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OpenAlex Citation Counts

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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:

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
Yu Zhang, Weipeng Liu, Zehua Wei, et al.
LWT (2020) Vol. 139, pp. 110590-110590
Closed Access | Times Cited: 106

Showing 1-25 of 106 citing articles:

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
Roghayeh Shahbazi, Farzaneh Sharifzad, Rana Bagheri, et al.
Nutrients (2021) Vol. 13, Iss. 5, pp. 1516-1516
Open Access | Times Cited: 124
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research
Wending Chen, Cai-Yun Xie, Qianqian He, et al.
Food Chemistry X (2022) Vol. 17, pp. 100535-100535
Open Access | Times Cited: 77
Blueberry fruit valorization and valuable constituents: A review
Yumin Duan, Ayon Tarafdar, Deepshi Chaurasia, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109890-109890
Closed Access | Times Cited: 75
Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
Xiaohua Yang, Jiaqi Hong, Linhao Wang, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 48-48
Open Access | Times Cited: 25
Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 16
Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts
Yanhua Li, Weijun Wang, Yangyong Deng, et al.
Food Chemistry (2024) Vol. 442, pp. 138416-138416
Closed Access | Times Cited: 15
Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
Sujin Li, Yang Tao, Dandan Li, et al.
Chemosphere (2021) Vol. 276, pp. 130090-130090
Closed Access | Times Cited: 90
Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review
Huimin Liu, Shiyi Qin, Ranjna Sirohi, et al.
Bioresource Technology (2021) Vol. 332, pp. 125181-125181
Closed Access | Times Cited: 73
Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications
Paulina Štreimikytė, Pranas Viškelis, Jonas Viškelis
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 4, pp. 2359-2359
Open Access | Times Cited: 57
Lactobacillus reuteri J1 prevents obesity by altering the gut microbiota and regulating bile acid metabolism in obese mice
Chenxi Zhang, Ruxue Fang, Xingru Lu, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6688-6701
Closed Access | Times Cited: 55
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 48
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
Liqing Qiu, Min Zhang, Chang Lu
Food Chemistry (2022) Vol. 405, pp. 134722-134722
Closed Access | Times Cited: 43
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
Guanyu Ji, Guangpeng Liu, Bin Li, et al.
Food Bioscience (2022) Vol. 51, pp. 102337-102337
Closed Access | Times Cited: 42
Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
Tariq Aziz, Muhammad Naveed, Abid Sarwar, et al.
Molecules (2022) Vol. 27, Iss. 17, pp. 5399-5399
Open Access | Times Cited: 39
Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
Xun Sun, Yu Zhang, Fei Li, et al.
Food Bioscience (2022) Vol. 50, pp. 102126-102126
Closed Access | Times Cited: 38
Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
Tian Lan, Jiaqi Wang, Shihan Bao, et al.
Food Research International (2023) Vol. 168, pp. 112784-112784
Closed Access | Times Cited: 32
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 11
Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model
Suqun Yang, Yang Tao, Xiayidan Maimaiti, et al.
Food Chemistry (2024) Vol. 452, pp. 139589-139589
Closed Access | Times Cited: 8
Sterilization of blueberry juice under solution plasma process: Factors, quality, and its action mechanisms
Hui Zheng, Bin Li, Qisen Xiang, et al.
Food Control (2025) Vol. 171, pp. 111136-111136
Closed Access | Times Cited: 1
Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics
Binhe Gao, Jingwen Wang, Yuehua Wang, et al.
Food Control (2021) Vol. 133, pp. 108603-108603
Closed Access | Times Cited: 49
Research on degradation of polysaccharides during Hericium erinaceus fermentation
Yue Su, Hongxuan Li, Ziyu Hu, et al.
LWT (2022) Vol. 173, pp. 114276-114276
Open Access | Times Cited: 30
Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
A. Nithya, Sourav Misra, Chirasmita Panigrahi, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100381-100381
Open Access | Times Cited: 21
Recent advancement in metabiotics: A consortium with bioactive molecules after fermentation by probiotic bacteria with multidisciplinary application potential and future solution in health sector
Ishita Biswas, Pradeep K. Das Mohapatra
Bioresource Technology Reports (2023) Vol. 23, pp. 101583-101583
Closed Access | Times Cited: 18
A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
Chao Zhang, Xiaoai Chen, Xiaoxue Guo, et al.
LWT (2023) Vol. 184, pp. 115075-115075
Open Access | Times Cited: 16
Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation
Arabela Elena Untea, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1514-1514
Open Access | Times Cited: 7
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