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:
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits
Mei Zhi Alcine Chan, Shao‐Quan Liu
Trends in Food Science & Technology (2021) Vol. 119, pp. 227-242
Closed Access | Times Cited: 15
Mei Zhi Alcine Chan, Shao‐Quan Liu
Trends in Food Science & Technology (2021) Vol. 119, pp. 227-242
Closed Access | Times Cited: 15
Showing 15 citing articles:
Coffee: A comprehensive overview of origin, market, and the quality process
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104411-104411
Closed Access | Times Cited: 36
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Márcia Cristina Teixeira Ribeiro Vidigal, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104411-104411
Closed Access | Times Cited: 36
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
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 42
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii
Mei Zhi Alcine Chan, Shao‐Quan Liu
Current Opinion in Food Science (2021) Vol. 43, pp. 216-224
Closed Access | Times Cited: 47
Mei Zhi Alcine Chan, Shao‐Quan Liu
Current Opinion in Food Science (2021) Vol. 43, pp. 216-224
Closed Access | Times Cited: 47
Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds
Matúš Várady, Jan Tauchen, Adéla Fraňková, et al.
LWT (2022) Vol. 172, pp. 114245-114245
Open Access | Times Cited: 36
Matúš Várady, Jan Tauchen, Adéla Fraňková, et al.
LWT (2022) Vol. 172, pp. 114245-114245
Open Access | Times Cited: 36
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
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
Bibliometric Analysis of Probiotic Bacillus in Food Science: Evolution of Research Trends and Systematic Evaluation
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Lijun Zhao, Shijie Liu, Miaoyun Li, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
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
Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food
Barbara Sionek, Aleksandra Szydłowska
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3137-3137
Open Access
Barbara Sionek, Aleksandra Szydłowska
Applied Sciences (2025) Vol. 15, Iss. 6, pp. 3137-3137
Open Access
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications
Spyridoula Arapi, Adjeng Tunjung Pamase, Bruno De Meulenaer, et al.
Food Hydrocolloids (2025), pp. 111487-111487
Closed Access
Spyridoula Arapi, Adjeng Tunjung Pamase, Bruno De Meulenaer, et al.
Food Hydrocolloids (2025), pp. 111487-111487
Closed Access
The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage
Rui Zhou, Yifu Xu, Dejun Dong, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 8
Rui Zhou, Yifu Xu, Dejun Dong, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 8
Removal of amoxicillin by coffee grounds biochar with different pretreatment methods
Sue Won Choi, Ji-Seok Hong, Sungmin Youn, et al.
Environmental Advances (2023) Vol. 14, pp. 100446-100446
Open Access | Times Cited: 7
Sue Won Choi, Ji-Seok Hong, Sungmin Youn, et al.
Environmental Advances (2023) Vol. 14, pp. 100446-100446
Open Access | Times Cited: 7
Harnessing fermentation for sustainable beverage production: a tool for improving the nutritional quality of coffee bean and valorizing coffee byproducts
Okomo Simon Aloo, Feyera Gobena Gemechu, Hyun‐Ji Oh, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103263-103263
Closed Access | Times Cited: 2
Okomo Simon Aloo, Feyera Gobena Gemechu, Hyun‐Ji Oh, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103263-103263
Closed Access | Times Cited: 2
Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods
A. Poshadri, H.W. Deshpande, U. M. Khodke, et al.
Current Research in Nutrition and Food Science Journal (2022) Vol. 10, Iss. 3, pp. 858-870
Open Access | Times Cited: 9
A. Poshadri, H.W. Deshpande, U. M. Khodke, et al.
Current Research in Nutrition and Food Science Journal (2022) Vol. 10, Iss. 3, pp. 858-870
Open Access | Times Cited: 9
Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Liao Xue, Muyan Xiao, Zhen Peng, et al.
Food Bioscience (2024) Vol. 58, pp. 103594-103594
Closed Access
Liao Xue, Muyan Xiao, Zhen Peng, et al.
Food Bioscience (2024) Vol. 58, pp. 103594-103594
Closed Access
A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
Cássia Pereira Barros, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Control (2024) Vol. 165, pp. 110667-110667
Closed Access
Cássia Pereira Barros, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Control (2024) Vol. 165, pp. 110667-110667
Closed Access
Effects of Lactobacillus acidophilus and Lampung Robusta Coffee Extract on Shigella flexneri Induced Balb/C Mice; A Review of Colon Histopathology and Lymphocytes
Tommy D. Irianto, Manik Retno Wahyunitisari, Nurul Wiqoyah, et al.
Tropical Journal of Natural Product Research (2023) Vol. 7, Iss. 5, pp. 2959-2964
Open Access | Times Cited: 1
Tommy D. Irianto, Manik Retno Wahyunitisari, Nurul Wiqoyah, et al.
Tropical Journal of Natural Product Research (2023) Vol. 7, Iss. 5, pp. 2959-2964
Open Access | Times Cited: 1
