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OpenAlex Citation Counts

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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:

Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet
Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, et al.
Food Bioscience (2023) Vol. 53, pp. 102516-102516
Open Access | Times Cited: 19

Showing 19 citing articles:

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: 22
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: 6
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: 5
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: 5
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation
Areeya Laophongphit, Sureeporn Wichiansri, Surasak Siripornadulsil, et al.
LWT (2024) Vol. 197, pp. 115878-115878
Open Access | Times Cited: 4
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 4
Simultaneous vehiculation of probiotics and yellow mombin (Spondias mombin L.) seed extract to develop a new vegan multifunctional ingredient
Larissa Ferreira Ribeiro de Oliveira, Naiany Silva de Medeiros, Cristiane Fernandes de Assis, et al.
LWT (2024) Vol. 198, pp. 116018-116018
Open Access | Times Cited: 2
Protective effects of fermented blueberry juice with probiotics on alcohol-induced stomach mucosa injury in rats
Bin Li, Haikun Li, Baoge Song, et al.
Food Bioscience (2023) Vol. 55, pp. 102974-102974
Closed Access | Times Cited: 7
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: 1
Fermentation of Polygonati Rhizoma aqueous extract using Lactiplantibacillus plantarum under the condition of eutrophication
Ziling Wang, Jia Lao, Zhenni Xie, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 8
Closed Access | Times Cited: 1
Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice
Ana Sofía Isas, María Florencia Balcells, Carolina Maldonado Galdeano, et al.
Food Chemistry (2024) Vol. 463, pp. 141434-141434
Closed Access | Times Cited: 1
Capacidad fermentativa de cepas específicas de Lactiplantibacillus plantarum utilizando mango como materia base
Yudit Aimee Aviles-Rivera, Adrián Hernández‐Mendoza, J. Basilio Heredia, et al.
Revista Mexicana de Ciencias Agrícolas (2024) Vol. 15, Iss. 5, pp. e3719-e3719
Open Access
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access
Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice
Jerald P. Nituda, Rona Camille M. Lizardo
Deleted Journal (2024) Vol. 31, Iss. 5, pp. 721-734
Closed Access
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Improving the functional components and biological activities of navel orange juice through fermentation with an autochthonous strain Lactiplantibacillus paraplantarum M23
Meiling Huang, Chunling Lai, Yan Liang, et al.
Food and Bioproducts Processing (2024)
Closed Access
Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation
Li Chen, Linlin Wang, Jingwei Cai, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 981-990
Closed Access | Times Cited: 1
Protective Effects of Fermented Blueberry Juice with Probiotics on Alcohol-Induced Stomach Mucosa Injury in Rats
Haikun Li, Bin Li, Baoge Song, et al.
(2023)
Closed Access
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