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:
In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4
Mahiro Yamamoto, Natsumi Handa, Ayaka Nakamura, et al.
Current Research in Food Science (2022) Vol. 5, pp. 992-997
Open Access | Times Cited: 11
Mahiro Yamamoto, Natsumi Handa, Ayaka Nakamura, et al.
Current Research in Food Science (2022) Vol. 5, pp. 992-997
Open Access | Times Cited: 11
Showing 11 citing articles:
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity
Hande Demi̇r, Levent Yurdaer Aydemir, Muhammed Şefik Özel, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4079-4096
Open Access | Times Cited: 11
Hande Demi̇r, Levent Yurdaer Aydemir, Muhammed Şefik Özel, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4079-4096
Open Access | Times Cited: 11
Inhibitory effect of Lactococcus lactis Nagasaki-SU6 isolated from algal beach cast on Listeria monocytogenes during and after fermentation of cow- and soymilk
Takashi Kuda, Akitoshi Fujii, Ayaka Nakamura, et al.
Food Bioscience (2024) Vol. 58, pp. 103762-103762
Closed Access | Times Cited: 2
Takashi Kuda, Akitoshi Fujii, Ayaka Nakamura, et al.
Food Bioscience (2024) Vol. 58, pp. 103762-103762
Closed Access | Times Cited: 2
Recent updates in anti-glycation strategies: selection of natural products and lactic acid bacteria as potential inhibitors based on the multi-pathway anti-glycation targets
Kaiyan Yue, Bingyong Mao, Xin Tang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11026-11043
Closed Access | Times Cited: 6
Kaiyan Yue, Bingyong Mao, Xin Tang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11026-11043
Closed Access | Times Cited: 6
Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline
Qingwei Zheng, Feijie Wang, Chenzhipeng Nie, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 1
Qingwei Zheng, Feijie Wang, Chenzhipeng Nie, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 1
Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions
Daiki Takamiya, Hajime Takahashi, Ayaka Nakamura, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 47, pp. 102610-102610
Open Access | Times Cited: 3
Daiki Takamiya, Hajime Takahashi, Ayaka Nakamura, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 47, pp. 102610-102610
Open Access | Times Cited: 3
Impact of nutrient from aqueous extract of burdock roots and ultrasonic stress on the growth and β-glucosidase activity of Lactiplantibacillus plantarum FEL112
Jing-Yi Su, Yuan Chen, Chun‐Yao Yang
LWT (2023) Vol. 175, pp. 114495-114495
Open Access | Times Cited: 3
Jing-Yi Su, Yuan Chen, Chun‐Yao Yang
LWT (2023) Vol. 175, pp. 114495-114495
Open Access | Times Cited: 3
Effects of cumin, coriander, and sichuan pepper on microbiota and the antioxidant capacities of human faecal cultures
Yumeng Xia, Takashi Kuda, Ayumi Miyashita, et al.
Food and Humanity (2023) Vol. 1, pp. 1091-1098
Open Access | Times Cited: 2
Yumeng Xia, Takashi Kuda, Ayumi Miyashita, et al.
Food and Humanity (2023) Vol. 1, pp. 1091-1098
Open Access | Times Cited: 2
Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island
Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100971-100971
Closed Access
Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100971-100971
Closed Access
Analysis of Composition, Antioxidation, and Immunoregulation for Exopolysaccharide Produced by Dellaglioa algida
Yao Sun, Tianhui Wei, Tongqing Ma, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 491-491
Open Access
Yao Sun, Tianhui Wei, Tongqing Ma, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 491-491
Open Access
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: stability and predictive growth of lactic acid cultures
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access
Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments
Akitoshi Fujii, Takashi Kuda, Ayaka Nakamura, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 4, pp. 920-926
Closed Access | Times Cited: 1
Akitoshi Fujii, Takashi Kuda, Ayaka Nakamura, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 4, pp. 920-926
Closed Access | Times Cited: 1
