Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Invited review: Potential antiobesity effect of fermented dairy products
Carmen Guadalupe Manzanarez-Quin, Lilia M. Beltrán‐Barrientos, Adrián Hernández‐Mendoza, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 4, pp. 3766-3778
Open Access | Times Cited: 16

Showing 16 citing articles:

Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
Tushar Joshi, Salini S.V, Lakshmi Mohan, et al.
Food and Humanity (2024) Vol. 3, pp. 100341-100341
Closed Access | Times Cited: 6
Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart
Barbara Wróblewska, Aleksandra Kuliga, Kinga Wnorowska
Molecules (2023) Vol. 28, Iss. 24, pp. 8081-8081
Open Access | Times Cited: 11
Anti-obesity potential of chickpea fermented by Lactiplantibacillus sp. (PMS-A6) from salted oyster: UPLC-ESI-Q-TOF-MSE profiling and in-vitro/in-vivo validation
Harshavardhan Mohan, Pavithra Muthukumar Sathya, Shweta S Acharya, et al.
Food Research International (2025) Vol. 208, pp. 116133-116133
Closed Access
Evaluation of antiobesogenic properties of fermented foods: In silico insights
Abdullahi Adekilekun Jimoh, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Bifidobacterium longum 070103 Fermented Milk Improve Glucose and Lipid Metabolism Disorders by Regulating Gut Microbiota in Mice
Tong Jiang, Ying Li, Longyan Li, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 4050-4050
Open Access | Times Cited: 16
Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies
Priti Mudgil, Feyisola Fisayo Ajayi, Aysha Saleh Alyafei, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt
Fei Zhu, Sheng Hu, Lehe Mei
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
A review of dairy food intake for improving health among black adults in the US
Edith P. Mitchell, Kevin Comerford, Michael G. Knight, et al.
Journal of the National Medical Association (2024) Vol. 116, Iss. 2, pp. 253-273
Open Access | Times Cited: 1
Consumption of multi-fiber enriched yogurt is associated with increase of Bifidobacterium animalis and butyrate producing bacteria in human fecal microbiota
Madis Jaagura, Natalja Part, Kaarel Adamberg, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104899-104899
Open Access | Times Cited: 8
Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?
Denise Mafra, Natália Alvarenga Borges, Lívia Alvarenga, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10173-10196
Open Access | Times Cited: 5
The association between gut microbiota and resting metabolic rate in overweight/obese women: a case–control study
Sanaz Mehranfar, Samira Tarashi, Sara Hajishizari, et al.
Journal of Diabetes & Metabolic Disorders (2023) Vol. 23, Iss. 1, pp. 931-941
Closed Access | Times Cited: 2
Minerals and vitamin B2 in flavoured dairy products
Anna Gliszczyńska‐Świgło, Iga Rybicka
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105695-105695
Closed Access | Times Cited: 1
Fortifikasi Serai (Cymbopogon citratus) pada Produk Susu Fermentasi sebagai Potensi Pangan Fungsional: Kajian Literatur
Irfan Fadhlurrohman, Ridho Maulaeni, Asmaradika Cahya Tirta
Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi Pertanian (2023) Vol. 4, Iss. 1, pp. 418-428
Open Access | Times Cited: 1
Diversifikasi Produk Susu Fermentasi dengan Pemanfaatan Kayu Manis (Cinnamomum burmannii) sebagai Inovasi Pangan Fungsional: Review
Irfan Fadhlurrohman, Cahya Missuari Wulandari, Muhammad Razan Assaqthi Al-Ryadhi
Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi Pertanian (2023) Vol. 4, Iss. 1, pp. 363-374
Open Access | Times Cited: 1
Low Lactose Milk Products
Bongkosh Vardhanabhuti, Yun Wang
Elsevier eBooks (2021), pp. 423-429
Closed Access | Times Cited: 2
Developmental research on lactic acid bacteria with preferred properties
Fu Namai, Takeshi Shimosato
Japanese Journal of Lactic Acid Bacteria (2022) Vol. 33, Iss. 1, pp. 5-11
Open Access
Page 1

Scroll to top