Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon
A. D. S. Vieira, Carlota Bussolo de Souza, Marina Padilha, et al.
Applied Microbiology and Biotechnology (2021) Vol. 105, Iss. 9, pp. 3771-3785
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
Minnu Sasi, Sandeep Kumar, Muzaffar Hasan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9995-10013
Closed Access | Times Cited: 30
Acerola (Malpighia emarginata) Anti-Inflammatory Activity—A Review
Remigiusz Olędzki, Joanna Harasym
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 4, pp. 2089-2089
Open Access | Times Cited: 7
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 14
The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks
Smriti Chaturvedi, Apurva Khartad, Snehasis Chakraborty
Food Bioscience (2021) Vol. 42, pp. 101195-101195
Closed Access | Times Cited: 29
Artificial Gastrointestinal Models for Nutraceuticals Research—Achievements and Challenges: A Practical Review
Anna Gościniak, Piotr Eder, Jarosław Walkowiak, et al.
Nutrients (2022) Vol. 14, Iss. 13, pp. 2560-2560
Open Access | Times Cited: 21
Properties of Fermented Beverages from Food Wastes/By-Products
Elisabete M.C. Alexandre, Nuno F. B. Aguiar, Glenise Bierhalz Voss, et al.
Beverages (2023) Vol. 9, Iss. 2, pp. 45-45
Open Access | Times Cited: 11
Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health
Alicia del Carmen Mondragón, Aroa López-Santamarina, Patricia Regal, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3108-3108
Open Access | Times Cited: 4
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access | Times Cited: 4
Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice
Shijie Fu, Yanting Dang, Huilin Xu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3728-3728
Open Access | Times Cited: 17
Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk
Muzaffar Hasan, S. R. Arpitha, Chandrika Das, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105698-105698
Open Access | Times Cited: 11
Fermented Lignan-Enriched Soy Beverage Ameliorates the Metabolic Effects of a High-Fat Diet on Female Mice
Ana Ruiz de la Bastida, Susana Langa, Ángela Peirotén, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5194-5207
Closed Access
Synergistic Effects of Okara-Based Prebiotic and Lactobacillus plantarum Probiotic: Development of A Nutraceutical Formulation for Gut Health
Roshani Pagar, Sanjeevani Deshkar, R.K. Choudhary, et al.
Current Research in Nutrition and Food Science Journal (2025) Vol. 13, Iss. 1, pp. 317-332
Open Access
The Valorization of Mango Waste in the Brazilian Brewing Industry: Strengths, Weaknesses, Opportunities, and Threats (SWOT) Analysis and Its Contribution to Sustainable Development Goals
Mayra Schmidt Rechsteiner, Magali Leonel, Sarita Leonel, et al.
Applied Sciences (2025) Vol. 15, Iss. 10, pp. 5222-5222
Open Access
Fermented soybean foods and diabetes
Yoshitaka Hashimoto, Masahide Hamaguchi, Michiaki Fukui
Journal of Diabetes Investigation (2023) Vol. 14, Iss. 12, pp. 1329-1340
Open Access | Times Cited: 9
Performance of Azolla pinnata fern protein hydrolysates as an emulsifier and nutraceutical ingredient in an O/W emulsion system and their effect on human gut microbiota and mammalian cells
Mohammed S. Qoms, Brisha Arulrajah, Wan Zunairah Wan Ibadullah, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6578-6596
Closed Access | Times Cited: 3
Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3383-3383
Open Access | Times Cited: 8
Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in microbiome model
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Food Bioscience (2024) Vol. 61, pp. 104669-104669
Closed Access | Times Cited: 2
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages
Ananya Rana, Neetu Kumra Taneja, António Raposo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
In vitro models as a tool to study the role of gut microbiota in obesity
Abigail González, Eva Conceição, J. A. Teixeira, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 4
Antioxidant potential of acerola by-product along the enterohepatic axis of rats fed a high-fat diet
Kamila Sabino Batista, Marcos dos Santos Lima, Adriano Francisco Alves, et al.
Food Research International (2023) Vol. 173, pp. 113380-113380
Open Access | Times Cited: 4
Plant-based milk substitutes as probiotic vehicles: health effect and survival, a review
Alma Cecilia Domínguez-Murillo, Judith Esmeralda Urías‐Silvas
Food Chemistry Advances (2024) Vol. 5, pp. 100830-100830
Open Access | Times Cited: 1
Ginger beers fermented with fruits: chemical and sensory characterization and effects on target colonic microbial groups of vegan adults
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, et al.
Food Bioscience (2024), pp. 105636-105636
Closed Access | Times Cited: 1
A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective
Muzaffar Hasan, Chirag Maheshwari, Nand Lal Meena, et al.
Asian Journal of Dairy and Food Research (2023), Iss. Of
Open Access | Times Cited: 2
Cashew by-Product as Functional Substrate for Development of Probiotic Fermented Milk
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
(2023)
Open Access | Times Cited: 2
A single dietary factor, daily consumption of a fermented beverage, can modulate the gut bacteria and fecal metabolites within the same ethnic community
Santanu Das, Ezgi Özkurt, Tulsi K. Joishy, et al.
mSystems (2023) Vol. 8, Iss. 6
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top