Access | Times Cited: 81
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
Alexandre Degrain, Vimbainashe E. Manhivi, Fabienne Remize, et al.
Microorganisms (2020) Vol. 8, Iss. 9, pp. 1324-1324
Open Access | Times Cited: 73
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
Weihua Liao, Juan Shen, Sivakumar Manickam, et al.
Food Chemistry (2022) Vol. 405, pp. 134982-134982
Closed Access | Times Cited: 57
Influence of lactic acid bacteria metabolites on physical and chemical food properties
Evandro Leite de Souza, Kataryne ÁR de Oliveira, Maria EG de Oliveira
Current Opinion in Food Science (2022) Vol. 49, pp. 100981-100981
Closed Access | Times Cited: 56
Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
Qi Quan, Wei Liu, Jiajing Guo, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1920-1920
Open Access | Times Cited: 44
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Teresa Pinto, Alice Vilela, Fernanda Cosme
Beverages (2022) Vol. 8, Iss. 2, pp. 33-33
Open Access | Times Cited: 41
Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation
Liqin Cai, Weijun Wang, Jingwen Tong, et al.
LWT (2022) Vol. 164, pp. 113629-113629
Open Access | Times Cited: 38
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
Tian Lan, Xinran Lv, Qinyu Zhao, et al.
Food Chemistry X (2023) Vol. 17, pp. 100595-100595
Open Access | Times Cited: 34
Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
Tian Lan, Jiaqi Wang, Shihan Bao, et al.
Food Research International (2023) Vol. 168, pp. 112784-112784
Closed Access | Times Cited: 31
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 12
Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
Mehmet Arif İçer, Buse Sarikaya, Emine Koçyiğit, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2437-2437
Open Access | Times Cited: 11
Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103815-103815
Closed Access | Times Cited: 9
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 8
Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
Xin Pan, Sai Zhang, Xinxing Xu, et al.
LWT (2021) Vol. 154, pp. 112772-112772
Open Access | Times Cited: 51
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