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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:

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review
Ourdia Kareb, Mohammed Aïder
Probiotics and Antimicrobial Proteins (2018) Vol. 11, Iss. 2, pp. 348-369
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

A review and comparative perspective on health benefits of probiotic and fermented foods
Salam A. Ibrahim, Philip Junior Yeboah, Raphael D. Ayivi, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 4948-4964
Open Access | Times Cited: 52
Biotics vs food systems: Challenges and perspectives
Wilson Josè Fernandes Lemos, Andre Fiorante Guerra, Stefano Campanaro, et al.
Food Research International (2025), pp. 115806-115806
Open Access | Times Cited: 2
Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective
Maria Aponte, Nicoletta Murru, Mahtab Shoukat
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 73
Whey proteins and peptides in health-promoting functions – A review
Changhui Zhao, Nan Chen, Tolulope Joshua Ashaolu
International Dairy Journal (2021) Vol. 126, pp. 105269-105269
Closed Access | Times Cited: 66
Bacillus coagulans in Combination with Chitooligosaccharides Regulates Gut Microbiota and Ameliorates the DSS-Induced Colitis in Mice
Zhenzhen Liu, Ziyang Jiang, Zhenting Zhang, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 4
Open Access | Times Cited: 42
Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications
Laura Berenice Olvera-Rosales, Alma Cruz‐Guerrero, José M. García-Garibay, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10351-10381
Closed Access | Times Cited: 41
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 32
A Review on the Various Sources of β-Galactosidase and Its Lactose Hydrolysis Property
Pooja Kalathinathan, Avtar Sain, K. K. Pulicherla, et al.
Current Microbiology (2023) Vol. 80, Iss. 4
Closed Access | Times Cited: 25
The interaction between gut microbiome and bone health
Francesco Inchingolo, Angelo Michele Inchingolo, Fabio Piras, et al.
Current Opinion in Endocrinology Diabetes and Obesity (2024) Vol. 31, Iss. 3, pp. 122-130
Open Access | Times Cited: 14
Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 11
The addition of xyloligoosaccharide in strawberry-flavored whey beverage
Fernanda Pereira de Souza, Celso F. Balthazar, Jonas T. Guimarães, et al.
LWT (2019) Vol. 109, pp. 118-122
Closed Access | Times Cited: 71
A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review
Anja Dullius, Patrícia Fassina, Maiara Giroldi, et al.
Food Research International (2020) Vol. 131, pp. 109002-109002
Open Access | Times Cited: 66
Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions
Noelia L. Vanden Braber, L.I. Vergara, Yanina Rossi, et al.
LWT (2019) Vol. 118, pp. 108844-108844
Open Access | Times Cited: 58
Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties
Behnam Esmaeilnejad Moghadam, Fatemeh Keivaninahr, Masoumeh Fouladi, et al.
International Journal of Dairy Technology (2019) Vol. 72, Iss. 2, pp. 183-198
Closed Access | Times Cited: 57
Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties
Ren Wang, Lulu Li, Wei Feng, et al.
Food & Function (2020) Vol. 11, Iss. 9, pp. 7446-7455
Closed Access | Times Cited: 47
Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1106-1106
Open Access | Times Cited: 47
Authenticity of probiotic foods and dietary supplements: A pivotal issue to address
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 6854-6871
Closed Access | Times Cited: 33
Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, et al.
Polymers (2022) Vol. 14, Iss. 6, pp. 1258-1258
Open Access | Times Cited: 27
Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
Bryna Rackerby, Hoang Ngoc M. Le, Avery Haymowicz, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 299-308
Open Access | Times Cited: 5
Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Research International (2024) Vol. 186, pp. 114344-114344
Closed Access | Times Cited: 5
Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review
Ahasanul Karim, Mohammed Aïder
International Dairy Journal (2021) Vol. 126, pp. 105249-105249
Closed Access | Times Cited: 32
Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus
Ahasanul Karim, Mohammed Aïder
International Dairy Journal (2022) Vol. 129, pp. 105334-105334
Closed Access | Times Cited: 20
Potential of Food Protein-Derived Bioactive Peptides against Sarcopenia: A Comprehensive Review
Xiaoxue Zhu, Jing Wang, Yujia Lu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 14, pp. 5419-5437
Closed Access | Times Cited: 12
Microbial Production of Fructooligosaccharides
Orlando de la Rosa, Alaín Martínez-Pérez, Jorge E. Wong‐Paz, et al.
Springer eBooks (2023), pp. 1-27
Closed Access | Times Cited: 12
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