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:
Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture
Konstantin V. Moiseenko, Olga A. Glazunova, Оlga S. Savinova, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4238-4238
Open Access | Times Cited: 4
Konstantin V. Moiseenko, Olga A. Glazunova, Оlga S. Savinova, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4238-4238
Open Access | Times Cited: 4
Showing 4 citing articles:
Natural selection of Lacticaseibacillus paracasei mutant: weaken the post-acidification of fermented milk
Lei Li, Han Lu, Yuling Xue, et al.
Food Bioscience (2025), pp. 106014-106014
Open Access
Lei Li, Han Lu, Yuling Xue, et al.
Food Bioscience (2025), pp. 106014-106014
Open Access
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties
Konstantin V. Moiseenko, Olga A. Glazunova, Т. В. Федорова
Foods (2024) Vol. 13, Iss. 15, pp. 2414-2414
Open Access | Times Cited: 4
Konstantin V. Moiseenko, Olga A. Glazunova, Т. В. Федорова
Foods (2024) Vol. 13, Iss. 15, pp. 2414-2414
Open Access | Times Cited: 4
Functional Component Production Capabilities in Milk Fermentation of Some Featured Lactic Acid Bacteria Species for Use in Different Food Processes
Tuğba Kök Taş, Fatma Ecemnur Duran, Nilgün Özdemir, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 165-165
Open Access
Tuğba Kök Taş, Fatma Ecemnur Duran, Nilgün Özdemir, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 165-165
Open Access
Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142000-142000
Closed Access | Times Cited: 2
Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142000-142000
Closed Access | Times Cited: 2
