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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:

Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
Guanyu Ji, Guangpeng Liu, Bin Li, et al.
Food Bioscience (2022) Vol. 51, pp. 102337-102337
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

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
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
Huixian Wang, Xingqiao He, Juanni Li, et al.
Food Chemistry (2024) Vol. 453, pp. 139646-139646
Closed Access | Times Cited: 16
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 16
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 10
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
Xiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Food Chemistry (2024) Vol. 448, pp. 139085-139085
Closed Access | Times Cited: 8
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access | Times Cited: 1
Screening alcohol degrading function probiotics and protective effect of fermented apple juice on alcoholic liver injury in mice
Jiani Ren, Shuang Yang, Ning Shen, et al.
Food Bioscience (2024) Vol. 58, pp. 103786-103786
Closed 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
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production
Yiwen Fan, Yang Xu, Cihai Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 6
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Mariam Muradova, Alena Proskura, Francis Canon, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4484-4484
Open Access | Times Cited: 14
Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
Shuxuan Wang, Aiping Hu, Wenjing Wu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry X (2025), pp. 102367-102367
Open Access
Investigating the impact of lactic acid bacteria fermentation on the phytochemical composition, antioxidant and functional properties, and sensory attributes of Monk Fruit Sweetened Sea Buckthorn Beverage
Bismillah Mubeen, Afusat Yinka Aregbe, Shamas Murtaza, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice
Xiujun Li, Wensheng Gao, Lei Wang, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 161-161
Open Access
The anti-inflammatory activity of GABA-enriched Moringa oleifera leaves produced by fermentation with Lactobacillus plantarum LK-1
Long Zheng, Xuli Lu, Sheng‐Tao Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
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 bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 4
Lactiplantibacillus plantarum A72 inoculation enhances Citrus juice quality: A systematic analysis of the strain's fermentation properties, antioxidant capacities, and transcriptome pathways
Qi Wu, Sibo Zou, Xu Yan, et al.
Food Bioscience (2025) Vol. 64, pp. 105878-105878
Closed Access
Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
Xiao Qiang, Man Zhao, Ting Xia, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1078-1078
Open Access
Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni
Kai Liu, Yinyin Lian, Xingyun Xie, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106075-106075
Closed Access | Times Cited: 3
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea
Chunyu Xu, Shukui Zhou, Junyu Zhang, et al.
Food Research International (2024) Vol. 197, pp. 115233-115233
Closed Access | Times Cited: 2
Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
Linya Wei, Yiming Li, Zina Hao, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 4
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