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:
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Fermentation (2022) Vol. 8, Iss. 9, pp. 425-425
Open Access | Times Cited: 65
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Fermentation (2022) Vol. 8, Iss. 9, pp. 425-425
Open Access | Times Cited: 65
Showing 1-25 of 65 citing articles:
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 72
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 72
About Functional Foods: The Probiotics and Prebiotics State of Art
Andrea Ballini, Ioannis Alexandros Charitos, Stefania Cantore, et al.
Antibiotics (2023) Vol. 12, Iss. 4, pp. 635-635
Open Access | Times Cited: 69
Andrea Ballini, Ioannis Alexandros Charitos, Stefania Cantore, et al.
Antibiotics (2023) Vol. 12, Iss. 4, pp. 635-635
Open Access | Times Cited: 69
Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 13
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 13
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review
Τhomas Bintsis, Photis Papademas
Fermentation (2022) Vol. 8, Iss. 12, pp. 679-679
Open Access | Times Cited: 46
Τhomas Bintsis, Photis Papademas
Fermentation (2022) Vol. 8, Iss. 12, pp. 679-679
Open Access | Times Cited: 46
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Probiotics and postbiotics play a role in maintaining dermal health
Swasti Rawal, Syed Azmal Ali
Food & Function (2023) Vol. 14, Iss. 9, pp. 3966-3981
Closed Access | Times Cited: 23
Swasti Rawal, Syed Azmal Ali
Food & Function (2023) Vol. 14, Iss. 9, pp. 3966-3981
Closed Access | Times Cited: 23
The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story
Maria Skoufou, Christina Tsigalou, Stergios Vradelis, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 194-194
Open Access | Times Cited: 12
Maria Skoufou, Christina Tsigalou, Stergios Vradelis, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 194-194
Open Access | Times Cited: 12
Anti-inflammatory effects of extracellular vesicles and cell-free supernatant derived from Lactobacillus crispatus strain RIGLD-1 on Helicobacter pylori-induced inflammatory response in gastric epithelial cells in vitro
Farzaneh Fakharian, Amir Sadeghi, Farkhondeh Pouresmaeili, et al.
Folia Microbiologica (2024) Vol. 69, Iss. 4, pp. 927-939
Closed Access | Times Cited: 9
Farzaneh Fakharian, Amir Sadeghi, Farkhondeh Pouresmaeili, et al.
Folia Microbiologica (2024) Vol. 69, Iss. 4, pp. 927-939
Closed Access | Times Cited: 9
Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications
Mati Ullah Khan, A. Farid, Shuang Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
Mati Ullah Khan, A. Farid, Shuang Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese
Vita D’Amico, Michele Cavaliere, Marianna Ivone, et al.
Pharmaceutics (2025) Vol. 17, Iss. 2, pp. 185-185
Open Access
Vita D’Amico, Michele Cavaliere, Marianna Ivone, et al.
Pharmaceutics (2025) Vol. 17, Iss. 2, pp. 185-185
Open Access
A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses
Alice Njolke Mafe, Great Iruoghene Edo, Osamah S. Majeed, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100919-100919
Closed Access
Alice Njolke Mafe, Great Iruoghene Edo, Osamah S. Majeed, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100919-100919
Closed Access
Fermented dairy products for healthy ageing
Andrii Divnych, Tetiana R. Dmytriv, Kenneth B. Storey, et al.
Ageing & Longevity (2025), Iss. 2. 2025, pp. 111-116
Closed Access
Andrii Divnych, Tetiana R. Dmytriv, Kenneth B. Storey, et al.
Ageing & Longevity (2025), Iss. 2. 2025, pp. 111-116
Closed Access
Immunomodulatory Potential of 6-Gingerol and 6-Shogaol in Lactobacillus plantarum-Fermented Zingiber officinale Extract on Murine Macrophages
Ji Eun Kim, Kwang‐Hyun Park, Jinny Park, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2159-2159
Open Access
Ji Eun Kim, Kwang‐Hyun Park, Jinny Park, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2159-2159
Open Access
Microencapsulation of presumptive probiotic bacteria Lactiplantibacillus plantarum CCMA 0359: Technology and potential application in cream cheese
Dayana Pereira de Andrade, Sabrina Carvalho Bastos, Cíntia Lacerda Ramos, et al.
International Dairy Journal (2023) Vol. 143, pp. 105669-105669
Closed Access | Times Cited: 13
Dayana Pereira de Andrade, Sabrina Carvalho Bastos, Cíntia Lacerda Ramos, et al.
International Dairy Journal (2023) Vol. 143, pp. 105669-105669
Closed Access | Times Cited: 13
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
What We Know About the Actual Role of Traditional Probiotics in Health and Disease
Faisal Al‐Akayleh, Ahmed S.A. Ali Agha, Mayyas Al‐Remawi, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 5, pp. 1836-1856
Closed Access | Times Cited: 2
Faisal Al‐Akayleh, Ahmed S.A. Ali Agha, Mayyas Al‐Remawi, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 5, pp. 1836-1856
Closed Access | Times Cited: 2
The Role of Probiotics in Skin Care: Advances, Challenges, and Future Needs
Faezeh Shirkhan, Fatemeh Safaei, Saeed Mirdamadi, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 6, pp. 2132-2149
Closed Access | Times Cited: 2
Faezeh Shirkhan, Fatemeh Safaei, Saeed Mirdamadi, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 6, pp. 2132-2149
Closed Access | Times Cited: 2
Exploring the postbiotic potential of multi-strain pasteurized fermented milk: A metabolomics study
Ting Wu, Shuai Guo, Kailong Liu, et al.
LWT (2024), pp. 116802-116802
Open Access | Times Cited: 2
Ting Wu, Shuai Guo, Kailong Liu, et al.
LWT (2024), pp. 116802-116802
Open Access | Times Cited: 2
Advances in bio-polymer coatings for probiotic microencapsulation: chitosan and beyond for enhanced stability and controlled release
Great Iruoghene Edo, Alice Njolke Mafe, Nawar. F. Razooqi, et al.
Designed Monomers & Polymers (2024) Vol. 28, Iss. 1, pp. 1-34
Open Access | Times Cited: 2
Great Iruoghene Edo, Alice Njolke Mafe, Nawar. F. Razooqi, et al.
Designed Monomers & Polymers (2024) Vol. 28, Iss. 1, pp. 1-34
Open Access | Times Cited: 2
Protective effect of probiotic and prebiotic fermented milk containing Lactobacillus fermentum against obesity‐induced hepatic steatosis and inflammation
Kavita Rani, Syed Azmal Ali, Gautam Kaul, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Closed Access | Times Cited: 12
Kavita Rani, Syed Azmal Ali, Gautam Kaul, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Closed Access | Times Cited: 12
Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi)
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Probiotics and Antimicrobial Proteins (2023) Vol. 16, Iss. 5, pp. 1583-1607
Closed Access | Times Cited: 6
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Probiotics and Antimicrobial Proteins (2023) Vol. 16, Iss. 5, pp. 1583-1607
Closed Access | Times Cited: 6
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
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
The functionalities and applications of whey/whey protein in fermented foods: a review
Xiaorong Zeng, Yujie Wang, Shuda Yang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 769-790
Closed Access | Times Cited: 5
Xiaorong Zeng, Yujie Wang, Shuda Yang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 769-790
Closed Access | Times Cited: 5
