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:
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: 6
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 6
Showing 6 citing articles:
Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale
Jinlin Fan, Weiling Guo, Zheng Xiao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 609-609
Open Access
Jinlin Fan, Weiling Guo, Zheng Xiao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 609-609
Open Access
Four distinct pathways involved in a “tug-of-war” lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables
Yuqing Duan, Fanqiang Meng, Sivakumar Manickam, et al.
Journal of Advanced Research (2025)
Open Access
Yuqing Duan, Fanqiang Meng, Sivakumar Manickam, et al.
Journal of Advanced Research (2025)
Open Access
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics
Feifei Shi, Xinhong Zheng, Liang Peng, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Feifei Shi, Xinhong Zheng, Liang Peng, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design
Xinyu Sun, Guowei Ma, Xiaoling Tian, et al.
Food Packaging and Shelf Life (2025) Vol. 49, pp. 101488-101488
Closed Access
Xinyu Sun, Guowei Ma, Xiaoling Tian, et al.
Food Packaging and Shelf Life (2025) Vol. 49, pp. 101488-101488
Closed Access
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
Tianyu Mou, Rui‐Xia Xu, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1253-1253
Open Access
Tianyu Mou, Rui‐Xia Xu, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1253-1253
Open Access
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
