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:
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 6
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 6
Showing 6 citing articles:
Performance of Mushrooms in Fermented Beverages: A Narrative Review
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open Access
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open Access
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages
Serena Marulo, Salvatore De, Chiara Nitride, et al.
Food Bioscience (2024) Vol. 59, pp. 103988-103988
Open Access | Times Cited: 4
Serena Marulo, Salvatore De, Chiara Nitride, et al.
Food Bioscience (2024) Vol. 59, pp. 103988-103988
Open Access | Times Cited: 4
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
Anna Reale, Marı́a Cecilia Puppo, Floriana Boscaino, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2342-2342
Open Access | Times Cited: 4
Anna Reale, Marı́a Cecilia Puppo, Floriana Boscaino, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2342-2342
Open Access | Times Cited: 4
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation
Antonela G. Garzón, Marı́a Cecilia Puppo, Tiziana Di Renzo, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Antonela G. Garzón, Marı́a Cecilia Puppo, Tiziana Di Renzo, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability
Lama Ismaiel, Valeria Rizzo, Carla Di Mattia, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 60-60
Open Access
Lama Ismaiel, Valeria Rizzo, Carla Di Mattia, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 60-60
Open Access
