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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:

Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
Turkson Antwi Boasiako, Aregbe Afusat Yinka, Yuqing Xiong, et al.
Food Bioscience (2023) Vol. 57, pp. 103534-103534
Closed Access | Times Cited: 17

Showing 17 citing articles:

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: 8
Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties.
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma
LWT (2025), pp. 117431-117431
Open Access | Times Cited: 1
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
Wenchao Cai, Liyue Fei, Dongsheng Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114688-114688
Closed Access | Times Cited: 5
Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts
Turkson Antwi Boasiako, F. J. Hua, Yuqing Xiong, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119590-119590
Closed Access | Times Cited: 5
Metabolomic changes in Citrus reticulata peel after conventional and ultrasound-assisted solid-state fermentation with aspergillus Niger: A focus on flavonoid metabolism
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Chemistry (2024), pp. 142224-142224
Closed Access | Times Cited: 4
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulospora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, et al.
Food Research International (2025) Vol. 201, pp. 115547-115547
Closed Access
Mechanistic investigation of ciprofloxacin degradation using NiFe2O4/CA-cellulose acetate composite films in a novel dielectric barrier discharge plasma system
Husseini Sulemana, Rongjie Yi, Chengwu Yi, et al.
Environmental Research (2025), pp. 121132-121132
Closed Access
Effect of bi-culture fermentation on the phenolic content and quality of sea buckthorn-based cereal beverage
Afusat Yinka Aregbe, Sanabil Yaqoob, Turkson Antwi Boasiako, et al.
Journal of Food Science and Technology (2025)
Closed Access
Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation
Xinyu Hu, Meng‐Die Cheng, Meng Zhang, et al.
Food Bioscience (2025), pp. 106410-106410
Closed Access
Co-cultivation effects of Lactobacillus plantarum and Pichia pastoris on the key aroma components and non-volatile metabolites in fermented jujube juice
Tao Feng, Weitong Cai, Wei Sun, et al.
RSC Advances (2025) Vol. 15, Iss. 14, pp. 10653-10662
Open Access
Development, Validation, and Application of High-Performance Liquid Chromatography with Diode-Array Detection Method for Simultaneous Determination of Ginkgolic Acids and Ginkgols in Ginkgo biloba
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang
Foods (2024) Vol. 13, Iss. 8, pp. 1250-1250
Open Access | Times Cited: 3
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang, et al.
Food Chemistry (2024) Vol. 456, pp. 139979-139979
Closed Access | Times Cited: 3
Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Αλέξανδρος Τσούπρας, et al.
Food Bioscience (2024) Vol. 61, pp. 104564-104564
Closed Access | Times Cited: 2
Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties
Mian Shamas Murtaza, Sanabil Yaqoob, Bismillah Mubeen, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107176-107176
Open Access | Times Cited: 2
Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies
Vinícius da Silva Duarte, Laura Treu, Stefano Campanaro, et al.
Food Research International (2024) Vol. 193, pp. 114862-114862
Open Access | Times Cited: 1
Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage
Afusat Yinka Aregbe, Turkson Antwi Boasiako, YuQing Xiong, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9340-9352
Open Access | Times Cited: 1
Ultrasound-assisted solid-state fermentation by Aspergillus niger increased phenolics and antioxidants’ accumulation in Citrus reticulata peels
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Bioscience (2024), pp. 105699-105699
Closed Access
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