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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:

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 5, pp. 1404-1421
Open Access | Times Cited: 121

Showing 1-25 of 121 citing articles:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 59
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 31
Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 3
Microbes Saving Lives and Reducing Suffering
Kenneth N. Timmis, Zeynep Ceren Karahan, Juan L. Ramos, et al.
Microbial Biotechnology (2025) Vol. 18, Iss. 1
Open Access | Times Cited: 3
Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Ali B.M. Ali, et al.
Process Biochemistry (2025)
Closed Access | Times Cited: 3
Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese
Ching Jian, Xuezhu Yang, Fabio Tuccillo, et al.
Food Hydrocolloids (2025), pp. 111209-111209
Open Access | Times Cited: 2
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
Huaxin Du, Xuping Wang, Huaigu Yang, et al.
Food Control (2023) Vol. 153, pp. 109900-109900
Open Access | Times Cited: 35
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 15
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Utilization of cereal-based protein ingredients in food applications
Sachini Chamathka Senarathna, Roshema Mel, Maneka Malalgoda
Journal of Cereal Science (2024) Vol. 116, pp. 103867-103867
Closed Access | Times Cited: 13
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation
Rosa Colucci Cante, Federica Nigro, Giulia Lentini, et al.
Legume Science (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 1
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
Yuli Zhang, X.M. Zhu, Nan Wang, et al.
Trends in Food Science & Technology (2025), pp. 104891-104891
Closed Access | Times Cited: 1
Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk
Chiara La Torre, Paolino Caputo, Alessia Fazio
Molecules (2025) Vol. 30, Iss. 3, pp. 698-698
Open Access | Times Cited: 1
Lactic acid fermentation of non-conventional plant-based protein extract
Saverio Monica, Elena Bancalari, Lorenzo Siroli, et al.
Food Research International (2025) Vol. 208, pp. 116174-116174
Closed Access | Times Cited: 1
The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
Muzi Tangyu, Michel Fritz, Jan Patrick Tan, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 21
Lactofermentation of vegetables: An ancient method of preservation matching new trends
Anne Thierry, Céline Baty, Laurent Marché, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104112-104112
Open Access | Times Cited: 21
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?
Luís Gustavo Lima Nascimento, Davide Odelli, Antônio Fernandes de Carvalho, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2385-2385
Open Access | Times Cited: 19
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 18
Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
Armand V. Cardello, Fabien Llobell, David Jin, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105077-105077
Closed Access | Times Cited: 18
Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration
Sana Yakoubi
Food Chemistry (2024) Vol. 452, pp. 139520-139520
Closed Access | Times Cited: 8
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
Wenkang Huang, Anran Dong, Huong Thi Pham, et al.
Food Microbiology (2023) Vol. 112, pp. 104243-104243
Open Access | Times Cited: 16
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