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:
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, et al.
Food Hydrocolloids (2014) Vol. 39, pp. 231-242
Open Access | Times Cited: 208
Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, et al.
Food Hydrocolloids (2014) Vol. 39, pp. 231-242
Open Access | Times Cited: 208
Showing 1-25 of 208 citing articles:
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value
Αντωνία Τέρπου, Aikaterini Papadaki, Iliada K. Lappa, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1591-1591
Open Access | Times Cited: 589
Αντωνία Τέρπου, Aikaterini Papadaki, Iliada K. Lappa, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1591-1591
Open Access | Times Cited: 589
Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders
Roxana Gheorghiţă, Andrei Lobiuc, Mihai Dimian, et al.
Polymers (2020) Vol. 12, Iss. 10, pp. 2417-2417
Open Access | Times Cited: 360
Roxana Gheorghiţă, Andrei Lobiuc, Mihai Dimian, et al.
Polymers (2020) Vol. 12, Iss. 10, pp. 2417-2417
Open Access | Times Cited: 360
Trends in dairy and non-dairy probiotic products - a review
Bathal Vijaya Kumar, S. V. N. Vijayendra, Vijaya Sarathi Reddy Obulam
Journal of Food Science and Technology (2015) Vol. 52, Iss. 10, pp. 6112-6124
Open Access | Times Cited: 345
Bathal Vijaya Kumar, S. V. N. Vijayendra, Vijaya Sarathi Reddy Obulam
Journal of Food Science and Technology (2015) Vol. 52, Iss. 10, pp. 6112-6124
Open Access | Times Cited: 345
Edible Films and Coatings as Food-Quality Preservers: An Overview
Elsa Díaz‐Montes, Roberto Castro‐Muñoz
Foods (2021) Vol. 10, Iss. 2, pp. 249-249
Open Access | Times Cited: 303
Elsa Díaz‐Montes, Roberto Castro‐Muñoz
Foods (2021) Vol. 10, Iss. 2, pp. 249-249
Open Access | Times Cited: 303
Biobased materials for active food packaging: A review
Omar Mohammad Atta, Sehrish Manan, Ajmal Shahzad, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107419-107419
Closed Access | Times Cited: 216
Omar Mohammad Atta, Sehrish Manan, Ajmal Shahzad, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107419-107419
Closed Access | Times Cited: 216
Probiotication of foods: A focus on microencapsulation tool
Annachiara De Prisco, Gianluigi Mauriello
Trends in Food Science & Technology (2015) Vol. 48, pp. 27-39
Closed Access | Times Cited: 204
Annachiara De Prisco, Gianluigi Mauriello
Trends in Food Science & Technology (2015) Vol. 48, pp. 27-39
Closed Access | Times Cited: 204
A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods
Georgia Frakolaki, Virginia Giannou, D. Kekos, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 9, pp. 1515-1536
Closed Access | Times Cited: 198
Georgia Frakolaki, Virginia Giannou, D. Kekos, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 9, pp. 1515-1536
Closed Access | Times Cited: 198
Probiotics and their potential applications in active edible films and coatings
Paula Judith Pérez Espitia, Rejane Andrade Batista, Henriette Monteiro Cordeiro de Azeredo, et al.
Food Research International (2016) Vol. 90, pp. 42-52
Open Access | Times Cited: 175
Paula Judith Pérez Espitia, Rejane Andrade Batista, Henriette Monteiro Cordeiro de Azeredo, et al.
Food Research International (2016) Vol. 90, pp. 42-52
Open Access | Times Cited: 175
3D printing of cereal-based food structures containing probiotics
Lu Zhang, Yimin Lou, Maarten A.I. Schutyser
Food Structure (2018) Vol. 18, pp. 14-22
Open Access | Times Cited: 170
Lu Zhang, Yimin Lou, Maarten A.I. Schutyser
Food Structure (2018) Vol. 18, pp. 14-22
Open Access | Times Cited: 170
A review of active packaging in bakery products: Applications and future trends
Mengyan Qian, Donghong Liu, Xinhui Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 459-471
Open Access | Times Cited: 144
Mengyan Qian, Donghong Liu, Xinhui Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 459-471
Open Access | Times Cited: 144
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications
K. Sneha, Ashwani Kumar
Innovative Food Science & Emerging Technologies (2021) Vol. 76, pp. 102914-102914
Closed Access | Times Cited: 144
K. Sneha, Ashwani Kumar
Innovative Food Science & Emerging Technologies (2021) Vol. 76, pp. 102914-102914
Closed Access | Times Cited: 144
Protein-Based Films and Coatings for Food Industry Applications
Vlad Mihalca, Andreea Diana Kerezsi, Achim Weber, et al.
Polymers (2021) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 136
Vlad Mihalca, Andreea Diana Kerezsi, Achim Weber, et al.
Polymers (2021) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 136
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview
Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, et al.
Coatings (2021) Vol. 11, Iss. 9, pp. 1056-1056
Open Access | Times Cited: 124
Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, et al.
Coatings (2021) Vol. 11, Iss. 9, pp. 1056-1056
Open Access | Times Cited: 124
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
Nishant Kumar, N.A. Pratibha, Jaishankar Prasad, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 718-747
Open Access | Times Cited: 58
Nishant Kumar, N.A. Pratibha, Jaishankar Prasad, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 718-747
Open Access | Times Cited: 58
Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
Mariana B. Soares, Carine Nunes de Almada, Eliene Penha Rodrigues Pereira, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 453-469
Closed Access | Times Cited: 47
Mariana B. Soares, Carine Nunes de Almada, Eliene Penha Rodrigues Pereira, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 453-469
Closed Access | Times Cited: 47
Biomacromolecules as novel green flame retardant systems for textiles: an overview
Giulio Malucelli, Francesca Bosco, Jenny Alongi, et al.
RSC Advances (2014) Vol. 4, Iss. 86, pp. 46024-46039
Closed Access | Times Cited: 159
Giulio Malucelli, Francesca Bosco, Jenny Alongi, et al.
RSC Advances (2014) Vol. 4, Iss. 86, pp. 46024-46039
Closed Access | Times Cited: 159
Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods
Ana Guimarães, Luı́s Abrunhosa, Lorenzo Pastrana, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 3, pp. 594-614
Open Access | Times Cited: 152
Ana Guimarães, Luı́s Abrunhosa, Lorenzo Pastrana, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 3, pp. 594-614
Open Access | Times Cited: 152
Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters
Behzad Ebrahimi, Reza Mohammadi, Milad Rouhi, et al.
LWT (2017) Vol. 87, pp. 54-60
Closed Access | Times Cited: 146
Behzad Ebrahimi, Reza Mohammadi, Milad Rouhi, et al.
LWT (2017) Vol. 87, pp. 54-60
Closed Access | Times Cited: 146
Stability of Lactobacillus rhamnosus GG in prebiotic edible films
Christos Soukoulis, Solmaz Behboudi-Jobbehdar, Lina Yonekura, et al.
Food Chemistry (2014) Vol. 159, pp. 302-308
Open Access | Times Cited: 132
Christos Soukoulis, Solmaz Behboudi-Jobbehdar, Lina Yonekura, et al.
Food Chemistry (2014) Vol. 159, pp. 302-308
Open Access | Times Cited: 132
Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods
Foteini Pavli, Chrysoula C. Tassou, George‐John E. Nychas, et al.
International Journal of Molecular Sciences (2018) Vol. 19, Iss. 1, pp. 150-150
Open Access | Times Cited: 126
Foteini Pavli, Chrysoula C. Tassou, George‐John E. Nychas, et al.
International Journal of Molecular Sciences (2018) Vol. 19, Iss. 1, pp. 150-150
Open Access | Times Cited: 126
Characterization of lactic acid bacteria isolated from wheat bran sourdough
Federica Manini, Maria Cristina Casiraghi, Kaisa Poutanen, et al.
LWT (2015) Vol. 66, pp. 275-283
Open Access | Times Cited: 124
Federica Manini, Maria Cristina Casiraghi, Kaisa Poutanen, et al.
LWT (2015) Vol. 66, pp. 275-283
Open Access | Times Cited: 124
Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability
Christos Soukoulis, Ian D. Fisk, Torsten Bohn
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 4, pp. 627-655
Open Access | Times Cited: 120
Christos Soukoulis, Ian D. Fisk, Torsten Bohn
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 4, pp. 627-655
Open Access | Times Cited: 120
Edible films as carrier for lactic acid bacteria
Joana Odila Pereira, José Soares, Sérgio Sousa, et al.
LWT (2016) Vol. 73, pp. 543-550
Closed Access | Times Cited: 111
Joana Odila Pereira, José Soares, Sérgio Sousa, et al.
LWT (2016) Vol. 73, pp. 543-550
Closed Access | Times Cited: 111
Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45
Dina Shahrampour, Morteza Khomeiri, Seyed Mohammad Ali Razavi, et al.
LWT (2019) Vol. 118, pp. 108758-108758
Closed Access | Times Cited: 109
Dina Shahrampour, Morteza Khomeiri, Seyed Mohammad Ali Razavi, et al.
LWT (2019) Vol. 118, pp. 108758-108758
Closed Access | Times Cited: 109
Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate
Christos Soukoulis, Solmaz Behboudi-Jobbehdar, William MacNaughtan, et al.
Food Hydrocolloids (2017) Vol. 70, pp. 345-355
Open Access | Times Cited: 106
Christos Soukoulis, Solmaz Behboudi-Jobbehdar, William MacNaughtan, et al.
Food Hydrocolloids (2017) Vol. 70, pp. 345-355
Open Access | Times Cited: 106
