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:
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
Zizhong Tang, Qing Wang, Zhiqiao Zhao, et al.
LWT (2023) Vol. 179, pp. 114661-114661
Open Access | Times Cited: 11
Showing 11 citing articles:
Bioprocessing of underexploited green-purplish karonda (Carissa carandas L.) fruit berries into low-alcoholic functional beverage: a healthy substitute
Manmeet Kaur Johal, Richa Arora, Harsimrat K. Bons, et al.
Food Bioscience (2025), pp. 105821-105821
Closed Access
Manmeet Kaur Johal, Richa Arora, Harsimrat K. Bons, et al.
Food Bioscience (2025), pp. 105821-105821
Closed Access
Targeted metabolomics of phenolic and volatile compounds during the fermentation of a potential probiotic tofu whey beverage
Mariana Fensterseifer Fabricio, Luana Schmidt, Paula Daniela Helfenstein Rother, et al.
Food Chemistry (2025) Vol. 478, pp. 143689-143689
Closed Access
Mariana Fensterseifer Fabricio, Luana Schmidt, Paula Daniela Helfenstein Rother, et al.
Food Chemistry (2025) Vol. 478, pp. 143689-143689
Closed Access
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 4
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 4
Wallace melon juice fermented with Lactobacillus alleviates dextran sulfate sodium‐induced ulcerative colitis in mice through modulating gut microbiota and the metabolism
Junwei Zhang, Yu Zhong, Danfeng Wang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2450-2464
Closed Access | Times Cited: 3
Junwei Zhang, Yu Zhong, Danfeng Wang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2450-2464
Closed Access | Times Cited: 3
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
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
Dilinu Kuerban, Jing Lu, Zekun Huangfu, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2407-2407
Open Access | Times Cited: 5
Dilinu Kuerban, Jing Lu, Zekun Huangfu, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2407-2407
Open Access | Times Cited: 5
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Antioxidant and Antimicrobial Properties of Probiotics: Insights from In Vitro Assays
Fernanda Farias Costa, Tatielle Gomes Dias, Priscila Mendonça Mendes, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Fernanda Farias Costa, Tatielle Gomes Dias, Priscila Mendonça Mendes, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Improving the antioxidant activity and bioaccessibility of resveratrol using Spirulina platensis as vehicle
Jingwen Xu, Guangwen Luo, Yue Zhang, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106241-106241
Open Access
Jingwen Xu, Guangwen Luo, Yue Zhang, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106241-106241
Open Access
Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum
Chengxin Wang, Caiyun Wu, Qiaomei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104621-104621
Closed Access
Chengxin Wang, Caiyun Wu, Qiaomei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104621-104621
Closed Access
THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
Open Access
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
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
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
