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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:

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health
Alaa Abd El-Fattah, Sally S. Sakr, Samia El-Dieb, et al.
LWT (2018) Vol. 98, pp. 390-397
Closed Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market
Lucía Diez-Gutiérrez, Leire San Vicente, Luis Javier R. Barrón, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103669-103669
Open Access | Times Cited: 193
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3825-3885
Open Access | Times Cited: 189
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 170
Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies
Mehnaza Manzoor, Jagmohan Singh, Adil Gani
Food Chemistry (2021) Vol. 373, pp. 131395-131395
Closed Access | Times Cited: 110
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
Sangkaran Pannerchelvan, Leonardo Rios‐Solis, Fadzlie Wong Faizal Wong, et al.
Food & Function (2023) Vol. 14, Iss. 9, pp. 3929-3948
Closed Access | Times Cited: 49
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
Microbial production of gamma-aminobutyric acid: applications, state-of-the-art achievements, and future perspectives
Hongzhen Luo, Zheng Liu, Fang Xie, et al.
Critical Reviews in Biotechnology (2021) Vol. 41, Iss. 4, pp. 491-512
Closed Access | Times Cited: 78
Traditional fermented foods with anti-aging effect: A concentric review
Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, et al.
Food Research International (2020) Vol. 134, pp. 109269-109269
Closed Access | Times Cited: 77
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives
Md. Aslam Ali, Md. Mostafa Kamal, Md. Hafizur Rahman, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 4, pp. 1263-1279
Open Access | Times Cited: 74
Fermentation temperature affects yogurt quality: A metabolomics study
Shanshan Yang, Danli Yan, Yiting Zou, et al.
Food Bioscience (2021) Vol. 42, pp. 101104-101104
Closed Access | Times Cited: 57
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
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 54
Functional yogurt, enriched and probiotic: A focus on human health
Zohreh Abdi-Moghadam, Majid Darroudi, Maryam Mahmoudzadeh, et al.
Clinical Nutrition ESPEN (2023) Vol. 57, pp. 575-586
Open Access | Times Cited: 34
Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
Mehmet Arif İçer, Buse Sarikaya, Emine Koçyiğit, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2437-2437
Open Access | Times Cited: 12
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
Collagen peptide fractions from tilapia (Oreochromis aureus Steindachner, 1864) scales: Chemical characterization and biological activity
Karen L. Hernández-Ruiz, Jaime López‐Cervántes, Dalia I. Sánchez‐Machado, et al.
Food Bioscience (2023) Vol. 53, pp. 102658-102658
Closed Access | Times Cited: 20
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation
Viola Galli, Manuel Venturi, Eleonora Mari, et al.
International Dairy Journal (2021) Vol. 127, pp. 105284-105284
Closed Access | Times Cited: 39
GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling
Farah Salina Hussin, Shyan Yea Chay, Anis Shobirin Meor Hussin, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 36
Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization
Palanisamy Bruntha Devi, Dileep Reddy Rajapuram, Jayamanohar Jabastin, et al.
LWT (2023) Vol. 176, pp. 114511-114511
Open Access | Times Cited: 16
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production
Inés María Ramos, Susana Seseña, J.M. Povéda, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 11, pp. 2541-2558
Open Access | Times Cited: 15
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis, Gitishree Das, Han‐Seung Shin, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 733-733
Open Access | Times Cited: 22
Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts
Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 5, pp. 2526-2526
Open Access | Times Cited: 21
Bioactive Peptides and Its Alternative Processes: A Review
Norfahana Abd-Talib, Emmy Liza Anak Yaji, Nur Suraya Abd Wahab, et al.
Biotechnology and Bioprocess Engineering (2022) Vol. 27, Iss. 3, pp. 306-335
Closed Access | Times Cited: 19
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
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