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:
Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt
Vaez Nemati, Rassoul Mozafarpour
LWT (2024) Vol. 199, pp. 116116-116116
Open Access | Times Cited: 14
Vaez Nemati, Rassoul Mozafarpour
LWT (2024) Vol. 199, pp. 116116-116116
Open Access | Times Cited: 14
Showing 14 citing articles:
Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
Food Reviews International (2025), pp. 1-30
Closed Access | Times Cited: 1
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
Food Reviews International (2025), pp. 1-30
Closed Access | Times Cited: 1
Functional Yogurt: Types and Health Benefits
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 5
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 5
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Postbiotics and their biotherapeutic potential for chronic disease and their feature perspective: a review
Zerihun Asefa, Abera Belay, Eyuel Welelaw, et al.
Frontiers in Microbiomes (2025) Vol. 4
Open Access
Zerihun Asefa, Abera Belay, Eyuel Welelaw, et al.
Frontiers in Microbiomes (2025) Vol. 4
Open Access
Enhancement of the phytoremediation performance in heavy metal-contaminated soil using a multifunctional EPS-producing bacterium Kosakonia sp. W18
Soo Yeon Lee, Kyung‐Suk Cho
Environmental Research (2025), pp. 121355-121355
Closed Access
Soo Yeon Lee, Kyung‐Suk Cho
Environmental Research (2025), pp. 121355-121355
Closed Access
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications
Xiaoxue Kong, Jiaxin Zhang, Hui Shen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1431-1431
Open Access
Xiaoxue Kong, Jiaxin Zhang, Hui Shen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1431-1431
Open Access
Evaluation of cold storage effect on Murrah buffalo milk yoghurt quality and safety attributes through Fourier Transform Infrared Spectroscopy and multivariate analysis.
Muzammeer Mansor, Abd Fathul Hakim Zulkifli, A Lotfi, et al.
Food Control (2025), pp. 111395-111395
Closed Access
Muzammeer Mansor, Abd Fathul Hakim Zulkifli, A Lotfi, et al.
Food Control (2025), pp. 111395-111395
Closed Access
Structural changes of exopolysaccharide of Lactobacillus helveticus MB2-1 during fermentation and its effect on fermented milks quality
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
International Dairy Journal (2025), pp. 106286-106286
Closed Access
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
International Dairy Journal (2025), pp. 106286-106286
Closed Access
The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt
Baomei Wu, Yanru Guo, Linlin Hao, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1442-1442
Open Access
Baomei Wu, Yanru Guo, Linlin Hao, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1442-1442
Open Access
The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese
Vaez Nemati, Jonas T. Guimarães
Food Chemistry Advances (2024) Vol. 5, pp. 100756-100756
Open Access | Times Cited: 3
Vaez Nemati, Jonas T. Guimarães
Food Chemistry Advances (2024) Vol. 5, pp. 100756-100756
Open Access | Times Cited: 3
Technofunctional properties of dextran produced by Leuconostoc pseudomesenteroides isolated from juçara palm fruit
Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, et al.
Ciência e Agrotecnologia (2024) Vol. 48
Open Access | Times Cited: 1
Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, et al.
Ciência e Agrotecnologia (2024) Vol. 48
Open Access | Times Cited: 1
Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese
Dominika Jurášková, Susana C. Ribeiro, Rita Bastos, et al.
Macromol—A Journal of Macromolecular Research (2024) Vol. 4, Iss. 3, pp. 680-696
Open Access | Times Cited: 1
Dominika Jurášková, Susana C. Ribeiro, Rita Bastos, et al.
Macromol—A Journal of Macromolecular Research (2024) Vol. 4, Iss. 3, pp. 680-696
Open Access | Times Cited: 1
Bioconversion of sugar beet molasses into functional exopolysaccharides by beet juice-derived lactic acid bacteria
Gaoyu Ren, Wentao Luo, Hao Gan, et al.
Food Bioscience (2024), pp. 105139-105139
Closed Access | Times Cited: 1
Gaoyu Ren, Wentao Luo, Hao Gan, et al.
Food Bioscience (2024), pp. 105139-105139
Closed Access | Times Cited: 1
Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
