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:
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake
Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 490-490
Open Access | Times Cited: 22
Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 490-490
Open Access | Times Cited: 22
Showing 22 citing articles:
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Fermenting of Flaxseed Cake with Lactiplantibacillus plantarum K06 to Increase its Application as Food Ingredient - the Effect on Changes in Protein and Phenolic Profiles, Cyanogenic Glycoside Degradation, and Functional Properties
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, et al.
Food Science and Technology International (2025)
Closed Access
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, et al.
Food Science and Technology International (2025)
Closed Access
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 5
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 5
Cannabis‐infused foods: Phytonutrients, health, and safe product innovations
Eric Fordjour, Charles F. Manful, Tarsaim S. K. Khalsamehta, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 3
Eric Fordjour, Charles F. Manful, Tarsaim S. K. Khalsamehta, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 3
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pančevska, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 958-958
Open Access | Times Cited: 9
Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pančevska, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 958-958
Open Access | Times Cited: 9
Knowledge mapping for a secure and sustainable hemp industry: A systematic literature review
Kishor Aryal, Tek Maraseni, Tobias Kretzschmar, et al.
Case Studies in Chemical and Environmental Engineering (2023) Vol. 9, pp. 100550-100550
Open Access | Times Cited: 8
Kishor Aryal, Tek Maraseni, Tobias Kretzschmar, et al.
Case Studies in Chemical and Environmental Engineering (2023) Vol. 9, pp. 100550-100550
Open Access | Times Cited: 8
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality
Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah K. Alsalem, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1219-1219
Open Access | Times Cited: 5
Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah K. Alsalem, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1219-1219
Open Access | Times Cited: 5
Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 919-919
Open Access | Times Cited: 5
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 919-919
Open Access | Times Cited: 5
Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder
Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6522-6535
Closed Access | Times Cited: 5
Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6522-6535
Closed Access | Times Cited: 5
Potentials of Cannabis as versatile additive in consumer, industrial and medicinal products and green synthesis of nanoparticles: A systematic review
Adil Hussain, Maira Batool, Asma Saeed, et al.
CABI Reviews (2024)
Closed Access | Times Cited: 1
Adil Hussain, Maira Batool, Asma Saeed, et al.
CABI Reviews (2024)
Closed Access | Times Cited: 1
Use of oilseeds as organic raw materials for the food industry
Наталя Шевчук, Olena Petrova, Alla Ziuzko, et al.
UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE (2024) Vol. 28, Iss. 2, pp. 65-76
Open Access | Times Cited: 1
Наталя Шевчук, Olena Petrova, Alla Ziuzko, et al.
UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE (2024) Vol. 28, Iss. 2, pp. 65-76
Open Access | Times Cited: 1
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 1
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 1
Flaxseed oil cake improves basil (Ocimum basilicum L.) yield under drought stress by increasing herb biomass and quality of essential oil
Piotr Salachna, Aneta Wesołowska, Agnieszka Zawadzińska, et al.
Industrial Crops and Products (2024) Vol. 220, pp. 119295-119295
Closed Access
Piotr Salachna, Aneta Wesołowska, Agnieszka Zawadzińska, et al.
Industrial Crops and Products (2024) Vol. 220, pp. 119295-119295
Closed Access
Characteristics of Selected Bioactive Compounds and Malting Parameters of Hemp (Cannabis sativa L.) Seeds and Malt
Marek Zdaniewicz, Robert Duliński, Krystyna Żuk‐Gołaszewska, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4345-4345
Open Access
Marek Zdaniewicz, Robert Duliński, Krystyna Żuk‐Gołaszewska, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4345-4345
Open Access
A fluorescent nanocomposite probe of quantum dots and zinc oxide embedded in polymer for smartphone-assisted on-site determination of diflunisal
Angkana Pongprom, Opas Bunkoed
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 326, pp. 125243-125243
Closed Access
Angkana Pongprom, Opas Bunkoed
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 326, pp. 125243-125243
Closed Access
Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt
Maryam Ghaderi‐Ghahfarokhi, Maryam Harsini Shakarami, Mehdi Zarei
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100555-100555
Open Access
Maryam Ghaderi‐Ghahfarokhi, Maryam Harsini Shakarami, Mehdi Zarei
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100555-100555
Open Access
Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels
Joanna Kanabus, Marcin Bryła, Katarzyna Kycia, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5056-5056
Open Access
Joanna Kanabus, Marcin Bryła, Katarzyna Kycia, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5056-5056
Open Access
Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus
Havva Aktaş, Marianna Raczyk, Levent Yurdaer Aydemir, et al.
LWT (2024), pp. 117264-117264
Open Access
Havva Aktaş, Marianna Raczyk, Levent Yurdaer Aydemir, et al.
LWT (2024), pp. 117264-117264
Open Access
Growth, Leaf Pigment Content, and Antioxidant Potential of Ferns Grown in Peat Substrate Amended with Camelina Press Cake
Anna Pietrak, Łukasz Łopusiewicz, Piotr Salachna
Agronomy (2022) Vol. 12, Iss. 12, pp. 3100-3100
Open Access | Times Cited: 3
Anna Pietrak, Łukasz Łopusiewicz, Piotr Salachna
Agronomy (2022) Vol. 12, Iss. 12, pp. 3100-3100
Open Access | Times Cited: 3
The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat
Natalia Śmietana, Przemysław Śmietana, Emilia Drozłowska, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 66-66
Open Access
Natalia Śmietana, Przemysław Śmietana, Emilia Drozłowska, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 66-66
Open Access
