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 Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products
Dilihumar Abduxukur, Adila Tursuntay, Xiaoying Zhu, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 639-639
Open Access | Times Cited: 9
Dilihumar Abduxukur, Adila Tursuntay, Xiaoying Zhu, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 639-639
Open Access | Times Cited: 9
Showing 9 citing articles:
Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese “Ayib” safety, stability, sensory acceptability and antioxidant potential
Zerihun Asefa ., Anteneh Tesfaye, Asnake Desalegn, et al.
One Health Outlook (2025) Vol. 7, Iss. 1
Open Access
Zerihun Asefa ., Anteneh Tesfaye, Asnake Desalegn, et al.
One Health Outlook (2025) Vol. 7, Iss. 1
Open Access
Free radical scavenging and antimicrobial activities of lactic acid bacteria isolated from Indonesian traditional fermented soy food against food-borne pathogens
Nur Fitrianto, Hayatun Nufus, Andri Frediansyah, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1476, Iss. 1, pp. 012052-012052
Open Access
Nur Fitrianto, Hayatun Nufus, Andri Frediansyah, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1476, Iss. 1, pp. 012052-012052
Open Access
Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice
Du‐Xin Jin, Yuxuan Jin, Wei Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104982-104982
Closed Access | Times Cited: 2
Du‐Xin Jin, Yuxuan Jin, Wei Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104982-104982
Closed Access | Times Cited: 2
Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat
Jiayi Zhao, Jinshan Zhao, Jinhong Zang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Jiayi Zhao, Jinshan Zhao, Jinhong Zang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Preparation of safflower fermentation solution and study on its biological activity
Nan Tang, Xiaoqing Xu, Zhenyu Guo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Nan Tang, Xiaoqing Xu, Zhenyu Guo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk
Xiaolin Ao, Yi-Mo Liao, Hai-Yan Kang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3704-3704
Open Access | Times Cited: 3
Xiaolin Ao, Yi-Mo Liao, Hai-Yan Kang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3704-3704
Open Access | Times Cited: 3
Exploring the Antimicrobial and Probiotic Potential of Microorganisms Derived from Kazakh Dairy Products
Sandugash Anuarbekova, Zhandarbek Bekshin, Serik Shaikhin, et al.
Microbiology Research (2024) Vol. 15, Iss. 3, pp. 1298-1318
Open Access
Sandugash Anuarbekova, Zhandarbek Bekshin, Serik Shaikhin, et al.
Microbiology Research (2024) Vol. 15, Iss. 3, pp. 1298-1318
Open Access
A probiotic Lacticaseibacillus paracacei isolate from traditional Chinese fermented mung bean juice capable of alleviating oxidative stress in colorectal cells
Pengxiang Gao, Shiquan Fu, Zi-Ye Luo, et al.
Food Bioscience (2024), pp. 105147-105147
Closed Access
Pengxiang Gao, Shiquan Fu, Zi-Ye Luo, et al.
Food Bioscience (2024), pp. 105147-105147
Closed Access
Formulation and Evaluation of Probiotic starter culture: Impact on Ethiopian cottage cheese “Ayib” Safety, Stability, Sensory acceptability and Antioxidant potential
Zerihun Asefa ., Anteneh Tesfaye, Asnake Desalegn, et al.
Research Square (Research Square) (2024)
Open Access
Zerihun Asefa ., Anteneh Tesfaye, Asnake Desalegn, et al.
Research Square (Research Square) (2024)
Open Access
