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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:

Probiotics in the dairy industry—Advances and opportunities
Jie Gao, Xiyu Li, Guohua Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3937-3982
Closed Access | Times Cited: 131

Showing 26-50 of 131 citing articles:

Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
Shuai Guo, Yaru Sun, Ting Wu, et al.
Food Chemistry (2023) Vol. 430, pp. 136840-136840
Closed Access | Times Cited: 15
Effect of Probiotic Supplementation on Intestinal Permeability in Overweight and Obesity: A Systematic Review of Randomized Controlled Trials and Animal Studies
Zachary DiMattia, Janhavi Damani, Emily Van Syoc, et al.
Advances in Nutrition (2023) Vol. 15, Iss. 1, pp. 100162-100162
Open Access | Times Cited: 15
Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow’s milk allergy: a randomised controlled trial
Kiwako Yamamoto‐Hanada, Miori Sato, Kenji Toyokuni, et al.
Beneficial Microbes (2023) Vol. 14, Iss. 1, pp. 17-30
Open Access | Times Cited: 14
Probiotic Fermentation of Herbal Medicine: Progress, Challenges, and Opportunities
Haoyu Yang, Lin Han, Yiqun Lin, et al.
The American Journal of Chinese Medicine (2023) Vol. 51, Iss. 05, pp. 1105-1126
Closed Access | Times Cited: 14
Metagenomics reveals differences in the composition of bacterial antimicrobial resistance and antibiotic resistance genes in pasteurized yogurt and probiotic bacteria yogurt from China
Tianming Qu, Ping Wang, Xiaomei Zhao, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 6, pp. 3451-3467
Open Access | Times Cited: 5
A perspective on varied fungal virulence factors causing infection in host plants
Prince Kumar, Rajani Sharma, Kunal Kumar
Molecular Biology Reports (2024) Vol. 51, Iss. 1
Closed Access | Times Cited: 4
Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes
Ghoson M. Daba, Waill A. Elkhateeb, Tarek N. Soliman, et al.
Processes (2024) Vol. 12, Iss. 4, pp. 727-727
Open Access | Times Cited: 4
Selenium accumulation characteristics and biotransformation potentiality in Pichia kudriavzevii
Huijuan Wang, Dan Shi, Yue Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104119-104119
Closed Access | Times Cited: 4
Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza, et al.
International Journal of Dairy Technology (2021) Vol. 75, Iss. 1, pp. 59-76
Closed Access | Times Cited: 37
‘Superfoods’: Reliability of the Information for Consumers Available on the Web
Ángel Cobos, Olga Díaz Rubio
Foods (2023) Vol. 12, Iss. 3, pp. 546-546
Open Access | Times Cited: 11
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
Justina Milerienė, Loreta Šernienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 436-436
Open Access | Times Cited: 11
Application of spray-drying and freeze-drying for microencapsulation of lactic acid bacteria: A review
Kamalesh Kumar Meena, Neetu Kumra Taneja, Ankur Ojha, et al.
Annals of Phytomedicine An International Journal (2023) Vol. 12, Iss. 1
Open Access | Times Cited: 11
Exploring public interest in gut microbiome dysbiosis, NAFLD, and probiotics using Google Trends
Salvatore Pezzino, Maria Sofia, Chiara Mazzone, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Antioxidants Capacity of Milk, Probiotics and Postbiotics: A Review
Moghadam SK
Food Science & Nutrition Technology (2024) Vol. 9, Iss. 1, pp. 1-15
Open Access | Times Cited: 3
From the past to the future: Fermented milks and their health effects against human diseases
Tuo Zhang, Shuo Geng, Tiantian Cheng, et al.
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1747-1777
Open Access | Times Cited: 9
Advances in probiotics research: mechanisms of action, health benefits, and limitations in applications
Karan Prajapati, Krithika Bisani, Harsh Prajapati, et al.
Systems Microbiology and Biomanufacturing (2023) Vol. 4, Iss. 2, pp. 386-406
Closed Access | Times Cited: 9
Safety assessment of Enterococcus lactis strains complemented with comparative genomics analysis reveals probiotic and safety characteristics of the entire species
Noha Ahmed, Rania Abdelmonem Khattab, Yasser Ragab, et al.
BMC Genomics (2023) Vol. 24, Iss. 1
Open Access | Times Cited: 9
Bifidobacterium animalis subsp. lactis BB-12 Has Effect Against Obesity by Regulating Gut Microbiota in Two Phases in Human Microbiota-Associated Rats
Kemin Mao, Jie Gao, Xianghong Wang, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 17
Research progress on the association between mastitis and gastrointestinal microbes in dairy cows and the effect of probiotics
Shuangyan Luo, Yuxia Wang, Xinyun Kang, et al.
Microbial Pathogenesis (2022) Vol. 173, pp. 105809-105809
Closed Access | Times Cited: 16
An overview of prebiotics and their applications in the food industry
Vanessa Cosme Ferreira, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2957-2976
Closed Access | Times Cited: 8
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 2
Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage
Yu Shen, Chao Miao, Ming Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139501-139501
Closed Access | Times Cited: 2
In vitro evaluation of probiotic and antioxidant potential of Lacticaseibacillus paracasei ED25
Elanur Dasdemir, Nazli Pinar Arslan, Serkan Örtücü, et al.
Biologia (2024) Vol. 79, Iss. 7, pp. 2311-2325
Closed Access | Times Cited: 2
Artisan Cheese Cream Fermented with Kefir Grains
Denise Rossi Freitas, Eliana Setsuko Kamimura, Mônica Roberta Mazalli
(2024)
Open Access | Times Cited: 2
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 2

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