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:

Showing 1-25 of 29 citing articles:

Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota
Taís Fernanda Borgonovi, Lara Borghi Virgolin, Natália Soares Janzantti, et al.
Food Research International (2022) Vol. 161, pp. 111809-111809
Closed Access | Times Cited: 26
Probiotics media: significance, challenges, and future perspective - a mini review
Vijay Kumar, Bindu Naik, Akhilesh Kumar, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 21
Development of a synbiotic longan beverage: a nutritious and functional blend
K. Sakuntasri, P. Kwanmuang, S. Massa, et al.
Food Research (2025) Vol. 9, Iss. 1, pp. 76-86
Open Access
Impact of Functional Supplement Based on Cornelian Cherry (Cornus mas L.) Juice in Sourdough Bread Making: Evaluation of Nutritional and Quality Aspects
Ioanna Mantzourani, Maria Daoutidou, Stavros Plessas
Applied Sciences (2025) Vol. 15, Iss. 8, pp. 4283-4283
Open Access
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review
Ana Yanina Bustos, Graciela Font, María Pía Taranto
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3211-3223
Closed Access | Times Cited: 10
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice
Stavros Plessas, Ioanna Mantzourani, Αντωνία Τέρπου, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 111-111
Open Access | Times Cited: 10
Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L
Tariq Ismail, Saeed Akhtar, Muhammad Qamar, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106427-106427
Closed Access | Times Cited: 3
Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties
Gabriela N. Tenea, Erika Perugachi
Frontiers in Nutrition (2025) Vol. 12
Open Access
Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
Shuxuan Wang, Aiping Hu, Wenjing Wu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality
Hayrettin Çayıroğlu
Fermentation (2025) Vol. 11, Iss. 5, pp. 269-269
Open Access
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity
Nicola De Simone, Angela Scauro, Danial Fatchurrahman, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 419-419
Open Access | Times Cited: 3
Enhancing Lactobacillus plantarum viability using novel chitosan-alginate-pectin microcapsules: Effects on gastrointestinal survival, weight management, and metabolic health
Mahla Shahriari, Ashraf Mohabati Mobarez, Amin Talebi Bazminabadi, et al.
Electronic Journal of Biotechnology (2024)
Open Access | Times Cited: 3
Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice
Ana Sofía Isas, María Florencia Balcells, Carolina Maldonado Galdeano, et al.
Food Chemistry (2024) Vol. 463, pp. 141434-141434
Closed Access | Times Cited: 3
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains
Ioanna Mantzourani, Αντωνία Τέρπου, Argyro Bekatorou, et al.
Fermentation (2022) Vol. 8, Iss. 4, pp. 142-142
Open Access | Times Cited: 13
Effects of fermentation on the quality characteristics and biological activities of citrus juices
Gökhan Akarca, Fatma Baytal
Process Biochemistry (2023) Vol. 130, pp. 634-644
Closed Access | Times Cited: 7
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1113-1113
Open Access | Times Cited: 6
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity
Nicola De Simone, Angela Scauro, Danial Fatchurrahman, et al.
(2024)
Open Access | Times Cited: 1
Valorization of phenolic compounds delivery through lactic acid fermentation of fruit and vegetable juices: innovations, challenges, and gaps
Stavros Plessas
Elsevier eBooks (2024), pp. 435-460
Closed Access | Times Cited: 1
A high-throughput spectroscopic method for pH determination in lactic acid bacteria screening
Kaixuan Zhang, Chuanyan Rao, Xiaochuan Huang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106704-106704
Closed Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji
So Yeong Mun, Wooje Lee, Sooyoung Lee, et al.
Food Microbiology (2023) Vol. 117, pp. 104385-104385
Open Access | Times Cited: 3
Assessment of the physicochemical, antioxidant, microbial, and sensory attributes of yogurt-style products enriched with probiotic-fermented <em>Aronia melanocarpa</em> berry juice
Stavros Plessas, Ioanna Mantzourani, Αντωνία Τέρπου, et al.
(2023)
Open Access | Times Cited: 3
Fermentation of apple juice using selected autochthonous lactic acid bacteria
Eteri Tkesheliadze, Tkesheliadze Gagelidze, Tinatin Sadunishvili, et al.
Ukrainian Food Journal (2022) Vol. 11, Iss. 1, pp. 52-63
Open Access | Times Cited: 5
The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits
Stavros Plessas
Fermentation (2022) Vol. 8, Iss. 12, pp. 751-751
Open Access | Times Cited: 5
Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino
Ángel Eduardo Rubio-Castillo, Víctor Manuel Zamora-Gasga, Jorge Alberto Sánchez-Burgos, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100150-100150
Open Access | Times Cited: 4
Page 1 - Next Page

Scroll to top