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:
Challenges in maintaining the probiotic potential in alcoholic beverage development
Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Juliana Risso Andretta, et al.
Food Bioscience (2023) Vol. 52, pp. 102485-102485
Closed Access | Times Cited: 14
Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Juliana Risso Andretta, et al.
Food Bioscience (2023) Vol. 52, pp. 102485-102485
Closed Access | Times Cited: 14
Showing 14 citing articles:
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 25
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 25
Lactic acid bacteria from Ethiopian traditional beverage, Tella: technological and metabolic profiles for industrial application
Gashaw Assefa Yehuala, Jaein Choe, Nurelegne Tefera Shibeshi, et al.
The Journal of Microbiology (2025) Vol. 63, Iss. 1, pp. e:2409008-e:2409008
Closed Access
Gashaw Assefa Yehuala, Jaein Choe, Nurelegne Tefera Shibeshi, et al.
The Journal of Microbiology (2025) Vol. 63, Iss. 1, pp. e:2409008-e:2409008
Closed Access
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 12
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 12
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3299-3311
Closed Access | Times Cited: 4
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3299-3311
Closed Access | Times Cited: 4
Investigating human-derived lactic acid bacteria for alcohol resistance
Sini Kang, Jing Long, Myeong Soo Park, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Sini Kang, Jing Long, Myeong Soo Park, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Employing alternative culture media in kefiran exopolysaccharide production: Impact on microbial diversity, physicochemical properties, and bioactivities
Josemar Gonçalves de Oliveira Filho, Christian de Oliveira Silva, Mariana Buranelo Egea, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125648-125648
Open Access | Times Cited: 8
Josemar Gonçalves de Oliveira Filho, Christian de Oliveira Silva, Mariana Buranelo Egea, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125648-125648
Open Access | Times Cited: 8
Constructed the hydrotalcite-chitosan beads though in-situ grown strategy for efficient and deep capture of lead from alcoholic beverage
Meiqi Zheng, Hairong Zhang, Tingting Liu, et al.
Separation and Purification Technology (2024) Vol. 339, pp. 126678-126678
Closed Access | Times Cited: 1
Meiqi Zheng, Hairong Zhang, Tingting Liu, et al.
Separation and Purification Technology (2024) Vol. 339, pp. 126678-126678
Closed Access | Times Cited: 1
Fermentation of barley wort with Saccharomyces boulardii to generate a beverage with probiotic potential.
María Angélica Gutiérrez‐Nava, Emmelin Jaén-Echeverría, Otílio Arturo Acevedo Sandoval, et al.
Future Foods (2024) Vol. 9, pp. 100373-100373
Open Access | Times Cited: 1
María Angélica Gutiérrez‐Nava, Emmelin Jaén-Echeverría, Otílio Arturo Acevedo Sandoval, et al.
Future Foods (2024) Vol. 9, pp. 100373-100373
Open Access | Times Cited: 1
Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition
Daiane Costa dos Santos, Tatiana Colombo Pimentel, Tainara Leal de Sousa, et al.
Food Bioscience (2024) Vol. 61, pp. 104767-104767
Closed Access | Times Cited: 1
Daiane Costa dos Santos, Tatiana Colombo Pimentel, Tainara Leal de Sousa, et al.
Food Bioscience (2024) Vol. 61, pp. 104767-104767
Closed Access | Times Cited: 1
The Effect of Food Matrix Taken with Probiotics on the Survival of Commercial Probiotics in Simulation of Gastrointestinal Digestion
Primož Treven, Diana Paveljšek, Bojana Bogovič Matijašić, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3135-3135
Open Access | Times Cited: 1
Primož Treven, Diana Paveljšek, Bojana Bogovič Matijašić, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3135-3135
Open Access | Times Cited: 1
Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods
Josemar Gonçalves de Oliveira Filho, Larissa Graziele Rauber Duarte, Diego Oliveira Bonfim, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Josemar Gonçalves de Oliveira Filho, Larissa Graziele Rauber Duarte, Diego Oliveira Bonfim, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 482-482
Open Access
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 482-482
Open Access
Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review
Anjali Tripathi, Vinay Kumar Pandey, V. Tiwari, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 762-762
Open Access | Times Cited: 1
Anjali Tripathi, Vinay Kumar Pandey, V. Tiwari, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 762-762
Open Access | Times Cited: 1
THE USEFULNESS OF FERMENTED KOMBUCHA TEA FOR THE PRODUCTION OF LOW-ALCOHOLIC DRINKS
AGATA JABŁOŃSKA, Marcin Kruk, SZYMON POCHYLSKI, et al.
Żywność (2023) Vol. 30, Iss. 3, pp. 195-208
Open Access
AGATA JABŁOŃSKA, Marcin Kruk, SZYMON POCHYLSKI, et al.
Żywność (2023) Vol. 30, Iss. 3, pp. 195-208
Open Access
