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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:

Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes
Smriti Chaturvedi, Snehasis Chakraborty
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 5, pp. 2068-2077
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 86
Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 14
Closed Access | Times Cited: 47
Nutritional, functional, and bioactive properties of african underutilized legumes
Jacob O. Popoola, Omena Bernard Ojuederie, Oluwadurotimi Samuel Aworunse, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 25
A comprehensive review of probiotics and human health-current prospective and applications
Bhutada Sarita, Dahikar Samadhan, Md Zakir Hassan, et al.
Frontiers in Microbiology (2025) Vol. 15
Open Access
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients
Smriti Chaturvedi, Snehasis Chakraborty
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100506-100506
Closed Access | Times Cited: 22
Functional beverages: recent trends and prospects as potential meal replacers
Ravneet Kaur, Shubhra Shekhar, K. Prasad
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks
Smriti Chaturvedi, Apurva Khartad, Snehasis Chakraborty
Food Bioscience (2021) Vol. 42, pp. 101195-101195
Closed Access | Times Cited: 29
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Ana Beatriz Costa Fernandes, Vanessa Aparecida Marcolino, Camila Silva, et al.
Food Bioscience (2021) Vol. 42, pp. 101200-101200
Closed Access | Times Cited: 27
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
Chiara Demarinis, Michela Verni, Loris Pinto, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3346-3346
Open Access | Times Cited: 20
Trends in non‐dairy‐based probiotic food products: Advances and challenges
Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 9
Open Access | Times Cited: 19
An insight to potential application of synbiotic edible films and coatings in food products
Sahar Seyedzade Hashemi, Nasim Khorshidian, Mehrdad Mohammadi
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 19
Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
Mir‐Hossein Mousavi, Mehdi Gharekhani, Kazem Alirezalu, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 5, pp. 2197-2210
Open Access | Times Cited: 11
Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model
Sahar Seyedzadeh-Hashemi, Vahid Mofid, Seyede Marzieh Hosseini, et al.
Food Bioscience (2022) Vol. 51, pp. 102228-102228
Closed Access | Times Cited: 10
Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review
Yiwen Huang, Min Zhang, Arun S. Mujumdar, et al.
Drying Technology (2022) Vol. 41, Iss. 6, pp. 868-889
Closed Access | Times Cited: 9
Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms
Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 496-496
Open Access | Times Cited: 5
Consumer Studies Focus on Prebiotics, Probiotics, and Synbiotics in Food Packaging: a Review
Shahida Anusha Siddiqui, Sipper Khan, Mohammad Mehdizadeh, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 1, pp. 13-29
Open Access | Times Cited: 5
Revisiting microbial exopolysaccharides: a biocompatible and sustainable polymeric material for multifaceted biomedical applications
Neelakanta Sarvashiva Kiran, Chandrashekar Yashaswini, Sudarshan Singh, et al.
3 Biotech (2024) Vol. 14, Iss. 4
Closed Access | Times Cited: 1
Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline
Qingwei Zheng, Feijie Wang, Chenzhipeng Nie, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 1
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages
Ananya Rana, Neetu Kumra Taneja, António Raposo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Chickpeas and Gut Microbiome: Functional Food Implications for Health
Aswani Ajay, Supriya Singh Gaur, Rafeeya Shams, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39314-e39314
Closed Access | Times Cited: 1
Evaluation of quality attributes and in vitro characteristics of synbiotic legume-based beverage during storage
Smriti Chaturvedi, Snehasis Chakraborty
Food Bioscience (2023) Vol. 55, pp. 103000-103000
Closed Access | Times Cited: 3
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity
Smriti Chaturvedi, Snehasis Chakraborty
Journal of Food Science (2022) Vol. 87, Iss. 11, pp. 5070-5088
Closed Access | Times Cited: 6
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno
Sensors (2022) Vol. 22, Iss. 21, pp. 8348-8348
Open Access | Times Cited: 6
Evaluation of prebiotic properties of legume‐based synbiotic beverages
Smriti Chaturvedi, Snehasis Chakraborty
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 7
Closed Access | Times Cited: 5
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