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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:

Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers
Siegried Lillo-Pérez, María Guerra‐Valle, Patricio Orellana‐Palma, et al.
LWT (2021) Vol. 151, pp. 112106-112106
Closed Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems
Cong Xu, Qingfeng Ban, Wan Wang, et al.
Journal of Controlled Release (2022) Vol. 349, pp. 184-205
Closed Access | Times Cited: 107
Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques
Aijun Xie, Shanshan Zhao, Zifei Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124784-124784
Closed Access | Times Cited: 69
A comprehensive review on the utilization of probiotics in aquaculture towards sustainable shrimp farming
C M Mathan Muthu, A.S. Vickram, B. Bhavani Sowndharya, et al.
Fish & Shellfish Immunology (2024) Vol. 147, pp. 109459-109459
Closed Access | Times Cited: 14
Nondairy Probiotic Products: Functional Foods That Require More Attention
Kübra Küçükgöz, Monika Trząskowska
Nutrients (2022) Vol. 14, Iss. 4, pp. 753-753
Open Access | Times Cited: 48
Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 14
Closed Access | Times Cited: 47
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: 37
Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage
Iara Ferreira, Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, et al.
Food Research International (2022) Vol. 160, pp. 111697-111697
Open Access | Times Cited: 36
The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12524-12554
Closed Access | Times Cited: 22
Nano-encapsulation of probiotics: Need and critical considerations to design new non-dairy probiotic products
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 9
Oral delivery of probiotics using single‐cell encapsulation
Jiaqi Han, David Julian McClements, Xuebo Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 6
Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles
Damla Güney, Miray Gizem Bingöl Başdoğan, İlkin Yücel Şengün
Journal of Food Measurement & Characterization (2025)
Open Access
Latest developments in food-grade delivery systems for probiotics: A systematic review
Yuxing Gao, Xin Wang, Changhu Xue, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4371-4388
Closed Access | Times Cited: 50
Diversity, distribution and role of probiotics for human health: Current research and future challenges
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102889-102889
Closed Access | Times Cited: 18
Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices
Maria Spinasse Maia, Manueli Monciozo Domingos, Jackline Freitas Brilhante de São José
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1335-1335
Open Access | Times Cited: 17
Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals
Maryem Kraouia, Ancuta Nartea, Antonietta Maoloni, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4741-4741
Open Access | Times Cited: 14
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
Hye Ji Jang, Na‐Kyoung Lee, Hyun‐Dong Paik
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 255-268
Open Access | Times Cited: 5
Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Foods (2022) Vol. 11, Iss. 18, pp. 2760-2760
Open Access | Times Cited: 22
Carbohydrate polymer-based carriers for colon targeted delivery of probiotics
Wanli Zhang, Alireza Sadeghi, Aslı Can Karaça, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12759-12779
Closed Access | Times Cited: 11
Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices
Ricardo Alemán, Ismael Montero Fernández, Jhunior Marcía, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 124-124
Open Access | Times Cited: 3
Modulation of the food microbiome by apple fruit processing
Wisnu Adi Wicaksono, Aisa Buko, Peter Kusstatscher, et al.
Food Microbiology (2022) Vol. 108, pp. 104103-104103
Open Access | Times Cited: 19
Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
Sônia Paula Alexandrino de Oliveira, Heloísa Nascimento, Noádia Priscilla Araújo Rodrigues, et al.
Food Bioscience (2023) Vol. 52, pp. 102439-102439
Closed Access | Times Cited: 10
Enzymatic synthesis of fructooligosaccharides: From carrot discards to prebiotic juice
Laureana Guerra, María Micaela Ureta, Diana Romanini, et al.
Food Research International (2023) Vol. 170, pp. 112991-112991
Closed Access | Times Cited: 10
Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice
Jessie Usaga, Daniela Vidaurre‐Barahona, Laura Arroyo, et al.
NFS Journal (2022) Vol. 27, pp. 47-53
Open Access | Times Cited: 16
Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods—A Bibliometric Review
Shênia Santos Monteiro, Verônica Macário de Oliveira, Matheus Augusto de Bittencourt Pasquali
Foods (2022) Vol. 11, Iss. 9, pp. 1299-1299
Open Access | Times Cited: 15
Determination of selected biogenic amines in fermented vegetables juices
Aneta Jastrzębska, Anna Kmieciak, Kamil Brzuzy, et al.
Food Control (2023) Vol. 154, pp. 109980-109980
Closed Access | Times Cited: 8
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