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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:

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence
Anthony Fardet, Edmond Rock
Nutrition Research Reviews (2017) Vol. 31, Iss. 1, pp. 52-70
Open Access | Times Cited: 132

Showing 1-25 of 132 citing articles:

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review
Tao Feng, Jing Wang
Gut Microbes (2020) Vol. 12, Iss. 1, pp. 1801944-1801944
Open Access | Times Cited: 371
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
Francesca Melini, Valentina Melini, Francesca Luziatelli, et al.
Nutrients (2019) Vol. 11, Iss. 5, pp. 1189-1189
Open Access | Times Cited: 303
Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application
Cyril Raveschot, Benoît Cudennec, François Coutte, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 222
How processing may affect milk protein digestion and overall physiological outcomes: A systematic review
Glenn A. A. van Lieshout, Tim T. Lambers, Marjolijn C. E. Bragt, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 14, pp. 2422-2445
Open Access | Times Cited: 183
Antioxidant Activity of Milk and Dairy Products
Magdalena Stobiecka, Jolanta Król, Aneta Brodziak
Animals (2022) Vol. 12, Iss. 3, pp. 245-245
Open Access | Times Cited: 123
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 118-118
Open Access | Times Cited: 49
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Heena Sharma, Fatih Özoğul, Elena Bartkienė, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 4819-4841
Closed Access | Times Cited: 98
The antioxidant components of milk and their role in processing, ripening, and storage: Functional food
Imran Taj, Mohammed Hussen Bule, Rahman Ullah, et al.
Veterinary World (2019) Vol. 12, Iss. 1, pp. 12-33
Open Access | Times Cited: 83
Antioxidants for the Prevention and Treatment of Non-communicable Diseases
Thecla Okeahunwa Ayoka, Benjamin O. Ezema, Chijioke Nwoye Eze, et al.
Journal of Exploratory Research in Pharmacology (2022) Vol. 000, Iss. 000, pp. 000-000
Open Access | Times Cited: 55
Role of Oxidative Stress and Antioxidants in Acquired Inner Ear Disorders
Megumi Kishimoto‐Urata, Shinji Urata, Chisato Fujimoto, et al.
Antioxidants (2022) Vol. 11, Iss. 8, pp. 1469-1469
Open Access | Times Cited: 42
Iron-Deficiency in Atopic Diseases: Innate Immune Priming by Allergens and Siderophores
Franziska Roth‐Walter
Frontiers in Allergy (2022) Vol. 3
Open Access | Times Cited: 38
Probiotics and Postbiotics as an Alternative to Antibiotics: An Emphasis on Pigs
Md. Sekendar Ali, Eon‐Bee Lee, Walter H. Hsu, et al.
Pathogens (2023) Vol. 12, Iss. 7, pp. 874-874
Open Access | Times Cited: 25
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
Hepatoprotective Effects of Lactobacillus on Carbon Tetrachloride-Induced Acute Liver Injury in Mice
Xiaoyong Chen, Jing Zhang, Ruokun Yi, et al.
International Journal of Molecular Sciences (2018) Vol. 19, Iss. 8, pp. 2212-2212
Open Access | Times Cited: 71
Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System
Shilei Wang, Wu Xiong, Yuqiao Wang, et al.
mSystems (2020) Vol. 5, Iss. 4
Open Access | Times Cited: 66
Discovery and characterisation of circular bacteriocin plantacyclin B21AG from Lactiplantibacillus plantarum B21
Aida Golneshin, Mian-Chee Gor, Nicholas A. Williamson, et al.
Heliyon (2020) Vol. 6, Iss. 8, pp. e04715-e04715
Open Access | Times Cited: 53
Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
Penka Petrova, Iván Ivanov, Lidia Tsigoriyna, et al.
Microorganisms (2021) Vol. 9, Iss. 3, pp. 480-480
Open Access | Times Cited: 46
Advances in research on calf rennet substitutes and their effects on cheese quality
Xiaofeng Liu, Yuanfeng Wu, Rongfa Guan, et al.
Food Research International (2021) Vol. 149, pp. 110704-110704
Closed Access | Times Cited: 42
Identification and antioxidant activity of bovine bone collagen-derived novel peptides prepared by recombinant collagenase from Bacillus cereus
Yihang Song, Yousi Fu, Shiyang Huang, et al.
Food Chemistry (2021) Vol. 349, pp. 129143-129143
Closed Access | Times Cited: 41
Proteins, polysaccharides and their derivatives as macromolecular antioxidant supplements: A review of in vitro screening methods and strategies
Yajuan Chen, Qinlu Lin, Jian‐qiang Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 958-971
Closed Access | Times Cited: 31
Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study
Ruchita Khakhariya, Bethsheba Basaiawmoit, Amar Sakure, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2006-2006
Open Access | Times Cited: 18
Integrated molecular approaches for fermented food microbiome research
Aaron M. Walsh, John Leech, Curtis Huttenhower, et al.
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 2
Open Access | Times Cited: 17
Probiotic yogurt regulates gut microbiota homeostasis and alleviates hepatic steatosis and liver injury induced by high‐fat diet in golden hamsters
Linwensi Zhu, Na Ying, Liuyi Hao, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2488-2501
Open Access | Times Cited: 6
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions
Sophie Lamothe, Cassandra Guérette, Frédéric Dion, et al.
Food Research International (2019) Vol. 122, pp. 149-156
Closed Access | Times Cited: 53
Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
Tülay Özcan, Saliha Şahin, Arzu Akpinar Bayızıt, et al.
International Journal of Dairy Technology (2018) Vol. 72, Iss. 1, pp. 65-73
Open Access | Times Cited: 47
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