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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:

Sources, formulations, advanced delivery and health benefits of probiotics
Ume Roobab, Zahra Batool, Muhammad Faisal Manzoor, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 17-28
Closed Access | Times Cited: 164

Showing 1-25 of 164 citing articles:

Probiotics: mechanism of action, health benefits and their application in food industries
Anam Latif, Aamir Shehzad, Sobia Niazi, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 197
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends
Xiaomeng Ding, Xiaoyi Hu, Yi Chen, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 455-465
Closed Access | Times Cited: 144
Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims
Sushil Koirala, Anil Kumar Anal
Future Foods (2021) Vol. 3, pp. 100013-100013
Open Access | Times Cited: 114
Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria
Xianqi Peng, Abdelaziz Ed‐Dra, Min Yue
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11244-11262
Closed Access | Times Cited: 74
Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability
Jeyanthi Palanivelu, S. Thanigaivel, Sundaram Vickram, et al.
Applied Sciences (2022) Vol. 12, Iss. 1, pp. 455-455
Open Access | Times Cited: 72
Probiotics improve renal function, glucose, lipids, inflammation and oxidative stress in diabetic kidney disease: a systematic review and meta-analysis
Yali Dai, JingJing Quan, Lianlian Xiong, et al.
Renal Failure (2022) Vol. 44, Iss. 1, pp. 862-880
Open Access | Times Cited: 70
Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review
Dwip Das Emon, Md. S. Islam, Md. Anisur Rahman Mazumder, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100923-100923
Open Access | Times Cited: 2
Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health
Muhammad Shahid Riaz Rajoka, Yiguang Wu, Hafiza Mahreen Mehwish, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 36-48
Closed Access | Times Cited: 134
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
Probiotics and COVID‐19: is there any link?
Amal Akour
Letters in Applied Microbiology (2020) Vol. 71, Iss. 3, pp. 229-234
Open Access | Times Cited: 93
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives
Md. Aslam Ali, Md. Mostafa Kamal, Md. Hafizur Rahman, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 4, pp. 1263-1279
Open Access | Times Cited: 74
Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation
Monika Kvaková, Izabela Bertková, Jana Štofilová, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1297-1297
Open Access | Times Cited: 64
Harnessing the potentialities of probiotics, prebiotics, synbiotics, paraprobiotics, and postbiotics for shrimp farming
Joanna Xuan Hui Goh, Loh Teng‐Hern Tan, Jodi Woan‐Fei Law, et al.
Reviews in Aquaculture (2022) Vol. 14, Iss. 3, pp. 1478-1557
Open Access | Times Cited: 64
Dark chocolate: An overview of its biological activity, processing, and fortification approaches
Sharmistha Samanta, Tanmay Sarkar, Runu Chakraborty, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1916-1943
Open Access | Times Cited: 60
Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 14
Closed Access | Times Cited: 49
Human supplementation with Pediococcus acidilactici GR-1 decreases heavy metals levels through modifying the gut microbiota and metabolome
Pengya Feng, Jinfeng Yang, Shuai Zhao, et al.
npj Biofilms and Microbiomes (2022) Vol. 8, Iss. 1
Open Access | Times Cited: 44
Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter
Ayat F. Hashim, Samah M. El‐Sayed, Hoda S. El‐Sayed
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124782-124782
Closed Access | Times Cited: 26
The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story
Maria Skoufou, Christina Tsigalou, Stergios Vradelis, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 194-194
Open Access | Times Cited: 13
Formulation of functional gummy candies containing natural antioxidants and stevia
Mozhgan Roudbari, Mohsen Barzegar, Mohammad Ali Sahari, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31581-e31581
Open Access | Times Cited: 9
Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei
Muhammad Adil, Xinbo Guo, Junpeng Cai, et al.
Food Chemistry X (2025) Vol. 27, pp. 102404-102404
Open Access | Times Cited: 1
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, et al.
Food Research International (2020) Vol. 140, pp. 110030-110030
Closed Access | Times Cited: 58
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Lutfiye Yilmaz‐Ersan, Tülay Özcan, Arzu Akpinar‐Bayizit
Food Science and Human Wellness (2020) Vol. 9, Iss. 3, pp. 272-279
Open Access | Times Cited: 52
Effect of probiotics on oxidative stress and inflammatory status in diabetic nephropathy: A systematic review and meta-analysis of clinical trials
Jalal Bohlouli, Iman Namjoo, Mohammad Borzoo-Isfahani, et al.
Heliyon (2021) Vol. 7, Iss. 1, pp. e05925-e05925
Open Access | Times Cited: 50
The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
Theoneste Niyigaba, Diru Liu, Jean de Dieu Habimana
Foods (2021) Vol. 10, Iss. 12, pp. 3004-3004
Open Access | Times Cited: 43
Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5
Wael F. Elkot, Ateteallah H. Ateteallah, Maalem H. Al-Moalem, et al.
Fermentation (2022) Vol. 8, Iss. 4, pp. 187-187
Open Access | Times Cited: 35
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