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:
Changes in Volatile and Nutrient Components of Mango Juice by Different Lactic Acid Bacteria Fermentation
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
(2023)
Closed Access | Times Cited: 14
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
(2023)
Closed Access | Times Cited: 14
Showing 14 citing articles:
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 10
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 10
Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice
You Luo, Ruling Tang, Qiu Han, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110686-110686
Closed Access | Times Cited: 7
You Luo, Ruling Tang, Qiu Han, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110686-110686
Closed Access | Times Cited: 7
Screening alcohol degrading function probiotics and protective effect of fermented apple juice on alcoholic liver injury in mice
Jiani Ren, Shuang Yang, Ning Shen, et al.
Food Bioscience (2024) Vol. 58, pp. 103786-103786
Closed Access | Times Cited: 6
Jiani Ren, Shuang Yang, Ning Shen, et al.
Food Bioscience (2024) Vol. 58, pp. 103786-103786
Closed Access | Times Cited: 6
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access
Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning
Wenhui Zou, Fei Pan, Junjie Yi, et al.
LWT (2024) Vol. 201, pp. 116260-116260
Open Access | Times Cited: 1
Wenhui Zou, Fei Pan, Junjie Yi, et al.
LWT (2024) Vol. 201, pp. 116260-116260
Open Access | Times Cited: 1
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 1
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 1
Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 1
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 1
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
Qian Zhu, Gaofan Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Qian Zhu, Gaofan Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
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
Ruling Tang, Yin Qin, You Luo
International Journal of Food Microbiology (2024) Vol. 427, pp. 110974-110974
Closed Access | Times Cited: 1
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
Jing Li, Haishan Xu, Huan Li, et al.
Food Research International (2024) Vol. 196, pp. 115093-115093
Closed Access
Jing Li, Haishan Xu, Huan Li, et al.
Food Research International (2024) Vol. 196, pp. 115093-115093
Closed Access
Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains
Zhi‐Wei Sun, Lanhua Liu, Hui Zhang, et al.
Food Bioscience (2024) Vol. 62, pp. 105401-105401
Closed Access
Zhi‐Wei Sun, Lanhua Liu, Hui Zhang, et al.
Food Bioscience (2024) Vol. 62, pp. 105401-105401
Closed Access
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
Li Yanlu, Wenting Fu, Han-chang Du, et al.
Food Bioscience (2024) Vol. 62, pp. 105455-105455
Closed Access
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
Shuai Liu, Yujia Peng, Weiwei He, et al.
Food Chemistry (2024) Vol. 466, pp. 142078-142078
Closed Access
Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum
Tianyu Ma, Chun-Guang Wang, Xinyue Zhang, et al.
Food Chemistry (2024) Vol. 467, pp. 142026-142026
Closed Access
Tianyu Ma, Chun-Guang Wang, Xinyue Zhang, et al.
Food Chemistry (2024) Vol. 467, pp. 142026-142026
Closed Access
