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OpenAlex Citation Counts

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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:

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review
Ourdia Kareb, Mohammed Aïder
Probiotics and Antimicrobial Proteins (2018) Vol. 11, Iss. 2, pp. 348-369
Closed Access | Times Cited: 94

Showing 26-50 of 94 citing articles:

Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins
Laura Berenice Olvera-Rosales, Alma Cruz‐Guerrero, Judith Jaimez‐Ordaz, et al.
Dairy (2023) Vol. 4, Iss. 3, pp. 515-526
Open Access | Times Cited: 11
Novel Bioactive from Dairy Waste in Health Management
Hagar Fathy
(2025), pp. 181-204
Closed Access
Toward understanding the signals of bacteriocin production by Streptococcus spp. and their importance in current applications
Laura García‐Curiel, Ma. del Rocío López-Cuellar, Adriana‐Inés Rodríguez‐Hernández, et al.
World Journal of Microbiology and Biotechnology (2021) Vol. 37, Iss. 1
Closed Access | Times Cited: 25
Truths and myths about superfoods in the era of the COVID-19 pandemic
Abdo Hassoun, Rania Harastani, Sandeep Jagtap, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 585-602
Closed Access | Times Cited: 18
Functional, industrial and therapeutic applications of dairy waste materials
Aneela Hameed, Muhammad Junaid Anwar, Saima Perveen, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1470-1496
Open Access | Times Cited: 10
ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102
Laura Berenice Olvera-Rosales, Emmanuel Pérez-Escalante, Araceli Castañeda‐Ovando, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2416-2416
Open Access | Times Cited: 9
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, D. Arrioja-Bretón, et al.
International Journal of Environmental Research and Public Health (2024) Vol. 21, Iss. 5, pp. 560-560
Open Access | Times Cited: 3
Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival
Maryam Ghaderi‐Ghahfarokhi, Amin Yousefvand, Hassan Ahmadi Gavlighi, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 8, pp. 4491-4504
Open Access | Times Cited: 25
Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity
Ahasanul Karim, Mohammed Aïder
ACS Omega (2020) Vol. 5, Iss. 5, pp. 2318-2333
Open Access | Times Cited: 24
Altered gut microbiota in hepatocellular carcinoma: Insights into the pathogenic mechanism and preclinical to clinical findings
Bhrigu Kumar Das
Apmis (2022) Vol. 130, Iss. 12, pp. 719-740
Closed Access | Times Cited: 14
Whey and Buttermilk‐Based Formulas Modulate Gut Microbiota in Mice with Antibiotic‐Induced Dysbiosis
Andrea Bellés, Inés Abad, Lourdes Sánchez, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 20
Open Access | Times Cited: 7
Topinambur – new possibilities for use in a supplementation diet
Aleksandra Szewczyk, Mirosław Zagaja, Jarosław Bryda, et al.
Annals of Agricultural and Environmental Medicine (2019) Vol. 26, Iss. 1, pp. 24-28
Open Access | Times Cited: 20
Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability
Vera Maria Klajn, Camila Waschburger Ames, Kamila Furtado da Cunha, et al.
Journal of Food Science and Technology (2021) Vol. 58, Iss. 9, pp. 3444-3452
Open Access | Times Cited: 16
Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and Muribaculum members in the mouse gut
T. Yamane, Satoshi Handa, Momoko Imai, et al.
Food Chemistry Molecular Sciences (2021) Vol. 3, pp. 100042-100042
Open Access | Times Cited: 16
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2288-2288
Open Access | Times Cited: 16
Use of whey for a sustainable production of postbiotics with potential bioactive metabolites
Victor E. Vera-Santander, Emma Mani‐López, Aurelio López‐Malo, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 1101-1112
Open Access | Times Cited: 2
Characterisation of a potential probiotic strain Paracoccus marcusii KGP and its application in whey bioremediation
Pooja Kalathinathan, Gothandam Kodiveri Muthukaliannan
Folia Microbiologica (2021) Vol. 66, Iss. 5, pp. 819-830
Closed Access | Times Cited: 15
Effect of different drying methods on the functional properties of probiotics encapsulated using prebiotic substances
K.S. Yoha, J.A. Moses, C. Anandharamakrishnan
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 5-6, pp. 1575-1588
Closed Access | Times Cited: 6
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits
María Fernanda Escamilla Rosales, Laura Berenice Olvera-Rosales, Carlos Jara‐Gutiérrez, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1600-1620
Closed Access | Times Cited: 6
Whey valorization using transgalactosylation activity of immobilized β‐galactosidase
Milica Simović, Ana Milivojević, Marija Ćorović, et al.
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 11, pp. 3074-3082
Closed Access | Times Cited: 17
Biotechnological approach for valorization of whey for value-added products
Rupinder Kaur, Divyani Panwar, Parmjit S. Panesar
Elsevier eBooks (2020), pp. 275-302
Closed Access | Times Cited: 15
Characterization and application of a crude bacterial protease to produce antioxidant hydrolysates from whey protein
Andréia Monique Lermen, Naiara Jacinta Clerici, Dienefer Borchartt Maciel, et al.
Preparative Biochemistry & Biotechnology (2022) Vol. 53, Iss. 1, pp. 12-21
Closed Access | Times Cited: 9
Skimmed Milk-Based Encapsulation for Enhanced Stability and Viability of Lactobacillus gastricus BTM 7 Under Simulated Gastrointestinal Conditions
Manisha Singh, Deepak Sharma, Rajni Chauhan, et al.
Probiotics and Antimicrobial Proteins (2018) Vol. 11, Iss. 3, pp. 850-856
Closed Access | Times Cited: 15
Donkey whey protein and peptides regulate gut microbiota community and physiological functions of D‐galactose‐induced aging mice
Xueyan Zhou, Xiaojing Tian, Li Song, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 2, pp. 752-764
Open Access | Times Cited: 8
Possibilities for using microwave-vacuum drying in Lor cheese production
Elif Ayşe Anlı
International Dairy Journal (2019) Vol. 102, pp. 104618-104618
Closed Access | Times Cited: 13

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