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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:

Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 2899-2907
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

First report on the synergy of Nepeta menthoides and Nepeta cephalotes essential oils for antimicrobial and preservation applications: A multi-ligand molecular docking simulation
Behrooz Alizadeh Behbahani, Mohammad Noshad, Fereshteh Falah, et al.
Applied Food Research (2025), pp. 100707-100707
Open Access | Times Cited: 1
The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids
Nasrin Hadinia, Mohammad Reza Edalatian Dovom, Masoud Yavarmanesh
LWT (2022) Vol. 165, pp. 113709-113709
Open Access | Times Cited: 37
Synergistic activity of Satureja intermedia and Ducrosia anethifolia essential oils and their interaction against foodborne pathogens: A multi-ligand molecular docking simulation
Behrooz Alizadeh Behbahani, Mohammad Noshad, Fereshteh Falah, et al.
LWT (2024) Vol. 205, pp. 116487-116487
Open Access | Times Cited: 11
Exploring the potential of melittin peptide: Expression, purification, anti-pathogenic properties, and promising applications as a bio-preservative for beef slices
Arezou Rouhi, Yasamin Yousefi, Fereshteh Falah, et al.
LWT (2024) Vol. 199, pp. 116083-116083
Open Access | Times Cited: 9
Functional Yogurt: An Approach to Enhance Yogurt Quality with Peanut Polyphenols
Sree Krishna Kumar Paul, Md. Nahidul Islam, Md. Forshed Dewan, et al.
Food Bioscience (2024) Vol. 60, pp. 104398-104398
Closed Access | Times Cited: 8
Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health
Xia Meng, Yingjie Huang, Jiayi Xiong, et al.
LWT (2024) Vol. 198, pp. 115929-115929
Open Access | Times Cited: 7
Evaluation of new candidate probiotic lactobacillus strains isolated from a traditional fermented food- multigrain-millet dosa batter
S. Divyashree, Ramith Ramu, M. Y. Sreenivasa
Food Bioscience (2023) Vol. 57, pp. 103450-103450
Closed Access | Times Cited: 16
Unveiling the Chemical Composition, Antioxidant and Antibacterial Properties, and Mechanistic Insights of Convolvulus arvensis extract through Molecular Docking Simulations
Fatemeh Mosallaie, Motahare Pirnia, Zahra Dehghan, et al.
Applied Food Research (2024), pp. 100580-100580
Open Access | Times Cited: 5
Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts
Seyed Mohammad Taghi Gharibzahedi, Zeynep Altıntaş
Food Hydrocolloids (2023) Vol. 146, pp. 109172-109172
Closed Access | Times Cited: 12
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4656-4666
Open Access | Times Cited: 4
Active packaging coating based on Lepidium sativum seed mucilage and propolis extract: Preparation, characterization, application and modeling the preservation of buffalo meat
Fatemehe Majdi, Behrooz Alizadeh Behbahani, Hassan Barzegar, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0311802-e0311802
Open Access | Times Cited: 4
Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt
Hossein Jooyandeh, Sara Momenzadeh, Behrooz Alizadeh Behbahani, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 3, pp. 1136-1143
Closed Access | Times Cited: 11
Production of traditional torba yogurt using lactic acid bacteria isolated from fermented vegetables: Microbiological, physicochemical and sensory properties
Vaez Nemati, Fataneh Hashempour‐Baltork, Adel Mirza Alizadeh, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100850-100850
Open Access | Times Cited: 10
Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100457-100457
Open Access | Times Cited: 3
Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020
Taner Şar, Pelin Kiraz, Vjola Braho, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2234-2234
Open Access | Times Cited: 9
Spearmint (Mentha spicata L.) leaves essential oil: Comparative compositional and biological attributes as a function of different agroclimatic regions
Iram Saba, Farooq Anwar, Naveed Ahmad, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 56, pp. 102984-102984
Closed Access | Times Cited: 9
Development and Characterization of Gamma-aminobutyric acid-Enriched Functional Yogurt Using Limosilactobacillus fermentum 4-17
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 2
The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage
Fatemeh Zeraat Pisheh, Fereshteh Falah, Farideh Sanaei, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4022-4022
Open Access | Times Cited: 5
Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile
Matheus Sbruzzi Fiebig, Dayanne Regina Mendes Andrade, Leandro José de Oliveira Mindelo, et al.
Food Research International (2024) Vol. 192, pp. 114813-114813
Closed Access | Times Cited: 1
Cerium Oxide Nanoparticles (CeO2 NPs) Enhance Salt Tolerance in Spearmint (Mentha spicata L.) by Boosting the Antioxidant System and Increasing Essential Oil Composition
Maryam Haghmadad Milani, Asghar Mohammadi, Sima Panahirad, et al.
Plants (2024) Vol. 13, Iss. 20, pp. 2934-2934
Open Access | Times Cited: 1
Ultrasound combined mechanical wall-breaking extraction of new Ganoderma leucocontextum polysaccharides and their application as a structural and functional improver in set fat-free goat yogurt production
Jiaxin Li, Yuzhi Miao, Guo Chen, et al.
Food Chemistry (2024) Vol. 468, pp. 142374-142374
Closed Access | Times Cited: 1
Understanding Pharmacokinetics, Bioavailability Radar, and Molecular Docking Studies for Selected Medicinal Plants Against Lung Cancer Receptors
Surya Pratap Gurjar, Arpita Roy, Aaryan Gupta
Advances in medical diagnosis, treatment, and care (AMDTC) book series (2024), pp. 343-388
Closed Access
Isolation and Characterization of Probiotic Lactic Acid Bacteria from Local Yogurt and Development of Inulin-Based Synbiotic Yogurt with the Isolated Bacteria
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, et al.
(2024)
Closed Access
Soğuk Koşullarda Muhafaza Edilen Yoğurtlarda Probiyotik Bakterilerin Canlılığı
Gülay Merve BAYRAKAL, Ali Aydın, Çağla Sarımaden Nasri, et al.
Deleted Journal (2024) Vol. 17, Iss. 1, pp. 19-25
Open Access
Characterization of Sayram ketteki freeze-dried yogurt with fortified resveratrol
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7388-7401
Closed Access
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