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:
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: 6
Fuhao Tang, Baoyao Wei, Chao Qin, et al.
Food Bioscience (2024) Vol. 62, pp. 105005-105005
Closed Access | Times Cited: 6
Showing 6 citing articles:
Four distinct pathways involved in a “tug-of-war” lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables
Yuqing Duan, Fanqiang Meng, Sivakumar Manickam, et al.
Journal of Advanced Research (2025)
Open Access
Yuqing Duan, Fanqiang Meng, Sivakumar Manickam, et al.
Journal of Advanced Research (2025)
Open Access
Effects of Drying Methods on the Active Ingredient Content and Biological Activities of Pomegranate Peels: An Investigation of the Potential Mechanism of Polyphenols as Antifungal Agents
Jinyu Wu, X. Wang, Rong Jiang, et al.
Food Bioscience (2025), pp. 105947-105947
Closed Access
Jinyu Wu, X. Wang, Rong Jiang, et al.
Food Bioscience (2025), pp. 105947-105947
Closed Access
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Lactic Acid Bacteria-Mediated Transformation of Black Tea Extract: Insights into Metabolite Profile and Sensory Characteristics
Zhipeng Cheng, Yao-Zeng Zhang, Zhongzheng Guan, et al.
Food Bioscience (2025), pp. 106299-106299
Closed Access
Zhipeng Cheng, Yao-Zeng Zhang, Zhongzheng Guan, et al.
Food Bioscience (2025), pp. 106299-106299
Closed Access
Sea buckthorn polyphenols on gastrointestinal health and the interactions with gut microbiota
He Yuan, Hao Huang, Yinglin Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142591-142591
Closed Access | Times Cited: 1
He Yuan, Hao Huang, Yinglin Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142591-142591
Closed Access | Times Cited: 1
Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn–Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers
Shi Li, Xizhe Fu, Jing Wen, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3944-3944
Open Access
Shi Li, Xizhe Fu, Jing Wen, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3944-3944
Open Access
