Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry
Li Xuan Loh, Daniel Ng, Mingzhan Toh, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 46, pp. 14024-14036
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii
Junjie Fu, Jun Liu, Xueping Wen, et al.
Probiotics and Antimicrobial Proteins (2022) Vol. 15, Iss. 4, pp. 967-982
Closed Access | Times Cited: 38
Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 278-295
Closed Access | Times Cited: 38
Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus rhamnosus WH. FH-19 Fermented Milk during Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
Feng Lü, Jianhua Yang, Li‐Ping Sun, et al.
Food Bioscience (2025), pp. 105974-105974
Closed Access | Times Cited: 1
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
Haideng Li, Xi Chen, Jianing Liu, et al.
Food Bioscience (2025), pp. 106079-106079
Closed Access | Times Cited: 1
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii
Mei Zhi Alcine Chan, Shao‐Quan Liu
Current Opinion in Food Science (2021) Vol. 43, pp. 216-224
Closed Access | Times Cited: 47
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
Marcos Edgar Herkenhoff, Carolina Battistini, Ana Beatriz Praia, et al.
Food Research International (2023) Vol. 167, pp. 112704-112704
Closed Access | Times Cited: 21
Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar
Yanan Li, Yue Luo, Zhen‐Ming Lu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 20
Exploring tryptophan metabolism: The transition from disturbed balance to diagnostic and therapeutic potential in metabolic diseases
Zhizhong Luo, Yuqing Liu, Xin Wang, et al.
Biochemical Pharmacology (2024), pp. 116554-116554
Closed Access | Times Cited: 6
Integrated metabolomics of “big six” Escherichia coli on pea sprouts to organic acid treatments
Yue Wang, Xianfu Gao, Hongshun Yang
Food Research International (2022) Vol. 157, pp. 111354-111354
Closed Access | Times Cited: 26
Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 54, pp. 102901-102901
Open Access | Times Cited: 13
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
Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum
Yunjiao Liu, Yuyun Lu, Shao‐Quan Liu
Food Research International (2023) Vol. 167, pp. 112733-112733
Closed Access | Times Cited: 12
Beer for live microbe delivery
Maany Ramanan, Glen Fox, Maria L. Marco
Journal of Functional Foods (2024) Vol. 113, pp. 105987-105987
Open Access | Times Cited: 4
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
Yifu Zheng, Guanyi Qu, Qiang Yang, et al.
Food Microbiology (2024) Vol. 121, pp. 104533-104533
Closed Access | Times Cited: 4
Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2024) Vol. 60, pp. 104433-104433
Closed Access | Times Cited: 4
Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes
Shasha Cheng, Yu Zhang, Heng Zhou, et al.
Food Chemistry X (2025), pp. 102229-102229
Open Access
Biotransformation of wort components for appearance, flavour and health
Mei Zhi Alcine Chan, Shao‐Quan Liu
Elsevier eBooks (2025), pp. 311-323
Closed Access
Study on the metabolitic profile of Lacticaseibacillus paracasei Shirota 51C
Sergey Sergeev
BIO Web of Conferences (2025) Vol. 170, pp. 02010-02010
Open Access
Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 55, pp. 103025-103025
Open Access | Times Cited: 9
Craft Beer in Food Science: A Review and Conceptual Framework
Laura Gobbi, Marino Stanković, Marco Ruggeri, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 91-91
Open Access | Times Cited: 3
Development of probiotic complex based on the synthetic microbial community and probiotic effects in farming Yunlong grouper
Yubo Jin, Chuangsi Chen, Chunxiang Ai, et al.
Aquaculture (2024) Vol. 586, pp. 740708-740708
Closed Access | Times Cited: 2
Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine
Yi Liu, Haijuan Zhang, Zhuoyang Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11278-11291
Closed Access | Times Cited: 2
Effects of cholesterol‐lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice
Ying Fan, Yueling Shang, Fengwei Li, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6308-6320
Closed Access | Times Cited: 2
Postbiotics-peptidoglycan, lipoteichoic acid, exopolysaccharides, surface layer protein and pili proteins—Structure, activity in wounds and their delivery systems
Wang Pu, Shuxin Wang, Donghui Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133195-133195
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top