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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:

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla‐Hernández, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2275-2275
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health
Morayma Ramírez Damián, Naima G. Cortes‐Perez, Erika T. Quintana, et al.
Microorganisms (2022) Vol. 10, Iss. 5, pp. 1065-1065
Open Access | Times Cited: 114
Gamma-aminobutyric acid as a potential postbiotic mediator in the gut–brain axis
Jason Braga, Masubon Thongngam, Thanutchaporn Kumrungsee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 41
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: 19
Limosilactobacillus reuteri in Health and Disease
Jumana Abuqwider, Mohammad Altamimi, Gianluigi Mauriello
Microorganisms (2022) Vol. 10, Iss. 3, pp. 522-522
Open Access | Times Cited: 50
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: 39
Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability
Alejandra Hurtado‐Romero, Andrea Zepeda-Hernández, Javier Cárdenas-Rangel, et al.
Microorganisms (2025) Vol. 13, Iss. 1, pp. 86-86
Open Access | Times Cited: 1
Probiotics and the microbiota-gut-brain axis in neurodegeneration: Beneficial effects and mechanistic insights
Fatemeh Taghizadeh Ghassab, Fatemeh Shamlou Mahmoudi, Reyhaneh Taheri Tinjani, et al.
Life Sciences (2024) Vol. 350, pp. 122748-122748
Closed Access | Times Cited: 7
Characterization and Protective Properties of Lactic Acid Bacteria Intended to Be Used in Probiotic Preparation for Honeybees (Apis mellifera L.)—An In Vitro Study
Aleksandra Leska, Adriana Nowak, Justyna Rosicka‐Kaczmarek, et al.
Animals (2023) Vol. 13, Iss. 6, pp. 1059-1059
Open Access | Times Cited: 13
Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations
Yanan Xia, Musu Zha, Chenchen Feng, et al.
Food Chemistry (2023) Vol. 423, pp. 136245-136245
Closed Access | Times Cited: 13
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 13
Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics
Alejandra Hurtado‐Romero, Luis Eduardo Garcia‐Amezquita, Danay Carrillo-Nieves, et al.
LWT (2024) Vol. 204, pp. 116468-116468
Open Access | Times Cited: 5
A simple and effective method to enhance the level of gamma-aminobutyric acid in Chinese yam tubers while preserving its original appearance
Qiang Wang, Zhuo Chen, Xueqin Gao, et al.
Food Chemistry X (2025), pp. 102379-102379
Open Access
A Global Review of Geographical Diversity of Kefir Microbiome
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 150-150
Open Access
Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens
Li Ling Tan, Chuan Hao Tan, Noele Kai Jing Ng, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19
Metagenomic analysis and antibacterial activity of kefir microorganisms
Brianda D. González‐Orozco, Israel García‐Cano, Alejandra Escobar‐Zepeda, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2933-2949
Open Access | Times Cited: 11
Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs
Ting Zhang, Min Chang, Ye Zhou, et al.
Food Research International (2024) Vol. 186, pp. 114305-114305
Closed Access | Times Cited: 3
Evaluation of Functional Properties of Some Lactic Acid Bacteria Strains for Probiotic Applications in Apiculture
Adriana Cristina Urcan, Adriana Criste, Otilia Bobiș, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1249-1249
Open Access | Times Cited: 3
Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches
Carlo R. Hinojosa-Avila, Tomás García‐Cayuela
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2575-2584
Closed Access | Times Cited: 2
Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods
Inés María Ramos, Sara Rodríguez-Sánchez, Susana Seseña, et al.
LWT (2022) Vol. 165, pp. 113722-113722
Open Access | Times Cited: 11
Impact of simulated in vitro gastrointestinal digestion on bioactive compounds, bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder
Ricardo Gómez‐García, Ana A. Vilas-Boas, Manuela Machado, et al.
Food Bioscience (2022) Vol. 47, pp. 101726-101726
Open Access | Times Cited: 10
Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies
María Paula Méndez‐Galarraga, Alejandra Hurtado‐Romero, María Élida Pirovani, et al.
Food Bioscience (2023) Vol. 56, pp. 103173-103173
Closed Access | Times Cited: 5
Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages
Minoo Moghimani, Helen Onyeaka, Mohammad Hashemi, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications
Rajashree Jena, Prasanta Kumar Choudhury
Food Bioscience (2024) Vol. 62, pp. 105276-105276
Closed Access | Times Cited: 1
Enrichment of foods with prebiotics
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 3
Antiviral effects of Pediococcus acidilactici isolated from Tibetan mushroom and comparative genomic analysis
Tianming Niu, Yuxin Jiang, Shuhui Fan, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 2
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