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:
Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider
Xiaodie Chen, Man Lin, Lujun Hu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 102-102
Open Access | Times Cited: 12
Xiaodie Chen, Man Lin, Lujun Hu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 102-102
Open Access | Times Cited: 12
Showing 12 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: 22
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 22
Volatilomics of Fruit Wines
Tomasz Tarko, Aleksandra Duda‐Chodak
Molecules (2024) Vol. 29, Iss. 11, pp. 2457-2457
Open Access | Times Cited: 5
Tomasz Tarko, Aleksandra Duda‐Chodak
Molecules (2024) Vol. 29, Iss. 11, pp. 2457-2457
Open Access | Times Cited: 5
Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum
Viera Nu’riza Pratiwi, Elok Zubaidah, Tri Dewanti Widyaningsih, et al.
Journal of Food Science and Technology (2025)
Closed Access
Viera Nu’riza Pratiwi, Elok Zubaidah, Tri Dewanti Widyaningsih, et al.
Journal of Food Science and Technology (2025)
Closed Access
Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider
Lujun Hu, Xiaodie Chen, Yulan Cao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101575-101575
Open Access | Times Cited: 1
Lujun Hu, Xiaodie Chen, Yulan Cao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101575-101575
Open Access | Times Cited: 1
Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS
Yuwen Mu, Chaozhen Zeng, Ran Qiu, et al.
Metabolites (2023) Vol. 13, Iss. 9, pp. 998-998
Open Access | Times Cited: 3
Yuwen Mu, Chaozhen Zeng, Ran Qiu, et al.
Metabolites (2023) Vol. 13, Iss. 9, pp. 998-998
Open Access | Times Cited: 3
Stepwise co‐fermented traditional Chinese medicine byproducts improve antioxidant and anti‐inflammatory effects in a piglet model
Kai‐Min Niu, Haoyang Wang, Soo‐Ki Kim, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1166-1177
Open Access | Times Cited: 3
Kai‐Min Niu, Haoyang Wang, Soo‐Ki Kim, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1166-1177
Open Access | Times Cited: 3
Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2485-2485
Open Access | Times Cited: 3
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2485-2485
Open Access | Times Cited: 3
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
Bin Liang, Xue Bai, Yunfan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102023-102023
Open Access
Bin Liang, Xue Bai, Yunfan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102023-102023
Open Access
Apple cultivar-influenced differences in cider: A comprehensive analysis of physicochemical and aroma compounds
Chaozhen Zeng, Yuwen Mu, Jing Yuan, et al.
Microchemical Journal (2024) Vol. 208, pp. 112382-112382
Closed Access
Chaozhen Zeng, Yuwen Mu, Jing Yuan, et al.
Microchemical Journal (2024) Vol. 208, pp. 112382-112382
Closed Access
Exploring the impact of co-fermentation Saccharomyces cerevisiae and Lactobacillus sp. on stingless bee-honey cider fermentation
Junjira Thipraksa, Panisa Michu, Alisa Kongthong, et al.
Communications in Science and Technology (2023) Vol. 8, Iss. 1, pp. 93-99
Open Access | Times Cited: 1
Junjira Thipraksa, Panisa Michu, Alisa Kongthong, et al.
Communications in Science and Technology (2023) Vol. 8, Iss. 1, pp. 93-99
Open Access | Times Cited: 1
Efficient biosynthesis of selenium nanoparticles using Lacticaseibacillus paracasei SCFF20: A potential bio-factory for selenite conversion
Lujun Hu, Yulan Cao, Xiaodie Chen, et al.
Authorea (Authorea) (2023)
Open Access | Times Cited: 1
Lujun Hu, Yulan Cao, Xiaodie Chen, et al.
Authorea (Authorea) (2023)
Open Access | Times Cited: 1
