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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:

Kefir and Its Biological Activities
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1210-1210
Open Access | Times Cited: 153

Showing 1-25 of 153 citing articles:

Fermented foods: An update on evidence-based health benefits and future perspectives
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
Food Research International (2022) Vol. 156, pp. 111133-111133
Closed Access | Times Cited: 88
Therapeutic potential of popular fermented dairy products and its benefits on human health
Gul Naz Saleem, Ruixia Gu, Hengxian Qu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 16
Effect of Thermal Treatment and the Addition of Texture Modifiers on the Rheological Properties and the Microflora of Reconstituted Kefir Powder
Stylianos Exarhopoulos, Euripides Krystallis, Eleni Rousi, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 7-7
Open Access | Times Cited: 1
Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2639-2639
Open Access | Times Cited: 94
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits
Birsen Yılmaz, Heena Sharma, Ebru Melekoğlu, et al.
Food Bioscience (2022) Vol. 46, pp. 101592-101592
Closed Access | Times Cited: 40
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 35
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 23
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 9
Nutritional Characteristics, Health Impact, and Applications of Kefir
Oladayo Emmanuel Apalowo, Grace A. Adegoye, Teresia Mbogori, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 8
Air Pollution-Associated Rhinitis: Exploring the Preventive Role of Nutritional Supplements Against Particulate Matter-Induced Inflammation
Shih‐Wei Chen, Stella Chin‐Shaw Tsai, Kuang‐Hsi Chang, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 829-829
Open Access
Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains
Ana Agustina Bengoa, Carolina Dardis, Graciela L. Garrote, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2239-2239
Open Access | Times Cited: 44
Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects
Brianda D. González‐Orozco, Israel García‐Cano, Rafael Jiménez‐Flores, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3703-3715
Open Access | Times Cited: 35
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease
Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 883-883
Open Access | Times Cited: 34
Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster
Serena Mares Malta, Letícia Leandro Batista, Heitor Cappato Guerra Silva, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 27
Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 19
An alternative source of probiotics: Water kefir
Gizem Çufaoğlu, Ayse Nur Erdinc
Food Frontiers (2023) Vol. 4, Iss. 1, pp. 21-31
Open Access | Times Cited: 16
Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
Lütfiye YILMAZ ERSAN, Tülay Özcan, Buse Usta‐Gorgun, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 3, pp. 2153-2165
Open Access | Times Cited: 6
Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir
Angela Maione, Marianna Imparato, Annalisa Buonanno, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 6
Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk
Chiara La Torre, Paolino Caputo, Erika Cione, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2710-2710
Open Access | Times Cited: 6
Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus
Brianda D. González‐Orozco, Chloe J. McGovern, Sheryl A. Barringer, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
Burcunur Demir Savaş, Mustafa Gürses, Adem Savaş, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101125-101125
Closed Access
Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat’s offspring
Thaís Costa de Almeida, Yasmin Neves Vieira Sabino, Poliana Guiomar de Almeida Brasiel, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-15
Open Access
The Risk of Tradition-Washing: Why Communicating Traditionality Increases Green Perceptions
Arancha Larranaga, Carmen Valor Martínez, Paolo Antonetti
Environmental Communication (2025), pp. 1-21
Open Access
The effect of probiotic-fortified kefir on depression, appetite, oxidative stress, and inflammatory parameters in Iranian overweight and obese elderly: a randomized, double-blind, placebo-controlled clinical trial
Mehran Noori, Zainab Shateri, Siavash Babajafari, et al.
Journal of Health Population and Nutrition (2025) Vol. 44, Iss. 1
Open Access
Kefir alternatives, an innovative source of probiotics: microbiological, technological, and therapeutical properties
Zuzana Matejčeková, Ľubomí­r Valí­k
Applied Food Research (2025), pp. 100775-100775
Open Access
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