Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review
Hafiz Arbab Sakandar, Heping Zhang
Trends in Food Science & Technology (2021) Vol. 110, pp. 55-65
Closed Access | Times Cited: 97

Showing 1-25 of 97 citing articles:

Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review
Teng Ma, Xin Shen, Xuan Shi, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 178-198
Open Access | Times Cited: 131
Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 80
Effects of Probiotics on Gut Microbiota: An Overview
Preethi Chandrasekaran, Sabine Weiskirchen, Ralf Weiskirchen
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 11, pp. 6022-6022
Open Access | Times Cited: 45
Bifidobacterium and Lactobacillus improve inflammatory bowel disease in zebrafish of different ages by regulating the intestinal mucosal barrier and microbiota
Yinhua Ni, Yi Zhang, Liujie Zheng, et al.
Life Sciences (2023) Vol. 324, pp. 121699-121699
Closed Access | Times Cited: 42
Unraveling the Puzzle: Health Benefits of Probiotics—A Comprehensive Review
Sabiha Gul, Emanuele Durante‐Mangoni
Journal of Clinical Medicine (2024) Vol. 13, Iss. 5, pp. 1436-1436
Open Access | Times Cited: 23
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
Effect of Probiotics on Psychiatric Symptoms and Central Nervous System Functions in Human Health and Disease: A Systematic Review and Meta-Analysis
Charlotte Le Morvan de Sequeira, Charlotte Hengstberger, Paul Enck, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 621-621
Open Access | Times Cited: 53
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: 42
The genomic basis of the Streptococcus thermophilus health-promoting properties
Émeline Roux, Aurélie Nicolas, Florence Valence, et al.
BMC Genomics (2022) Vol. 23, Iss. 1
Open Access | Times Cited: 41
Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation
Yaru Sun, Shuai Guo, Ting Wu, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 28
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
Zhaowei Jiang, Junqing Tian, Xiangqi Bai, et al.
Food Chemistry (2023) Vol. 417, pp. 135889-135889
Closed Access | Times Cited: 27
Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
Shuai Guo, Yaru Sun, Ting Wu, et al.
Food Chemistry (2023) Vol. 430, pp. 136840-136840
Closed Access | Times Cited: 24
Adsorption abilities and mechanisms of Lactobacillus on various nanoplastics
Lili Zhao, Qingnan Dou, Shiyue Chen, et al.
Chemosphere (2023) Vol. 320, pp. 138038-138038
Closed Access | Times Cited: 23
The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem
Shujuan Yang, Mei Bai, Lai‐Yu Kwok, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 728-745
Open Access | Times Cited: 23
Accounting for the health risk of probiotics
Liu Xiang-yi, Haiyi Zhao, Aloysius Wong
Heliyon (2024) Vol. 10, Iss. 6, pp. e27908-e27908
Open Access | Times Cited: 9
Latilactobacillus sakei CCFM1267 Enhances Fermentation and Probiotic Properties in Fermented Milk: A Focus on Metabolomics and Physicochemical Analysis
Yuxuan Xia, Xing Jin, Meifang Xiao, et al.
Food Bioscience (2025), pp. 106154-106154
Closed Access | Times Cited: 1
Probiotics: health benefits, microencapsulation, and viability, combination with natural compounds, and applications in foods
Marcieli Peruzzolo, Giovana Cristina Ceni, Alexander Junges, et al.
Food Bioscience (2025), pp. 106253-106253
Closed Access | Times Cited: 1
Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts
Chuantao Peng, Guoqiang Yao, Yaru Sun, et al.
Food Research International (2021) Vol. 152, pp. 110603-110603
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: 44
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, et al.
Food Research International (2022) Vol. 161, pp. 111841-111841
Closed Access | Times Cited: 32
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: 20
Probiotic Yogurt Alleviates High-Fat Diet-Induced Lipid Accumulation and Insulin Resistance in Mice via the Adiponectin Pathway
Chao Tang, Hongyuan Zhao, Liangyu Kong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1464-1476
Closed Access | Times Cited: 17
Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health
Xia Meng, Yingjie Huang, Jiayi Xiong, et al.
LWT (2024) Vol. 198, pp. 115929-115929
Open Access | Times Cited: 7
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality
Shikai Yan, Pan Huang, Leilei Yu, et al.
Food Research International (2024) Vol. 188, pp. 114309-114309
Closed Access | Times Cited: 7
Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk
Yaru Sun, Shuai Guo, Lai‐Yu Kwok, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6643-6657
Open Access | Times Cited: 6
Page 1 - Next Page

Scroll to top