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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:

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

Showing 25 citing articles:

Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 16
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
Huixian Wang, Xingqiao He, Juanni Li, et al.
Food Chemistry (2024) Vol. 453, pp. 139646-139646
Closed Access | Times Cited: 13
The Impact of Fermentation on the Antioxidant Activity of Food Products
Sümeyye Sarıtaş, Alicia C. Mondragón Portocarrero, José Manuel Miranda, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3941-3941
Open Access | Times Cited: 11
Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice
You Luo, Ruling Tang, Qiu Han, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110686-110686
Closed Access | Times Cited: 8
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
Yumei Tan, Mengxiang Gao, Li Li, et al.
LWT (2024) Vol. 197, pp. 115931-115931
Open Access | Times Cited: 6
Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir
Angela Maione, Marianna Imparato, Annalisa Buonanno, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 6
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
Shuai Liu, Yuxin He, Weiwei He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12752-12761
Closed Access | Times Cited: 6
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
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis
Ping Zhang, Jialan Zhang, Li Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 499-499
Open Access
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 3
Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus
Yin Qin, You Luo, Shuyi Qiu, et al.
LWT (2023) Vol. 191, pp. 115706-115706
Open Access | Times Cited: 8
Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles
Hui Liao, Yunchuan Luo, Hussain Asif, et al.
Food Bioscience (2024) Vol. 59, pp. 103861-103861
Closed 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
Physicochemical properties, antioxidant and cardioprotective activities of polysaccharides from fermented Polygonatum kingianum with Lactobacillus species
Peng Zhang, Hui Zhang, Mengqi Wu, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118699-118699
Closed Access | Times Cited: 1
Development a modified MRS medium for enhanced growth of psychrotrophic lactic acid bacteria isolated from kimchi
Hye In Ko, Hae‐Il Yang, So-Rim Kim, et al.
LWT (2024), pp. 116815-116815
Open Access | Times Cited: 1
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 1
The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS
Ruling Tang, Yin Qin, You Luo
International Journal of Food Microbiology (2024) Vol. 427, pp. 110974-110974
Closed Access | Times Cited: 1
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access | Times Cited: 1
Lactic Acid Bacteria Fermentation Improves Physicochemical Properties, Bioactivity, and Metabolic Profiles of Opuntia Ficus-Indica Fruit Juice
H. H. Wang, Xingqiao He, Juanni Li, et al.
(2024)
Closed Access
Enhancement of Active Substances in Astragali Radix Broth with Lactic Acid Bacteria Fermentation and the Promotion Role of Chlorella Growth Factor
Xiaomeng Li, Wei Liu, Qingyan Ge, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 455-455
Open Access
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
Improving Functionality and Metabolite Profiles of Black Sapote Juice through Lactic Acid Bacteria Fermentation
Mingzhe Yue, Zhen Feng, Junping Zhou, et al.
LWT (2024) Vol. 213, pp. 117048-117048
Open Access
Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation
Huanyong Lv, Xiaohui Tang, Jianliang Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102111-102111
Open Access
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