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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:

Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
Xun Sun, Yu Zhang, Fei Li, et al.
Food Bioscience (2022) Vol. 50, pp. 102126-102126
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

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: 60
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
Feifei Shi, Li Wang, Shurong Li
Food Chemistry (2023) Vol. 420, pp. 136146-136146
Closed Access | Times Cited: 42
Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
Xiaohua Yang, Jiaqi Hong, Linhao Wang, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 48-48
Open Access | Times Cited: 25
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Zhenjie Zheng, Linya Wei, Manli Zhu, et al.
Food Research International (2023) Vol. 174, pp. 113547-113547
Closed Access | Times Cited: 29
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 | Times Cited: 1
Changes in Volatile and Nutrient Components of Mango Juice by Different Lactic Acid Bacteria Fermentation
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
(2023)
Closed Access | Times Cited: 16
Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review
Jinling Zhao, Xiangquan Zeng, Xi Yu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104427-104427
Closed Access | Times Cited: 7
Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice
Manjun Zhang, Chunli Zhou, Long Ma, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27927-e27927
Open Access | Times Cited: 7
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
Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains
Yao Li, Xinchang Gao, Daodong Pan, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 13
Angiotensin converting enzyme inhibitory activity and physicochemical properties of Tartary buckwheat fermented by amylolytic lactic acid bacteria
Jing Sun, Feng Shi, Yongfu Li
Food Bioscience (2025), pp. 106467-106467
Closed Access
Structural characterization of squash polysaccharide and its effect on STZ-induced diabetes mellitus model in MIN6 cells
Yu Zhang, Bingjie Yang, Wei Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132226-132226
Closed Access | Times Cited: 4
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 4
Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad A. Alsherbiny, et al.
Food Research International (2025), pp. 116283-116283
Open Access
Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
Tiago de Melo Nazareth, Jorge Calpe, Carlos Luz, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1427-1427
Open Access | Times Cited: 10
Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)
Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 806-806
Open Access | Times Cited: 9
Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning
Wenhui Zou, Fei Pan, Junjie Yi, et al.
LWT (2024) Vol. 201, pp. 116260-116260
Open Access | Times Cited: 3
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Fei Ren, Nairu Ji, Yunping Zhu
Foods (2023) Vol. 12, Iss. 18, pp. 3344-3344
Open Access | Times Cited: 7
Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
Food Bioscience (2023) Vol. 56, pp. 103141-103141
Closed Access | Times Cited: 7
Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice
Na Yang, Yamei Jin, Yuyi Zhou, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 8
Closed Access | Times Cited: 2
Fermentation: improvement of pharmacological effects and applications of botanical drugs
Xinxin Luo, Mosi Dong, Juntong Liu, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 2
Effects of cholesterol‐lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice
Ying Fan, Yueling Shang, Fengwei Li, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6308-6320
Closed Access | Times Cited: 2
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
Emilia Janiszewska‐Turak, Katarzyna Rybak, Dorota Witrowa‐Rajchert, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4519-4519
Open Access | Times Cited: 2
Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus
Sijie Zhang, Congcong Li, Junling Wu, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 275-275
Open Access | Times Cited: 6
Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions
Yu Zhang, Xun Sun, Bingjie Yang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1211-1211
Open Access | Times Cited: 1
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