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 Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks
Grzegorz Dąbrowski, Aurelija Paulauskienė, Aldona Baltušnikienė, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9983-9983
Open Access | Times Cited: 10
Grzegorz Dąbrowski, Aurelija Paulauskienė, Aldona Baltušnikienė, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9983-9983
Open Access | Times Cited: 10
Showing 10 citing articles:
An Occurrence Study of Mycotoxins in Plant-Based Beverages Using Liquid Chromatography–Mass Spectrometry
Romans Pavlenko, Zane Bērziņa, Ingars Reinholds, et al.
Toxins (2024) Vol. 16, Iss. 1, pp. 53-53
Open Access | Times Cited: 16
Romans Pavlenko, Zane Bērziņa, Ingars Reinholds, et al.
Toxins (2024) Vol. 16, Iss. 1, pp. 53-53
Open Access | Times Cited: 16
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
Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties
Drushti Daryani, Kakoli Pegua, Shalini S Aryaa
Food Science and Biotechnology (2024) Vol. 33, Iss. 5, pp. 1059-1073
Closed Access | Times Cited: 9
Drushti Daryani, Kakoli Pegua, Shalini S Aryaa
Food Science and Biotechnology (2024) Vol. 33, Iss. 5, pp. 1059-1073
Closed Access | Times Cited: 9
Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives
Nicholas Horlacher, Indrawati Oey, Dominic Agyei
Fermentation (2023) Vol. 9, Iss. 5, pp. 452-452
Open Access | Times Cited: 15
Nicholas Horlacher, Indrawati Oey, Dominic Agyei
Fermentation (2023) Vol. 9, Iss. 5, pp. 452-452
Open Access | Times Cited: 15
Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review
Qian Yu, Jiaqin Qian, Yahui Guo, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1708-1708
Open Access | Times Cited: 11
Qian Yu, Jiaqin Qian, Yahui Guo, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1708-1708
Open Access | Times Cited: 11
Production of probiotic kefir from different plant-based milks
Nilgün Öncül, Berra CEYLAN
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access
Nilgün Öncül, Berra CEYLAN
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access
Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Fermented Oats as a Novel Functional Food
Richmond Djorgbenoo, Juanjuan Hu, Changling Hu, et al.
Nutrients (2023) Vol. 15, Iss. 16, pp. 3521-3521
Open Access | Times Cited: 8
Richmond Djorgbenoo, Juanjuan Hu, Changling Hu, et al.
Nutrients (2023) Vol. 15, Iss. 16, pp. 3521-3521
Open Access | Times Cited: 8
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
Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content
Kamil Foss, Małgorzata Starowicz, Lucyna Kłębukowska, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2401-2418
Open Access | Times Cited: 3
Kamil Foss, Małgorzata Starowicz, Lucyna Kłębukowska, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2401-2418
Open Access | Times Cited: 3
