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:
Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
Fatmanur Poyraz, Dilara Yalmancı, Hümeyra İspirli, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 174-174
Open Access | Times Cited: 10
Fatmanur Poyraz, Dilara Yalmancı, Hümeyra İspirli, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 174-174
Open Access | Times Cited: 10
Showing 10 citing articles:
Screening and Comparative Genomics of Probiotic Lactic Acid Bacteria from Bee Bread of Apis Cerana: Influence of Stevia and Stevioside on Bacterial Cell Growth and the Potential of Fermented Stevia as an Antidiabetic, Antioxidant, and Antifungal Agent
Samra Basharat, Lixin Zhai, Fuyao Jiang, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 216-216
Open Access
Samra Basharat, Lixin Zhai, Fuyao Jiang, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 216-216
Open Access
Enhancing Antioxidant and Antimicrobial Activities in Bee-Collected Pollen through Solid-State Fermentation: A Comparative Analysis of Bioactive Compounds
Adriana Cristina Urcan, Adriana Criste, Daniel Severus Dezmirean, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 292-292
Open Access | Times Cited: 3
Adriana Cristina Urcan, Adriana Criste, Daniel Severus Dezmirean, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 292-292
Open Access | Times Cited: 3
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles
Aksem Aksoy, Sema SANDIKÇI ALTUNATMAZ, Filiz Aksu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 795-795
Open Access | Times Cited: 2
Aksem Aksoy, Sema SANDIKÇI ALTUNATMAZ, Filiz Aksu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 795-795
Open Access | Times Cited: 2
A comprehensive review of recent advances in the applications and biosynthesis of oxalic acid from bio-derived substrates
Andrew Nosakhare Amenaghawon, Joshua Efosa Ayere, Ubani Oluwaseun Amune, et al.
Environmental Research (2024) Vol. 251, pp. 118703-118703
Closed Access | Times Cited: 2
Andrew Nosakhare Amenaghawon, Joshua Efosa Ayere, Ubani Oluwaseun Amune, et al.
Environmental Research (2024) Vol. 251, pp. 118703-118703
Closed Access | Times Cited: 2
Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread
Michał Miłek, Mateusz Mołoń, Monika Kula-Maximenko, et al.
Biomolecules (2023) Vol. 13, Iss. 7, pp. 1025-1025
Open Access | Times Cited: 6
Michał Miłek, Mateusz Mołoń, Monika Kula-Maximenko, et al.
Biomolecules (2023) Vol. 13, Iss. 7, pp. 1025-1025
Open Access | Times Cited: 6
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production
Yong Cheng, Beijun Ang, Chaoyi Xue, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104245-104245
Closed Access | Times Cited: 6
Yong Cheng, Beijun Ang, Chaoyi Xue, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104245-104245
Closed Access | Times Cited: 6
Antiviral Activity of Beebread, Bee-Collected Pollen and Artificially Fermented Pollen against Influenza A Virus
Tilemachos G. Dimitriou, Nikos Asoutis Didaras, Christina Barda, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1978-1978
Open Access | Times Cited: 5
Tilemachos G. Dimitriou, Nikos Asoutis Didaras, Christina Barda, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1978-1978
Open Access | Times Cited: 5
The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells
Michał Miłek, Mateusz Mołoń, Patrycja Kielar, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5851-5851
Open Access | Times Cited: 3
Michał Miłek, Mateusz Mołoń, Patrycja Kielar, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5851-5851
Open Access | Times Cited: 3
Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life
Seydi Yıkmış, Nazan Tokatlı Demirok, Aksem Aksoy, et al.
ACS Omega (2024) Vol. 9, Iss. 26, pp. 28852-28865
Open Access
Seydi Yıkmış, Nazan Tokatlı Demirok, Aksem Aksoy, et al.
ACS Omega (2024) Vol. 9, Iss. 26, pp. 28852-28865
Open Access
Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques
María Alcalá-Orozco, Isabella Lobo-Farfan, Diego F. Tirado, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3437-3437
Open Access
María Alcalá-Orozco, Isabella Lobo-Farfan, Diego F. Tirado, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3437-3437
Open Access
