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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:

Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products
Floyd Darren Mojikon, Melisa Elsie Kasimin, Arnold Marshall Molujin, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3457-3457
Open Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Microencapsulation of probiotics in chitosan-coated alginate/gellan gum: Optimization for viability and stability enhancement
Korlid Thinkohkaew, Veasarach Jonjaroen, Nuttawee Niamsiri, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109788-109788
Closed Access | Times Cited: 32
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 31
Fermented foods, their microbiome and its potential in boosting human health
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 2
Open Access | Times Cited: 29
Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract
Li Ying Jessie Lau, Siew Young Quek
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 41-64
Open Access | Times Cited: 17
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 42
Oral delivery of probiotics using single‐cell encapsulation
Jiaqi Han, David Julian McClements, Xuebo Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 7
Vascular Impairment, Muscle Atrophy, and Cognitive Decline: Critical Age-Related Conditions
Enzo Pereira de Lima, Masaru Tanaka, Caroline Barbalho Lamas, et al.
Biomedicines (2024) Vol. 12, Iss. 9, pp. 2096-2096
Open Access | Times Cited: 5
Fruit based probiotic functional beverages: A review
Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100729-100729
Open Access | Times Cited: 12
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
Virginia Prieto-Santiago, Ingrid Aguiló‐Aguayo, J. Ortiz‐Solà, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 350-350
Open Access | Times Cited: 4
Incidence of Urinary Infections and Behavioral Risk Factors
Magdalena Mititelu, Gabriel Olteanu, Sorinel Marius Neacșu, et al.
Nutrients (2024) Vol. 16, Iss. 3, pp. 446-446
Open Access | Times Cited: 4
Revolutionizing Renewable Resources: Cutting-Edge Trends and Future Prospects in the Valorization of Oligosaccharides
Ramachandran Chelliah, Nam Hyeon Kim, SeonJu Park, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 195-195
Open Access | Times Cited: 4
Probiotics in plant-based food matrices: A review of their health benefits
Sara Sayonara da Cruz Nascimento, Thaís Souza Passos, Francisco Canindé de Sousa Júnior
PharmaNutrition (2024) Vol. 28, pp. 100390-100390
Closed Access | Times Cited: 4
The Probiotication of a Lychee Beverage with Saccharomyces boulardii: An Alternative to Dairy-Based Probiotic Products
Marcela Moreira Terhaag, Otávio Akira Sakai, Francisco G. Ruiz, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 156-156
Open Access
Development of a synbiotic longan beverage: a nutritious and functional blend
K. Sakuntasri, P. Kwanmuang, S. Massa, et al.
Food Research (2025) Vol. 9, Iss. 1, pp. 76-86
Open Access
Probiotics: microbes for human health and beyond
Ankita Thakur, Priyanka Sharma, Arti Jamwal Sharma, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
Modulation of Phytochemical Profiles and Bioactive Constituents in Ananas comosus via Lactiplantibacillus-mediated Fermentation
Peter Ankutse, Faith Adisa Musumba, Muhammad Bilal, et al.
Food Bioscience (2025), pp. 106257-106257
Closed Access
Fermentation Performances, Bioactivity, and Metabolic Profiles of Fermentated Tomato Juice by Lactic Acid Bacteria isolated from Chinese Traditional Fermented Foods
Jun Sun, Xunyu Song, X. Zhang, et al.
Food Bioscience (2025), pp. 106216-106216
Closed Access
Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process
Klinger Vinícius de Almeida, Cíntia Tomaz Sant’ Ana, Samarha Pacheco Wichello, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 885-885
Open Access
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers
Yangyang Yang, Yunfeng Xu, Xiangxiang He, et al.
Food Chemistry X (2025), pp. 102430-102430
Open Access
Indestructible micro identification of histamine in fish samples using ATR-FTIR spectroscopy
Faras Zahra Fajriyaningsih, Muhammad Abdurrahman Munir, Fitria Rahmawati, et al.
AIP conference proceedings (2025) Vol. 3166, pp. 020004-020004
Closed Access
The investigation and isolation of histamine in fish performing microwave-assisted extraction (MAE) and analyzed using liquid and gas chromatography
Evi Rahmawati, Muhammad Abdurrahman Munir, Fitria Rahmawati, et al.
AIP conference proceedings (2025) Vol. 3166, pp. 020003-020003
Closed Access
Development of Kombucha from Noni Leaf and Evaluation of its Physicochemical Properties
Celine Celine, Cathleen Rebecca Djohari, Wieke Windelyn, et al.
(2025)
Closed Access
Response Surface Methodology-Based Optimization for Enhancing the Viability of Microencapsulated Lactobacillus plantarum in Composite Materials
Rafael González-Cuello, Joaquín Hernández‐Fernández, Rodrigo Ortega‐Toro
Journal of Composites Science (2025) Vol. 9, Iss. 4, pp. 189-189
Open Access
Recent advances in probiotication of fruit and vegetable juices
Md. Saydar Rahman, Dwip Das Emon, Maria Afroz Toma, et al.
Journal of Advanced Veterinary and Animal Research (2023), pp. 1-1
Open Access | Times Cited: 10
Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices
Camila Bernal-Castro, Elpidia Poveda, Carolina Gutiérrez‐Cortés, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 5, pp. 833-846
Open Access | Times Cited: 9
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