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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:

Kefir and Its Biological Activities
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1210-1210
Open Access | Times Cited: 164

Showing 1-25 of 164 citing articles:

Fermented foods: An update on evidence-based health benefits and future perspectives
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
Food Research International (2022) Vol. 156, pp. 111133-111133
Closed Access | Times Cited: 94
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 44
Therapeutic potential of popular fermented dairy products and its benefits on human health
Gul Naz Saleem, Ruixia Gu, Hengxian Qu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 25
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 20
Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2639-2639
Open Access | Times Cited: 104
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits
Birsen Yılmaz, Heena Sharma, Ebru Melekoğlu, et al.
Food Bioscience (2022) Vol. 46, pp. 101592-101592
Closed Access | Times Cited: 42
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: 41
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 27
Effect of Thermal Treatment and the Addition of Texture Modifiers on the Rheological Properties and the Microflora of Reconstituted Kefir Powder
Stylianos Exarhopoulos, Euripides Krystallis, Eleni Rousi, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 7-7
Open Access | Times Cited: 1
Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains
Ana Agustina Bengoa, Carolina Dardis, Graciela L. Garrote, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2239-2239
Open Access | Times Cited: 56
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease
Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 883-883
Open Access | Times Cited: 36
Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster
Serena Mares Malta, Letícia Leandro Batista, Heitor Cappato Guerra Silva, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 31
Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 20
An alternative source of probiotics: Water kefir
Gizem Çufaoğlu, Ayse Nur Erdinc
Food Frontiers (2023) Vol. 4, Iss. 1, pp. 21-31
Open Access | Times Cited: 17
Nutritional Characteristics, Health Impact, and Applications of Kefir
Oladayo Emmanuel Apalowo, Grace A. Adegoye, Teresia Mbogori, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 8
Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
Lütfiye YILMAZ ERSAN, Tülay Özcan, Buse Usta‐Gorgun, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 3, pp. 2153-2165
Open Access | Times Cited: 7
Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir
Angela Maione, Marianna Imparato, Annalisa Buonanno, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 7
Assessment of trace elements in Iranian kefir samples by using ICP-OES technique
Soraya Farhadiyan, Amin Kiani, Naeemeh Noghre, et al.
International Journal of Environmental & Analytical Chemistry (2024), pp. 1-10
Closed Access | Times Cited: 7
Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk
Chiara La Torre, Paolino Caputo, Erika Cione, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2710-2710
Open Access | Times Cited: 7
Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 6
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 Sebastian Gradilla‐Hernández, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2275-2275
Open Access | Times Cited: 39
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus
Brianda D. González‐Orozco, Chloe J. McGovern, Sheryl A. Barringer, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Probiotics: functional food ingredients with the potential to reduce hypertension
Zouquan Chen, Wanjie Liang, Jie Liang, et al.
Frontiers in Cellular and Infection Microbiology (2023) Vol. 13
Open Access | Times Cited: 13
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
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