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:
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 54-54
Open Access | Times Cited: 6
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 54-54
Open Access | Times Cited: 6
Showing 6 citing articles:
In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Food Research International (2025) Vol. 202, pp. 115732-115732
Closed Access | Times Cited: 1
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Food Research International (2025) Vol. 202, pp. 115732-115732
Closed Access | Times Cited: 1
Advances in the valorization of brewing by-products
Ilary Belardi, Giovanni De Francesco, Vincenzo Alfeo, et al.
Food Chemistry (2024) Vol. 465, pp. 141882-141882
Closed Access | Times Cited: 2
Ilary Belardi, Giovanni De Francesco, Vincenzo Alfeo, et al.
Food Chemistry (2024) Vol. 465, pp. 141882-141882
Closed Access | Times Cited: 2
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 136-136
Open Access | Times Cited: 1
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 136-136
Open Access | Times Cited: 1
Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits
Moeun Lee, Daun Kim, Ki Won Lee, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 8, pp. 1653-1659
Open Access
Moeun Lee, Daun Kim, Ki Won Lee, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 8, pp. 1653-1659
Open Access
Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours
Anastasia Palatzidi, Olga Nikoloudaki, María García‐Torreiro, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100829-100829
Open Access
Anastasia Palatzidi, Olga Nikoloudaki, María García‐Torreiro, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100829-100829
Open Access
Investigating technological processing supporting the assessment of novel proteins in food and feed risk assessment
Juan Manuel Martínez, M.C. Gutiérrez, Beatriz Moreno, et al.
EFSA Supporting Publications (2024) Vol. 21, Iss. 11
Open Access
Juan Manuel Martínez, M.C. Gutiérrez, Beatriz Moreno, et al.
EFSA Supporting Publications (2024) Vol. 21, Iss. 11
Open Access
