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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:

Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace
Yanyun Zhu, Jing Jiang, Yue Yang, et al.
LWT (2020) Vol. 133, pp. 110076-110076
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

The Impact of Fermentation on the Antioxidant Activity of Food Products
Sümeyye Sarıtaş, Alicia C. Mondragón Portocarrero, José Manuel Miranda, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3941-3941
Open Access | Times Cited: 21
Vegan probiotic products: A modern tendency or the newest challenge in functional foods
Tatiana Colombo Pimentel, Whyara Karoline Almeida da Costa, Carlos Eduardo Barão, et al.
Food Research International (2020) Vol. 140, pp. 110033-110033
Closed Access | Times Cited: 113
Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review
Jianling Mo, Ahmed K. Rashwan, Ahmed I. Osman, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3506-3524
Open Access | Times Cited: 12
Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients
Yanyun Zhu, Jimin Lv, Ye Gu, et al.
LWT (2022) Vol. 163, pp. 113503-113503
Open Access | Times Cited: 30
Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet
Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, et al.
Food Bioscience (2023) Vol. 53, pp. 102516-102516
Open Access | Times Cited: 21
Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
Junjian Ran, Yuhan Tang, Weize Mao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 8
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
Qing Gu, Yixian Li, Ying Lou, et al.
Food Research International (2024) Vol. 178, pp. 113976-113976
Closed Access | Times Cited: 7
Structural characteristics and bioactivities of polysaccharides from blue honeysuckle after probiotic fermentation
Fangyi Pei, Xinbo Cao, Xuemeng Wang, et al.
LWT (2022) Vol. 165, pp. 113764-113764
Open Access | Times Cited: 24
Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation
Rongxue Tang, Haifei Yu, Mingge Qi, et al.
LWT (2022) Vol. 160, pp. 113087-113087
Open Access | Times Cited: 23
Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet
Quancen Li, Na Li, Wenwen Cai, et al.
Journal of Functional Foods (2022) Vol. 97, pp. 105229-105229
Open Access | Times Cited: 23
Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity
Yuan Fu, Xinhua Shi, Furui Li, et al.
Food Bioscience (2023) Vol. 52, pp. 102402-102402
Closed Access | Times Cited: 14
Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation
Zhuxi Tian, Yongfu Li, Ming-Xiu Long, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Advances in Yeast Probiotic Production and Formulation for Preventative Health
Ghaneshree Moonsamy, Yrielle Roets-Dlamini, Cebeni Nkosihawukile Langa, et al.
Microorganisms (2024) Vol. 12, Iss. 11, pp. 2233-2233
Open Access | Times Cited: 4
Preparation of soy protein isolate-ellagic acid conjugates through ultrasound-assisted metal-free Fenton reaction: Synthesis, structure, and functional properties
Tiange Pan, Jing Wang, Hao Wang, et al.
Food Chemistry (2025) Vol. 484, pp. 144397-144397
Closed Access
Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner
Zixin Yang, Ting Huang, Ping Li, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1386-1386
Open Access | Times Cited: 27
Polysaccharides of Chinese bayberry pomace wine: Structural characteristics, antioxidant activity and influence on the bayberry wine
Yanyun Zhu, Jimin Lv, Ye Gu, et al.
Food Bioscience (2022) Vol. 50, pp. 102025-102025
Closed Access | Times Cited: 18
Hypoglycemic Effects and Mechanisms of Polyphenols From Myrica rubra Pomace in Type 2 Diabetes (db/db) Mice
Guoli Chang, Siyi Tian, Xinyu Luo, et al.
Molecular Nutrition & Food Research (2025)
Closed Access
Effect of lactic acid bacteria fermentation on biotransformation of phenolic compounds and bioactivities of hawthorn pulp based on metabolomics.
Wanting Zhang, Xiaomin Yang, Yan Xu, et al.
Process Biochemistry (2025)
Closed Access
Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties
Z Zhang, Qin Ruan, Xiaoming Sun, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3415-3415
Open Access | Times Cited: 3
Strategies to Increase the Value of Pomaces with Fermentation
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 299-299
Open Access | Times Cited: 17
Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation
Xuechun Zhang, Shi Li, Zhibin Zhang, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1505-1505
Open Access | Times Cited: 4
Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics
Yang Song, Qian Zhu, Xinqi Ye, et al.
Food Bioscience (2024) Vol. 57, pp. 103609-103609
Closed Access | Times Cited: 1
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogaster
Yanyun Zhu, Mengting Wang, Jingjing Zhu, et al.
Food Research International (2024) Vol. 194, pp. 114885-114885
Closed Access | Times Cited: 1
Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access | Times Cited: 1
Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples
Fangping Wang, Danshi Zhu, Doudou Wu, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3515-3526
Closed Access | Times Cited: 1
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