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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:

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Quênia Gramile Silva Meira, Marciane Magnani, Francisco Medeiros, et al.
Food Research International (2015) Vol. 76, pp. 828-838
Open Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Probiotics: mechanism of action, health benefits and their application in food industries
Anam Latif, Aamir Shehzad, Sobia Niazi, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 204
Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health
Silvani Verruck, Adriana Dantas, Elane Schwinden Prudêncio
Journal of Functional Foods (2018) Vol. 52, pp. 243-257
Closed Access | Times Cited: 162
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 867-882
Closed Access | Times Cited: 155
Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities
Saber Amiri, Reza Rezaei Mokarram, Mahmoud Sowti Khiabani, et al.
International Journal of Biological Macromolecules (2018) Vol. 123, pp. 752-765
Closed Access | Times Cited: 127
Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus
Tamires Alcântara Dourado Gomes Machado, Maria Elieidy Gomes de Oliveira, Maria Isabel Ferreira Campos, et al.
LWT (2017) Vol. 80, pp. 221-229
Open Access | Times Cited: 88
Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp
Suênia Gabriela Gonçalves Morais, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, et al.
Food Research International (2019) Vol. 126, pp. 108681-108681
Closed Access | Times Cited: 81
Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
Eliene Penha Rodrigues Pereira, Beatriz Manfrinato Ferreira, Luísa Freire, et al.
Food Research International (2024) Vol. 196, pp. 115057-115057
Closed Access | Times Cited: 8
In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics
Thatyane Mariano Rodrigues de Albuquerque, Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, et al.
Probiotics and Antimicrobial Proteins (2017) Vol. 10, Iss. 4, pp. 704-716
Closed Access | Times Cited: 82
Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization
Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, Mohammad Alizadeh, et al.
LWT (2019) Vol. 117, pp. 108603-108603
Closed Access | Times Cited: 71
Cheeses as food matrixes for probiotics: In vitro and in vivo tests
Fernanda Rodrigues Leite Rolim, Oliveiro Caetano de Freitas Neto, Maria Elieidy Gomes de Oliveira, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 138-154
Closed Access | Times Cited: 68
Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses
Floriane Gaucher, Sylvie Bonnassié, Hassan Rabah, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 66
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, et al.
Food Research International (2020) Vol. 140, pp. 110030-110030
Closed Access | Times Cited: 59
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: 33
Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
Lana de Souza Rosa, Mariana L. Santos, Joel Pimentel de Abreu, et al.
Food Research International (2022) Vol. 164, pp. 112396-112396
Closed Access | Times Cited: 30
Recent advances in dairy goat products
Lucia Sepe, Anastasio Argüello Henríquez
Asian-Australasian Journal of Animal Sciences (2019) Vol. 32, Iss. 8, pp. 1306-1320
Open Access | Times Cited: 52
Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria
Yaling Yang, Ruyue Zhang, Fuxin Zhang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 13
Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses
Adma Nadja Ferreira de Melo, Geany Targino de Souza Pedrosa, Donald W. Schaffner, et al.
International Journal of Food Microbiology (2017) Vol. 251, pp. 15-23
Closed Access | Times Cited: 48
The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese
Oktay TOMAR
International Journal of Dairy Technology (2018) Vol. 72, Iss. 2, pp. 218-228
Closed Access | Times Cited: 44
In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams
Natalia Silva Matias, Marina Padilha, Raquel Bedani, et al.
International Journal of Food Microbiology (2016) Vol. 234, pp. 83-93
Closed Access | Times Cited: 40
Probiotic infant cereal improves children’s gut microbiota: Insights using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®)
Mateus Kawata Salgaço, Natália Partis Perina, Thaís Moreno Tomé, et al.
Food Research International (2021) Vol. 143, pp. 110292-110292
Open Access | Times Cited: 30
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
Justina Milerienė, Loreta Šernienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 436-436
Open Access | Times Cited: 12
Bioconservation of artisanal raw goat milk cheese produced with lactic acid bacteria of the genus Lacticaseibacillus spp.
Bruno Fonsêca Feitosa, Leidiana Elias Xavier, Jayuri Susy Fernandes de Araújo, et al.
Food Research International (2025) Vol. 206, pp. 116070-116070
Closed Access
Reduced-Fat Cream Cheese with Lactobacillus acidophilus LA-5 as a Probiotic: Physicochemical, Sensory, and Fermentation Characteristics
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Enrique Palou, et al.
ACS Food Science & Technology (2025)
Closed Access
Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions
Júlia dos Santos Opuski de Almeida, Carolinne Odebrecht Dias, Stephanie S. Pinto, et al.
International Journal of Dairy Technology (2017) Vol. 71, Iss. S1, pp. 195-203
Open Access | Times Cited: 37
Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage
Estefanía Valero‐Cases, María José Frutos Fernández
LWT (2017) Vol. 81, pp. 136-143
Closed Access | Times Cited: 35
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