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:
Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus
Chengxin Wang, Li Liu, Jiayu Guo, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6025-6035
Closed Access | Times Cited: 6
Chengxin Wang, Li Liu, Jiayu Guo, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6025-6035
Closed Access | Times Cited: 6
Showing 6 citing articles:
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 6
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 6
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum
Chengxin Wang, Caiyun Wu, Qiaomei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104621-104621
Closed Access | Times Cited: 1
Chengxin Wang, Caiyun Wu, Qiaomei Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104621-104621
Closed Access | Times Cited: 1
Anti-Obesity and Antidiabetic Effects of Fig (Ficus carica L.) Fermented Extract Using Lactobacillus plantarum BT-LP-01
Hwal Choi, Ji-Hye Choi, Yuseong Jang, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6412-6412
Open Access | Times Cited: 1
Hwal Choi, Ji-Hye Choi, Yuseong Jang, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6412-6412
Open Access | Times Cited: 1
Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables
Li Yanlu, Wenting Fu, Han-chang Du, et al.
Food Bioscience (2024) Vol. 62, pp. 105455-105455
Closed Access | Times Cited: 1
Li Yanlu, Wenting Fu, Han-chang Du, et al.
Food Bioscience (2024) Vol. 62, pp. 105455-105455
Closed Access | Times Cited: 1
Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle
Konstantina Kassoumi, Dimitrios Sevastos, Athanasia Koliadima
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 2117-2117
Open Access
Konstantina Kassoumi, Dimitrios Sevastos, Athanasia Koliadima
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 2117-2117
Open Access
