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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:

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
Fan‐Bing Meng, Li Zhou, Jiajia Li, et al.
Food Research International (2022) Vol. 157, pp. 111416-111416
Closed Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Potential food applications and biological activities of fermented quinoa: A review
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 15
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 15
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
Fan‐Bing Meng, Yuting Lei, Qingzhou Li, et al.
LWT (2022) Vol. 171, pp. 114104-114104
Closed Access | Times Cited: 55
Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 25
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Zhenjie Zheng, Linya Wei, Manli Zhu, et al.
Food Research International (2023) Vol. 174, pp. 113547-113547
Closed Access | Times Cited: 25
Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film
Meng Wang, Yun‐Cheng Li, Fan‐Bing Meng, et al.
Food Chemistry X (2023) Vol. 18, pp. 100675-100675
Open Access | Times Cited: 24
Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage
Weiling Guo, Minxuan Chen, Shumao Cui, et al.
Food Bioscience (2023) Vol. 53, pp. 102695-102695
Closed Access | Times Cited: 21
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
Rui Zhang, Qin Cen, Wenkang Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101376-101376
Open Access | Times Cited: 12
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 7
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 6
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger
Yanhui Jing, Fan‐Bing Meng, Z. PENG, et al.
Food Chemistry X (2025) Vol. 25, pp. 102168-102168
Open Access
Research Progress in Nutritional Components, Biological Activity, and Processing and Utilization of Chenopodium quinoa Willd
Wei Ding, Yue Liu, Y. B. Liu, et al.
ACS Food Science & Technology (2025)
Closed Access
Saccharomyces boulardii as a Promising Microorganism for the Development of Probiotic Beverages: An Overview
Manueli Monciozo Domingos, Hanna Tanure Werneck, Marcella Ramos Sant’Ana, et al.
Food Reviews International (2025), pp. 1-16
Closed Access
Enhancement of antioxidant, carbonyl scavenging and anti-glycation activities of polysaccharide-based hydrocolloids by covalent grafting with gallic acid
Mianzhang Zhang, Hongliang Li, Fu Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141855-141855
Closed Access
Effects of grafting methods and raw materials on the physicochemical properties and biological activities of phenolic acids grafted oat β-glucan
Yan Luo, Yun‐Cheng Li, Meng Wang, et al.
Food Research International (2023) Vol. 173, pp. 113250-113250
Closed Access | Times Cited: 13
Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor
Chen‐Che Hsieh, Shu‐Han Yu, Kai‐Wen Cheng, et al.
Food Research International (2023) Vol. 168, pp. 112707-112707
Closed Access | Times Cited: 12
Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease
Jinhui Yu, Chao Liu, Mingjie Wang, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106149-106149
Open Access | Times Cited: 4
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 21
Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation
Weiling Guo, Minxuan Chen, Shumao Cui, et al.
Food Chemistry (2022) Vol. 407, pp. 135201-135201
Closed Access | Times Cited: 18
Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe
Zizhong Tang, Qing Wang, Zhiqiao Zhao, et al.
LWT (2023) Vol. 179, pp. 114661-114661
Open Access | Times Cited: 11
Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities
Huishan Rao, Lianzhu Lin, Mouming Zhao
Food Bioscience (2024) Vol. 58, pp. 103629-103629
Closed Access | Times Cited: 3
Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion
Xiaomin Xi, Guanghe Fan, Huimin Xue, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 829-829
Open Access | Times Cited: 3
Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer’s Grains
Hammad Qamar, Yuanfei Li, Rong He, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 872-872
Open Access | Times Cited: 3
Biological functions of active ingredients in quinoa bran: Advance and prospective
Feiyan Yang, Tianyi Guo, Yaping Zhou, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4101-4115
Closed Access | Times Cited: 15
A novel bacteriocin RSQ01 with antibacterial activity and its application and metabolomic mechanism in milk preservation
Yan-Mei Zhang, Lin-Yu Yang, Jian-Ping Ying, et al.
Food Control (2023) Vol. 151, pp. 109823-109823
Closed Access | Times Cited: 8
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