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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:

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp
Suênia Gabriela Gonçalves Morais, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, et al.
Food Research International (2019) Vol. 126, pp. 108681-108681
Closed Access | Times Cited: 78

Showing 26-50 of 78 citing articles:

Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, et al.
Future Foods (2025), pp. 100562-100562
Open Access
Gene expression analysis and metabolomics of red pitaya fermented with probiotic strains: implications for vitamin D receptor and inflammatory pathways
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Jaewon Yoon, et al.
Food Bioscience (2025), pp. 106364-106364
Closed Access
Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad A. Alsherbiny, et al.
Food Research International (2025), pp. 116283-116283
Open Access
Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions
Amanda Alves Prestes, Silvani Verruck, Maryella Osório Vargas, et al.
Food Research International (2021) Vol. 141, pp. 110135-110135
Open Access | Times Cited: 29
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Ana Beatriz Costa Fernandes, Vanessa Aparecida Marcolino, Camila Silva, et al.
Food Bioscience (2021) Vol. 42, pp. 101200-101200
Closed Access | Times Cited: 27
Probiotics and plant extracts: a promising synergy and delivery systems
Augusto Tasch Holkem, Marluci Palazzolli Silva, Carmen Sílvia Fávaro-Trindade
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9561-9579
Closed Access | Times Cited: 21
Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis
Ruth B. Cuvas-Limón, Pedro Ferreira-Santos, Mario Cruz, et al.
Molecules (2022) Vol. 27, Iss. 8, pp. 2473-2473
Open Access | Times Cited: 20
Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
Taís Fernanda Borgonovi, Sabrina Neves Casarotti, Ana Lúcia Barretto Penna
LWT (2021) Vol. 143, pp. 111124-111124
Closed Access | Times Cited: 25
Changes in the bioactive compounds and antioxidant activity in red-fleshed dragon fruit during its development
Elídio Zaidine Maurício Zitha, Deniete Soares Magalhães, Rafael Carvalho do Lago, et al.
Scientia Horticulturae (2021) Vol. 291, pp. 110611-110611
Closed Access | Times Cited: 23
Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice
Jessie Usaga, Daniela Vidaurre‐Barahona, Laura Arroyo, et al.
NFS Journal (2022) Vol. 27, pp. 47-53
Open Access | Times Cited: 16
Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
Sônia Paula Alexandrino de Oliveira, Heloísa Nascimento, Noádia Priscilla Araújo Rodrigues, et al.
Food Bioscience (2023) Vol. 52, pp. 102439-102439
Closed Access | Times Cited: 10
Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation
Zhuxi Tian, Yongfu Li, Ming-Xiu Long, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 9
Recent advances in probiotication of fruit and vegetable juices
Md. Saydar Rahman, Dwip Das Emon, Maria Afroz Toma, et al.
Journal of Advanced Veterinary and Animal Research (2023), pp. 1-1
Open Access | Times Cited: 9
The Biotransformation and Influence on the Functional Activities of Metabolites during the Fermentation of Elaeagnus moorcroftii Wall.ex Schlecht. Juice by Bifidobacterium animalis subsp. lactis HN-3
Yixuan Wang, Chenxi Wang, Zhenghui Lan, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 926-926
Open Access | Times Cited: 3
Therapeutic potential of various functional components presents within dragon fruit: A review
Disha Chatterjee, Shifa Mansuri, Neelam Poonia, et al.
Hybrid Advances (2024) Vol. 6, pp. 100185-100185
Open Access | Times Cited: 3
Exploring the potential prebiotic effects of Opuntia dillenii (Ker Gawl). Haw (Cactaceae) cladodes on human intestinal microbiota
Sara de Sousa Rocha, Sabrina Radames Ferreira da Silva, Jaielison Yandro Pereira da Silva, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106259-106259
Open Access | Times Cited: 3
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, et al.
Food Research International (2024) Vol. 192, pp. 114820-114820
Closed Access | Times Cited: 3
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, et al.
Food Chemistry (2022) Vol. 401, pp. 134200-134200
Closed Access | Times Cited: 15
Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale
Magdalena Michalak, Anna Rymuszka, Wirginia Kukuła‐Koch, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1727-1727
Open Access | Times Cited: 2
Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities
Samah M. El‐Sayed, Hoda S. El‐Sayed
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103188-103188
Closed Access | Times Cited: 2
A novel sunflower-like nanocarrier based on dual milk-derived proteins for improved bio-accessibility, stability and antioxidant activity of anthocyanin
Shuangshuang Wang, Yi Ding, Liqing Xu, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110192-110192
Closed Access | Times Cited: 2
Multiple metabolomics comparatively investigated the pulp breakdown of four dragon fruit cultivars during postharvest storage
Qixian Wu, Huijun Gao, Ziming You, et al.
Food Research International (2022) Vol. 164, pp. 112410-112410
Closed Access | Times Cited: 11
In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice
Rhonyele Maciel da Silva, Pedro Henrique Campelo, Suelí Rodrigues
Food Research International (2022) Vol. 154, pp. 111036-111036
Closed Access | Times Cited: 10
Application of fermentation for the valorization of residues from Cactaceae family
María Carpena, Lucía Cassani, Andrea Gómez‐Zavaglia, et al.
Food Chemistry (2022) Vol. 410, pp. 135369-135369
Open Access | Times Cited: 10
Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds
Thatyane Vidal Fonteles, Elenilson G. Alves Filho, Maria Karolina de Araújo Barroso, et al.
Food Bioscience (2021) Vol. 41, pp. 101018-101018
Closed Access | Times Cited: 13

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