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:
Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103815-103815
Closed Access | Times Cited: 9
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103815-103815
Closed Access | Times Cited: 9
Showing 9 citing articles:
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
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
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 5
The effects of <i>Lactobacillus</i> fermentation on the quality changes and flavor characteristics of <i>Aronia melanocarpa</i> juice using physicochemical analysis and electronic nose techniques
Yinan Wu, Rui Chen, Minjun Liu, et al.
Food Innovation and Advances (2025) Vol. 4, Iss. 1, pp. 99-107
Open Access
Yinan Wu, Rui Chen, Minjun Liu, et al.
Food Innovation and Advances (2025) Vol. 4, Iss. 1, pp. 99-107
Open Access
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
Shuyao Wen, Naihui Dong, Yujiao Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104181-104181
Closed Access | Times Cited: 3
Shuyao Wen, Naihui Dong, Yujiao Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104181-104181
Closed Access | Times Cited: 3
Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Qian Zhu, Gongjie Shi, Jiayu Gu, et al.
Food Bioscience (2024), pp. 105313-105313
Closed Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: insights from hydrodynamic cavitation
Lin Yang, C. J. Liu, Lixia Wang, et al.
Food Hydrocolloids (2024), pp. 110864-110864
Closed Access | Times Cited: 1
Lin Yang, C. J. Liu, Lixia Wang, et al.
Food Hydrocolloids (2024), pp. 110864-110864
Closed Access | Times Cited: 1
Penanganan Bahan Baku dan Pengolahan Buah Nangka (Artocarpus heterophyllus) menjadi Selai
Ulfah Anis, Ridha Rizki Novanda, Muhammad Dani
Madaniya (2024) Vol. 5, Iss. 2, pp. 578-583
Open Access
Ulfah Anis, Ridha Rizki Novanda, Muhammad Dani
Madaniya (2024) Vol. 5, Iss. 2, pp. 578-583
Open Access
Sauerkraut and fermented cabbage juices
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed Access
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed Access
