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:
Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars
Florence M. Mashitoa, Stephen A. Akinola, Tinotenda Shoko, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4697-4714
Open Access | Times Cited: 6
Florence M. Mashitoa, Stephen A. Akinola, Tinotenda Shoko, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4697-4714
Open Access | Times Cited: 6
Showing 6 citing articles:
Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice
Zeqing Wang, Yingjia Tong, Qunyi Tong, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1800-1810
Closed Access | Times Cited: 5
Zeqing Wang, Yingjia Tong, Qunyi Tong, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1800-1810
Closed Access | Times Cited: 5
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Zhi Yin Ter, Lee Sin Chang, Abdul Salam Babji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1213-1236
Closed Access | Times Cited: 5
Zhi Yin Ter, Lee Sin Chang, Abdul Salam Babji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1213-1236
Closed Access | Times Cited: 5
Effect of Five Lactic Acid Bacteria on the Flavor Quality of Fermented Sweet Potato Juice
Xinguang Fan, Bin Liang, Xue Bai, et al.
(2024)
Closed Access
Xinguang Fan, Bin Liang, Xue Bai, et al.
(2024)
Closed Access
Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds
Pretty Mhlanga, Sephora Mutombo Mianda, Dharini Sivakumar
Foods (2024) Vol. 13, Iss. 22, pp. 3562-3562
Open Access
Pretty Mhlanga, Sephora Mutombo Mianda, Dharini Sivakumar
Foods (2024) Vol. 13, Iss. 22, pp. 3562-3562
Open Access
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
Bin Liang, Xue Bai, Yunfan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102023-102023
Open Access
Bin Liang, Xue Bai, Yunfan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102023-102023
Open Access
Exploring the influence of sweet potato powder on the physicochemical characteristics, oxidative potential and sensory perception of mayonnaise
Zujaja Umer, Aneeka Adris, Syeda Urooj Zahra, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3258-3270
Closed Access
Zujaja Umer, Aneeka Adris, Syeda Urooj Zahra, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3258-3270
Closed Access
