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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 glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice
Ewa Ciska, Joanna Honke, Natalia Drabińska
Food Chemistry (2021) Vol. 365, pp. 130498-130498
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life (2023) Vol. 13, Iss. 3, pp. 655-655
Open Access | Times Cited: 51
Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions
Xiqian Tan, Fangchao Cui, Dangfeng Wang, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 38-38
Open Access | Times Cited: 23
Fermentation Technology and Functional Foods
Domenico Giuffrè, Angelo Maria Giuffrè
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 10
Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, et al.
LWT (2022) Vol. 169, pp. 113915-113915
Open Access | Times Cited: 31
Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Martyna N. Wieczorek, Natalia Drabińska
Applied Sciences (2022) Vol. 12, Iss. 11, pp. 5598-5598
Open Access | Times Cited: 30
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
Jiawang Wang, Yumeng Sui, Jiasheng Lu, et al.
Food Chemistry X (2023) Vol. 19, pp. 100840-100840
Open Access | Times Cited: 20
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Jiawang Wang, Xin Liu, Jiaqi Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101408-101408
Open Access | Times Cited: 8
A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure
José Ángel Salas-Millán, Conesa Bueno Andrés, Encarna Aguayo
Food Bioscience (2024) Vol. 59, pp. 103999-103999
Open Access | Times Cited: 6
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis, Gitishree Das, Han‐Seung Shin, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 733-733
Open Access | Times Cited: 22
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review
Anita Šalić, Dunja Šamec
Food Chemistry X (2022) Vol. 16, pp. 100457-100457
Open Access | Times Cited: 21
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
Nan Zhao, Lihong Ge, Haimei Lai, et al.
Food Research International (2022) Vol. 159, pp. 111673-111673
Closed Access | Times Cited: 20
Recent updates and perspectives of fermented healthy super food sauerkraut: a review
Azhari Siddeeg, Muhammad Afzaal, Farhan Saeed, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 2320-2331
Open Access | Times Cited: 19
Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation
Qinghang Wu, Chengcheng Zhang, Jianming Zhang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100493-100493
Open Access | Times Cited: 11
Effect of Solid-state Fermentation using Aspergillus oryzae and Aspergillus niger on Bitter and Bioactive Compounds of Moringa oleifera Seed Flour
Candytias Puspitasari, Praphan Pinsirodom, Songsak Wattanachaisaereekul
LWT (2024) Vol. 207, pp. 116616-116616
Open Access | Times Cited: 4
Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention
Sara Baldelli, Mauro Lombardo, Alfonsina D’Amato, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 912-912
Open Access
Current Methods for the Extraction and Analysis of Isothiocyanates and Indoles in Cruciferous Vegetables
Sofia Karanikolopoulou, Panagiota‐Kyriaki Revelou, Marinos Xagoraris, et al.
Analytica—A Journal of Analytical Chemistry and Chemical Analysis (2021) Vol. 2, Iss. 4, pp. 93-120
Open Access | Times Cited: 24
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
Ali Zein Alabiden Tlais, Sadia Kanwal, Pasquale Filannino, et al.
Food Research International (2022) Vol. 156, pp. 111116-111116
Closed Access | Times Cited: 17
Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes
Natalia Drabińska, Aleksander Siger, Henryk H. Jeleń
Food Chemistry (2024) Vol. 458, pp. 140207-140207
Open Access | Times Cited: 3
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 3
Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions
Nikola Major, Iva Bažon, Nina Išić, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1218-1218
Open Access | Times Cited: 13
Harnessing probiotic foods: managing cancer through gut health
Devika Thapa, Vijay Kumar, Bindu Naik, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 9, pp. 2141-2160
Closed Access | Times Cited: 2
Glucosinolates in Brassica : impact of pre-harvest and processing factors
Danish Rizwan, Munazah Sidiq, F.A. Masoodi
International Journal of Vegetable Science (2024), pp. 1-34
Closed Access | Times Cited: 2
Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life (2023) Vol. 13, Iss. 4, pp. 1044-1044
Open Access | Times Cited: 6
Effect of fermentation stages on glucosinolate profiles in kimchi: Quantification of 14 intact glucosinolates using ultra-performance liquid chromatography-tandem mass spectrometry
Su‐Yeon Kim, Jisu Yang, Yun-Mi Dang, et al.
Food Chemistry X (2022) Vol. 15, pp. 100417-100417
Open Access | Times Cited: 8
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