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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:

NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum
Niko Markkinen, Raghunath Pariyani, Johanna Jokioja, et al.
Food Chemistry (2021) Vol. 366, pp. 130630-130630
Open Access | Times Cited: 23

Showing 23 citing articles:

A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
Noemí Echegaray, Birsen Yılmaz, Heena Sharma, et al.
Microbiological Research (2022) Vol. 268, pp. 127289-127289
Open Access | Times Cited: 78
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
Tian Lan, Xinran Lv, Qinyu Zhao, et al.
Food Chemistry X (2023) Vol. 17, pp. 100595-100595
Open Access | Times Cited: 31
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
Han Xie, Pengyan Gao, Zhen‐Ming Lu, et al.
Food Bioscience (2023) Vol. 54, pp. 102881-102881
Open Access | Times Cited: 16
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, et al.
Food Chemistry (2023) Vol. 428, pp. 136770-136770
Closed Access | Times Cited: 14
Effects of Probiotic Lactiplantibacillus plantarum HJLP-1 on Growth Performance, Selected Antioxidant Capacity, Immune Function Indices in the Serum, and Cecal Microbiota in Broiler Chicken
Caimei Yang, Shuting Wang, Qing Li, et al.
Animals (2024) Vol. 14, Iss. 5, pp. 668-668
Open Access | Times Cited: 3
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli
Caroliny Mesquita Araújo, Karoliny Brito Sampaio, Jaielison Yandro Pereira da Silva, et al.
Food Microbiology (2024) Vol. 123, pp. 104596-104596
Closed Access | Times Cited: 3
NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors
Yue Zhou, Xiaoyan Ma, Junxiao WU, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 9
Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree
Lin Yuan, Meilun Li, Xinxing Xu, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 508-521
Open Access | Times Cited: 2
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities
Federico I. Brigante, Pavel Solovyev, Luana Bontempo
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3370-3397
Open Access | Times Cited: 2
Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri
Zhoujie Yang, Anyan Wen, Likang Qin, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 187-187
Open Access | Times Cited: 14
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 12
The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn—A Review
Hilde Nybom, Chengjiang Ruan, Kimmo Rumpunen
Genes (2023) Vol. 14, Iss. 12, pp. 2120-2120
Open Access | Times Cited: 5
Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm
Jinling Chen, Qiqi Wang, Jing Zhou, et al.
Food Chemistry (2024) Vol. 450, pp. 139386-139386
Closed Access | Times Cited: 1
NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts
Giuseppina Tatulli, Laura Ruth Cagliani, Francesca Sparvoli, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4864-4864
Open Access | Times Cited: 4
Methionine addition improves the acid tolerance of Lactiplantibacillus plantarum by altering cellular metabolic flux, energy distribution, lipids composition
Qiang Meng, Yueyao Li, Yuxin Yuan, et al.
Stress Biology (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 4
Unveiling the Potential of Buds of Lonicera Japonica Thunb. VAR. Chinensis (Wats.) Bak (Red Honeysuckle) Based on Comparative Metabolomics
Zhen-Ying Liu, Yunxia Cheng, Yaoting Xiang, et al.
(2024)
Closed Access
The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.: Changes in the nutritional constituents, bioactivities and bioaccessibility
Wen Wang, Zhixiong He, Ruiying Zhang, et al.
Oil Crop Science (2024) Vol. 9, Iss. 2, pp. 81-90
Open Access
Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum
Chengxin Wang, Caiyun Wu, Qiaomei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104621-104621
Closed Access
Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples
Fangping Wang, Danshi Zhu, Doudou Wu, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3515-3526
Closed Access
Unveiling the potential applications of buds of Lonicera japonica Thunb. var. chinensis (Wats.) Bak based on in vitro biological activities, bio-active components, and potential applications coupled to targeted metabolomics
Zhen-Ying Liu, Yunxia Cheng, Yaoting Xiang, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access
Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine
Bo Liu, Menghan Zhao, Yangyi Ai, et al.
Journal of Food Science and Technology (2024)
Closed Access
Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
Xiaojuan Zhang, Han Xie, Pengyan Gao, et al.
Research Square (Research Square) (2022)
Open Access
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