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:
Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Aline Macedo Dantas, et al.
Food Research International (2021) Vol. 146, pp. 110435-110435
Open Access | Times Cited: 40
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Aline Macedo Dantas, et al.
Food Research International (2021) Vol. 146, pp. 110435-110435
Open Access | Times Cited: 40
Showing 1-25 of 40 citing articles:
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 102
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 102
Evaluation of the total phenolic content, antioxidative capacity, and chemical fingerprint of Annona crassiflora Mart. Bioaccessible molecules
Ana Luiza Coeli Cruz Ramos, Elaine Carvalho Minighin, Isabela Iunes Camilo Soares, et al.
Food Research International (2023) Vol. 165, pp. 112514-112514
Closed Access | Times Cited: 18
Ana Luiza Coeli Cruz Ramos, Elaine Carvalho Minighin, Isabela Iunes Camilo Soares, et al.
Food Research International (2023) Vol. 165, pp. 112514-112514
Closed Access | Times Cited: 18
Acerola (Malpighia emarginata) Anti-Inflammatory Activity—A Review
Remigiusz Olędzki, Joanna Harasym
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 4, pp. 2089-2089
Open Access | Times Cited: 6
Remigiusz Olędzki, Joanna Harasym
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 4, pp. 2089-2089
Open Access | Times Cited: 6
Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, et al.
Food Research International (2024) Vol. 186, pp. 114403-114403
Closed Access | Times Cited: 5
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, et al.
Food Research International (2024) Vol. 186, pp. 114403-114403
Closed Access | Times Cited: 5
Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity
María Paula Méndez‐Galarraga, María Élida Pirovani, Tomás García‐Cayuela, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
María Paula Méndez‐Galarraga, María Élida Pirovani, Tomás García‐Cayuela, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Bioaccessibility of Phenolic Compounds in Fermented Strawberry-Orange-Apple-Banana Smoothies with Lactobacilli
María Paula Méndez‐Galarraga, María Élida Pirovani, Gabriel Vinderola, et al.
Food Bioscience (2025), pp. 106074-106074
Closed Access
María Paula Méndez‐Galarraga, María Élida Pirovani, Gabriel Vinderola, et al.
Food Bioscience (2025), pp. 106074-106074
Closed Access
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 23
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 23
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
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
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity
Caíque dos Santos Rocha, Marciane Magnani, Suellen Jensen Klososki, et al.
Food Research International (2023) Vol. 173, pp. 113372-113372
Closed Access | Times Cited: 9
Caíque dos Santos Rocha, Marciane Magnani, Suellen Jensen Klososki, et al.
Food Research International (2023) Vol. 173, pp. 113372-113372
Closed Access | Times Cited: 9
Phenolic compounds in acerola fruit and by-products: an overview on identification, quantification, influencing factors, and biological properties
João Claudio Vilvert, Sérgio Tonetto de Freitas, Luana Ferreira dos Santos, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 216-239
Closed Access | Times Cited: 9
João Claudio Vilvert, Sérgio Tonetto de Freitas, Luana Ferreira dos Santos, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 216-239
Closed Access | Times Cited: 9
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, et al.
Food Chemistry (2022) Vol. 401, pp. 134200-134200
Closed Access | Times Cited: 15
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, et al.
Food Chemistry (2022) Vol. 401, pp. 134200-134200
Closed Access | Times Cited: 15
Simultaneous vehiculation of probiotics and yellow mombin (Spondias mombin L.) seed extract to develop a new vegan multifunctional ingredient
Larissa Ferreira Ribeiro de Oliveira, Naiany Silva de Medeiros, Cristiane Fernandes de Assis, et al.
LWT (2024) Vol. 198, pp. 116018-116018
Open Access | Times Cited: 2
Larissa Ferreira Ribeiro de Oliveira, Naiany Silva de Medeiros, Cristiane Fernandes de Assis, et al.
LWT (2024) Vol. 198, pp. 116018-116018
Open Access | Times Cited: 2
Exploring the impact of fermentation on bioactive compounds in two different types of carrot pomace
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, et al.
Food Research International (2024) Vol. 192, pp. 114820-114820
Closed Access | Times Cited: 2
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, et al.
Food Research International (2024) Vol. 192, pp. 114820-114820
Closed Access | Times Cited: 2
The retention and bioavailability of phytochemicals in the manufacturing of baked snacks
Faye M. A. Langston, G. R. Nash, John R. Bows
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 14, pp. 2141-2177
Open Access | Times Cited: 17
Faye M. A. Langston, G. R. Nash, John R. Bows
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 14, pp. 2141-2177
Open Access | Times Cited: 17
Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
Beatriz Itzel Martínez-Mendoza, Audry Peredo-Lovillo, Haydee Eliza Romero-Luna, et al.
Food Bioscience (2023) Vol. 56, pp. 103112-103112
Closed Access | Times Cited: 6
Beatriz Itzel Martínez-Mendoza, Audry Peredo-Lovillo, Haydee Eliza Romero-Luna, et al.
Food Bioscience (2023) Vol. 56, pp. 103112-103112
Closed Access | Times Cited: 6
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
Rafaela Carvalho de Souza, Marciane Magnani, Viviane Priscila Barros de Medeiros, et al.
LWT (2023) Vol. 183, pp. 114794-114794
Open Access | Times Cited: 5
Rafaela Carvalho de Souza, Marciane Magnani, Viviane Priscila Barros de Medeiros, et al.
LWT (2023) Vol. 183, pp. 114794-114794
Open Access | Times Cited: 5
A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties
Flávio Gomes Fernandes, Whyara Karoline Almeida da Costa, Marcos dos Santos Lima, et al.
Food Chemistry (2024) Vol. 458, pp. 140162-140162
Closed Access | Times Cited: 1
Flávio Gomes Fernandes, Whyara Karoline Almeida da Costa, Marcos dos Santos Lima, et al.
Food Chemistry (2024) Vol. 458, pp. 140162-140162
Closed Access | Times Cited: 1
The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster
Gulsum Ucak Ozkaya
Journal of Food Science (2024)
Open Access | Times Cited: 1
Gulsum Ucak Ozkaya
Journal of Food Science (2024)
Open Access | Times Cited: 1
Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei
Chenxi Wang, Yixuan Wang, Yingdi Teng, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111019-111019
Closed Access | Times Cited: 1
Chenxi Wang, Yixuan Wang, Yingdi Teng, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111019-111019
Closed Access | Times Cited: 1
Antioxidant and Antimicrobial Properties of Probiotics: Insights from In Vitro Assays
Fernanda Farias Costa, Tatielle Gomes Dias, Priscila Mendonça Mendes, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Fernanda Farias Costa, Tatielle Gomes Dias, Priscila Mendonça Mendes, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
The Latest Research Progress on Application of <i>Lactobacillus acidophilus</i>
Jianxin Wen, Xinyu Ma, Yanli Liu
Advances in Bioscience and Biotechnology (2023) Vol. 14, Iss. 06, pp. 298-307
Open Access | Times Cited: 4
Jianxin Wen, Xinyu Ma, Yanli Liu
Advances in Bioscience and Biotechnology (2023) Vol. 14, Iss. 06, pp. 298-307
Open Access | Times Cited: 4
Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
Florence M. Mashitoa, Vimbainashe E. Manhivi, Stephen A. Akinola, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 9
Florence M. Mashitoa, Vimbainashe E. Manhivi, Stephen A. Akinola, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 9
Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds
Fellipe Lopes de Oliveira, Maressa Caldeira Morzelle, Márcia Maria de Souza Moretti, et al.
Letters in Applied Microbiology (2023) Vol. 76, Iss. 9
Closed Access | Times Cited: 3
Fellipe Lopes de Oliveira, Maressa Caldeira Morzelle, Márcia Maria de Souza Moretti, et al.
Letters in Applied Microbiology (2023) Vol. 76, Iss. 9
Closed Access | Times Cited: 3
