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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:

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

Showing 19 citing articles:

Biotics vs food systems: Challenges and perspectives
Wilson José Fernandes Lemos, Andre Fiorante Guerra, Stefano Campanaro, et al.
Food Research International (2025), pp. 115806-115806
Open Access
Fermented nondairy functional foods based on probiotics
Pınar Şanlıbaba
Italian Journal of Food Science (2023) Vol. 35, Iss. 1, pp. 91-105
Open Access | Times Cited: 11
Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures
Ehsan Divan Khosroshahi, Seyed Hadi Razavi, Hossein Kiani, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 5, pp. 2176-2185
Open Access | Times Cited: 10
Enzymatic hydrolysis and Lactiplantibacillus plantarum 299v fermentation enabled bioconversion of leftover rice into a potential plant-based probiotic beverage
J. Y. Lee, Ricco Tindjau, Shao‐Quan Liu
Food Bioscience (2024) Vol. 61, pp. 104895-104895
Closed Access | Times Cited: 2
Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches
Anna Rita Bavaro, Annamaria Tarantini, Angelica Bruno, et al.
Aging Clinical and Experimental Research (2024) Vol. 36, Iss. 1
Open Access | Times Cited: 2
Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3285-3285
Open Access | Times Cited: 7
Physicochemical, textural and organoleptic properties of functional processed cheese manufactured from ultrafiltered milk
Safaa El-Aidie, Ahmed Mabrouk, Ahmed Rabea Abd-Elgawad, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102798-102798
Closed Access | Times Cited: 6
Pulses: A way to encourage sustainable fiber consumption
Paul Biscarrat, Cassandre Bedu-Ferrari, Philippe Langella, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104281-104281
Open Access | Times Cited: 5
Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014
Fernanda Weber Bordini, Júlia Cristina Fernandes, Viviane Lívia Carvalho de Souza, et al.
Brazilian Journal of Microbiology (2024) Vol. 55, Iss. 2, pp. 1655-1667
Closed Access | Times Cited: 1
GABA-fortified synbiotic guava beverage: formulation and evaluation of neuroprotective properties using cell-based assays
G. Divyashri, V. Suprajaa, Chirag Umesh Nairy, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Bioactive compounds in functional fruits and vegetables: A strategy for promoting wellness and preventing diseases
Maria Rosilene Cândido Moreira, Alejandra Ponce
Studies in natural products chemistry (2024), pp. 315-345
Closed Access | Times Cited: 1
Morenga leaves for promotion the healthy benefits of oat fermented by probiotic bacteria: The first investigation
Asem Mahmoud Abdelshafy, Eid A. El‐Naggar, Mohamed N. Kenawi
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100166-100166
Open Access | Times Cited: 5
Probiotics as Curators of a Healthy Gut Microbiota
Susan Mills, Amy Murphy, Timothy G. Dinan, et al.
Elsevier eBooks (2024), pp. 361-400
Closed Access
Tendency to Consume Probiotics in the General Population: An Ecological Study
Mohammadreza Rabiee, Masoumeh Sadat Mousavi
Modern Care Journal (2024) Vol. 21, Iss. 3
Open Access
Modeling the behavior of probiotic strains in foods under simulated gastrointestinal tract conditions
Fernanda Bovo, Mariana B. Soares, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105155-105155
Closed Access
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake
Angela D’Amico, Carla Buzzanca, Enrica Pistorio, et al.
Beverages (2024) Vol. 10, Iss. 4, pp. 100-100
Open Access
Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits
Nacim Barache, Yanath Belguesmia, Walid Zeghbib, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability
Sachin Kumar, Sourabh Kumar, Swati Mitharwal, et al.
International Food Research Journal (2023) Vol. 30, Iss. 4, pp. 1066-1073
Open Access | Times Cited: 1
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3942-3942
Open Access | Times Cited: 2
Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics
Muriel da Silva CARNEIRO, Gustavo Luís de Paiva Anciens Ramos, Márcia Cristina Silva, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
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