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:
Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir
Mariana Buranelo Egea, Daiane Costa dos Santos, Jordana Ferreira Neves, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 127-127
Open Access | Times Cited: 6
Mariana Buranelo Egea, Daiane Costa dos Santos, Jordana Ferreira Neves, et al.
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 127-127
Open Access | Times Cited: 6
Showing 6 citing articles:
Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 20
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 20
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
Simultaneous blending and fermentation of ToTuTM an egg-white drink with different fruit juices and probiotic lactic acid bacteria
Reem Mourad, Isam Aljanabi, Barbara Csehi, et al.
Food and Bioproducts Processing (2025)
Closed Access
Reem Mourad, Isam Aljanabi, Barbara Csehi, et al.
Food and Bioproducts Processing (2025)
Closed Access
Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization
Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Flavia Letícia Sanches, et al.
Food and Humanity (2024) Vol. 2, pp. 100307-100307
Closed Access | Times Cited: 1
Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Flavia Letícia Sanches, et al.
Food and Humanity (2024) Vol. 2, pp. 100307-100307
Closed Access | Times Cited: 1
Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir
Cláudia Moreira Santa Catharina Weis, Luan Gabriel Techi Diniz, Gessica Suiany Andrade, et al.
Food Science and Engineering (2024), pp. 87-98
Open Access
Cláudia Moreira Santa Catharina Weis, Luan Gabriel Techi Diniz, Gessica Suiany Andrade, et al.
Food Science and Engineering (2024), pp. 87-98
Open Access
Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics
Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 80-80
Open Access
Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 80-80
Open Access
