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:
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
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
Food Bioscience (2023) Vol. 56, pp. 103141-103141
Closed Access | Times Cited: 7
Showing 7 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: 25
Xiaohua Yang, Jiaqi Hong, Linhao Wang, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 48-48
Open Access | Times Cited: 25
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 380-380
Open Access | Times Cited: 8
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 380-380
Open Access | Times Cited: 8
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
Zhibin Xing, Xizhe Fu, Hao Huang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Zhibin Xing, Xizhe Fu, Hao Huang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Effect of the Molecular Structure and Degree of Polymerization of Fructans on the Growth Behavior of Four Lactic Acid Bacteria
Juan L. Morales-Landa, Lorena Moreno-Vilet, Luis M. Cordero-Quiñones, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 8, pp. 1929-1936
Closed Access | Times Cited: 2
Juan L. Morales-Landa, Lorena Moreno-Vilet, Luis M. Cordero-Quiñones, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 8, pp. 1929-1936
Closed Access | Times Cited: 2
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 | Times Cited: 1
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
