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:
Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara
Jiaping Zhang, Ning Xia, Jianwen Teng, et al.
Food Bioscience (2023) Vol. 56, pp. 103326-103326
Closed Access | Times Cited: 9
Jiaping Zhang, Ning Xia, Jianwen Teng, et al.
Food Bioscience (2023) Vol. 56, pp. 103326-103326
Closed Access | Times Cited: 9
Showing 9 citing articles:
Polyphenolic Compounds in Fabaceous Plants with Antidiabetic Potential
Lucia Guerrero-Becerra, Sumiko Morimoto, Estefania Arrellano-Ordoñez, et al.
Pharmaceuticals (2025) Vol. 18, Iss. 1, pp. 69-69
Open Access
Lucia Guerrero-Becerra, Sumiko Morimoto, Estefania Arrellano-Ordoñez, et al.
Pharmaceuticals (2025) Vol. 18, Iss. 1, pp. 69-69
Open Access
The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria
Nuo Chen, Wenming Dong, Qin Luo, et al.
Food Research International (2025), pp. 115817-115817
Closed Access
Nuo Chen, Wenming Dong, Qin Luo, et al.
Food Research International (2025), pp. 115817-115817
Closed Access
Physicochemical and nutritional properties of whole soy milk yogurt: Dependence on the strain
R. G. Bai, Xiaoyu Yang, Liang Li
Food Bioscience (2025), pp. 106085-106085
Closed Access
R. G. Bai, Xiaoyu Yang, Liang Li
Food Bioscience (2025), pp. 106085-106085
Closed Access
Effects of Latilactobacillus delbrueckii fermentation on the bioconversion and antioxidant capacity of phenolic compounds in quinoa sprouts
Qi Lei, J. Wang, Qinglin Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104190-104190
Closed Access | Times Cited: 5
Qi Lei, J. Wang, Qinglin Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104190-104190
Closed Access | Times Cited: 5
Enhancing the Inhibitory Activities of Polyphenols in Passion Fruit Peel on α-Amylase and α-Glucosidase via β-Glucosidase-Producing Lactobacillus Fermentation
Fuhao Tang, Baoyao Wei, Chao Qin, et al.
Food Bioscience (2024) Vol. 62, pp. 105005-105005
Closed Access | Times Cited: 3
Fuhao Tang, Baoyao Wei, Chao Qin, et al.
Food Bioscience (2024) Vol. 62, pp. 105005-105005
Closed Access | Times Cited: 3
Study of Lactobacillus plantarum coated with Tremella polysaccharides to improve its intestinal adhesion
Yeli Zhu, Fuhao Tang, Yihan Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6977-6986
Closed Access | Times Cited: 1
Yeli Zhu, Fuhao Tang, Yihan Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6977-6986
Closed Access | Times Cited: 1
Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake
Hee Yul Lee, Du Yong Cho, Jin Hwan Lee, et al.
Food Bioscience (2024) Vol. 61, pp. 104729-104729
Open Access
Hee Yul Lee, Du Yong Cho, Jin Hwan Lee, et al.
Food Bioscience (2024) Vol. 61, pp. 104729-104729
Open Access
Ferulic acid improved the yogurt stability through interaction with milk protein
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, et al.
Food Chemistry X (2024) Vol. 24, pp. 101999-101999
Open Access
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, et al.
Food Chemistry X (2024) Vol. 24, pp. 101999-101999
Open Access
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
Chang-Cheng Li, Shu-Jun Guo, Yu-Ting Feng, et al.
Food Chemistry (2024) Vol. 467, pp. 142232-142232
Closed Access
Chang-Cheng Li, Shu-Jun Guo, Yu-Ting Feng, et al.
Food Chemistry (2024) Vol. 467, pp. 142232-142232
Closed Access
