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 Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 7
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 7
Showing 7 citing articles:
Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2024) Vol. 60, pp. 104433-104433
Closed Access | Times Cited: 2
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2024) Vol. 60, pp. 104433-104433
Closed Access | Times Cited: 2
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production
Francesco Letizia, Giovanna Marta Fusco, Alessandra Fratianni, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1093-1093
Open Access
Francesco Letizia, Giovanna Marta Fusco, Alessandra Fratianni, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1093-1093
Open Access
Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches
Julián David Rodriguez‐Ruiz, Eduardo Rodríguez Sandoval, M.S. Hernández, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Julián David Rodriguez‐Ruiz, Eduardo Rodríguez Sandoval, M.S. Hernández, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro
Zhiwen Ge, Dan Wang, Mingsheng Dong, et al.
International Dairy Journal (2024) Vol. 159, pp. 106037-106037
Closed Access
Zhiwen Ge, Dan Wang, Mingsheng Dong, et al.
International Dairy Journal (2024) Vol. 159, pp. 106037-106037
Closed Access
Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior
Honghong Liu, Xinwen Zhang, Zhitong Zhou, et al.
Food Bioscience (2024), pp. 105634-105634
Closed Access
Honghong Liu, Xinwen Zhang, Zhitong Zhou, et al.
Food Bioscience (2024), pp. 105634-105634
Closed Access
Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro
Xinlei Xia, Ping Tang, Jing Bai, et al.
Journal of Food Science and Technology (2024)
Closed Access
Xinlei Xia, Ping Tang, Jing Bai, et al.
Journal of Food Science and Technology (2024)
Closed Access
Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching
Feng Yan, Shisheng Tong, Jiaming Zhang, et al.
Food Bioscience (2023) Vol. 57, pp. 103469-103469
Closed Access | Times Cited: 1
Feng Yan, Shisheng Tong, Jiaming Zhang, et al.
Food Bioscience (2023) Vol. 57, pp. 103469-103469
Closed Access | Times Cited: 1
