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:
Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100330-100330
Open Access | Times Cited: 19
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100330-100330
Open Access | Times Cited: 19
Showing 19 citing articles:
Nano-encapsulation of probiotics: Need and critical considerations to design new non-dairy probiotic products
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 9
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 9
Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting Lacticaseibacillus casei ATCC 393 During Storage and Gastrointestinal Transit
Dimitra Dimitrellou, Eleni Sakadani, Panagiotis Kandylis
Foods (2025) Vol. 14, Iss. 3, pp. 376-376
Open Access
Dimitra Dimitrellou, Eleni Sakadani, Panagiotis Kandylis
Foods (2025) Vol. 14, Iss. 3, pp. 376-376
Open Access
Functional fermented fruit juice production and characterization by using water kefir grains
Dilara Nur Dikmetaş, Emine Gizem Acar, Fatma Duygu Ceylan, et al.
Journal of Food Science and Technology (2025)
Open Access
Dilara Nur Dikmetaş, Emine Gizem Acar, Fatma Duygu Ceylan, et al.
Journal of Food Science and Technology (2025)
Open Access
Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
Eliene Penha Rodrigues Pereira, Beatriz Manfrinato Ferreira, Luísa Freire, et al.
Food Research International (2024) Vol. 196, pp. 115057-115057
Closed Access | Times Cited: 5
Eliene Penha Rodrigues Pereira, Beatriz Manfrinato Ferreira, Luísa Freire, et al.
Food Research International (2024) Vol. 196, pp. 115057-115057
Closed Access | Times Cited: 5
Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products
Tânia Somera, Ísis Meireles Mafaldo, Fabrícia França Bezerril, et al.
Food Bioscience (2024) Vol. 61, pp. 104892-104892
Closed Access | Times Cited: 4
Tânia Somera, Ísis Meireles Mafaldo, Fabrícia França Bezerril, et al.
Food Bioscience (2024) Vol. 61, pp. 104892-104892
Closed Access | Times Cited: 4
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Recent advances in probiotic breads; a market trend in the functional bakery products
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13163-13174
Closed Access | Times Cited: 8
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13163-13174
Closed Access | Times Cited: 8
A review of wheat chapatti: Quality attributes and shelf stability parameters
Mehak Katyal, Sheetal Thakur, Narpinder Singh, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100736-100736
Open Access | Times Cited: 2
Mehak Katyal, Sheetal Thakur, Narpinder Singh, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100736-100736
Open Access | Times Cited: 2
Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum
Katarzyna Skrzypczak, Anna Wirkijowska, Krzysztof Przygoński, et al.
Food Chemistry (2024) Vol. 448, pp. 139117-139117
Closed Access | Times Cited: 1
Katarzyna Skrzypczak, Anna Wirkijowska, Krzysztof Przygoński, et al.
Food Chemistry (2024) Vol. 448, pp. 139117-139117
Closed Access | Times Cited: 1
Encapsulation of piROBotics within Double/Multiple Layer Beads/Carriers: A Concise Review
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, et al.
(2024)
Open Access | Times Cited: 1
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, et al.
(2024)
Open Access | Times Cited: 1
Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2431-2431
Open Access
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2431-2431
Open Access
Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System
Seth Molamu Rapoo, Mathoto- Lydia Thaoge-Zwane
(2024)
Open Access
Seth Molamu Rapoo, Mathoto- Lydia Thaoge-Zwane
(2024)
Open Access
Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System
Seth Molamu Rapoo, Mathoto-Lydia Thaoge-Zwane
Fermentation (2024) Vol. 10, Iss. 6, pp. 308-308
Open Access
Seth Molamu Rapoo, Mathoto-Lydia Thaoge-Zwane
Fermentation (2024) Vol. 10, Iss. 6, pp. 308-308
Open Access
Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42
Noussaiba Belmadani, Wafa Kassous, Kawtar Keddar, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2541-2541
Open Access
Noussaiba Belmadani, Wafa Kassous, Kawtar Keddar, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2541-2541
Open Access
Perspectives of high-pressure technology in probiotic food production: a comprehensive review
Érica Nascif Rufino Vieira, Vanessa Caroline de Oliveira, Anders Teixeira Gomes, et al.
Food Bioscience (2024), pp. 105179-105179
Closed Access
Érica Nascif Rufino Vieira, Vanessa Caroline de Oliveira, Anders Teixeira Gomes, et al.
Food Bioscience (2024), pp. 105179-105179
Closed Access
Development of functional bread and other bakery products
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Consumer Acceptance of Baked Products Containing Various Probiotic Strains
Jessie Payne, Danielle Bellmer, Brooke Holt
Journal of Sensory Studies (2024) Vol. 39, Iss. 6
Open Access
Jessie Payne, Danielle Bellmer, Brooke Holt
Journal of Sensory Studies (2024) Vol. 39, Iss. 6
Open Access
Bio-Based Bakery Products: A Present Insight on Its Nutritive Potential
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
