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:
Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 23, pp. 101679-101679
Open Access | Times Cited: 4
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 23, pp. 101679-101679
Open Access | Times Cited: 4
Showing 4 citing articles:
Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus rhamnosus WH. FH-19 Fermented Milk during Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
Feng Lü, Jianhua Yang, Li‐Ping Sun, et al.
Food Bioscience (2025), pp. 105974-105974
Closed Access
Feng Lü, Jianhua Yang, Li‐Ping Sun, et al.
Food Bioscience (2025), pp. 105974-105974
Closed Access
Estratégias e tendências no desenvolvimento de bebida láctea fermentada caprina
Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Rebeca Morais Silva Santos, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 10, pp. e8537-e8537
Closed Access
Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Rebeca Morais Silva Santos, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 10, pp. e8537-e8537
Closed Access
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access
Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access
