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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:

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: 64

Showing 1-25 of 64 citing articles:

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals
Rosa Anna Siciliano, Anna Reale, Maria Fiorella Mazzeo, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1225-1225
Open Access | Times Cited: 138
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Arícia Possas, Olga María Bonilla‐Luque, Antonio Valero
Foods (2021) Vol. 10, Iss. 2, pp. 355-355
Open Access | Times Cited: 69
Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese
Daniela Karla Medeiros Vasconcelos, Evandro Leite de Souza, Márcia Gabrielle Silva Viana, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 254-254
Open Access
Probiotic potential of indigenous Lactobacillus strains isolated from Algerian goatskin bag cheese Bouhezza using physiological and comparative genomic analyses
S. Mokni, Aissaoui Zitoun Ouarda, Zidoune Mohammed Nassereddine, et al.
International Dairy Journal (2025), pp. 106206-106206
Closed Access
Isolation and safety evaluation of food-derived potential probiotic Bacillus with antimicrobial properties
Minyi Hu, Rui Jiao, Xiyan Zhang, et al.
Microbial Pathogenesis (2025), pp. 107338-107338
Closed 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: 51
Buffalo Milk as a Source of Probiotic Functional Products
Márcio Vargas-Ramella, Mirian Pateiro, Aristide Maggiolino, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2303-2303
Open Access | Times Cited: 41
Journey of the Probiotic Bacteria: Survival of the Fittest
Allyson Andrade Mendonça, Walter de Paula Pinto-Neto, Giselle Alves da Paixão, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 95-95
Open Access | Times Cited: 34
Milk: A Natural Guardian for the Gut Barrier
Yanli Wang, Yiyao Gong, Muhammad Salman Farid, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8285-8303
Closed Access | Times Cited: 5
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese
Lígia Eleonor Prezzi, Sarah Hwa In Lee, Valéria M.R. Nunes, et al.
Food Microbiology (2020) Vol. 92, pp. 103557-103557
Open Access | Times Cited: 42
Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model
Bárbara Fernandes Cordeiro, Juliana de Jesus Monteiro Alves, Giovanna Angeli Belo, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 37
Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms
Andres J. Garcia-Brand, Valentina Quezada, Cristina González, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 117-117
Open Access | Times Cited: 23
What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
Eliene Penha Rodrigues Pereira, Juliana S. Graça, Beatriz Manfrinato Ferreira, et al.
Food Research International (2023) Vol. 176, pp. 113785-113785
Closed Access | Times Cited: 13
Microencapsulation of presumptive probiotic bacteria Lactiplantibacillus plantarum CCMA 0359: Technology and potential application in cream cheese
Dayana Pereira de Andrade, Sabrina Carvalho Bastos, Cíntia Lacerda Ramos, et al.
International Dairy Journal (2023) Vol. 143, pp. 105669-105669
Closed Access | Times Cited: 12
Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
A.M.N.L. Abesinghe, Hasitha Priyashantha, P.H.P. Prasanna, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 121-121
Open Access | Times Cited: 32
Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability
Priti Mudgil, Fatima Aldhaheri, Marwa Hamdi, et al.
LWT (2022) Vol. 158, pp. 113036-113036
Open Access | Times Cited: 19
Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products
Auengploy Chailangka, Noppol Leksawasdi, Warintorn Ruksiriwanich, et al.
Quality Assurance and Safety of Crops & Foods (2023) Vol. 15, Iss. 2, pp. 140-160
Open Access | Times Cited: 10
Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
Laênia Angélica Andrade Lopes, Tatiana Colombo Pimentel, Rafaela de Siqueira Ferraz Carvalho, et al.
Food Chemistry (2020) Vol. 346, pp. 128769-128769
Closed Access | Times Cited: 29
Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese
S. Pérez, Sara Lucía Gómez Rodríguez, José Uriel Sepúlveda Valencia, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21558-e21558
Open Access | Times Cited: 8
Encapsulation, storage viability, and consumer acceptance of probiotic butter
Maritiele Naissinger da Silva, Bruna Lago Tagliapietra, Neila Silvia Pereira dos Santos Richards
LWT (2020) Vol. 139, pp. 110536-110536
Open Access | Times Cited: 25
An insight into the health beneficial of probiotics dairy products: a critical review
JinTao He, Wen Li, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11290-11309
Closed Access | Times Cited: 14
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses
Dietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5680-5697
Closed Access | Times Cited: 13
The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking
Xinyue Hao, Xia Yu, Yuxin Wang, et al.
International Dairy Journal (2022) Vol. 137, pp. 105507-105507
Closed Access | Times Cited: 13
Functional lipid enriched probiotic cheese: Gastrointestinal stability and potential health benefits
Manuela Machado, Sérgio Sousa, Luis M. Rodríguez‐Alcalá, et al.
International Dairy Journal (2023) Vol. 144, pp. 105700-105700
Closed Access | Times Cited: 7
Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt
Carine N. Almada-Érix, Caroline N. Almada, Geany Targino de Souza Pedrosa, et al.
Journal of Microbiological Methods (2021) Vol. 183, pp. 106187-106187
Open Access | Times Cited: 17
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