OpenAlex Citation Counts

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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:

Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions
Nikola Major, Iva Bažon, Nina Išić, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1218-1218
Open Access | Times Cited: 13

Showing 13 citing articles:

A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 19

Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Juliana Cruz Albuquerque, et al.
Chemical Engineering and Processing - Process Intensification (2024) Vol. 201, pp. 109801-109801
Closed Access | Times Cited: 6

Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Martyna N. Wieczorek, Natalia Drabińska
Applied Sciences (2022) Vol. 12, Iss. 11, pp. 5598-5598
Open Access | Times Cited: 27

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions
Xiqian Tan, Fangchao Cui, Dangfeng Wang, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 38-38
Open Access | Times Cited: 17

Changes in Volatile and Nutrient Components of Mango Juice by Different Lactic Acid Bacteria Fermentation
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
(2023)
Closed Access | Times Cited: 14

Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
Shuai Liu, Yuhao Li, Xiaoxiao Song, et al.
Food Bioscience (2023) Vol. 56, pp. 103141-103141
Closed Access | Times Cited: 6

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum
Patryk Zdziobek, G. S. Jodłowski, Edyta Aneta Strzelec
Molecules (2023) Vol. 28, Iss. 12, pp. 4594-4594
Open Access | Times Cited: 5

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
Huan Zhang, H Wang, Qian Chen, et al.
Meat Science (2024) Vol. 217, pp. 109614-109614
Closed Access | Times Cited: 1

Metabolite profiling, hypolipidemic, and anti-atherosclerosis activity of mixed vegetable fermentation extract
Ermin Rachmawati, Suharti Suharti, Djanggan Sargowo, et al.
Saudi Pharmaceutical Journal (2023) Vol. 31, Iss. 5, pp. 639-654
Open Access | Times Cited: 3

Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut
Paweł Satora, Szymon Strnad
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3462-3462
Open Access

Sauerkraut and fermented cabbage juices
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed Access



МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42)
Open Access

DEVELOPMENT OF A FERMENTED VEGETABLE PRODUCT USING A MIXED STARTER INCLUDING LACTIC ACID BACTERIA AND ACETIC ACID BACTERIA
Yelena Oleinikova, А.Ж. АЛЫБАЕВА, Ж.Н. ЕРМЕКБАЙ, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42), pp. 68-83
Open Access

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