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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:

Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Ana Beatriz Costa Fernandes, Vanessa Aparecida Marcolino, Camila Silva, et al.
Food Bioscience (2021) Vol. 42, pp. 101200-101200
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, et al.
Food Research International (2024) Vol. 186, pp. 114403-114403
Closed Access | Times Cited: 5
Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Foods (2022) Vol. 11, Iss. 18, pp. 2760-2760
Open Access | Times Cited: 22
Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts
Emine Mine Çomak Göçer, Ebru Koptagel
Food Bioscience (2023) Vol. 52, pp. 102367-102367
Closed Access | Times Cited: 12
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity
Caíque dos Santos Rocha, Marciane Magnani, Suellen Jensen Klososki, et al.
Food Research International (2023) Vol. 173, pp. 113372-113372
Closed Access | Times Cited: 8
Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health
J. M. dos Santos, J. A. T. Borges, Sidney Mariano dos Santos, et al.
Brazilian Journal of Biology (2024) Vol. 84
Open Access | Times Cited: 2
Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2190-2190
Open Access | Times Cited: 7
Baru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technology
Gracieli de Miranda Monteiro, Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas
Food Chemistry Advances (2022) Vol. 1, pp. 100103-100103
Open Access | Times Cited: 12
Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration
Fabrícia França Bezerril, Tatiana Colombo Pimentel, Amanda Marília da Silva Sant’Ana, et al.
LWT (2021) Vol. 154, pp. 112598-112598
Open Access | Times Cited: 16
Comparative analysis of spray-drying microencapsulation of Lacticaseibacillus casei in synbiotic legume-based beverages
Smriti Chaturvedi, Snehasis Chakraborty
Food Bioscience (2022) Vol. 50, pp. 102139-102139
Closed Access | Times Cited: 11
The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Stephani Borges Campos, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
Rafaela Carvalho de Souza, Marciane Magnani, Viviane Priscila Barros de Medeiros, et al.
LWT (2023) Vol. 183, pp. 114794-114794
Open Access | Times Cited: 5
Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature
Aleksandra Szydłowska, Dorota Zielińska, Barbara Sionek, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 291-291
Open Access | Times Cited: 1
Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging
Gabrielly Ribeiro Carneiro, Caíque dos Santos Rocha, Mariana Vitória Pardim Fernandes, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1975-1975
Open Access | Times Cited: 1
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties
Gabriela Silva Mendes Coutinho, Alline Emannuele Chaves Ribeiro, Priscylla Martins Carrijo Prado, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 10, pp. 2607-2618
Closed Access | Times Cited: 4
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese
Simone Faria Silva, Ramon S. Rocha, Erick A. Esmerino, et al.
Food Bioscience (2021) Vol. 43, pp. 101338-101338
Closed Access | Times Cited: 6
Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry
Jessica da Silva Matos, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1742-1742
Open Access
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access
Probiotic beverages
Luciana Porto de Souza Vandenberghe, Kim Kley Valladares-Diestra, Ariane Fátima Murawski de Mello, et al.
Elsevier eBooks (2024), pp. 183-202
Closed Access
Ultrasound as an alternative for pasteurization of cashew nut milks: Improvements in the rheological and technological properties, fatty acid profile and acceptance
Israel Silva Maia, Eliana Gertrudes de Macedo, Leandra P. Santos, et al.
Food Bioscience (2024), pp. 105649-105649
Closed Access
High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink
Amanda Gouveia Mizuta, Jéssica Lima de Menezes, Luciana A. da Silva, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 1, pp. 194-204
Closed Access | Times Cited: 3
Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application
Thainá Rodrigues Stella, Carolina Moser Paraíso, Jéssica S. Pizzo, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 2630-2638
Closed Access | Times Cited: 1
Comparison of classic and emerging sensory methodologies
Ana Cristina Pinesso Ribeiro, Marciane Magnani, Mônica Q. Freitas, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 35-45
Closed Access | Times Cited: 1
Frutos do Cerrado: fonte de compostos bioativos com alto potencial de aplicabilidade
Margareth Batistote, Maria do Socorro Mascarenhas Santos
Revista Cereus (2022) Vol. 14, Iss. 4
Open Access | Times Cited: 2
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