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:
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
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
Showing 1-25 of 58 citing articles:
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
Celso F. Balthazar, Jonas F. Guimarães, Nathália M. Coutinho, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2560-2586
Closed Access | Times Cited: 63
Celso F. Balthazar, Jonas F. Guimarães, Nathália M. Coutinho, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2560-2586
Closed Access | Times Cited: 63
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112375-112375
Closed Access | Times Cited: 56
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112375-112375
Closed Access | Times Cited: 56
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 39
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 39
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
Guangqiang Wei, Xingying Dai, Bo Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108993-108993
Closed Access | Times Cited: 24
Guangqiang Wei, Xingying Dai, Bo Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108993-108993
Closed Access | Times Cited: 24
Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis
Chunlei Tan, Yang Tian, Liang Tao, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 1099-1099
Open Access | Times Cited: 9
Chunlei Tan, Yang Tian, Liang Tao, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 1099-1099
Open Access | Times Cited: 9
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
Yang Lin, Qiaolian Xu, Xiangmin Li, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1061-1070
Open Access | Times Cited: 34
Yang Lin, Qiaolian Xu, Xiangmin Li, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1061-1070
Open Access | Times Cited: 34
Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets
Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1502-1524
Closed Access | Times Cited: 19
Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1502-1524
Closed Access | Times Cited: 19
Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production
Mariyappan Kowsalya, Kattakgounder Govindaraj Sudha, Saheb Ali, et al.
Food Bioscience (2023) Vol. 52, pp. 102430-102430
Closed Access | Times Cited: 18
Mariyappan Kowsalya, Kattakgounder Govindaraj Sudha, Saheb Ali, et al.
Food Bioscience (2023) Vol. 52, pp. 102430-102430
Closed Access | Times Cited: 18
Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
Ramize Hoxha, Yana Evstatieva, Dilyana Nikolova
Foods (2023) Vol. 12, Iss. 13, pp. 2552-2552
Open Access | Times Cited: 17
Ramize Hoxha, Yana Evstatieva, Dilyana Nikolova
Foods (2023) Vol. 12, Iss. 13, pp. 2552-2552
Open Access | Times Cited: 17
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk
Yajuan Wang, Kaibo Feng, Junhao Jin, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 105-113
Closed Access | Times Cited: 24
Yajuan Wang, Kaibo Feng, Junhao Jin, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 105-113
Closed Access | Times Cited: 24
Potential biotherapeutic properties of lactic acid bacteria in foods
Zerrin Erginkaya, Gözde Konuray
Food Bioscience (2022) Vol. 46, pp. 101544-101544
Closed Access | Times Cited: 23
Zerrin Erginkaya, Gözde Konuray
Food Bioscience (2022) Vol. 46, pp. 101544-101544
Closed Access | Times Cited: 23
Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
Nuria Muñoz-Tébar, Clara Muñoz-Bas, Manuel Viuda‐Martos, et al.
Food Chemistry (2024) Vol. 454, pp. 139800-139800
Open Access | Times Cited: 5
Nuria Muñoz-Tébar, Clara Muñoz-Bas, Manuel Viuda‐Martos, et al.
Food Chemistry (2024) Vol. 454, pp. 139800-139800
Open Access | Times Cited: 5
Whole Genome Analysis of Limosilactobacillus fermentum MCC0552 for Probiotic Functionalities and Comparative Genomic Study with Reference Strains
Krishna Komatwar, Aravind Sundararaman, Steji Raphel, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Krishna Komatwar, Aravind Sundararaman, Steji Raphel, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt
Mitra Molaee Parvarei, Nasim Khorshidian, Mohammad Reza Fazeli, et al.
LWT (2021) Vol. 144, pp. 111177-111177
Closed Access | Times Cited: 30
Mitra Molaee Parvarei, Nasim Khorshidian, Mohammad Reza Fazeli, et al.
LWT (2021) Vol. 144, pp. 111177-111177
Closed Access | Times Cited: 30
Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts
Seyed Mohammad Taghi Gharibzahedi, Zeynep Altıntaş
Food Hydrocolloids (2023) Vol. 146, pp. 109172-109172
Closed Access | Times Cited: 12
Seyed Mohammad Taghi Gharibzahedi, Zeynep Altıntaş
Food Hydrocolloids (2023) Vol. 146, pp. 109172-109172
Closed Access | Times Cited: 12
Development and Characterization of Gamma-aminobutyric acid-Enriched Functional Yogurt Using Limosilactobacillus fermentum 4-17
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 4
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 4
Probiotic, Postbiotic, and Paraprobiotic Effects of Lactobacillus rhamnosus as a Modulator of Obesity-Associated Factors
Gabriela López-Almada, María Esther Mejía-León, Norma Julieta Salazar‐López
Foods (2024) Vol. 13, Iss. 22, pp. 3529-3529
Open Access | Times Cited: 4
Gabriela López-Almada, María Esther Mejía-León, Norma Julieta Salazar‐López
Foods (2024) Vol. 13, Iss. 22, pp. 3529-3529
Open Access | Times Cited: 4
Enhancing soy yogurt texture and functionality with mealworm protein
Ying Ma, Su Hyun Lee, Mijin Guk, et al.
Journal of Food Composition and Analysis (2025), pp. 107337-107337
Closed Access
Ying Ma, Su Hyun Lee, Mijin Guk, et al.
Journal of Food Composition and Analysis (2025), pp. 107337-107337
Closed Access
Exploring the Effects of Fermentation Time and the Addition of Paraprobiotic Strain K-1 on the Physicochemical, Chemical, and Antioxidant Properties of Black and Green Tea Kombuchas Sweetened with Different Sugars
Yee Lin Lau, Pei Ling Tang
International Journal of Gastronomy and Food Science (2025), pp. 101152-101152
Closed Access
Yee Lin Lau, Pei Ling Tang
International Journal of Gastronomy and Food Science (2025), pp. 101152-101152
Closed Access
Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG
Asif Anwar, Muhammad Abrar Faiz, Iftikhar Hussain Badar, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 759-759
Open Access
Asif Anwar, Muhammad Abrar Faiz, Iftikhar Hussain Badar, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 759-759
Open Access
Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk with Lacticaseibacillus paracasei GV17
Taynan Jonatha Neves Costa, Isabella Maciel Costa, Larissa Mirelle Mendes Magalhães, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1176-1176
Open Access
Taynan Jonatha Neves Costa, Isabella Maciel Costa, Larissa Mirelle Mendes Magalhães, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1176-1176
Open Access
Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt
Jiang Cao, Zhiming Yu, Qingsong Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111398-111398
Closed Access | Times Cited: 16
Jiang Cao, Zhiming Yu, Qingsong Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111398-111398
Closed Access | Times Cited: 16
Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
Siwen Lyu, Qi Yang, Xuehui Duan, et al.
Food Bioscience (2023) Vol. 54, pp. 102906-102906
Closed Access | Times Cited: 10
Siwen Lyu, Qi Yang, Xuehui Duan, et al.
Food Bioscience (2023) Vol. 54, pp. 102906-102906
Closed Access | Times Cited: 10
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt
Xinyu Zhang, Jie Long, Jun Liu, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 330-330
Open Access | Times Cited: 3
Xinyu Zhang, Jie Long, Jun Liu, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 330-330
Open Access | Times Cited: 3
