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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.

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Showing 1-25 of 31 citing articles:

Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 52
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Zhenjie Zheng, Linya Wei, Manli Zhu, et al.
Food Research International (2023) Vol. 174, pp. 113547-113547
Closed Access | Times Cited: 33
Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells
Moeun Lee, Ye‐Rang Yun, Eun Ji Choi, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1349-1356
Open Access | Times Cited: 32
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: 13
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
Shuai Liu, Yuxin He, Weiwei He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12752-12761
Closed Access | Times Cited: 13
Recent advances and potentiality of phenyllactic acid: source, antimicrobial mechanism, and applications
Yuwei Sun, Jiang Zhu, Tao Wang, et al.
Trends in Food Science & Technology (2025), pp. 104926-104926
Closed Access | Times Cited: 1
Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation
Xiazhu Zhang, Jiarun Han, Xiaogu Zheng, et al.
Food Chemistry X (2022) Vol. 14, pp. 100344-100344
Open Access | Times Cited: 33
Advances in Natural Antioxidants for Food Improvement
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1825-1825
Open Access | Times Cited: 33
Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor
Yifu Zheng, Feng Liang, Yi Wu, et al.
International Journal of Food Microbiology (2023) Vol. 397, pp. 110202-110202
Closed Access | Times Cited: 22
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Lele Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 15
Study on fermentation kinetics, antioxidant activity and flavor characteristics of <i>Lactobacillus plantarum</i> CCFM1050 fermented wolfberry pulp
Hailong Liu, Na Li, Yutong Wang, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 2, pp. 126-134
Open Access | Times Cited: 5
Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure
Moeun Lee, Daun Kim, Eun Ji Choi, et al.
Food Research International (2023) Vol. 168, pp. 112681-112681
Open Access | Times Cited: 12
Chemically Defined Lactobacillus plantarum Cell-Free Metabolites Demonstrate Cytoprotection in HepG2 Cells through Nrf2-Dependent Mechanism
Raja Rezgui, Ruhi Walia, Jyoti Sharma, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 930-930
Open Access | Times Cited: 10
Advanced Chromatography Analytical Methods for the Isolation and Identification of Natural Drug Molecules
Paranthaman Subash, Kapil Kumar, Kareti Srinivasa Rao, et al.
IntechOpen eBooks (2025)
Closed Access
Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska, et al.
Food & Function (2025)
Open Access
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
Lei Wei, Maria L. Marco
Applied and Environmental Microbiology (2025)
Open Access
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain
Jun Zhuo, Jiajia Xuan, Yao Chen, et al.
LWT (2023) Vol. 187, pp. 115250-115250
Open Access | Times Cited: 9
Effect of Thermal Inactivation on Antioxidant, Anti-Inflammatory Activities and Chemical Profile of Postbiotics
Zhe Sun, Zhi Hao Zhao, Bing Fang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3579-3579
Open Access | Times Cited: 9
Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
Junwei Zhang, Yu Zhong, Danfeng Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 6, pp. 3776-3787
Closed Access | Times Cited: 3
Effects of the Probiotic, Lactobacillus delbrueckii subsp. bulgaricus, as a Substitute for Antibiotics on the Gastrointestinal Tract Microbiota and Metabolomics Profile of Female Growing-Finishing Pigs
Jiayuan Mo, Yujie Lu, Shan Jiang, et al.
Animals (2022) Vol. 12, Iss. 14, pp. 1778-1778
Open Access | Times Cited: 12
Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells
Moeun Lee, Daun Kim, Ji Yoon Chang
Journal of Microbiology and Biotechnology (2023) Vol. 34, Iss. 2, pp. 306-313
Open Access | Times Cited: 6
Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis
Qiao Shi, Xin Tang, Biqin Liu, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 3, pp. 1139-1151
Closed Access | Times Cited: 8
Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
Jin Yong Kang, Moeun Lee, Jung Hee Song, et al.
Journal of Microbiology and Biotechnology (2022) Vol. 32, Iss. 12, pp. 1583-1588
Open Access | Times Cited: 7
Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation
Wenming Jiang, Chunyan Peng, Z.X. Guo, et al.
Food Science and Technology (2024) Vol. 44
Open Access | Times Cited: 1
Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis
Ying Yang, Xiaotong Shi, Junze Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142068-142068
Closed Access | Times Cited: 1
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