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:
Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Luis Eduardo García-Amezquita, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 117-131
Closed Access | Times Cited: 52
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Luis Eduardo García-Amezquita, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 117-131
Closed Access | Times Cited: 52
Showing 26-50 of 52 citing articles:
An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods
Bahareh Emadzadeh, Sara Naji‐Tabasi, Aram Bostan, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108725-108725
Open Access | Times Cited: 3
Bahareh Emadzadeh, Sara Naji‐Tabasi, Aram Bostan, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108725-108725
Open Access | Times Cited: 3
Can Supplemented Skim Milk (SKM) Boost Your Gut Health?
Nelson Mota de Carvalho, Diana Oliveira, C Costa, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 126-126
Open Access | Times Cited: 6
Nelson Mota de Carvalho, Diana Oliveira, C Costa, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 126-126
Open Access | Times Cited: 6
Extraction methods of melanoidins and its potential as a natural pigment
Junzhe Yu, Na Hu, Liran Hou, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Junzhe Yu, Na Hu, Liran Hou, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Prebiotics and Probiotics Food
P. Sankarganesh, Samuel Ayofemi Olalekan Adeyeye, Ashok Kumar Chakka, et al.
(2024), pp. 551-583
Closed Access
P. Sankarganesh, Samuel Ayofemi Olalekan Adeyeye, Ashok Kumar Chakka, et al.
(2024), pp. 551-583
Closed Access
Synergistic role of prebiotics and probiotics in gut microbiome health: Mechanisms and clinical applications
Tapasya Kumari, Kshirod Kumar Bag, Amit Baran Das, et al.
Food Bioengineering (2024)
Open Access
Tapasya Kumari, Kshirod Kumar Bag, Amit Baran Das, et al.
Food Bioengineering (2024)
Open Access
Cassava (Manihot esculenta) Brazilian cultivars have different chemical compositions, present prebiotic potential, and beneficial effects on the colonic microbiota of celiac individuals
Ísis Meireles Mafaldo, Lais Matias Araújo, Lucélia Cabral, et al.
Food Research International (2024) Vol. 195, pp. 114909-114909
Closed Access
Ísis Meireles Mafaldo, Lais Matias Araújo, Lucélia Cabral, et al.
Food Research International (2024) Vol. 195, pp. 114909-114909
Closed Access
Influence of dairy matrix on the prebiotic effects of inulin related to gut metabolic activity and bone health
Xiaorui Zhao, Weiwei He, Louise Margrethe Arildsen Jakobsen, et al.
Food & Function (2024)
Closed Access
Xiaorui Zhao, Weiwei He, Louise Margrethe Arildsen Jakobsen, et al.
Food & Function (2024)
Closed Access
Prebiotics: Comprehensive Analysis of Sources, Structural Characteristics and Mechanistic Roles in Disease Regulation
Magdalin Sylvia Singarayar, A. Chandrasekaran, Dhivyadharshini Balasundaram, et al.
Microbial Pathogenesis (2024) Vol. 197, pp. 107071-107071
Closed Access
Magdalin Sylvia Singarayar, A. Chandrasekaran, Dhivyadharshini Balasundaram, et al.
Microbial Pathogenesis (2024) Vol. 197, pp. 107071-107071
Closed Access
In situ enzymatic synthesis of prebiotics to improve food functionality
Daniela A. Gonçalves, J. A. Teixeira, Clarisse Nobre
Elsevier eBooks (2022), pp. 253-267
Closed Access | Times Cited: 3
Daniela A. Gonçalves, J. A. Teixeira, Clarisse Nobre
Elsevier eBooks (2022), pp. 253-267
Closed Access | Times Cited: 3
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 1
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 1
Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes
Milena Dutra Pierezan, Ana Paula Zapelini de Melo, Wilson Daniel Caicedo Chacon, et al.
Starch - Stärke (2023)
Closed Access | Times Cited: 1
Milena Dutra Pierezan, Ana Paula Zapelini de Melo, Wilson Daniel Caicedo Chacon, et al.
Starch - Stärke (2023)
Closed Access | Times Cited: 1
Carbon Footprint Analysis of Ice Cream Production
Magdalena Wróbel-Jędrzejewska, E. Polak
Sustainability (2023) Vol. 15, Iss. 8, pp. 6887-6887
Open Access | Times Cited: 1
Magdalena Wróbel-Jędrzejewska, E. Polak
Sustainability (2023) Vol. 15, Iss. 8, pp. 6887-6887
Open Access | Times Cited: 1
Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies
Chinedu L. Okeke, Anthony O. Onokwai, Imhade P. Okokpujie, et al.
International Journal of Design & Nature and Ecodynamics (2023) Vol. 18, Iss. 3, pp. 547-556
Open Access | Times Cited: 1
Chinedu L. Okeke, Anthony O. Onokwai, Imhade P. Okokpujie, et al.
International Journal of Design & Nature and Ecodynamics (2023) Vol. 18, Iss. 3, pp. 547-556
Open Access | Times Cited: 1
Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods
Emine Dinçer, Tuba Tekin
Brazilian Archives of Biology and Technology (2023) Vol. 66
Open Access | Times Cited: 1
Emine Dinçer, Tuba Tekin
Brazilian Archives of Biology and Technology (2023) Vol. 66
Open Access | Times Cited: 1
FONKSİYONEL ET ÜRÜNLERİNİN ÜRETİMİNDE PROBİYOTİK, PREBİYOTİK VE SİNBİYOTİK KULLANIMINA YÖNELİK YENİ EĞİLİMLER
Tuba Nuriler, Müge Uyarcan
GIDA / THE JOURNAL OF FOOD (2023) Vol. 49, Iss. 1, pp. 25-38
Open Access | Times Cited: 1
Tuba Nuriler, Müge Uyarcan
GIDA / THE JOURNAL OF FOOD (2023) Vol. 49, Iss. 1, pp. 25-38
Open Access | Times Cited: 1
Galactooligosaccharides: Food technological applications, prebiotic health benefits, microbiome modulation, and processing considerations
Mary Luz Olivares-Tenorio, David Orrego, Bernadette Klotz-Ceberio, et al.
JSFA reports (2022) Vol. 2, Iss. 12, pp. 578-590
Closed Access | Times Cited: 2
Mary Luz Olivares-Tenorio, David Orrego, Bernadette Klotz-Ceberio, et al.
JSFA reports (2022) Vol. 2, Iss. 12, pp. 578-590
Closed Access | Times Cited: 2
Emerging Food Processing Technologies: Probiotics and Prebiotics
Pop Oana Lelia, Ramona Suharoschi
Elsevier eBooks (2021), pp. 509-536
Closed Access | Times Cited: 2
Pop Oana Lelia, Ramona Suharoschi
Elsevier eBooks (2021), pp. 509-536
Closed Access | Times Cited: 2
Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
Karime de M. Moctezuma-Dávila, Ricardo D. Aguilar-García, Iris R. Cuellar-Rincón, et al.
Elsevier eBooks (2022), pp. 111-122
Closed Access | Times Cited: 1
Karime de M. Moctezuma-Dávila, Ricardo D. Aguilar-García, Iris R. Cuellar-Rincón, et al.
Elsevier eBooks (2022), pp. 111-122
Closed Access | Times Cited: 1
Lignocellulose Bioconversion through Chemical Methods, Platform Chemicals, and New Chemicals
Manoela Martins, Patrícia F. Ávila, Marcos Fellipe da Silva, et al.
(2022), pp. 221-247
Closed Access | Times Cited: 1
Manoela Martins, Patrícia F. Ávila, Marcos Fellipe da Silva, et al.
(2022), pp. 221-247
Closed Access | Times Cited: 1
DEVELOPMENT OF A FUNCTIONAL-STRUCTURAL MODEL OF THE PROCESS DESIGN OF PRODUCTS FOR PERSONALIZED NUTRITION
Tatiana Viktorovna Pershakova, Elena Ivanova
Fruit growing and viticulture of South Russia (2023) Vol. 1, Iss. 79, pp. 12-33
Open Access
Tatiana Viktorovna Pershakova, Elena Ivanova
Fruit growing and viticulture of South Russia (2023) Vol. 1, Iss. 79, pp. 12-33
Open Access
Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages
İlkay Gök
Elsevier eBooks (2021), pp. 1-16
Closed Access | Times Cited: 1
İlkay Gök
Elsevier eBooks (2021), pp. 1-16
Closed Access | Times Cited: 1
Development of prebiotic and probiotic nondairy products
Jackline Freitas Brilhante de São José, Bárbara Santos Valiati, Bruna Gasparini Machado, et al.
Elsevier eBooks (2022), pp. 231-242
Closed Access
Jackline Freitas Brilhante de São José, Bárbara Santos Valiati, Bruna Gasparini Machado, et al.
Elsevier eBooks (2022), pp. 231-242
Closed Access
X-BIÓTICOS: TENDÊNCIAS NA FUNCIONALIZAÇÃO DE PRODUTOS CÁRNEOS
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Claudio Marcos Eugênio Malaghini, et al.
Editora Científica Digital eBooks (2022), pp. 410-440
Open Access
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Claudio Marcos Eugênio Malaghini, et al.
Editora Científica Digital eBooks (2022), pp. 410-440
Open Access
Infant nutritional supplements associated with constipation episodes
Sol Gutiérrez, Stephanie Cruz, Nicole Abalco, et al.
International Journal of Health Sciences (2022), pp. 12961-12974
Open Access
Sol Gutiérrez, Stephanie Cruz, Nicole Abalco, et al.
International Journal of Health Sciences (2022), pp. 12961-12974
Open Access
CHAYA: FUENTE EMERGENTE DE POTENCIAL NUTRACEÚTICO Y FUNCIONAL
Yesenia Vianey Villegas Hernández, Abigail Reyes Munguía
TLATEMOANI Revista Académica de Investigación (2022), pp. 140-151
Open Access
Yesenia Vianey Villegas Hernández, Abigail Reyes Munguía
TLATEMOANI Revista Académica de Investigación (2022), pp. 140-151
Open Access
