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:
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
Ali Zein Alabiden Tlais, Elisabetta Trossolo, Stefano Tonini, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1091-1091
Open Access | Times Cited: 7
Ali Zein Alabiden Tlais, Elisabetta Trossolo, Stefano Tonini, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1091-1091
Open Access | Times Cited: 7
Showing 7 citing articles:
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 21
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 21
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices
Elisabetta Trossolo, Ali Zein Alabiden Tlais, Stefano Tonini, et al.
Food Research International (2025), pp. 115785-115785
Open Access
Elisabetta Trossolo, Ali Zein Alabiden Tlais, Stefano Tonini, et al.
Food Research International (2025), pp. 115785-115785
Open Access
Exploring the impact of fermentation on bioactive compounds in two different types of carrot pomace
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, et al.
Food Bioscience (2024) Vol. 61, pp. 104646-104646
Closed Access | Times Cited: 2
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 1
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 1
Sugar Lowering in Fermented Apple-Pear Juice Orchestrates a Promising Metabolic Answer in the Gut Microbiome and Intestinal Integrity
Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100833-100833
Open Access | Times Cited: 1
Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100833-100833
Open Access | Times Cited: 1
Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making
Alessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.
New Biotechnology (2024) Vol. 84, pp. 140-150
Open Access
Alessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.
New Biotechnology (2024) Vol. 84, pp. 140-150
Open Access
Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation
Junren Wen, Yong Sui, Shuyi Li, et al.
Antioxidants (2023) Vol. 12, Iss. 11, pp. 1974-1974
Open Access | Times Cited: 1
Junren Wen, Yong Sui, Shuyi Li, et al.
Antioxidants (2023) Vol. 12, Iss. 11, pp. 1974-1974
Open Access | Times Cited: 1
