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:
Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3285-3285
Open Access | Times Cited: 7
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3285-3285
Open Access | Times Cited: 7
Showing 7 citing articles:
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 3
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 3
Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts
Oluwatoyin Oluwole, Sulaimon Babatunde Kosoko, Oluwagbenga T. Familola, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Oluwatoyin Oluwole, Sulaimon Babatunde Kosoko, Oluwagbenga T. Familola, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria
Federica Montagano, Francesca Dell’Orco, Roberta Prete, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Federica Montagano, Francesca Dell’Orco, Roberta Prete, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
In vitro probiotic and bio-functional properties of a synbiotic composed of Lactobacillus helveticus MTCC 5463 and Fructo-oligosaccharide
S. Kiran, V. Sreeja, H. Patel
Food Bioscience (2024) Vol. 63, pp. 105747-105747
Closed Access | Times Cited: 1
S. Kiran, V. Sreeja, H. Patel
Food Bioscience (2024) Vol. 63, pp. 105747-105747
Closed Access | Times Cited: 1
Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 12-12
Open Access | Times Cited: 3
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 12-12
Open Access | Times Cited: 3
Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review
Anjali Tripathi, Vinay Kumar Pandey, V. Tiwari, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 762-762
Open Access | Times Cited: 1
Anjali Tripathi, Vinay Kumar Pandey, V. Tiwari, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 762-762
Open Access | Times Cited: 1
Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice
İlkin Yücel Şengün, H. Tansel Yalçın, Gülden Kılıç, et al.
Journal of Food Science and Technology (2024)
Closed Access
İlkin Yücel Şengün, H. Tansel Yalçın, Gülden Kılıç, et al.
Journal of Food Science and Technology (2024)
Closed Access
