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:
Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
Mariana Morales-de la Peña, Graciela A. Miranda-Mejía, Olga Martín‐Belloso
Beverages (2023) Vol. 9, Iss. 2, pp. 51-51
Open Access | Times Cited: 13
Mariana Morales-de la Peña, Graciela A. Miranda-Mejía, Olga Martín‐Belloso
Beverages (2023) Vol. 9, Iss. 2, pp. 51-51
Open Access | Times Cited: 13
Showing 13 citing articles:
Nano-encapsulation of probiotics: Need and critical considerations to design new non-dairy probiotic products
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 16
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 16
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure
José Ángel Salas-Millán, Conesa Bueno Andrés, Encarna Aguayo
Food Bioscience (2024) Vol. 59, pp. 103999-103999
Open Access | Times Cited: 6
José Ángel Salas-Millán, Conesa Bueno Andrés, Encarna Aguayo
Food Bioscience (2024) Vol. 59, pp. 103999-103999
Open Access | Times Cited: 6
Exploring the Microbial Niche: Recent Advances in Fermentation for Food and Beverage Production
Nikita Singh, Smriti Gaur
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2025), pp. 141-154
Closed Access
Nikita Singh, Smriti Gaur
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2025), pp. 141-154
Closed Access
Probiotic Functional Yogurt: Challenges and Opportunities
Marinêz de Souza, Deisy Alessandra Drunkler, Eliane Colla
Fermentation (2023) Vol. 10, Iss. 1, pp. 6-6
Open Access | Times Cited: 8
Marinêz de Souza, Deisy Alessandra Drunkler, Eliane Colla
Fermentation (2023) Vol. 10, Iss. 1, pp. 6-6
Open Access | Times Cited: 8
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes
Graciela A. Miranda-Mejía, Sandra Teresita Martín del Campo-Barba, Teresita Arredondo-Ochoa, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103708-103708
Closed Access | Times Cited: 2
Graciela A. Miranda-Mejía, Sandra Teresita Martín del Campo-Barba, Teresita Arredondo-Ochoa, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103708-103708
Closed Access | Times Cited: 2
Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling
Kübra Tarhan Kuzu, Gamze Aykut, Serap Tek, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 2100-2100
Open Access | Times Cited: 5
Kübra Tarhan Kuzu, Gamze Aykut, Serap Tek, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 2100-2100
Open Access | Times Cited: 5
Process Standardization and Characterization of Mies: Ethiopian Honey Wine
Weleba Muesho Gebremichael, Kiros Hagos, Desta Berhe Sbhatu, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39272-e39272
Open Access | Times Cited: 1
Weleba Muesho Gebremichael, Kiros Hagos, Desta Berhe Sbhatu, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39272-e39272
Open Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products
Toshika Mishra, Jyothi Machireddy, Suneetha Vuppu
Fermentation (2024) Vol. 10, Iss. 9, pp. 489-489
Open Access
Toshika Mishra, Jyothi Machireddy, Suneetha Vuppu
Fermentation (2024) Vol. 10, Iss. 9, pp. 489-489
Open Access
Practices and introduction to the manufacturing of fermented beverages
Gilberto Vinícius de Melo Pereira, Natan Wile, Maria Giovana Binder Pagnoncelli, et al.
Elsevier eBooks (2024), pp. 1-20
Closed Access
Gilberto Vinícius de Melo Pereira, Natan Wile, Maria Giovana Binder Pagnoncelli, et al.
Elsevier eBooks (2024), pp. 1-20
Closed Access
Functional microbiota of fermented beverages
Dão Pedro de Carvalho Neto
Elsevier eBooks (2024), pp. 21-47
Closed Access
Dão Pedro de Carvalho Neto
Elsevier eBooks (2024), pp. 21-47
Closed Access
