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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 physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
Han Xie, Pengyan Gao, Zhen‐Ming Lu, et al.
Food Bioscience (2023) Vol. 54, pp. 102881-102881
Open Access | Times Cited: 20

Showing 20 citing articles:

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
Xiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Food Chemistry (2024) Vol. 448, pp. 139085-139085
Closed Access | Times Cited: 9
Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum
Wenmin Ao, Likang Qin, Ning Wu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100743-100743
Open Access | Times Cited: 5
Study on fermentation kinetics, antioxidant activity and flavor characteristics of <i>Lactobacillus plantarum</i> CCFM1050 fermented wolfberry pulp
Hailong Liu, Na Li, Yutong Wang, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 2, pp. 126-134
Open Access | Times Cited: 5
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 5
Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074
Hongcai Li, Lingjia Fan, Siqi Yang, et al.
Food Bioscience (2023) Vol. 57, pp. 103496-103496
Closed Access | Times Cited: 11
Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale
Jinlin Fan, Weiling Guo, Zheng Xiao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 609-609
Open Access
Metabolic Profiling and Amino Acid Evolution in Fermented Oats: Insights from UPLC-MS/MS and PLS-DA Analysis
Juan Sun, Xue LaMei, Waleed AL‐Ansi, et al.
Food Bioscience (2025), pp. 106172-106172
Closed Access
Lactic Acid Bacteria-Mediated Transformation of Black Tea Extract: Insights into Metabolite Profile and Sensory Characteristics
Zhipeng Cheng, Yao-Zeng Zhang, Zhongzheng Guan, et al.
Food Bioscience (2025), pp. 106299-106299
Closed Access
Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp
Liu Zhuo, Xizhuo Huang, Qiaozhen Liu, et al.
Food Bioscience (2025) Vol. 66, pp. 106303-106303
Closed Access
Fermentation of celery (Apium graveolens L.) with Lactobacillus plantarum NCU116: Impact on physicochemical properties, free amino acids, and volatile aroma compounds
Yuhao Li, Weiwei He, Yuxin He, et al.
Food Bioscience (2025), pp. 106680-106680
Closed Access
Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1136-1136
Open Access | Times Cited: 2
Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum
Hwi Gon Kim, Wool Lim Park, Hye Ji Min, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 207-216
Closed Access | Times Cited: 2
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 2
Spontaneous fermentation tunes purine metabolism of tomato by modifying bacterical diversity: Based on metabonomics and microbiomics
Xiaojuan Song, Qingli Zhou, Xiefei Li, et al.
LWT (2023) Vol. 191, pp. 115486-115486
Open Access | Times Cited: 4
Enhanced health benefits of Psidium guajava peel fermented with Lactiplantibacillus from Myeolchi-jeot: Antioxidant, anti-inflammatory, and anti-cancer properties
Harshavardhan Mohan, Pavithra Muthukumar Sathya, Se‐Won Lee, et al.
Food Bioscience (2024) Vol. 59, pp. 104211-104211
Closed Access | Times Cited: 1
The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS
Ruling Tang, Yin Qin, You Luo
International Journal of Food Microbiology (2024) Vol. 427, pp. 110974-110974
Closed Access | Times Cited: 1
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei
Shi Feng, Yin Qin, Shuyi Qiu, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3666-3666
Open Access | Times Cited: 1
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
Yi Jiang, Longfei Zhang, Y. Jin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3828-3828
Open Access | Times Cited: 1
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
Maozhen Zhao, Yunjuan Mu, Zhiping Shi, et al.
Food Chemistry (2024) Vol. 470, pp. 142672-142672
Closed Access | Times Cited: 1
Metabolomics study on fermentation of Lactiplantibacillus plantarum ST-III with food grade proliferators in milk
Hongfa Zhang, Chunping You, Yunqing Wang
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9005-9014
Open Access
Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing
Zhu Lili, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2724-2738
Closed Access
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