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:
The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109570-109570
Open Access | Times Cited: 14
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109570-109570
Open Access | Times Cited: 14
Showing 14 citing articles:
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 12
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 12
The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt
Damodar Dhakal, Gaurav Kumar, Lavaraj Devkota, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110353-110353
Open Access | Times Cited: 9
Damodar Dhakal, Gaurav Kumar, Lavaraj Devkota, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110353-110353
Open Access | Times Cited: 9
Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties
Jagrani Minj, Shilpa Vij
Frontiers in Chemistry (2025) Vol. 12
Open Access
Jagrani Minj, Shilpa Vij
Frontiers in Chemistry (2025) Vol. 12
Open Access
Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese
Daniela Karla Medeiros Vasconcelos, Evandro Leite de Souza, Márcia Gabrielle Silva Viana, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 254-254
Open Access
Daniela Karla Medeiros Vasconcelos, Evandro Leite de Souza, Márcia Gabrielle Silva Viana, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 254-254
Open Access
Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Huiying Lin, Fei Tao, Xiaoze Liu, et al.
Trends in Food Science & Technology (2025), pp. 105020-105020
Closed Access
Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production
Yi He, Huafa Lai, Jinxiao Liang, et al.
Journal of Fungi (2024) Vol. 10, Iss. 7, pp. 503-503
Open Access | Times Cited: 2
Yi He, Huafa Lai, Jinxiao Liang, et al.
Journal of Fungi (2024) Vol. 10, Iss. 7, pp. 503-503
Open Access | Times Cited: 2
Enzyme-Induced “Sea–Island” Structure Reinforced Bio-Based Adhesive: Toward High Bonding Strength, Toughness, and Bacterial Resistance
Xinyi Li, Jiawei Shao, Shiqing Chen, et al.
ACS Materials Letters (2024), pp. 3794-3803
Closed Access | Times Cited: 2
Xinyi Li, Jiawei Shao, Shiqing Chen, et al.
ACS Materials Letters (2024), pp. 3794-3803
Closed Access | Times Cited: 2
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 2
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 2
Plant-based milk substitutes as probiotic vehicles: health effect and survival, a review
Alma Cecilia Domínguez-Murillo, Judith Esmeralda Urías‐Silvas
Food Chemistry Advances (2024) Vol. 5, pp. 100830-100830
Open Access | Times Cited: 1
Alma Cecilia Domínguez-Murillo, Judith Esmeralda Urías‐Silvas
Food Chemistry Advances (2024) Vol. 5, pp. 100830-100830
Open Access | Times Cited: 1
Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis
Ying Yang, Xiaotong Shi, Junze Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142068-142068
Closed Access | Times Cited: 1
Ying Yang, Xiaotong Shi, Junze Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142068-142068
Closed Access | Times Cited: 1
Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research
Stevandy Pratama Nenotek, Muspirah Djalal, Mulyati M. Tahir, et al.
BIO Web of Conferences (2024) Vol. 96, pp. 01005-01005
Open Access
Stevandy Pratama Nenotek, Muspirah Djalal, Mulyati M. Tahir, et al.
BIO Web of Conferences (2024) Vol. 96, pp. 01005-01005
Open Access
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Wenjie Xu, Xinzhu Wu, Xia Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4180-4180
Open Access
Wenjie Xu, Xinzhu Wu, Xia Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4180-4180
Open Access
