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:
Tailoring the composition, antioxidant activity, and prebiotic potential of apple peel by Aspergillus oryzae fermentation
Jianting Li, Fayin Ye, Yun Zhou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101134-101134
Open Access | Times Cited: 6
Jianting Li, Fayin Ye, Yun Zhou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101134-101134
Open Access | Times Cited: 6
Showing 6 citing articles:
Effects of UV/H2O2 degradation on Moringa oleifera Lam. leaves polysaccharides: Composition, in vitro fermentation and prebiotic properties on gut microorganisms
Min Yang, Tao Liang, Zilin Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101272-101272
Open Access | Times Cited: 10
Min Yang, Tao Liang, Zilin Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101272-101272
Open Access | Times Cited: 10
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
Ting Xia, Yaning Nie, Y Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Ting Xia, Yaning Nie, Y Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Reutilization of Fruit Waste as Potential Prebiotic for Probiotic or Food-grade Microorganisms in Food Applications: A Review
Yu Hsuan How, Kar Lin Nyam
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Yu Hsuan How, Kar Lin Nyam
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Phytochemical and Functional Properties of Fruit and Vegetable Processing By-Products
Roberto Ciccoritti, Roberto Ciorba, D. Ceccarelli, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9172-9172
Open Access
Roberto Ciccoritti, Roberto Ciorba, D. Ceccarelli, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9172-9172
Open Access
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
Solid-state fermentation as a pre-treatment method for the extraction of bioactive compounds from pomegranate (Punica granatum L.) and jatobá peel (Hymenaea courbaril L.)
Larissa de Almeida Soares, Amanda Tavares Germano, Luciano Vitali, et al.
Food Bioscience (2024), pp. 105716-105716
Closed Access
Larissa de Almeida Soares, Amanda Tavares Germano, Luciano Vitali, et al.
Food Bioscience (2024), pp. 105716-105716
Closed Access
