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:
Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients
Chien-Chia Kao, Jin‐Yuarn Lin
Food Chemistry X (2023) Vol. 20, pp. 101039-101039
Open Access | Times Cited: 4
Chien-Chia Kao, Jin‐Yuarn Lin
Food Chemistry X (2023) Vol. 20, pp. 101039-101039
Open Access | Times Cited: 4
Showing 4 citing articles:
Anti-inflammatory in vitro activities of eleven selected caffeic acid derivatives based on a combination of pro−/anti-inflammatory cytokine secretions and principal component analysis – A comprehensive evaluation
Ting-Yi Wu, C. M. Chen, Jin‐Yuarn Lin
Food Chemistry (2024) Vol. 458, pp. 140201-140201
Closed Access | Times Cited: 9
Ting-Yi Wu, C. M. Chen, Jin‐Yuarn Lin
Food Chemistry (2024) Vol. 458, pp. 140201-140201
Closed Access | Times Cited: 9
Consolidated extraction and conversion of baicalin to baicalein from Oroxylum indicum using a novel NADES-UAE system and bioactivity evaluation in RAW 264.7 cells
Chonticha Srimawong, Waraporn Putalun
Food Bioscience (2025), pp. 106031-106031
Closed Access
Chonticha Srimawong, Waraporn Putalun
Food Bioscience (2025), pp. 106031-106031
Closed Access
Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100742-100742
Open Access
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100742-100742
Open Access
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Supplementation with a phenolic-rich fraction from Ilex kudingcha improves inflammatory stress, gastrocnemius weights, and foreleg muscle grip strength in murine squamous cell carcinoma (SCC7)-bearing mice
Han-Chen Chao, Wanli Yang, Li‐Wha Wu, et al.
Food Bioscience (2024) Vol. 61, pp. 104725-104725
Closed Access | Times Cited: 1
Han-Chen Chao, Wanli Yang, Li‐Wha Wu, et al.
Food Bioscience (2024) Vol. 61, pp. 104725-104725
Closed Access | Times Cited: 1
