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:
Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2023) Vol. 28, Iss. 7, pp. 3236-3236
Open Access | Times Cited: 34
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2023) Vol. 28, Iss. 7, pp. 3236-3236
Open Access | Times Cited: 34
Showing 1-25 of 34 citing articles:
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
Yue Xiao, Shiyao Zhang, Zhijia Liu, et al.
Food Research International (2023) Vol. 173, pp. 113397-113397
Closed Access | Times Cited: 23
Yue Xiao, Shiyao Zhang, Zhijia Liu, et al.
Food Research International (2023) Vol. 173, pp. 113397-113397
Closed Access | Times Cited: 23
Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Bioactive properties and therapeutic aspects of fermented vegetables: a review
Sadhisha Gunawardena, Harshani Nadeeshani, Vidun Amarasinghe, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Sadhisha Gunawardena, Harshani Nadeeshani, Vidun Amarasinghe, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2024) Vol. 29, Iss. 4, pp. 753-753
Open Access | Times Cited: 4
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2024) Vol. 29, Iss. 4, pp. 753-753
Open Access | Times Cited: 4
Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity
Mikaela C. Kasperek, Adriana Velasquez Galeas, Maria Elisa Caetano‐Silva, et al.
Food Chemistry (2024) Vol. 454, pp. 139798-139798
Open Access | Times Cited: 4
Mikaela C. Kasperek, Adriana Velasquez Galeas, Maria Elisa Caetano‐Silva, et al.
Food Chemistry (2024) Vol. 454, pp. 139798-139798
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
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor and Nutritional Value in Plant-Based Matrices
R. Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, et al.
(2024)
Open Access | Times Cited: 2
R. Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, et al.
(2024)
Open Access | Times Cited: 2
Aldehydes: What We Should Know About Them
Alessia Catalano, Annaluisa Mariconda, Assunta D’Amato, et al.
Organics (2024) Vol. 5, Iss. 4, pp. 395-428
Open Access | Times Cited: 2
Alessia Catalano, Annaluisa Mariconda, Assunta D’Amato, et al.
Organics (2024) Vol. 5, Iss. 4, pp. 395-428
Open Access | Times Cited: 2
Comprehensive Evaluation of Nutritional Qualities of Chinese Cabbage (Brassica rapa ssp. pekinensis) Varieties Based on Multivariate Statistical Analysis
Chao Song, Xinyu Ye, Guangyang Liu, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1264-1264
Open Access | Times Cited: 7
Chao Song, Xinyu Ye, Guangyang Liu, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1264-1264
Open Access | Times Cited: 7
Foodborne Microbial Communities as Potential Reservoirs of Antimicrobial Resistance Genes for Pathogens: A Critical Review of the Recent Literature
Paola Zinno, Giuditta Perozzi, Chiara Devirgiliis
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1696-1696
Open Access | Times Cited: 6
Paola Zinno, Giuditta Perozzi, Chiara Devirgiliis
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1696-1696
Open Access | Times Cited: 6
Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 7638-7648
Open Access | Times Cited: 6
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 7638-7648
Open Access | Times Cited: 6
Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici
Ernestas Mockus, Vytautė Starkutė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1249-1249
Open Access | Times Cited: 1
Ernestas Mockus, Vytautė Starkutė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1249-1249
Open Access | Times Cited: 1
Enhanced γ-Aminobutyric Acid Production by Co-culture Fermentation with Enterococcus faecium AB157 and Saccharomyces cerevisiae SC125
Xiao Tan, Qing Zhang, Jiali Liu, et al.
LWT (2024) Vol. 208, pp. 116739-116739
Open Access | Times Cited: 1
Xiao Tan, Qing Zhang, Jiali Liu, et al.
LWT (2024) Vol. 208, pp. 116739-116739
Open Access | Times Cited: 1
Controlled atmosphere storage enhances Korean melon shelf life and quality: A comparative metabolic analysis with reefer container export
W. S. Ju, Jihyun Lee, Eunsu Do, et al.
Postharvest Biology and Technology (2024) Vol. 219, pp. 113238-113238
Open Access | Times Cited: 1
W. S. Ju, Jihyun Lee, Eunsu Do, et al.
Postharvest Biology and Technology (2024) Vol. 219, pp. 113238-113238
Open Access | Times Cited: 1
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu
Gabriel Bidemi Akanni, Xolisile W. Qaku, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1363-1374
Open Access | Times Cited: 2
Gabriel Bidemi Akanni, Xolisile W. Qaku, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1363-1374
Open Access | Times Cited: 2
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
Jiang Lingjuan, Yu Cao, Zeyuan Deng, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3255-3273
Closed Access | Times Cited: 2
Jiang Lingjuan, Yu Cao, Zeyuan Deng, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3255-3273
Closed Access | Times Cited: 2
Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall.ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29
Yixuan Wang, Wenhao Li, Xiaojun Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101171-101171
Open Access
Yixuan Wang, Wenhao Li, Xiaojun Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101171-101171
Open Access
Beneath the surface: co-habitation of land crabs recruits of Johngarthia lagostoma and its relevance for conservation on oceanic islands
Marcelo Antônio Amaro Pinheiro, Isabella Dias e Silva, Nicholas Kriegler, et al.
Research Square (Research Square) (2024)
Open Access
Marcelo Antônio Amaro Pinheiro, Isabella Dias e Silva, Nicholas Kriegler, et al.
Research Square (Research Square) (2024)
Open Access
Enhanced Γ-Aminobutyric Acid Production by Co-Culture Fermentation with Enterococcus Faecium Ab157 and Saccharomyces Cerevisiae Sc125
Xiao Tan, Qing Zhang, Jiali Liu, et al.
(2024)
Closed Access
Xiao Tan, Qing Zhang, Jiali Liu, et al.
(2024)
Closed Access
The role of hydrogen-rich water in delaying the pulp breakdown of litchi fruit during postharvest storage
Huijun Gao, Feiyan Li, Xi Chen, et al.
Food Chemistry (2024) Vol. 453, pp. 139694-139694
Closed Access
Huijun Gao, Feiyan Li, Xi Chen, et al.
Food Chemistry (2024) Vol. 453, pp. 139694-139694
Closed Access
Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage
Xiaozhen Yue, Tian Tian, Wenhui Duan, et al.
Food Chemistry (2024) Vol. 458, pp. 140204-140204
Closed Access
Xiaozhen Yue, Tian Tian, Wenhui Duan, et al.
Food Chemistry (2024) Vol. 458, pp. 140204-140204
Closed Access
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices
R. Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 411-411
Open Access
R. Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 411-411
Open Access
Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine
Maria Carla Cândido da Silva, A. J. de B. Araújo, Arão Cardoso Viana, et al.
Food Bioscience (2024) Vol. 61, pp. 104961-104961
Closed Access
Maria Carla Cândido da Silva, A. J. de B. Araújo, Arão Cardoso Viana, et al.
Food Bioscience (2024) Vol. 61, pp. 104961-104961
Closed Access
Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate
Keegan Chessum, Nazimah Hamid, Barry Wong, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100544-100544
Open Access
Keegan Chessum, Nazimah Hamid, Barry Wong, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100544-100544
Open Access
