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:
Fermented Oats as a Novel Functional Food
Richmond Djorgbenoo, Juanjuan Hu, Changling Hu, et al.
Nutrients (2023) Vol. 15, Iss. 16, pp. 3521-3521
Open Access | Times Cited: 8
Richmond Djorgbenoo, Juanjuan Hu, Changling Hu, et al.
Nutrients (2023) Vol. 15, Iss. 16, pp. 3521-3521
Open Access | Times Cited: 8
Showing 8 citing articles:
Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?
Emma Jacquier, Marcel van de Wouw, Elena Nekrasov, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 739-739
Open Access | Times Cited: 12
Emma Jacquier, Marcel van de Wouw, Elena Nekrasov, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 739-739
Open Access | Times Cited: 12
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 9
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 9
Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research
Lucie Jurkaninová, Václav Dvořāček, Veronika Gregusová, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 500-500
Open Access | Times Cited: 6
Lucie Jurkaninová, Václav Dvořāček, Veronika Gregusová, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 500-500
Open Access | Times Cited: 6
Comparative evaluation of quantitative, and qualitative attributes of oat (Avena sativa L.) varieties grown in semi-arid India
Nilamani Dikshit, Naziya Syed, Prasant Kumar Rout, et al.
Discover Plants. (2025) Vol. 2, Iss. 1
Open Access
Nilamani Dikshit, Naziya Syed, Prasant Kumar Rout, et al.
Discover Plants. (2025) Vol. 2, Iss. 1
Open Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats
Stella Green, Graham T. Eyres, Dominic Agyei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 2
Stella Green, Graham T. Eyres, Dominic Agyei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 2
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
Simona Petrevska, Biljana Trajkovska, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 20, pp. 8944-8944
Open Access
Simona Petrevska, Biljana Trajkovska, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 20, pp. 8944-8944
Open Access
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization
Federica Meanti, Chiara Mussio, Gabriele Rocchetti, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 545-545
Open Access
Federica Meanti, Chiara Mussio, Gabriele Rocchetti, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 545-545
Open Access
