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:
Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Showing 5 citing articles:
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulospora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, et al.
Food Research International (2025) Vol. 201, pp. 115547-115547
Closed Access
Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, et al.
Food Research International (2025) Vol. 201, pp. 115547-115547
Closed Access
Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties.
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma
LWT (2025), pp. 117431-117431
Open Access
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma
LWT (2025), pp. 117431-117431
Open Access
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
Diego Morales, Laura de la Fuente-Nieto, Pedro Marco, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2162-2162
Open Access | Times Cited: 1
Diego Morales, Laura de la Fuente-Nieto, Pedro Marco, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2162-2162
Open Access | Times Cited: 1
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
Wenchao Cai, Liyue Fei, Dongsheng Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114688-114688
Closed Access
Wenchao Cai, Liyue Fei, Dongsheng Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114688-114688
Closed Access
Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking
Feifei Wu, Bo Lin, Jing Chen, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3379-3379
Open Access
Feifei Wu, Bo Lin, Jing Chen, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3379-3379
Open Access
