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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:

Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza, et al.
International Journal of Dairy Technology (2021) Vol. 75, Iss. 1, pp. 59-76
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Functional ice cream health benefits and sensory implications
Alessandro Genovese, Andrea Balivo, A Salvati, et al.
Food Research International (2022) Vol. 161, pp. 111858-111858
Closed Access | Times Cited: 65
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: 12
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: 37
Application of fat replacers in dairy products: A review
Hayam M. Abbas, Mona A. M. Abd El-Gawad, Jihan M. Kassem, et al.
Foods and raw materials (2024) Vol. 12, Iss. 2, pp. 319-333
Open Access | Times Cited: 6
Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
Hüseyin Ender GÜRMERİÇ, Mustafa Şengül, Tuba Erkaya
Food Bioscience (2024) Vol. 59, pp. 103812-103812
Closed Access | Times Cited: 4
Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties
Neda Aliabbasi, Zahra Emam‐Djomeh
eFood (2024) Vol. 5, Iss. 4
Open Access | Times Cited: 4
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: 12
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
Artur Mykhalevych, Magdalena Buniowska, Galyna Polishchuk, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 170-170
Open Access | Times Cited: 3
Production and characterization of synbiotic ice cream using microencapsulation and cryopreservation of Lactobacillus rhamnosus in whey protein/bio-cellulose/inulin composite microcapsules
Omid Maleki, Asghar Khosrowshahi Asl, Mohammad Alizadeh, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3909-3917
Closed Access | Times Cited: 9
Prebiotics, Probiotics and Postbiotics: The Changing Paradigm of Functional Foods
Naveen Kango, Suresh Nath
Journal of Dietary Supplements (2024) Vol. 21, Iss. 5, pp. 709-735
Closed Access | Times Cited: 2
Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
Arona Pires, David Gomes, J. Noronha, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4091-4091
Open Access | Times Cited: 13
Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production
Elif Sezer, Ahmet Ayar, Suzan ÖZTÜRK YILMAZ
Fermentation (2022) Vol. 9, Iss. 1, pp. 3-3
Open Access | Times Cited: 11
Use of Probiotic/ Postbiotic along with Starter Bacteria for Enhancing Fermentation Processes –A Review
Moghadam SK
Food Science & Nutrition Technology (2024) Vol. 9, Iss. 2, pp. 1-9
Open Access | Times Cited: 1
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials
Manoj Kumar, Sukumaran Karthika, Nair Anjitha, et al.
Food Biotechnology (2022) Vol. 36, Iss. 3, pp. 234-265
Closed Access | Times Cited: 9
Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products
Nameer Khairullah Mohammed, Muhammad Firdaus Badrul Khair, Nurul Hawa Ahmad, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 12
Closed Access | Times Cited: 9
Probiotics: beneficial microbes for health and the food industry
Anindita Deb Pal, Anasuya Pal
Elsevier eBooks (2024), pp. 47-86
Closed Access | Times Cited: 1
Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits
Małgorzata Ziarno, Patrycja Cichońska, Ewa Kowalska, et al.
(2024)
Open Access | Times Cited: 1
Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits
Małgorzata Ziarno, Patrycja Cichońska, Ewa Kowalska, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3222-3222
Open Access | Times Cited: 1
Probiotic characteristics and whole genome sequence analysis of Lactiplantibacillus plantarum ZFM518 isolated from infant feces
Y. L. Zhang, Zhou Qingqing, Ziqi Chen, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2235-2248
Open Access | Times Cited: 1
Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)
Feyza Öztürk‐Yalçın, Bayram Ürkek, Mustafa Şengül
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7358-7369
Open Access | Times Cited: 1
Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
Juliana S. Graça, Marianna Miranda Furtado, Luísa Freire, et al.
Food Microbiology (2024) Vol. 125, pp. 104660-104660
Closed Access | Times Cited: 1
Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture
Fedrick C. Mgomi, Lei Yuan, Yang Wang, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 588-602
Closed Access | Times Cited: 7
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects
Gizem Çam, Nihat Akın, Çiğdem Konak Göktepe, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 6, pp. 3184-3193
Closed Access | Times Cited: 7
Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream
Isabela Gomes CARDOSO, Monise Viana Abranches, Mayara Carolline Resende SILVA, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
The effects of ultrasound on probiotic functionality: an updated review
Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11643-11660
Closed Access | Times Cited: 3
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