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:
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
Showing 6 citing articles:
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 485-485
Open Access | Times Cited: 14
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 485-485
Open Access | Times Cited: 14
Transcriptomic analysis reveals differential gene expression patterns of Lacticaseibacillus casei ATCC 393 in response to ultrasound stress
Irene Giordano, Edoardo Pasolli, Gianluigi Mauriello
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106939-106939
Open Access | Times Cited: 1
Irene Giordano, Edoardo Pasolli, Gianluigi Mauriello
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106939-106939
Open Access | Times Cited: 1
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
International Journal of Food Properties (2023) Vol. 27, Iss. 1, pp. 106-122
Open Access | Times Cited: 5
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
International Journal of Food Properties (2023) Vol. 27, Iss. 1, pp. 106-122
Open Access | Times Cited: 5
Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain
Noelí Sirini, Paula Andrea Loyeau, María Julia Ruiz, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 526-526
Open Access | Times Cited: 8
Noelí Sirini, Paula Andrea Loyeau, María Julia Ruiz, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 526-526
Open Access | Times Cited: 8
Enrichment of foods with prebiotics
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 1
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 1
Precise Nutrition and Functional Foods
Nevena Ivanović, Berit Hippe, Stephanie Lilja, et al.
Springer eBooks (2022), pp. 231-267
Closed Access | Times Cited: 1
Nevena Ivanović, Berit Hippe, Stephanie Lilja, et al.
Springer eBooks (2022), pp. 231-267
Closed Access | Times Cited: 1
