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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:

Probiotic dairy-based beverages: A review
Nazlı Türkmen, Ceren Akal, Barbaros Özer
Journal of Functional Foods (2018) Vol. 53, pp. 62-75
Closed Access | Times Cited: 161

Showing 1-25 of 161 citing articles:

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 867-882
Closed Access | Times Cited: 155
Valorization of cheese whey using microbial fermentations
Teresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 7, pp. 2749-2764
Closed Access | Times Cited: 142
Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 19
Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects
Richard Nyanzi, Piet J. Jooste, Elna M. Buys
Journal of Dairy Science (2020) Vol. 104, Iss. 1, pp. 1-19
Open Access | Times Cited: 106
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
Laís C. Grom, Ramon S. Rocha, Celso F. Balthazar, et al.
Journal of Dairy Science (2019) Vol. 103, Iss. 2, pp. 1110-1119
Open Access | Times Cited: 90
The medicinal and aromatic plants as ingredients in functional beverage production
Ivanka Maleš, Sandra Pedišić, Zoran Zorić, et al.
Journal of Functional Foods (2022) Vol. 96, pp. 105210-105210
Open Access | Times Cited: 66
Probiotic properties of yeasts in traditional fermented foods and beverages
Jyoti Prakash Tamang, Sonam Lama
Journal of Applied Microbiology (2022) Vol. 132, Iss. 5, pp. 3533-3542
Closed Access | Times Cited: 54
Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis
Tanvir Ahmed, Ashfak Ahmed Sabuz, Anirudha Mohaldar, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 237-237
Open Access | Times Cited: 23
Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 36-36
Open Access | Times Cited: 1
Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food
Abuzer Çelekli̇, Zina Alajil Alslibi, Hüseyin Bozkurt
Algal Research (2019) Vol. 44, pp. 101710-101710
Closed Access | Times Cited: 75
Cheeses as food matrixes for probiotics: In vitro and in vivo tests
Fernanda Rodrigues Leite Rolim, Oliveiro Caetano de Freitas Neto, Maria Elieidy Gomes de Oliveira, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 138-154
Closed Access | Times Cited: 68
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance
Sudhanshu S. Behera, Sandeep K. Panda
Current Opinion in Food Science (2020) Vol. 32, pp. 29-36
Closed Access | Times Cited: 64
Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics
Amirhossein Nazhand, Eliana B. Souto, Massimo Lucarini, et al.
Beverages (2020) Vol. 6, Iss. 2, pp. 26-26
Open Access | Times Cited: 60
Probiotic fermented beverages based on acid whey
Katarzyna Skryplonek, Izabela Dmytrów, Anna Mituniewicz‐Małek
Journal of Dairy Science (2019) Vol. 102, Iss. 9, pp. 7773-7780
Open Access | Times Cited: 57
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components
Guilherme Mamede da Costa, Marlon Memédio de Paula, Giselle Nobre Costa, et al.
Journal of Sensory Studies (2020) Vol. 35, Iss. 6
Closed Access | Times Cited: 55
Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink
Saurabh Kadyan, H. M. Rashmi, Diwas Pradhan, et al.
LWT (2021) Vol. 142, pp. 111059-111059
Closed Access | Times Cited: 55
Recent applications of grapes and their derivatives in dairy products
Panagiotis Kandylis, Dimitra Dimitrellou, Thomas Moschakis
Trends in Food Science & Technology (2021) Vol. 114, pp. 696-711
Closed Access | Times Cited: 53
Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19
Soubhagya Tripathy, Deepak Kumar Verma, Mamta Thakur, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 47
Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1106-1106
Open Access | Times Cited: 47
Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice
Dorota Cais‐Sokolińska, Dorota Walkowiak-Tomczak
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1318-1335
Open Access | Times Cited: 46
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
Marcos André Nascimento Cordeiro, E.L.S. Souza, Rosa Maria Esteves Arantes, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 8, pp. 6756-6765
Open Access | Times Cited: 44
Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla‐Hernández, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2275-2275
Open Access | Times Cited: 38
Barley-based probiotic food mixture: health effects and future prospects
Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 7961-7975
Closed Access | Times Cited: 35
Authenticity of probiotic foods and dietary supplements: A pivotal issue to address
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 6854-6871
Closed Access | Times Cited: 33
Recent trends in encapsulation of probiotics in dairy and beverage: A review
Muhammad Safeer Abbas, Farhan Saeed, Muhammad Afzaal, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 7
Closed Access | Times Cited: 26
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