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:
Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice
Ying Jiang, Ting Luo, Ying Tang, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 1018-1027
Open Access | Times Cited: 27
Ying Jiang, Ting Luo, Ying Tang, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 1018-1027
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
Feifei Shi, Li Wang, Shurong Li
Food Chemistry (2023) Vol. 420, pp. 136146-136146
Closed Access | Times Cited: 35
Feifei Shi, Li Wang, Shurong Li
Food Chemistry (2023) Vol. 420, pp. 136146-136146
Closed Access | Times Cited: 35
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
Qiao Shi, Tang Hui-hua, Yuan Mei, et al.
Food Research International (2023) Vol. 168, pp. 112763-112763
Closed Access | Times Cited: 21
Qiao Shi, Tang Hui-hua, Yuan Mei, et al.
Food Research International (2023) Vol. 168, pp. 112763-112763
Closed Access | Times Cited: 21
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: 19
Weiling Guo, Minxuan Chen, Shumao Cui, et al.
Food Bioscience (2023) Vol. 53, pp. 102695-102695
Closed Access | Times Cited: 19
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 7
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 7
Common organic acids in fruit wine and the deacidification strategies
Qin Zeng, Schulze Ha, Ming Chen, et al.
Systems Microbiology and Biomanufacturing (2025)
Closed Access
Qin Zeng, Schulze Ha, Ming Chen, et al.
Systems Microbiology and Biomanufacturing (2025)
Closed Access
Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit
Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, et al.
LWT (2024) Vol. 201, pp. 116177-116177
Open Access | Times Cited: 5
Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, et al.
LWT (2024) Vol. 201, pp. 116177-116177
Open Access | Times Cited: 5
Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination
Min‐Yi Li, Junwei Qin, Bin Zhong, et al.
Food Bioscience (2023) Vol. 53, pp. 102592-102592
Closed Access | Times Cited: 10
Min‐Yi Li, Junwei Qin, Bin Zhong, et al.
Food Bioscience (2023) Vol. 53, pp. 102592-102592
Closed Access | Times Cited: 10
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: 15
Weiling Guo, Minxuan Chen, Shumao Cui, et al.
Food Chemistry (2022) Vol. 407, pp. 135201-135201
Closed Access | Times Cited: 15
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Luo Xiaoye, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Luo Xiaoye, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice
Wentao Zhang, Xuejie Li, Xuzeng Wang, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1574-1574
Open Access | Times Cited: 2
Wentao Zhang, Xuejie Li, Xuzeng Wang, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1574-1574
Open Access | Times Cited: 2
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: 7
Yin Qin, You Luo, Shuyi Qiu, et al.
LWT (2023) Vol. 191, pp. 115706-115706
Open Access | Times Cited: 7
Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice
Liping Gao, Yunhan Li, Shuo Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6405-6416
Closed Access | Times Cited: 1
Liping Gao, Yunhan Li, Shuo Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6405-6416
Closed Access | Times Cited: 1
Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry
Anna Michalska, Klaudia Masztalerz, Nicola Mangieri, et al.
Future Foods (2024) Vol. 9, pp. 100324-100324
Open Access | Times Cited: 1
Anna Michalska, Klaudia Masztalerz, Nicola Mangieri, et al.
Future Foods (2024) Vol. 9, pp. 100324-100324
Open 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
Ruling Tang, Yin Qin, You Luo
International Journal of Food Microbiology (2024) Vol. 427, pp. 110974-110974
Closed Access | Times Cited: 1
Widely targeted metabolome profiling of different plateau raspberries and berry parts provides innovative insight into their antioxidant activities
Xiaoli Ren, Shulin Wang, Jinying Wang, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 3
Xiaoli Ren, Shulin Wang, Jinying Wang, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 3
The influence of chitosan on the raspberry quality during the storage process
A. H. Blahopoluchna, Mikhailо Mushtruk, Nataliia Slobodyanyuk, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 529-549
Open Access | Times Cited: 3
A. H. Blahopoluchna, Mikhailо Mushtruk, Nataliia Slobodyanyuk, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 529-549
Open Access | Times Cited: 3
Metabolomics analysis of the metabolic effects of citric acid on Issatchenkia terricola WJL-G4
Jiajia Mei, Xiaojie Liu, Xinyi Liu, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 6, pp. 452-461
Open Access | Times Cited: 3
Jiajia Mei, Xiaojie Liu, Xinyi Liu, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 136, Iss. 6, pp. 452-461
Open Access | Times Cited: 3
Effect of citric acid on cell membrane structure and function of Issatchenkia terricola WJL-G4
X Meng, Xinyi Liu, Yihong Bao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 3
Closed Access
X Meng, Xinyi Liu, Yihong Bao, et al.
Journal of Applied Microbiology (2024) Vol. 135, Iss. 3
Closed Access
Evaluating of Effects for the Sequence Fermentation with M. Pulcherrima and I. Terricola on Mulberry Wine Fermentation: Physicochemical, Flavonoids, and Volatiles Profiles
Haotian Xu, Zeyu Wang, Z. Qin, et al.
(2024)
Closed Access
Haotian Xu, Zeyu Wang, Z. Qin, et al.
(2024)
Closed Access
Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles
Haotian Xu, Zeyu Wang, Z. Qin, et al.
Food Chemistry X (2024) Vol. 24, pp. 101869-101869
Open Access
Haotian Xu, Zeyu Wang, Z. Qin, et al.
Food Chemistry X (2024) Vol. 24, pp. 101869-101869
Open Access
Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 11984-11984
Open Access
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 11984-11984
Open Access
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
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access
A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China
Haonan Zhang, Yiping Yu, H. Q. Zhang, et al.
Journal of Food Science (2024)
Closed Access
Haonan Zhang, Yiping Yu, H. Q. Zhang, et al.
Journal of Food Science (2024)
Closed Access
Determination of Multicomponents in Rubi Fructus by Near-Infrared Spectroscopy Technique
Wenjun Du, Chunyan Wu, Hesong Yu, et al.
International Journal of Analytical Chemistry (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 1
Wenjun Du, Chunyan Wu, Hesong Yu, et al.
International Journal of Analytical Chemistry (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 1
Improving Acidity and Flavor of Citrus Juice as Well as its Antioxidant Activity by Cofermentation with a Deacidification System
Min‐Yi Li, Junwei Qin, Bin Zhong, et al.
(2023)
Closed Access
Min‐Yi Li, Junwei Qin, Bin Zhong, et al.
(2023)
Closed Access
