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:
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 10
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 10
Showing 10 citing articles:
Enhanced Colorimetric Detection of Volatile Organic Compounds Using a Dye‐Incorporated Photonic Crystal‐Based Sensor Array
So Hee Nah, Jong Bin Kim, Hiu Ning Tiffany Chui, et al.
Advanced Materials (2024)
Open Access | Times Cited: 5
So Hee Nah, Jong Bin Kim, Hiu Ning Tiffany Chui, et al.
Advanced Materials (2024)
Open Access | Times Cited: 5
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 3
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 3
Exploring the impact of fermentation on bioactive compounds in two different types of carrot pomace
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity
Jhon Jairo Umaña, Katherine Bauer Estrada, Annamaría Filomena-Ambrosio, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103971-103971
Open Access | Times Cited: 1
Jhon Jairo Umaña, Katherine Bauer Estrada, Annamaría Filomena-Ambrosio, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103971-103971
Open Access | Times Cited: 1
Investigation of Coffee Peel Wine by Mixed Fermentation of Pichia Kudriavzevii and Saccharomyces Cerevisiae: Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Aroma Profile
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, et al.
(2024)
Closed Access
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, et al.
(2024)
Closed Access
Guangxi Sour Bamboo Shoots: A Study on Microbial Diversity and Flavor Characteristics Across Regions
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
Qian Qiao, Zheng-Pei Chen, Ke Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106641-106641
Closed Access
Dynamic changes in the metabolome and microbiome during Citrus depressa Hayata liquid fermentation
Ta-Wei Liu, Benni Iskandar, Man-Hsiu Chu, et al.
Food Chemistry (2024), pp. 141225-141225
Closed Access
Ta-Wei Liu, Benni Iskandar, Man-Hsiu Chu, et al.
Food Chemistry (2024), pp. 141225-141225
Closed Access
Unraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside during lactic acid fermentation of the strawberry juice color simulation system: A novel perspective through untargeted metabolomics
Jielin Luo, Wending Chen, Yibo Pan, et al.
Food Chemistry (2024) Vol. 464, pp. 141740-141740
Closed Access
Jielin Luo, Wending Chen, Yibo Pan, et al.
Food Chemistry (2024) Vol. 464, pp. 141740-141740
Closed Access
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: sensory, flavor, antioxidant properties
Chen Wang, Yuan Wang, Wong Yi Shan, et al.
Food Bioscience (2024) Vol. 62, pp. 105402-105402
Closed Access
Chen Wang, Yuan Wang, Wong Yi Shan, et al.
Food Bioscience (2024) Vol. 62, pp. 105402-105402
Closed 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
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access
