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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:

Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts
Chuantao Peng, Guoqiang Yao, Yaru Sun, et al.
Food Research International (2021) Vol. 152, pp. 110603-110603
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
Longlin Wang, Qinqin Liu, Yiheng Li, et al.
Food Chemistry (2025) Vol. 474, pp. 143223-143223
Closed Access | Times Cited: 2
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Heena Sharma, Fatih Özoğul, Elena Bartkienė, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 4819-4841
Closed Access | Times Cited: 98
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 57
Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt
Xiankang Fan, Zihang Shi, Jue Xu, et al.
Food Chemistry (2022) Vol. 406, pp. 135020-135020
Closed Access | Times Cited: 44
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: 42
Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt
Dan Tong, Haimin Hu, Jiale Tian, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2123-2123
Open Access | Times Cited: 25
Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
Jie Jia, Liangjie Tian, Qi Song, et al.
Food Chemistry (2023) Vol. 415, pp. 135789-135789
Closed Access | Times Cited: 24
Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
Shuai Guo, Yaru Sun, Ting Wu, et al.
Food Chemistry (2023) Vol. 430, pp. 136840-136840
Closed Access | Times Cited: 24
The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem
Shujuan Yang, Mei Bai, Lai‐Yu Kwok, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 728-745
Open Access | Times Cited: 23
Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality
Thulani Sibanda, Tlaleo Azael Marole, Ursula Louise Thomashoff, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 15
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
Xiankang Fan, Ang Zhang, Tao Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101191-101191
Open Access | Times Cited: 11
Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk
Yu Xia, Yaru Sun, Xin Shen, et al.
Food Chemistry X (2024) Vol. 21, pp. 101224-101224
Open Access | Times Cited: 8
Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk
Xiankang Fan, Lihui Du, Jue Xu, et al.
LWT (2022) Vol. 163, pp. 113530-113530
Open Access | Times Cited: 35
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Xiankang Fan, Luyun Yu, Zihang Shi, et al.
Journal of Dairy Science (2022) Vol. 106, Iss. 2, pp. 852-867
Open Access | Times Cited: 33
Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101147-101147
Open Access | Times Cited: 7
Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 6
N-glycosylation of milk proteins: A review spanning 2010–2022
Boyuan Guan, Zhenghan Zhang, Yuxia Chai, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 1-21
Closed Access | Times Cited: 24
Bifidobacterium adolescentis B8589- and Lacticaseibacillus paracasei PC-01-co-fermented milk has more γ-aminobutyric acid and short-chain fatty acids than Lacticaseibacillus paracasei PC-01-fermented milk
Yaru Sun, Shuai Guo, Ting Wu, et al.
LWT (2023) Vol. 179, pp. 114645-114645
Open Access | Times Cited: 16
The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
Zihang Shi, Xiankang Fan, Tao Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101653-101653
Closed Access | Times Cited: 5
Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages
Yinfeng Zhao, Chunyan Zhou, Jiawen Ning, et al.
Food Research International (2022) Vol. 162, pp. 112096-112096
Closed Access | Times Cited: 20
Peptidomics-based study of antihypertensive activity: discovery of novel ACE inhibiting peptides from peanut yogurt
Baiyan Chen, Xiaoying Wang, Jiuyan Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6705-6716
Closed Access | Times Cited: 4
Comparing the antioxidant effects of single and binary combinations of Lactiplantibacillus plantarum in vitro and in vivo and their application in yogurt
Kun Yang, Bisheng Zhou, Qing Xu, et al.
Journal of Dairy Science (2025)
Open Access
Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus rhamnosus WH. FH-19 Fermented Milk during Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
Feng Lü, Jianhua Yang, Li‐Ping Sun, et al.
Food Bioscience (2025), pp. 105974-105974
Closed Access
Effects of Lacticaseibacillus casei Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage
Dandan Wang, Wusigale, Lu Li, et al.
Food Chemistry X (2025) Vol. 26, pp. 102318-102318
Open Access
Osmotic and Cold Stress-Induced Viable but Non-Culturable State in Lacticaseibacillus paracasei Zhang: A Transcriptome Analysis
Qiuhua Bao, Bao Yuan, Xuebo Ma, et al.
International Dairy Journal (2025) Vol. 166, pp. 106228-106228
Closed Access
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