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:

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
Shuai Liu, Yuxin He, Weiwei He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12752-12761
Closed Access | Times Cited: 11

Showing 11 citing articles:

Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
Shuai Liu, Yujia Peng, Weiwei He, et al.
Food Chemistry (2024) Vol. 466, pp. 142078-142078
Closed Access | Times Cited: 5
Effects of 3-(4-Hydroxy-3-methoxyphenyl)propionic Acid on Regulating Oxidative Stress and Muscle Fiber Composition
Yishan Tong, Sihui Ma, Riyo Awa, et al.
Nutrients (2025) Vol. 17, Iss. 4, pp. 668-668
Open Access
Substance Basis and Fermentation Mechanism Study of the Analgesic and Anti-inflammatory Effects of Tibetan Medicine Wuwei Ganlu Based on JiuQu Fermentation
Yangyang Sun, Zheng-shen Yan, Yuan Gao, et al.
Journal of Ethnopharmacology (2025) Vol. 344, pp. 119565-119565
Closed Access
Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28
Zhiwei Sun, Liping Liu, Ruiguo Li, et al.
Food Bioscience (2025), pp. 106338-106338
Closed Access
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics
Yahui Yang, Ziru Lai, Xilei Hu, et al.
International Journal of Biological Macromolecules (2025), pp. 142290-142290
Closed Access
Effect of lactic acid bacteria fermentation on biotransformation of phenolic compounds and bioactivities of hawthorn pulp based on metabolomics.
Wanting Zhang, Xiaomin Yang, Yan Xu, et al.
Process Biochemistry (2025)
Closed Access
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma
Food Research International (2025) Vol. 207, pp. 116033-116033
Closed Access
Physicochemical and bioactive modifications of lotus root polysaccharides associated with probiotic fermentation
Chun‐Lin Jia, M. Li, Kaidi Peng, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136211-136211
Closed Access | Times Cited: 2
The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS
Ruling Tang, Yin Qin, You Luo
International Journal of Food Microbiology (2024) Vol. 427, pp. 110974-110974
Closed Access | Times Cited: 1
Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice
Maocheng Sun, Xiu‐Juan Fan, Jianqiao Wang, et al.
LWT (2024), pp. 117074-117074
Open Access | Times Cited: 1
Page 1

Scroll to top