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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:

Antioxidant properties and digestion behaviors of polysaccharides from Chinese yam fermented by Saccharomyces boulardii
Yiwen Shao, Qiaozhen Kang, Jiaqing Zhu, et al.
LWT (2021) Vol. 154, pp. 112752-112752
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Prospects of yam (Dioscorea) polysaccharides: Structural features, bioactivities and applications
Luyao Zhang, Shirui Wang, Weimei Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138897-138897
Closed Access | Times Cited: 20
Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
Jinchu Yang, Yi Zheng, Yongfeng Yang, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access | Times Cited: 3
Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide
Zichao Wang, Yi Zheng, Ziru Lai, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 564-564
Open Access | Times Cited: 3
Research advances in probiotic fermentation of Chinese herbal medicines
Xiaoling Zhang, Qin Miao, Cheng‐Xue Pan, et al.
iMeta (2023) Vol. 2, Iss. 2
Open Access | Times Cited: 40
Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 278-295
Closed Access | Times Cited: 38
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 25
Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides
Jianrui Qi, Jie Zhang, Kai Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139659-139659
Closed Access | Times Cited: 12
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review
Zichao Wang, Yi Zheng, Yong Dai, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103863-103863
Closed Access | Times Cited: 12
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics
Yahui Yang, Ziru Lai, Xilei Hu, et al.
International Journal of Biological Macromolecules (2025), pp. 142290-142290
Closed Access | Times Cited: 1
Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity, molecular weight, and microstructure of polysaccharides from Chinese yam
Xiaojuan Feng, Nana Bie, Jingyao Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 207, pp. 873-882
Closed Access | Times Cited: 32
Fermentation models of dietary fibre in vitro and in vivo - A review
Ji Kang, Sijia Yin, Jie Liu, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107685-107685
Closed Access | Times Cited: 31
Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms
Gang Wang, Liuming Xie, Zhibing Huang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12999-13023
Closed Access | Times Cited: 22
Nanoparticles prepared by polysaccharides extracted from Biyang floral mushroom loaded with resveratrol: Characterization, bioactivity and release behavior under in vitro digestion
Keke Liu, Yongqi Liu, Jike Lu, et al.
Food Chemistry (2023) Vol. 426, pp. 136612-136612
Closed Access | Times Cited: 18
Effects of Lactobacillus fermentation on Eucheuma spinosum polysaccharides: Characterization and mast cell membrane stabilizing activity
Jun Zhang, Qingmei Liu, Fudie Gu, et al.
Carbohydrate Polymers (2023) Vol. 310, pp. 120742-120742
Closed Access | Times Cited: 17
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
Gastrointestinal digestion, probiotic fermentation behaviors and immunomodulatory effects of polysaccharides from Sanghuangporus vaninii
Chaomin Yin, Yuhong Li, Jiangtao Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 606-617
Closed Access | Times Cited: 20
In vitro simulated digestion affecting physicochemical characteristics and bioactivities of polysaccharides from barley (Hordeum vulgare L.) grasses at different growth stages
Jing‐Kun Yan, Tingting Chen, Lin Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 219, pp. 876-885
Closed Access | Times Cited: 19
Sporisorium reilianum polysaccharides improve DSS-induced ulcerative colitis by regulating intestinal barrier function and metabolites
Shuaichen Liu, Lan Hong, Song Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130863-130863
Closed Access | Times Cited: 4
Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in vitro simulated gastric digestion
Yanqing Wan, Zhiman Xu, Shengnan Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132295-132295
Closed Access | Times Cited: 4
Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo
Keke Suo, Chaoqiang Zheng, Zhipeng Li, et al.
Journal of Future Foods (2025) Vol. 5, Iss. 6, pp. 582-590
Closed Access
Soybean meal-refined treatment mitigated high soybean meal diet-induced oxidative damage in the gut of crayfish via microbial metabolic function remodeling
Minglang Cai, Chuang Shao, Zhigang He, et al.
Aquaculture (2025), pp. 742286-742286
Closed Access
Saccharomyces cerevisiae fermentation of high molecular weight hyaluronic acid enhanced the antioxidant capacity in skin fibroblasts
Meng Zhang, Doudou Shi, Mi-Mi Cui, et al.
Archives of Microbiology (2025) Vol. 207, Iss. 3
Open Access
Effects of Saccharomyces boulardii cell wall polysaccharide on growth performance, immunity, antioxidant ability and ileal mucosal morphology of Jinhua weaned piglets in Northern Xinjiang region
Weiyun Zhu, Xucheng Mo, Weimin Zeng, et al.
Frontiers in Animal Science (2025) Vol. 6
Open Access
Comparing in vitro digestion‐fermentation characteristics and in vivo lipid‐lowering effects of hot water and alkali‐extracted polysaccharides from Volvariella volvacea
Shangyuan Li, Juan Bai, Jie Yuan, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
The Molecular Mechanism of Yam Polysaccharide Protected H2O2-Induced Oxidative Damage in IEC-6 Cells
Mingyue Shen, Ruixin Cai, Zhedong Li, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 262-262
Open Access | Times Cited: 10
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