Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity
Pei Yang, Kai Huang, Yu Zhang, et al.
Food Bioscience (2022) Vol. 46, pp. 101568-101568
Closed Access | Times Cited: 20

Showing 20 citing articles:

Phytochemicals, Pharmacological Effects and Molecular Mechanisms of Mulberry
Junyu Hao, Yufang Gao, Jiabao Xue, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1170-1170
Open Access | Times Cited: 58
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
Rui Zhang, Qin Cen, Wenkang Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101376-101376
Open Access | Times Cited: 12
Industrial biotransformations using fungi
Dardo Antonio Reyes, Ruth Araceli Ponce, Flavia del Valle Loto, et al.
Elsevier eBooks (2025), pp. 359-395
Closed Access
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
Yumei Tan, Mengxiang Gao, Li Li, et al.
LWT (2024) Vol. 197, pp. 115931-115931
Open Access | Times Cited: 6
Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota
Kai Huang, Guoqiang Chu, Pei Yang, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 2208-2220
Closed Access | Times Cited: 5
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
Dirong Ren, Chenghuan Ren, Jiamin Ren, et al.
Food Research International (2025) Vol. 201, pp. 115636-115636
Closed Access
Dietary components regulate chronic diseases through gut microbiota: a review
Ying Zhang, Ming Zhou, Yaqin Zhou, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 6752-6766
Closed Access | Times Cited: 9
Agro-morphological and biochemical responses of quinoa (Chenopodium quinoa Willd. var: ICBA-Q5) to organic amendments under various salinity conditions
Ayoub El Mouttaqi, Talal Sabraoui, Mohamed Belcaid, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 5
Protein-starch interaction plays a key role in controlling starch digestion and postprandial glucose increases for moderately milled quinoa grains
Yu Yan, Yu Zhang, Bing Bai, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103928-103928
Closed Access | Times Cited: 1
Monascus-fermented quinoa alleviates hyperlipidemia in mice by regulating the amino acid metabolism pathway
Zhiwei Huang, Li‐Chen Chen, Lishi Xiao, et al.
Food & Function (2024) Vol. 15, Iss. 18, pp. 9210-9223
Closed Access | Times Cited: 1
Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access | Times Cited: 1
Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats
Stella Green, Graham T. Eyres, Dominic Agyei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Antioxidant compounds from fermentation and microbial sources
Cristina M. Alfaia, Luís Patarata, Maria João Fraqueza
Elsevier eBooks (2024), pp. 215-252
Closed Access
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Hui Chen, Yajing Wang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100854-100854
Open Access
Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry
Mengze Wang, Yuxin Liu, Xing Guo, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 494-494
Open Access
Thermal, nonthermal, and biotechnological processing of quinoa
Fan Zhu
Elsevier eBooks (2023), pp. 279-315
Closed Access | Times Cited: 1
Polyphenols, saponins, and other bioactive components of quinoa
Fan Zhu
Elsevier eBooks (2023), pp. 169-218
Closed Access | Times Cited: 1
Optimization of L-glutaminase production by Monascus ruber URM 8542 isolated from ice cream industrial effluent
Sarah Signe do Nascimento, Renan do Nascimento Barbosa, Wellma de Oliveira Silva, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 11
Closed Access | Times Cited: 1
Betamethasone Dipropionate Derivatization, Biotransformation, Molecular Docking, and ADME Analysis as Glucocorticoid Receptor
Sana Rashid, Shazia Anjum, Aqeel Ahmad, et al.
BioMed Research International (2022) Vol. 2022, pp. 1-9
Open Access | Times Cited: 1
Exploring The Metabolic Capabilities And Biotransformation Potential Of Environmental Lactococcus Strains
Desirée Román Naranjo
(2023)
Open Access
Page 1

Scroll to top