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:
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 25-59
Closed Access | Times Cited: 32
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 25-59
Closed Access | Times Cited: 32
Showing 1-25 of 32 citing articles:
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
Kübra Küçükgöz, Monika Trząskowska
Nutrients (2022) Vol. 14, Iss. 4, pp. 753-753
Open Access | Times Cited: 48
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 23
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 23
The ameliorative effect of probiotics on diet-induced lipid metabolism disorders: A review
Yu Wang, Zhiyi Ai, Xinyue Xing, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3556-3572
Closed Access | Times Cited: 33
Yu Wang, Zhiyi Ai, Xinyue Xing, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3556-3572
Closed Access | Times Cited: 33
Potential Biomedical Applications of Modified Pectin as a Delivery System for Bioactive Substances
Frederick Odun-Ayo, Lalini Reddy
Polysaccharides (2023) Vol. 4, Iss. 1, pp. 1-32
Open Access | Times Cited: 16
Frederick Odun-Ayo, Lalini Reddy
Polysaccharides (2023) Vol. 4, Iss. 1, pp. 1-32
Open Access | Times Cited: 16
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: 15
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: 15
Saccharomyces boulardii as a Promising Microorganism for the Development of Probiotic Beverages: An Overview
Manueli Monciozo Domingos, Hanna Tanure Werneck, Marcella Ramos Sant’Ana, et al.
Food Reviews International (2025), pp. 1-16
Closed Access
Manueli Monciozo Domingos, Hanna Tanure Werneck, Marcella Ramos Sant’Ana, et al.
Food Reviews International (2025), pp. 1-16
Closed Access
Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use
Meriem Meradji, Nadia Bachtarzi, Diego Mora, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2312-2312
Open Access | Times Cited: 12
Meriem Meradji, Nadia Bachtarzi, Diego Mora, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2312-2312
Open Access | Times Cited: 12
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages
Luca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2022) Vol. 155, pp. 111063-111063
Open Access | Times Cited: 17
Luca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2022) Vol. 155, pp. 111063-111063
Open Access | Times Cited: 17
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, et al.
Food Chemistry (2022) Vol. 401, pp. 134200-134200
Closed Access | Times Cited: 15
Elvira de Lourdes Chaves Macêdo, Tatiana Colombo Pimentel, Dirceu de Sousa Melo, et al.
Food Chemistry (2022) Vol. 401, pp. 134200-134200
Closed Access | Times Cited: 15
Bioactive compounds in functional fruits and vegetables: A strategy for promoting wellness and preventing diseases
Maria Rosilene Cândido Moreira, Alejandra Ponce
Studies in natural products chemistry (2024), pp. 315-345
Closed Access | Times Cited: 2
Maria Rosilene Cândido Moreira, Alejandra Ponce
Studies in natural products chemistry (2024), pp. 315-345
Closed Access | Times Cited: 2
Enhancing the application of probiotics in probiotic food products from the perspective of improving stress resistance by regulating cell physiological function: A review
Dingkang Wang, Ruijie Xu, Sha Liu, et al.
Food Research International (2024) Vol. 199, pp. 115369-115369
Closed Access | Times Cited: 2
Dingkang Wang, Ruijie Xu, Sha Liu, et al.
Food Research International (2024) Vol. 199, pp. 115369-115369
Closed Access | Times Cited: 2
Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
Beatriz Itzel Martínez-Mendoza, Audry Peredo-Lovillo, Haydee Eliza Romero-Luna, et al.
Food Bioscience (2023) Vol. 56, pp. 103112-103112
Closed Access | Times Cited: 6
Beatriz Itzel Martínez-Mendoza, Audry Peredo-Lovillo, Haydee Eliza Romero-Luna, et al.
Food Bioscience (2023) Vol. 56, pp. 103112-103112
Closed Access | Times Cited: 6
Traditional Fermented Products: Potential Origin for Probiotic Strains
Renata Gomes Caetano, Isabella Bassoto Xavier, Vanessa Feldmann, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 201-211
Closed Access | Times Cited: 1
Renata Gomes Caetano, Isabella Bassoto Xavier, Vanessa Feldmann, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 201-211
Closed Access | Times Cited: 1
Transforming orange waste with yeasts: bioprocess prospects
Gabriel do Amaral Minussi, Ângela Alves dos Santos, Thamarys Scapini, et al.
Revista Brasileira de Ciências Ambientais (2024) Vol. 59
Open Access | Times Cited: 1
Gabriel do Amaral Minussi, Ângela Alves dos Santos, Thamarys Scapini, et al.
Revista Brasileira de Ciências Ambientais (2024) Vol. 59
Open Access | Times Cited: 1
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Probiotics as starter and nonstarter cultures in fermented foods
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
(2024)
Open Access
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
(2024)
Open Access
Fermented fruits and legumes in Africa: production factors and health benefits
Tolulope Joshua Ashaolu
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6866-6874
Open Access
Tolulope Joshua Ashaolu
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6866-6874
Open Access
Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2907-2907
Open Access
Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2907-2907
Open Access
Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 11984-11984
Open Access
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 11984-11984
Open Access
Effect of Adding Winemaking By-Product on the Characteristics of Petit Suisse Cheese Made with A2A2 Milk and Probiotic
Cláudia Moreira Santa Catharina Weis, Márcia Miss Gomes, Bárbara Geremia Vicenzi, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 570-570
Open Access
Cláudia Moreira Santa Catharina Weis, Márcia Miss Gomes, Bárbara Geremia Vicenzi, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 570-570
Open Access
Genome-Wide Identification and Biochemical Characterization of Alcohol Acyltransferases for Aroma Generation in Wickerhamomyces subpelliculosus Isolates from Fermented Food
Su Jin Yoo, Hyeon‐Jin Kim, Hye Yun Moon, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Su Jin Yoo, Hyeon‐Jin Kim, Hye Yun Moon, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Trends and challenges for the application of probiotic lactic acid bacteria in functional foods
Aline Sousa Silva, Sabrina Neves Casarotti, Ana Lúcia Barretto Penna
Ciência Rural (2023) Vol. 54, Iss. 5
Open Access | Times Cited: 1
Aline Sousa Silva, Sabrina Neves Casarotti, Ana Lúcia Barretto Penna
Ciência Rural (2023) Vol. 54, Iss. 5
Open Access | Times Cited: 1
Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation
Gustavo H. Torres A. Camillo, Juliano Lemos Bicas, Mário Roberto Maróstica
Elsevier eBooks (2022), pp. 177-198
Closed Access | Times Cited: 2
Gustavo H. Torres A. Camillo, Juliano Lemos Bicas, Mário Roberto Maróstica
Elsevier eBooks (2022), pp. 177-198
Closed Access | Times Cited: 2
Isolation and Characterization of Yeasts from Jackfruit and Beet Root Juices
G. Ashiwini, B. V. Narayanaswamy
Current Journal of Applied Science and Technology (2022), pp. 8-16
Open Access | Times Cited: 1
G. Ashiwini, B. V. Narayanaswamy
Current Journal of Applied Science and Technology (2022), pp. 8-16
Open Access | Times Cited: 1
