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:
Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development
Jinling Chen, Qiqi Wang, Yuting Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106587-106587
Open Access | Times Cited: 7
Jinling Chen, Qiqi Wang, Yuting Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106587-106587
Open Access | Times Cited: 7
Showing 7 citing articles:
Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation
Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106857-106857
Open Access | Times Cited: 4
Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106857-106857
Open Access | Times Cited: 4
Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity
María Paula Méndez‐Galarraga, María Élida Pirovani, Tomás García‐Cayuela, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
María Paula Méndez‐Galarraga, María Élida Pirovani, Tomás García‐Cayuela, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics
Feifei Shi, Xinhong Zheng, Liang Peng, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Feifei Shi, Xinhong Zheng, Liang Peng, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm
Jinling Chen, Qiqi Wang, Jing Zhou, et al.
Food Chemistry (2024) Vol. 450, pp. 139386-139386
Closed Access | Times Cited: 1
Jinling Chen, Qiqi Wang, Jing Zhou, et al.
Food Chemistry (2024) Vol. 450, pp. 139386-139386
Closed Access | Times Cited: 1
Application of ultrasonic pretreatment on fermentation of jujube juice by Lactobacillus plantarum: investigation on physicochemical and volatile aroma components
Lihua Zhang, Yunli Chen, Xiabin Lan, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Lihua Zhang, Yunli Chen, Xiabin Lan, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Increasing gamma-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum via ultrasonication: Optimization, kinetic model, ATPase activity, and cell permeability
Qian Chen, Zhenzhen Shu, Jing Hao, et al.
Food Bioscience (2024), pp. 105646-105646
Closed Access
Qian Chen, Zhenzhen Shu, Jing Hao, et al.
Food Bioscience (2024), pp. 105646-105646
Closed Access
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
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Bioscience (2024), pp. 105699-105699
Closed Access
