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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:

Non-bovine milk products as emerging probiotic carriers: recent developments and innovations
Chaminda Senaka Ranadheera, Nenad Naumovski, Said Ajlouni
Current Opinion in Food Science (2018) Vol. 22, pp. 109-114
Closed Access | Times Cited: 168

Showing 1-25 of 168 citing articles:

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods
Mengfei Peng, Zajeba Tabashsum, Mary Anderson, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1908-1933
Closed Access | Times Cited: 196
Investigations of Bacteroides spp. towards next-generation probiotics
Huizi Tan, Qixiao Zhai, Wei Chen
Food Research International (2018) Vol. 116, pp. 637-644
Closed Access | Times Cited: 168
Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health
Silvani Verruck, Adriana Dantas, Elane Schwinden Prudêncio
Journal of Functional Foods (2018) Vol. 52, pp. 243-257
Closed Access | Times Cited: 162
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 867-882
Closed Access | Times Cited: 155
Beneficial effect of GABA-rich fermented milk on insomnia involving regulation of gut microbiota
Leilei Yu, Xiao Han, Shi Cen, et al.
Microbiological Research (2020) Vol. 233, pp. 126409-126409
Open Access | Times Cited: 140
Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 19
Probiotic dairy-based beverages: A review
Nazlı Türkmen, Ceren Akal, Barbaros Özer
Journal of Functional Foods (2018) Vol. 53, pp. 62-75
Closed Access | Times Cited: 161
Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp
Cuijiao Feng, Bini Wang, Aiqing Zhao, et al.
Food Chemistry (2018) Vol. 277, pp. 238-245
Closed Access | Times Cited: 138
The effects of grape and red wine polyphenols on gut microbiota – A systematic review
V.L. NASH, Chaminda Senaka Ranadheera, Ekavi N. Georgousopoulou, et al.
Food Research International (2018) Vol. 113, pp. 277-287
Closed Access | Times Cited: 137
Probiotics supplementation for the obesity management; A systematic review of animal studies and clinical trials
Hanieh‐Sadat Ejtahed, Pooneh Angoorani, Ahmadreza Soroush, et al.
Journal of Functional Foods (2018) Vol. 52, pp. 228-242
Closed Access | Times Cited: 130
Plant-based milk substitutes as emerging probiotic carriers
D. M. D. Rasika, J.K. Vidanarachchi, Ramon S. Rocha, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 8-20
Closed Access | Times Cited: 126
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
Zhenbin Liu, Bhesh Bhandari, Min Zhang
Food Research International (2019) Vol. 128, pp. 108795-108795
Closed Access | Times Cited: 117
Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
Dimitra Dimitrellou, Panagiotis Kandylis, Steva Lević, et al.
LWT (2019) Vol. 116, pp. 108501-108501
Closed Access | Times Cited: 94
Reactive mechanism and the applications of bioactive prebiotics for human health: Review
A. Ashwini, H. N. Ramya, Charusheila Ramkumar, et al.
Journal of Microbiological Methods (2019) Vol. 159, pp. 128-137
Closed Access | Times Cited: 79
Dairy foods and positive impact on the consumer's health
Silvani Verruck, Celso F. Balthazar, Ramon S. Rocha, et al.
Advances in food and nutrition research (2019), pp. 95-164
Closed Access | Times Cited: 79
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, et al.
International Dairy Journal (2023) Vol. 148, pp. 105790-105790
Closed Access | Times Cited: 23
Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt
P.H.P. Prasanna, Dimitris Charalampopoulos
International Journal of Dairy Technology (2018) Vol. 72, Iss. 1, pp. 132-141
Closed Access | Times Cited: 75
Probiotic monocultures in fermented goat milk beverages – sensory quality of final product
Anna Mituniewicz‐Małek, Dorota Zielińska, Małgorzata Ziarno
International Journal of Dairy Technology (2019) Vol. 72, Iss. 2, pp. 240-247
Closed Access | Times Cited: 74
Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
Celso F. Balthazar, Antonella Santillo, Jonas T. Guimarães, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 12, pp. 10724-10736
Open Access | Times Cited: 70
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance
Sudhanshu S. Behera, Sandeep K. Panda
Current Opinion in Food Science (2020) Vol. 32, pp. 29-36
Closed Access | Times Cited: 64
Zoonotic risks of pathogens from sheep and their milk borne transmission
René van den Brom, Aarieke de Jong, E. van Engelen, et al.
Small Ruminant Research (2020) Vol. 189, pp. 106123-106123
Open Access | Times Cited: 62
The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation
Thaiane Marques da Silva, Cassandra de Deus, Bruna de Souza Fonseca, et al.
Food Research International (2019) Vol. 125, pp. 108577-108577
Closed Access | Times Cited: 61
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks
Juliana Nunes Lucatto, Rosana Aparecida da Silva‐Buzanello, Saraspathy Naidoo Terroso Gama de Mendonça, et al.
International Journal of Dairy Technology (2019) Vol. 73, Iss. 1, pp. 144-156
Open Access | Times Cited: 57
Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine
Silvani Verruck, Clarissa Barretta, Marília Miotto, et al.
Food Research International (2019) Vol. 127, pp. 108690-108690
Open Access | Times Cited: 55
Probiotic Delivery through Non-Dairy Plant-Based Food Matrices
D. M. D. Rasika, J.K. Vidanarachchi, Selma F. Luiz, et al.
Agriculture (2021) Vol. 11, Iss. 7, pp. 599-599
Open Access | Times Cited: 49
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