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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:

Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt
Yuxiang Gu, Xing Li, Ran Xiao, et al.
Process Biochemistry (2020) Vol. 99, pp. 61-69
Closed Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
Xin Pan, Sai Zhang, Xinxing Xu, et al.
LWT (2021) Vol. 154, pp. 112772-112772
Open Access | Times Cited: 52
Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk
Xiankang Fan, Lihui Du, Jue Xu, et al.
LWT (2022) Vol. 163, pp. 113530-113530
Open Access | Times Cited: 35
The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Xiankang Fan, Luyun Yu, Zihang Shi, et al.
Journal of Dairy Science (2022) Vol. 106, Iss. 2, pp. 852-867
Open Access | Times Cited: 33
What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
Eliene Penha Rodrigues Pereira, Juliana S. Graça, Beatriz Manfrinato Ferreira, et al.
Food Research International (2023) Vol. 176, pp. 113785-113785
Closed Access | Times Cited: 20
Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101147-101147
Open Access | Times Cited: 7
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
Food Chemistry (2024) Vol. 458, pp. 140235-140235
Closed Access | Times Cited: 6
Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
Yuxiang Gu, Xing Li, Haoran Chen, et al.
Journal of Food Composition and Analysis (2020) Vol. 96, pp. 103666-103666
Closed Access | Times Cited: 44
Lactobacillus paracaseiIMC 502 ameliorates type 2 diabetes by mediating gut microbiota–SCFA–hormone/inflammation pathway in mice
Yuxiang Gu, Hao Chen, Xing Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 6, pp. 2949-2959
Closed Access | Times Cited: 26
Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
Xiankang Fan, Xiefei Li, Tao Zhang, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 21
Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white
Jie Jia, Dandan Xiong, Jie Bai, et al.
LWT (2022) Vol. 164, pp. 113659-113659
Open Access | Times Cited: 21
Antidiabetic effects of multi-species probiotic and its fermented milk in mice via restoring gut microbiota and intestinal barrier
Yuxiang Gu, Xing Li, Haoran Chen, et al.
Food Bioscience (2022) Vol. 47, pp. 101619-101619
Closed Access | Times Cited: 20
Improvement of inflammatory bowel disease by lactic acid bacteria-derived metabolites: a review
Weiling Guo, Bingyong Mao, Xin Tang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 12
A Novel Wild-Type Lacticaseibacillus paracasei Strain Suitable for the Production of Functional Yoghurt and Ayran Products
Ioanna Prapa, Chrysoula Pavlatou, Vasiliki Kompoura, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 37-37
Open Access
Yogurt volatile compounds as affected by processing and compositional factors: A review
Mohammad Khairul Alam, Roberta Prete, Marco Faieta, et al.
Trends in Food Science & Technology (2025), pp. 104921-104921
Closed Access
The key quorum sensing gene luxS in Lactobacillus acidophilus CICC 6074 and Lactobacillus helveticus R0052 mediates organic acid production and promotes protein hydrolysis in yogurt
Ruitong Zhang, Zihang Shi, Xiankang Fan, et al.
Journal of Dairy Science (2025)
Open Access
Semi-quantitative lipidomics reveals the characteristics of lipid metabolism in sheep milk fermentation
Fei Tong, Shangchen Fu, Yufei Shen, et al.
Food Research International (2025), pp. 116517-116517
Closed Access
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Min Kyung Park, Young Suk Kim
Food Science and Biotechnology (2021) Vol. 30, Iss. 7, pp. 881-890
Open Access | Times Cited: 25
GC–MS‐based metabolomics approach reveals metabolic variations between probiotics incorporated cow and goat milk yoghurt
Heena Sharma, Ranjith Ramanathan
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 521-532
Closed Access | Times Cited: 9
Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
Hongfan Chen, Xinyue Kang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3190-3190
Open Access | Times Cited: 9
Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains
Huaixiang Tian, Ningwei Huang, Wen Yao, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 8, pp. 5402-5415
Open Access | Times Cited: 3
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
Qian Ma, Lu Liu, Yang Jiao, et al.
Food Research International (2024) Vol. 197, pp. 115154-115154
Closed Access | Times Cited: 3
Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage
Zhe Zhang, Shuai Guo, Ting Wu, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 7, pp. 5654-5668
Open Access | Times Cited: 15
Hydrophobic interaction enables rapid enrichment of volatile metabolites on Au/TiO2 based SERS substrates for ultrasensitive bacteria detection
Junhan Li, Jingwen Xu, Yundian Liu, et al.
Journal of Materials Chemistry B (2023) Vol. 11, Iss. 17, pp. 3877-3884
Closed Access | Times Cited: 8
A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
Xiankang Fan, Xiefei Li, Tao Zhang, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3066-3066
Open Access | Times Cited: 20
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