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:
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
Emilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert, Katarzyna Rybak, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8637-8637
Open Access | Times Cited: 7
Emilia Janiszewska‐Turak, Dorota Witrowa‐Rajchert, Katarzyna Rybak, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8637-8637
Open Access | Times Cited: 7
Showing 7 citing articles:
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 4
Jianbo Tang, Xiaomeng Wu, Du Lv, et al.
Food Chemistry X (2024) Vol. 23, pp. 101594-101594
Open Access | Times Cited: 4
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Le-Le Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 13
Yingzi Yuan, Yutong Yang, Le-Le Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 13
Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 3
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 3
The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages
Łukasz Woźniak, Izabela Porębska, Olga Świder, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3171-3171
Open Access | Times Cited: 2
Łukasz Woźniak, Izabela Porębska, Olga Świder, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3171-3171
Open Access | Times Cited: 2
Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation
Ewa Ropelewska, Justyna Szwejda‐Grzybowska, Anna Wrzodak, et al.
Agriculture (2024) Vol. 14, Iss. 11, pp. 1855-1855
Open Access | Times Cited: 1
Ewa Ropelewska, Justyna Szwejda‐Grzybowska, Anna Wrzodak, et al.
Agriculture (2024) Vol. 14, Iss. 11, pp. 1855-1855
Open Access | Times Cited: 1
Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
Yafei Cai, Yongjun Wu, Li Cen, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 547-547
Open Access | Times Cited: 4
Yafei Cai, Yongjun Wu, Li Cen, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 547-547
Open Access | Times Cited: 4
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Paula Torán-Pereg, Shuyana Deba‐Rementeria, Olaia Estrada, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3536-3536
Open Access | Times Cited: 2
Paula Torán-Pereg, Shuyana Deba‐Rementeria, Olaia Estrada, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3536-3536
Open Access | Times Cited: 2
