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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:

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
Milad Hadidi, Nava Majidiyan, Aniseh Zarei Jelyani, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2215-2215
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Recent Advances in Potential Health Benefits of Quercetin
Fatemeh Aghababaei, Milad Hadidi
Pharmaceuticals (2023) Vol. 16, Iss. 7, pp. 1020-1020
Open Access | Times Cited: 191
Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems
Cong Xu, Qingfeng Ban, Wan Wang, et al.
Journal of Controlled Release (2022) Vol. 349, pp. 184-205
Closed Access | Times Cited: 114
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 104
Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 74
Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application
Xiaochen Wang, Shu-Kun Gao, Shuaiting Yun, et al.
Pharmaceuticals (2022) Vol. 15, Iss. 5, pp. 644-644
Open Access | Times Cited: 60
Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties
Diego J. González-Serrano, Milad Hadidi, Matin Varcheh, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 509-509
Open Access | Times Cited: 53
Advances in polysaccharides for probiotic delivery: Properties, methods, and applications
Qianqian Lin, Yanxue Si, Fengshan Zhou, et al.
Carbohydrate Polymers (2023) Vol. 323, pp. 121414-121414
Closed Access | Times Cited: 27
Advances in transglutaminase cross-linked protein-based food packaging films; a review
Wanli Zhang, Sara Hedayati, Mohammad Tarahi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127399-127399
Closed Access | Times Cited: 23
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 380-380
Open Access | Times Cited: 7
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 7
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation
Yongkai Yuan, Yin Ming, Qixiao Zhai, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2794-2810
Closed Access | Times Cited: 33
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
Leila Vafadar Ghasemi, Leila Nouri, Abdorreza Mohammadi Nafchi, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 31
Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review
Emma Mani‐López, Nelly Ramírez‐Corona, Aurelio López‐Malo
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100330-100330
Open Access | Times Cited: 20
New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review
Chaoting Wen, Xin-Ying Lin, Jialuo Tang, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132449-132449
Closed Access | Times Cited: 6
Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage
Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, et al.
Antioxidants (2021) Vol. 10, Iss. 11, pp. 1777-1777
Open Access | Times Cited: 35
Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development
Shubhi Singh, Rishibha Gupta, Sonam Chawla, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Current Advantages in the Application of Microencapsulation in Functional Bread Development
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 96-96
Open Access | Times Cited: 22
Differential Immunostimulatory Effects of Lipoteichoic Acids Isolated from Four Strains of Lactiplantibacillus plantarum
Bong-Jun Jung, Hangeun Kim, Dae‐Kyun Chung
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 954-954
Open Access | Times Cited: 19
Developing Stable Freeze-Dried Functional Ingredients Containing Wild-Type Presumptive Probiotic Strains for Food Systems
Ioanna Prapa, Anastasios Nikolaou, Panayiotis Panas, et al.
Applied Sciences (2023) Vol. 13, Iss. 1, pp. 630-630
Open Access | Times Cited: 10
A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification
Eskindir Getachew Fentie, Kyeongmo Lim, Minsoo Jeong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 3
Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)
Zhili Ji, Long Yu, Qingfei Duan, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 128-128
Open Access | Times Cited: 16
Recent advances in probiotic breads; a market trend in the functional bakery products
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13163-13174
Closed Access | Times Cited: 9
Metal‐Phenolic Network Directed Coating of Single Probiotic Cell Followed by Photoinitiated Thiol‐Ene Click Fortification to Enhance Oral Therapy
Taisong Fang, Songbai Liu
Small (2023) Vol. 20, Iss. 19
Closed Access | Times Cited: 9
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread
Saba Ghadarloo, Samar Mansouripour, Solmaz Saremnezhad
Food Science & Nutrition (2023) Vol. 11, Iss. 8, pp. 4678-4687
Open Access | Times Cited: 6
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