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:
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
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
Showing 12 citing articles:
Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptides
Fernando Rivero‐Pino, María C. Millán-Linares, Sergio Montserrat‐de la Paz
Trends in Food Science & Technology (2023) Vol. 138, pp. 433-440
Closed Access | Times Cited: 27
Fernando Rivero‐Pino, María C. Millán-Linares, Sergio Montserrat‐de la Paz
Trends in Food Science & Technology (2023) Vol. 138, pp. 433-440
Closed Access | Times Cited: 27
Potential use of frass from edible insect Tenebrio molitor for proteases production by solid-state fermentation
Nuno Muñoz-Seijas, Helena Fernandes, David Outeiriño, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 146-155
Open Access | Times Cited: 8
Nuno Muñoz-Seijas, Helena Fernandes, David Outeiriño, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 146-155
Open Access | Times Cited: 8
Alleviation of PM2.5-induced alveolar macrophage inflammation using extract of fermented Chenopodium formosanum Koidz sprouts via regulation of NF-κB pathway
Chen‐Che Hsieh, Shu‐Han Yu, Hsing‐Chun Kuo, et al.
Journal of Ethnopharmacology (2023) Vol. 318, pp. 116980-116980
Closed Access | Times Cited: 14
Chen‐Che Hsieh, Shu‐Han Yu, Hsing‐Chun Kuo, et al.
Journal of Ethnopharmacology (2023) Vol. 318, pp. 116980-116980
Closed Access | Times Cited: 14
Peptide production through enhanced solid-state fermentation of soybean meal with Bacillus subtilis SBM_1: Fermentation process and product characteristics
Dandan Liu, Yiting Guo, Junsong Zhu, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119184-119184
Closed Access | Times Cited: 3
Dandan Liu, Yiting Guo, Junsong Zhu, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119184-119184
Closed Access | Times Cited: 3
Evaluation of the amelioration effect of Ganoderma formosanum extract on delaying PM2.5 damage to lung macrophages
Chih‐Yao Hou, Chen‐Che Hsieh, Yin‐Ci Hung, et al.
Molecular Nutrition & Food Research (2024) Vol. 68, Iss. 5
Closed Access | Times Cited: 2
Chih‐Yao Hou, Chen‐Che Hsieh, Yin‐Ci Hung, et al.
Molecular Nutrition & Food Research (2024) Vol. 68, Iss. 5
Closed Access | Times Cited: 2
Optimization of fermentation conditions for peptides from waste jasmine flower and its anti-aging effect on H2O2-induced normal human dermal fibroblasts
Mengqi Wu, Xinxin Wei, Hongyu Feng, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118880-118880
Closed Access | Times Cited: 2
Mengqi Wu, Xinxin Wei, Hongyu Feng, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118880-118880
Closed Access | Times Cited: 2
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
Yue Zhou, Junxiao Wu, Abdul Razak Monto, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 305-314
Closed Access | Times Cited: 2
Yue Zhou, Junxiao Wu, Abdul Razak Monto, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 305-314
Closed Access | Times Cited: 2
Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities
Dandan Liu, Yiting Guo, Xiaoshuang Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103266-103266
Closed Access | Times Cited: 6
Dandan Liu, Yiting Guo, Xiaoshuang Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103266-103266
Closed Access | Times Cited: 6
Comprehensive Metabolite Profile Uncovers the Bioactive Components, Antioxidant and Antibacterial Activities in Wild Tree Peony Leaves
Ziwei Xin, Weizong Yang, Lixin Niu, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 13, pp. 10609-10609
Open Access | Times Cited: 5
Ziwei Xin, Weizong Yang, Lixin Niu, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 13, pp. 10609-10609
Open Access | Times Cited: 5
Aromatic compounds and organic acids identified from Ganoderma formosanum exhibit synergistic anti-melanogenic effects
Chen‐Che Hsieh, Chih‐Yao Hou, Hui Lei, et al.
Journal of Food and Drug Analysis (2024) Vol. 32, Iss. 4, pp. 532-543
Closed Access | Times Cited: 1
Chen‐Che Hsieh, Chih‐Yao Hou, Hui Lei, et al.
Journal of Food and Drug Analysis (2024) Vol. 32, Iss. 4, pp. 532-543
Closed Access | Times Cited: 1
Glycine-rich peptides from fermented Chenopodium formosanum sprout as an antioxidant to modulate the oxidative stress
Chen‐Che Hsieh, Shu‐Han Yu, Hsing‐Chun Kuo, et al.
Journal of Food and Drug Analysis (2023) Vol. 31, Iss. 4
Open Access | Times Cited: 3
Chen‐Che Hsieh, Shu‐Han Yu, Hsing‐Chun Kuo, et al.
Journal of Food and Drug Analysis (2023) Vol. 31, Iss. 4
Open Access | Times Cited: 3
Development of High-Glucosinolate-Retaining Lactic-Acid-Bacteria-Co-Fermented Cabbage Products
Chen‐Che Hsieh, Yung‐Chuan Liu, Shin‐Ping Lin, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 635-635
Open Access
Chen‐Che Hsieh, Yung‐Chuan Liu, Shin‐Ping Lin, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 635-635
Open Access
