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:
Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations
Sameh A. Korma, Li Li, Mohamed Ghamry, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1549-1564
Open Access | Times Cited: 7
Sameh A. Korma, Li Li, Mohamed Ghamry, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1549-1564
Open Access | Times Cited: 7
Showing 7 citing articles:
Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 54, pp. 102901-102901
Open Access | Times Cited: 13
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 54, pp. 102901-102901
Open Access | Times Cited: 13
Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
Anqi Tao, Hongyu Zhang, Junnan Duan, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19
Anqi Tao, Hongyu Zhang, Junnan Duan, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19
Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk
Xiaomeng Wang, Wenpei Li, Ghahvechi Chaeipeima Mahsa, et al.
Food Research International (2023) Vol. 169, pp. 112843-112843
Closed Access | Times Cited: 12
Xiaomeng Wang, Wenpei Li, Ghahvechi Chaeipeima Mahsa, et al.
Food Research International (2023) Vol. 169, pp. 112843-112843
Closed Access | Times Cited: 12
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
Alice Agarbati, Laura Canonico, Maurizio Ciani, et al.
International Journal of Food Microbiology (2024) Vol. 424, pp. 110857-110857
Closed Access | Times Cited: 4
Alice Agarbati, Laura Canonico, Maurizio Ciani, et al.
International Journal of Food Microbiology (2024) Vol. 424, pp. 110857-110857
Closed Access | Times Cited: 4
Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose
Jarosława Rutkowska, Damian Baranowski, Agata Antoniewska, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4270-4270
Open Access | Times Cited: 7
Jarosława Rutkowska, Damian Baranowski, Agata Antoniewska, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4270-4270
Open Access | Times Cited: 7
Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80
Ronghao Sun, Bochun Yang, Conghao Yang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2099-2099
Open Access
Ronghao Sun, Bochun Yang, Conghao Yang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2099-2099
Open Access
Whey: A Potential Substrate for the Production of Natural Pigments
Anwar Ali, Aleena Tahir, Quratulain Babar, et al.
(2023), pp. 139-165
Closed Access
Anwar Ali, Aleena Tahir, Quratulain Babar, et al.
(2023), pp. 139-165
Closed Access
