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:
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
Leila Vafadar Ghasemi, Leila Nouri, Abdorreza Mohammadi Nafchi, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 31
Leila Vafadar Ghasemi, Leila Nouri, Abdorreza Mohammadi Nafchi, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 31
Showing 1-25 of 31 citing articles:
Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 74
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 74
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review
Narmin Nezamdoost-Sani, Mohammad Alizadeh, Saber Amiri, et al.
Food Bioscience (2023) Vol. 52, pp. 102433-102433
Closed Access | Times Cited: 61
Narmin Nezamdoost-Sani, Mohammad Alizadeh, Saber Amiri, et al.
Food Bioscience (2023) Vol. 52, pp. 102433-102433
Closed Access | Times Cited: 61
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 7
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 7
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation
Yongkai Yuan, Yin Ming, Qixiao Zhai, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2794-2810
Closed Access | Times Cited: 33
Yongkai Yuan, Yin Ming, Qixiao Zhai, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2794-2810
Closed Access | Times Cited: 33
Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 2899-2907
Closed Access | Times Cited: 30
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 2899-2907
Closed Access | Times Cited: 30
Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100330-100330
Open Access | Times Cited: 20
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100330-100330
Open Access | Times Cited: 20
Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development
Shubhi Singh, Rishibha Gupta, Sonam Chawla, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Shubhi Singh, Rishibha Gupta, Sonam Chawla, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review
Saber Amiri, Narmin Nezamdoost-Sani, Parisa Mostashari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2130-2156
Closed Access | Times Cited: 24
Saber Amiri, Narmin Nezamdoost-Sani, Parisa Mostashari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2130-2156
Closed Access | Times Cited: 24
Current Advantages in the Application of Microencapsulation in Functional Bread Development
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 96-96
Open Access | Times Cited: 22
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 96-96
Open Access | Times Cited: 22
Carbohydrate polymer-based carriers for colon targeted delivery of probiotics
Wanli Zhang, Alireza Sadeghi, Aslı Can Karaça, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12759-12779
Closed Access | Times Cited: 12
Wanli Zhang, Alireza Sadeghi, Aslı Can Karaça, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12759-12779
Closed Access | Times Cited: 12
Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread
Sami Sidahmed Ali, John R.N. Taylor, M. Naushad Emmambux
Journal of Cereal Science (2024) Vol. 118, pp. 103937-103937
Open Access | Times Cited: 4
Sami Sidahmed Ali, John R.N. Taylor, M. Naushad Emmambux
Journal of Cereal Science (2024) Vol. 118, pp. 103937-103937
Open Access | Times Cited: 4
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: 20
Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 9
Open Access | Times Cited: 20
Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue
Chiew Yen Liu, Raihan Amani, Syazana Sulaiman, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 5, pp. 1626-1637
Open Access | Times Cited: 17
Chiew Yen Liu, Raihan Amani, Syazana Sulaiman, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 5, pp. 1626-1637
Open Access | Times Cited: 17
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
Recent advances in probiotic breads; a market trend in the functional bakery products
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13163-13174
Closed Access | Times Cited: 8
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13163-13174
Closed Access | Times Cited: 8
Delivery of Probiotic-Loaded Microcapsules in the Gastrointestinal Tract: A Review
Mahshid Heidarrezaei, Gianluigi Mauriello, Hoofar Shokravi, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 2
Mahshid Heidarrezaei, Gianluigi Mauriello, Hoofar Shokravi, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 2
An expanding frontier in prebiotic research and synbiotic functional food development through exopolysaccharides from probiotic bacteria
Swati Tiwari, Digambar Kavitake, Mangesh Suryavanshi, et al.
Food and Humanity (2024) Vol. 3, pp. 100436-100436
Closed Access | Times Cited: 2
Swati Tiwari, Digambar Kavitake, Mangesh Suryavanshi, et al.
Food and Humanity (2024) Vol. 3, pp. 100436-100436
Closed Access | Times Cited: 2
Effect of different drying methods on the functional properties of probiotics encapsulated using prebiotic substances
K.S. Yoha, J.A. Moses, C. Anandharamakrishnan
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 5-6, pp. 1575-1588
Closed Access | Times Cited: 5
K.S. Yoha, J.A. Moses, C. Anandharamakrishnan
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 5-6, pp. 1575-1588
Closed Access | Times Cited: 5
Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions
Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, et al.
Food Research International (2023) Vol. 174, pp. 113573-113573
Open Access | Times Cited: 4
Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, et al.
Food Research International (2023) Vol. 174, pp. 113573-113573
Open Access | Times Cited: 4
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
Lili Zhang, Zhi Liu, Jiali Tang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 4
Lili Zhang, Zhi Liu, Jiali Tang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 4
Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality
Han Hu, Qianzhu Lin, David Julian McClements, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104647-104647
Closed Access
Han Hu, Qianzhu Lin, David Julian McClements, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104647-104647
Closed Access
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking
Daiva Žadeikė, Žydrūnė Gaižauskaitė, Loreta Bašinskienė, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 641-641
Open Access
Daiva Žadeikė, Žydrūnė Gaižauskaitė, Loreta Bašinskienė, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 641-641
Open Access
Development of functional bread and other bakery products
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization
Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10156-10156
Open Access
Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10156-10156
Open Access
