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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.

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Showing 24 citing articles:

Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
Longlin Wang, Qinqin Liu, Yiheng Li, et al.
Food Chemistry (2025) Vol. 474, pp. 143223-143223
Closed Access | Times Cited: 2
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
Xiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Food Chemistry (2024) Vol. 448, pp. 139085-139085
Closed Access | Times Cited: 9
Latilactobacillus sakei CCFM1267 Enhances Fermentation and Probiotic Properties in Fermented Milk: A Focus on Metabolomics and Physicochemical Analysis
Yuxuan Xia, Xing Jin, Meifang Xiao, et al.
Food Bioscience (2025), pp. 106154-106154
Closed Access | Times Cited: 1
The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins
Kangyong Zhang, Yang Cheng, Yuning Yang, et al.
Food Chemistry (2025) Vol. 474, pp. 143221-143221
Closed Access
Metabolic and Transcriptomic-Based Characterization of Streptococcus salivarius ssp. thermophilus Snew Fermentation in Milk
Ye Wang, Haijie Zhao, Huilin Zhang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 530-530
Open Access
Harnessing microbial co-culture to increase the production of known secondary metabolites
Yuzhen Li, Wanqi Zhang, Pengfei Hu, et al.
Natural Product Reports (2025)
Closed Access
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
Mingshan Lv, Xiaolu Liu, Ruoqing Liu, et al.
Food Chemistry X (2025), pp. 102367-102367
Open Access
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
Linbo Shi, Jicheng Wang, G.Q. Chen, et al.
Food Chemistry (2025) Vol. 482, pp. 144147-144147
Closed Access
Deletion of the DEAD-box helicase CshA in Lacticaseibacillus paracasei elicits heightened low-temperature sensitivity and reduced post-acidification capacity
Jinping Bai, Han Lu, Yuling Xue, et al.
International Journal of Biological Macromolecules (2025), pp. 142970-142970
Closed Access
Synergistic Improvement of Hydrolyzed Vegetable Protein Quality and Flavor Enhancement through Multi-microbial Fermentation and Acid Hydrolysis
Zhengkai Wang, Yating Cao, Maosi Fan, et al.
LWT (2025), pp. 117729-117729
Open Access
Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture
Dengyi Liu, Fan Zhao, Li Lin, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1928-1949
Open Access | Times Cited: 9
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
Jing Li, Haishan Xu, Huan Li, et al.
Food Research International (2024) Vol. 196, pp. 115093-115093
Closed Access | Times Cited: 3
Metabolic dynamics of fermented milk beverages co-fermented with Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 during storage
Hao Yu, Ting Wu, Shuai Guo, et al.
LWT (2023) Vol. 185, pp. 115196-115196
Open Access | Times Cited: 8
Interaction between lactic acid bacteria and Polygonatum sibiricum saponins and its application to microencapsulated co-delivery
Jiayuan Luo, Mingjie Jia, Xue Yang, et al.
Food Chemistry (2024) Vol. 448, pp. 138959-138959
Closed Access | Times Cited: 2
Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine
Atsushi Hashigami, Ryousei Tamura, Chihiro Takezaki, et al.
Analytical Methods (2024) Vol. 16, Iss. 25, pp. 4045-4053
Closed Access | Times Cited: 2
The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis
Shujuan Yang, Qian Zhao, Dan Wang, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9015-9035
Open Access | Times Cited: 2
The revelation of high-yield amino acids and probiotic characteristics of an intestinal Lacticaseibacillus rhamnosus X9C17
Xin‐zhuan Su, Sheng Chang, Haohao Dong, et al.
Food Chemistry (2024) Vol. 467, pp. 142245-142245
Closed Access | Times Cited: 2
Mapping multi-omics characteristics related to short-term PM2.5 trajectory and their impact on type 2 diabetes in middle-aged and elderly adults in Southern China
Jiating Wang, Wei Hu, Zhangzhi Xue, et al.
Journal of Hazardous Materials (2024) Vol. 468, pp. 133784-133784
Closed Access | Times Cited: 1
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity
Liping Sun, Gangliang Chen, Qi Wang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 750-763
Closed Access | Times Cited: 1
Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food
Yuanxin Qiu, Shuangling Ye, Xiaolu Huang, et al.
LWT (2023) Vol. 189, pp. 115495-115495
Open Access | Times Cited: 2
A novel rhodamine B fluorescence probe for rapid identification of different amino acids by high efficiency fluorescence spectrum-mass spectrometry
Xiujie Duan, Tao Jin, Boneng Mao, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access
Contribution of pectin-degrading bacteria to the quality of cigar fermentation: an analysis based on microbial communities and physicochemical components
Youbo Su, Yonghe Cui, Kejian Fu, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Lacticaseibacillus rhamnosus Probio-M9: Impact on the metabolic profile of brown probiotic-fermented milk beverages during storage
Dandan Wang, Jianli Li, Wusigale, et al.
Food Bioscience (2024), pp. 105477-105477
Open Access
Changes in Human Colonic Microbiota Promoted by Synbiotic Açai Juice Composed of Gluco-Oligosaccharides, Dextran, and Bifidobacterium breve NRRL B-41408
Bianca Mara Reges, Francisca Andréa da Silva Oliveira, Thatyane Vidal Fonteles, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4121-4121
Open Access
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