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:
Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3383-3383
Open Access | Times Cited: 7
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3383-3383
Open Access | Times Cited: 7
Showing 7 citing articles:
The Probiotic Paradox: Thriving in High-Hopped Sour Beer
Marcos Edgar Herkenhoff
Journal of the American Society of Brewing Chemists (2024) Vol. 82, Iss. 4, pp. 422-430
Closed Access | Times Cited: 3
Marcos Edgar Herkenhoff
Journal of the American Society of Brewing Chemists (2024) Vol. 82, Iss. 4, pp. 422-430
Closed Access | Times Cited: 3
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, et al.
Food Research International (2024) Vol. 192, pp. 114820-114820
Closed Access | Times Cited: 3
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, et al.
Food Research International (2024) Vol. 192, pp. 114820-114820
Closed Access | Times Cited: 3
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 3
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 3
The Probiotic Paradox: Thriving in High-Hopped Sour Beer Bitter
Marcos Edgar Herkenhoff
(2024)
Open Access | Times Cited: 2
Marcos Edgar Herkenhoff
(2024)
Open Access | Times Cited: 2
Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in microbiome model
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Food Bioscience (2024) Vol. 61, pp. 104669-104669
Closed Access | Times Cited: 2
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Food Bioscience (2024) Vol. 61, pp. 104669-104669
Closed Access | Times Cited: 2
Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in high-hopped beers
Lucas Borges Martins da Silva, Katy Vieira Arruda, Juliana Yumi Suzuki, et al.
Food Research International (2024) Vol. 196, pp. 115040-115040
Closed Access | Times Cited: 2
Lucas Borges Martins da Silva, Katy Vieira Arruda, Juliana Yumi Suzuki, et al.
Food Research International (2024) Vol. 196, pp. 115040-115040
Closed Access | Times Cited: 2
Effect of temperature and packaging materials on the shelf-life stability and in vitro properties of microencapsulated and spray-dried synbiotic legume-based instant beverage powder
Smriti Chaturvedi, Snehasis Chakraborty
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 162-174
Open Access | Times Cited: 1
Smriti Chaturvedi, Snehasis Chakraborty
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 162-174
Open Access | Times Cited: 1
