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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:

Yogurt and other fermented foods as sources of health-promoting bacteria
Car Reen Kok, Robert Hutkins
Nutrition Reviews (2018) Vol. 76, Iss. Supplement_1, pp. 4-15
Open Access | Times Cited: 257

Showing 51-75 of 257 citing articles:

Friend or Foe: Exploring the Relationship between the Gut Microbiota and the Pathogenesis and Treatment of Digestive Cancers
Monica Profir, Oana Roşu, Sanda Maria Crețoiu, et al.
Microorganisms (2024) Vol. 12, Iss. 5, pp. 955-955
Open Access | Times Cited: 8
Probiotic yogurt regulates gut microbiota homeostasis and alleviates hepatic steatosis and liver injury induced by high‐fat diet in golden hamsters
Linwensi Zhu, Na Ying, Liuyi Hao, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2488-2501
Open Access | Times Cited: 6
Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder
Sohan Lal Bajya, Durga Shankar Bunkar, Surbhi Goyal, et al.
Food Chemistry Molecular Sciences (2024) Vol. 8, pp. 100199-100199
Open Access | Times Cited: 6
Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults
Noemí Redondo-Useros, Alina Gheorghe, L. E. Díaz, et al.
Nutrients (2019) Vol. 11, Iss. 3, pp. 651-651
Open Access | Times Cited: 44
A systematic review to identify biomarkers of intake for fermented food products
Katherine J. Li, Elske M. Brouwer‐Brolsma, Kathryn J. Burton-Pimentel, et al.
Genes & Nutrition (2021) Vol. 16, Iss. 1
Open Access | Times Cited: 39
Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
Srusti Udayakumar, D. M. D. Rasika, Hasitha Priyashantha, et al.
Applied Sciences (2022) Vol. 12, Iss. 22, pp. 11737-11737
Open Access | Times Cited: 25
Underlying evidence for the health benefits of fermented foods in humans
Françoise Rul, Christel Béra‐Maillet, Marie‐Christine Champomier‐Vergès, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 4804-4824
Open Access | Times Cited: 24
Health implication of lactose intolerance and updates on its dietary management
Aili Li, Jie Zheng, Xueting Han, et al.
International Dairy Journal (2023) Vol. 140, pp. 105608-105608
Closed Access | Times Cited: 16
Prevention and Health Benefits of Prebiotics, Probiotics and Postbiotics in Acute Lymphoblastic Leukemia
Adrian Martyniak, Zuzanna Zakrzewska, Magdalena Schab, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1775-1775
Open Access | Times Cited: 15
Advancing Insights into Probiotics during Vegetable Fermentation
Yingzi Yuan, Yutong Yang, Lele Xiao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3789-3789
Open Access | Times Cited: 15
Role of Diet–Microbiome Interaction in Gastrointestinal Disorders and Strategies to Modulate Them with Microbiome-Targeted Therapies
Ajita Jadhav, Aditya Bajaj, Xiao Yang, et al.
Annual Review of Nutrition (2023) Vol. 43, Iss. 1, pp. 355-383
Open Access | Times Cited: 14
The viability of microorganism of probiotic yogurt enriched with bee pollen
Mehtap Çiftçi, Nilgün Öncül
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 5
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health
Hyunok Doo, Jinok Kwak, Gi Beom Keum, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 9, pp. 2021-2033
Closed Access | Times Cited: 5
A comprehensive review of synbiotics: an emerging paradigm in health promotion and disease management
Sulhee Lee, Sang-Pil Choi, Hak‐Jong Choi, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 9
Closed Access | Times Cited: 5
Metagenomic analysis reveals distinct patterns of gut lactobacillus prevalence, abundance, and geographical variation in health and disease
Tarini Shankar Ghosh, Jerome Arnoux, Paul W. O’Toole
Gut Microbes (2020) Vol. 12, Iss. 1, pp. 1822729-1822729
Open Access | Times Cited: 39
Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Nikola Popović, Emilija Brdarić, Jelena Đokić, et al.
Microorganisms (2020) Vol. 8, Iss. 10, pp. 1586-1586
Open Access | Times Cited: 39
Yogurt consumption and colorectal cancer incidence and mortality in the Nurses’ Health Study and the Health Professionals Follow-Up Study
Karin B. Michels, Walter C. Willett, Rita L. Vaidya, et al.
American Journal of Clinical Nutrition (2020) Vol. 112, Iss. 6, pp. 1566-1575
Open Access | Times Cited: 37
Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults
Christopher J. Cifelli, Sanjiv Agarwal, Victor L. Fulgoni
Nutrients (2020) Vol. 12, Iss. 11, pp. 3435-3435
Open Access | Times Cited: 35
Sugar Reduction in Yogurt Products Sold in the UK between 2016 and 2019
J. Bernadette Moore, Eiméar H. Sutton, Neil Hancock
Nutrients (2020) Vol. 12, Iss. 1, pp. 171-171
Open Access | Times Cited: 34
Dairy foods, calcium, and risk of breast cancer overall and for subtypes defined by estrogen receptor status: a pooled analysis of 21 cohort studies
You Wu, Ruyi Huang, Molin Wang, et al.
American Journal of Clinical Nutrition (2021) Vol. 114, Iss. 2, pp. 450-461
Open Access | Times Cited: 31
Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments
Inés María Ramos, J.M. Povéda
LWT (2022) Vol. 163, pp. 113581-113581
Open Access | Times Cited: 19
A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria
Philip Junior Yeboah, Salam A. Ibrahim, Albert Krastonov
Food Science and Applied Biotechnology (2023) Vol. 6, Iss. 2, pp. 215-215
Open Access | Times Cited: 12
Powdered Foods: Structure, Processing, and Challenges: A Review
Jonata M. Ueda, Patrícia Morales, Virginia Fernández-Ruíz, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12496-12496
Open Access | Times Cited: 11
Daily yogurt consumption does not affect bone turnover markers in men and postmenopausal women of Caribbean Latino descent: a randomized controlled trial
Lindsay McGrail, Daniela Vargas-Robles, Mayra Rojas Correa, et al.
BMC Nutrition (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 4
Dairy Consumption and the Colonic Mucosa-Associated Gut Microbiota in Humans—A Preliminary Investigation
Ellie Chen, Nadim J. Ajami, Donna L. White, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 567-567
Open Access

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