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:
Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3
Lu-Chan Gong, Tingting Li, Jian Feng, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 829-829
Open Access | Times Cited: 5
Lu-Chan Gong, Tingting Li, Jian Feng, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 829-829
Open Access | Times Cited: 5
Showing 5 citing articles:
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
Shuai Liu, Yuxin He, Weiwei He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12752-12761
Closed Access | Times Cited: 4
Shuai Liu, Yuxin He, Weiwei He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12752-12761
Closed Access | Times Cited: 4
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity
María del Carmen Razola‐Díaz, Soumi De Montijo-Prieto, Eduardo Guerra‐Hernández, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1212-1212
Open Access | Times Cited: 4
María del Carmen Razola‐Díaz, Soumi De Montijo-Prieto, Eduardo Guerra‐Hernández, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1212-1212
Open Access | Times Cited: 4
Enhancing the antioxidant and anti-inflammatory potentials of mulberry-derived postbiotics through submerged fermentation with B. subtilis H4 and B. amyloliquefaciens LFB112
Zaheer Abbas, Yucui Tong, Jing Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104252-104252
Open Access | Times Cited: 2
Zaheer Abbas, Yucui Tong, Jing Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104252-104252
Open Access | Times Cited: 2
Changes of Antioxidant and Functional Components in Various Salt-Aged and Fresh Radishes after Fermentation
Chih‐Feng Wang, Cui-Rou Huang, Ying-Chen Lu
Fermentation (2024) Vol. 10, Iss. 9, pp. 479-479
Open Access
Chih‐Feng Wang, Cui-Rou Huang, Ying-Chen Lu
Fermentation (2024) Vol. 10, Iss. 9, pp. 479-479
Open Access
Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
Junping Zhou, Zhen Feng, Mingzhe Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101964-101964
Open Access
Junping Zhou, Zhen Feng, Mingzhe Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101964-101964
Open Access
