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:
Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food
Liene Jansone, Zanda Krūma, Evita Straumīte
Foods (2022) Vol. 12, Iss. 1, pp. 19-19
Open Access | Times Cited: 8
Liene Jansone, Zanda Krūma, Evita Straumīte
Foods (2022) Vol. 12, Iss. 1, pp. 19-19
Open Access | Times Cited: 8
Showing 8 citing articles:
Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications
Douglas José Faria, Anna Paula Azevedo de Carvalho, Carlos Adam Conté-Júnior
Fermentation (2023) Vol. 9, Iss. 10, pp. 920-920
Open Access | Times Cited: 21
Douglas José Faria, Anna Paula Azevedo de Carvalho, Carlos Adam Conté-Júnior
Fermentation (2023) Vol. 9, Iss. 10, pp. 920-920
Open Access | Times Cited: 21
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion
Liene Jansone, Zanda Krūma, Kristīne Majore, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3358-3358
Open Access | Times Cited: 5
Liene Jansone, Zanda Krūma, Kristīne Majore, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3358-3358
Open Access | Times Cited: 5
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER
Libor Červenka, Sali Muriqi, Michaela Frühbauerová
(2024), pp. 59-65
Closed Access
Libor Červenka, Sali Muriqi, Michaela Frühbauerová
(2024), pp. 59-65
Closed 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
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed 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
Yelena Oleinikova, А.Ж. АЛЫБАЕВА, Ж.Н. ЕРМЕКБАЙ, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2023), Iss. 3(42), pp. 68-83
Open Access
