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:
Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry
Long Pan, Cunjin Zhang, Zhe Bai, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Long Pan, Cunjin Zhang, Zhe Bai, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Showing 8 citing articles:
Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 11
Qian Yu, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103855-103855
Closed Access | Times Cited: 11
Development of a Pigmented Soju-Like Beverage Using Natural Colorants from Sweet Potatoes (Ipomoea Batatas L.)
Marie Bless Galang, Dennis Marvin Santiago, Gizelle T Nanit, et al.
Journal of Food Innovation, Nutrition, and Environmental Sciences (2025) Vol. 2, Iss. 1, pp. 1-9
Closed Access
Marie Bless Galang, Dennis Marvin Santiago, Gizelle T Nanit, et al.
Journal of Food Innovation, Nutrition, and Environmental Sciences (2025) Vol. 2, Iss. 1, pp. 1-9
Closed Access
Succinic acid production from sweet potato via separate hydrolysis and fermentation
Soo-Yeon Kim, Ji-Bong Choi, Dong-Sung Kim, et al.
Biotechnology and Bioprocess Engineering (2025)
Closed Access
Soo-Yeon Kim, Ji-Bong Choi, Dong-Sung Kim, et al.
Biotechnology and Bioprocess Engineering (2025)
Closed Access
Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage
Huimin Wu, Qiang Fu, Tiantian Tang, et al.
LWT (2025), pp. 117509-117509
Open Access
Huimin Wu, Qiang Fu, Tiantian Tang, et al.
LWT (2025), pp. 117509-117509
Open Access
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics
Emine Beyda Acar, Tugba Karahan, Dora Mutlu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Emine Beyda Acar, Tugba Karahan, Dora Mutlu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by aspergillus Niger RAF106
Minyu Cai, Zhiye Peng, Peidong Xu, et al.
Food Chemistry (2025), pp. 143866-143866
Closed Access
Minyu Cai, Zhiye Peng, Peidong Xu, et al.
Food Chemistry (2025), pp. 143866-143866
Closed Access
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations
Shahidul Islam
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 3
Shahidul Islam
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 3
Dynamic Changes of Quality Characteristics During Fermentation of Orange-Fleshed Sweetpotato Wine
Huimin Wu, Xuewei Shi, Qiang Fu, et al.
(2024)
Closed Access
Huimin Wu, Xuewei Shi, Qiang Fu, et al.
(2024)
Closed Access
