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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:

Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
Celso F. Balthazar, H.L.A. Silva, Rodrigo N. Cavalcanti, et al.
Journal of Functional Foods (2017) Vol. 35, pp. 564-573
Closed Access | Times Cited: 92

Showing 1-25 of 92 citing articles:

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
Celso F. Balthazar, Hugo L.A. Silva, Erick A. Esmerino, et al.
Food Chemistry (2017) Vol. 246, pp. 464-472
Closed Access | Times Cited: 203
Prebiotics and synbiotics: Recent concepts in nutrition
Debapriya Mohanty, Snigdha Misra, Swati Mohapatra, et al.
Food Bioscience (2018) Vol. 26, pp. 152-160
Closed Access | Times Cited: 169
Polyphenols: From Theory to Practice
A Bertelli, Marco Biagi, Maddalena Corsini, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2595-2595
Open Access | Times Cited: 120
A review on polyphenols: Classification, beneficial effects and their application in dairy products
Camila Sampaio Cutrim, Marco Antônio Sloboda Cortez
International Journal of Dairy Technology (2018) Vol. 71, Iss. 3, pp. 564-578
Open Access | Times Cited: 152
Impact of probiotics and prebiotics on food texture
Jonas T. Guimarães, Celso F. Balthazar, Ramon Silva, et al.
Current Opinion in Food Science (2019) Vol. 33, pp. 38-44
Closed Access | Times Cited: 141
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
Aline Lima Damasceno Batista, R. Silva, Leandro P. Cappato, et al.
Journal of Functional Foods (2017) Vol. 38, pp. 242-250
Closed Access | Times Cited: 139
Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
Abdullah Kurt, İlyas Atalar
Food Hydrocolloids (2018) Vol. 82, pp. 186-195
Closed Access | Times Cited: 131
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
Jonas T. Guimarães, Celso F. Balthazar, Hugo Scudino, et al.
Ultrasonics Sonochemistry (2019) Vol. 57, pp. 12-21
Open Access | Times Cited: 131
Synthesis of Galactooligosaccharides in Milk and Whey: A Review
Christin Fischer, Thomas Kleinschmidt
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 3, pp. 678-697
Open Access | Times Cited: 85
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Juan D. Rios-Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo, et al.
Food Research International (2019) Vol. 121, pp. 288-295
Closed Access | Times Cited: 80
Dairy foods and positive impact on the consumer's health
Silvani Verruck, Celso F. Balthazar, Ramon S. Rocha, et al.
Advances in food and nutrition research (2019), pp. 95-164
Closed Access | Times Cited: 79
Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties
Mariana C. Rosa, Matheus R. S. do Carmo, Celso F. Balthazar, et al.
International Dairy Journal (2021) Vol. 117, pp. 105009-105009
Closed Access | Times Cited: 61
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, et al.
International Dairy Journal (2023) Vol. 148, pp. 105790-105790
Closed Access | Times Cited: 23
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Nevzat Konar, İbrahim Palabıyık, Ömer Said Toker, et al.
Journal of Functional Foods (2018) Vol. 43, pp. 206-213
Closed Access | Times Cited: 75
Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure
Nathália M. Coutinho, Marcello R. Silveira, Tatiana Colombo Pimentel, et al.
LWT (2018) Vol. 102, pp. 324-329
Closed Access | Times Cited: 64
Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties
Behnam Esmaeilnejad Moghadam, Fatemeh Keivaninahr, Masoumeh Fouladi, et al.
International Journal of Dairy Technology (2019) Vol. 72, Iss. 2, pp. 183-198
Closed Access | Times Cited: 57
Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?
Jiuliane Martins da Silva, Suellen Jensen Klososki, Ramón Silva, et al.
LWT (2020) Vol. 128, pp. 109472-109472
Closed Access | Times Cited: 53
Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis
Celso F. Balthazar, Nelci Antunes de Moura, Guilherme Ribeiro Romualdo, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 7, pp. 7406-7414
Open Access | Times Cited: 41
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
Xiangyu Liu, Guido Sala, Elke Scholten
Food Hydrocolloids (2023) Vol. 147, pp. 109340-109340
Closed Access | Times Cited: 16
Sensory evaluation of a novel prebiotic sheep milk strawberry beverage
Celso F. Balthazar, Antonella Santillo, Lucia Figliola, et al.
LWT (2018) Vol. 98, pp. 94-98
Closed Access | Times Cited: 53
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure
Marcello R. Silveira, Nathália M. Coutinho, Ramon S. Rocha, et al.
Food Research International (2018) Vol. 119, pp. 564-570
Closed Access | Times Cited: 51
Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time
Lei Yan, Dong-Jin Yu, Rui Liu, et al.
Journal of Food Engineering (2020) Vol. 291, pp. 110291-110291
Closed Access | Times Cited: 43
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide
Kenny C.S. Ribeiro, Nathália M. Coutinho, Marcello R. Silveira, et al.
Food Research International (2021) Vol. 142, pp. 110232-110232
Closed Access | Times Cited: 35
Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review
Karizza F. Catenza, Kingsley K. Donkor
Food Chemistry (2021) Vol. 355, pp. 129416-129416
Closed Access | Times Cited: 35
Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream
Majid Nooshkam, Mehdi Varidi, Fatemeh Alkobeisi
Food Hydrocolloids (2022) Vol. 135, pp. 108206-108206
Closed Access | Times Cited: 23
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