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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:

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics
Amirhossein Nazhand, Eliana B. Souto, Massimo Lucarini, et al.
Beverages (2020) Vol. 6, Iss. 2, pp. 26-26
Open Access | Times Cited: 59

Showing 26-50 of 59 citing articles:

Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model
Rhonyele Maciel da Silva, Brenda Novais Santos, Francisca Andréa da Silva Oliveira, et al.
Probiotics and Antimicrobial Proteins (2023)
Closed Access | Times Cited: 4
Functional beverages: Special focus on anti‐diabetic potential
K. S. Gayathry, Jenny Ann John
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 11
Advances in Research on Food Bioactive Molecules and Health
Mohamed Fawzy Ramadan, Alessandra Durazzo, Massimo Lucarini
Molecules (2021) Vol. 26, Iss. 24, pp. 7678-7678
Open Access | Times Cited: 11
Characterization of Bacterial Diversity in Aguamiel and Two Types of Pulque from the Zacatlán Region, México
Ana Rosa Huezo-Sánchez, Eva Mariel Ortega-Rodríguez, Beatriz Pérez‐Armendáriz, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 564-564
Open Access | Times Cited: 4
Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption
Łukasz Łopusiewicz
Fermentation (2023) Vol. 10, Iss. 1, pp. 35-35
Open Access | Times Cited: 4
Fermented food/beverage and health: current perspectives
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, et al.
Rendiconti lincei. Scienze fisiche e naturali (2022) Vol. 33, Iss. 4, pp. 729-738
Closed Access | Times Cited: 7
The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using Lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short-term refrigerated storage
Łukasz Łopusiewicz, Emilia Drozłowska, Paulina Trocer, et al.
Emirates Journal of Food and Agriculture (2021), pp. 266-266
Open Access | Times Cited: 9
Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)
Hugo S. Garcı́a, Lourdes Santiago‐López, Aarón F. González‐Córdova, et al.
LWT (2021) Vol. 155, pp. 112913-112913
Open Access | Times Cited: 9
Impact of Pomegranate on Probiotic Growth, Viability, Transcriptome and Metabolism
Sarah O’Flaherty, Natalia Cobián, Rodolphe Barrangou
Microorganisms (2023) Vol. 11, Iss. 2, pp. 404-404
Open Access | Times Cited: 3
Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis
Giovana Parra-Gallardo, Klever Quimbiulco-Sánchez, María del Carmen Salas Sanjuán, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 590-590
Open Access | Times Cited: 3
Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies
María Paula Méndez‐Galarraga, Alejandra Hurtado‐Romero, María Élida Pirovani, et al.
Food Bioscience (2023) Vol. 56, pp. 103173-103173
Closed Access | Times Cited: 3
The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction
Justyna Bochnak, Urszula Szymanowska, Michał Świeca
Applied Sciences (2022) Vol. 12, Iss. 14, pp. 7159-7159
Open Access | Times Cited: 6
Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C
Ceren Kutlu Hasgucmen, İlkin Yücel Şengün
LWT (2020) Vol. 134, pp. 109967-109967
Open Access | Times Cited: 8
Probiotic Properties of Weissella confusa PP29 on Hibiscus sabdariffa L. Media
Alexandra Dimofte, N Simiónescu, Anca Roxana Petrovici, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 553-553
Open Access | Times Cited: 5
Impact of Storage on Probiotic Viability, Nutritional and Sensory Quality of Fermented Soymilk Produced from Different Soybean Varieties
Muzaffar Hasan, Nand Lal Meena, Veda Krishnan, et al.
Legume Research - An International Journal (2023), Iss. Of
Open Access | Times Cited: 2
Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design
Sana M’hir, Manel Ziadi, Asma Mejri, et al.
Kuwait Journal of Science (2023) Vol. 50, Iss. 4, pp. 690-696
Open Access | Times Cited: 2
Economic Importance of Microorganisms in Food Processing
Cholakkal Shahada, Sonia Morya, Riya Farha, et al.
(2023), pp. 241-266
Closed Access | Times Cited: 2
Non-thermal processing as a preservation tool for health-promoting beverages
G. Jeevitha, R. Saravanan, Aanchal Mittal, et al.
Discover Food (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 2
Fermentation of barley wort with Saccharomyces boulardii to generate a beverage with probiotic potential.
María Angélica Gutiérrez‐Nava, Emmelin Jaén-Echeverría, Otílio Arturo Acevedo Sandoval, et al.
Future Foods (2024) Vol. 9, pp. 100373-100373
Open Access
Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology
Priyada Sittisart, Thitikorn Mahidsanan
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Alginate Microcapsules Loaded with Eryngium billardieri Extract and Its Application in Apple Juice
Seyed Amirsalar Abtahi, Zhaleh Khoshkhoo, Nasim Khorshidian, et al.
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access
Traditional Fermented Beverages: Origin, Processing, and Qualitative Valorisation
Laky Khatun, Subhajit Ray
(2024), pp. 265-298
Closed Access
CELL VIABILITY, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC COCONUT JUICE DURING COLD STORAGE
Olaide Olawunmi Ajibola, Samuel Lihan, Ahmad Hussaini, et al.
Journal of Sustainability Science and Management (2021) Vol. 16, Iss. 8, pp. 1-13
Open Access | Times Cited: 4
The kombucha ingestion benefits on the intestinal microbiota
Iraí­ldo Francisco Soares, Michele Alves de Lima, Massimo Lucarini, et al.
Rendiconti lincei. Scienze fisiche e naturali (2023) Vol. 34, Iss. 3, pp. 833-841
Closed Access | Times Cited: 1
Physicochemical properties, metabolomic analysis, antioxidant and lipid-lowering activity of a functional beverage based on cocona (Solanum sessiliflorum Dunal)
Gabriel Vargas-Arana, Claudia Merino-Zegarra, Alenguer Alva, et al.
Boletin Latinoamericano y del Caribe de plantas Medicinales y Aromaticas (2023) Vol. 23, Iss. 2, pp. 304-325
Open Access | Times Cited: 1

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