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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:

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Fakhreddin Salehi
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4666-4686
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Ishtiaq Ahmad, Manyi Hao, Yan Li, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 558-580
Closed Access | Times Cited: 64
Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Daniel Granato, Márcio Carocho, Lillian Barros, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 128-139
Open Access | Times Cited: 41
Plant-Based Dairy Alternatives—A Future Direction to the Milky Way
Diana Plamada, Bernadette-Emőke Teleky, Silvia Amalia Nemeş, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1883-1883
Open Access | Times Cited: 33
Non-Destructive Quality Estimation Using a Machine Learning-Based Spectroscopic Approach in Kiwifruits
Georgios Tziotzios, Xanthoula Eirini Pantazi, Charalambos Paraskevas, et al.
Horticulturae (2024) Vol. 10, Iss. 3, pp. 251-251
Open Access | Times Cited: 4
Evaluation of fig‐milk dessert bioactive properties as a potential functional food
niloofar zare, Mahsa Sedighi, Hasan Jalili, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2692-2701
Open Access | Times Cited: 3
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4656-4666
Open Access | Times Cited: 3
A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods
Shivani Motegaonkar, Amar Shankar, Humeera Tazeen, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 667-688
Open Access | Times Cited: 3
Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese
Wael F. Elkot, Ammar AL‐Farga, Gihan Malek, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 713-723
Closed Access | Times Cited: 3
Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties
Endang Mindarwati, Bakti Berlyanto Sedayu, Th. Dwi Suryaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6111-6129
Closed Access | Times Cited: 3
Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink
Wael F. Elkot, Talaat H. El-Sawah, Ahmed Mohamed Abdeldaiem, et al.
Saudi Journal of Biological Sciences (2023) Vol. 30, Iss. 12, pp. 103844-103844
Open Access | Times Cited: 9
Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes
Adriana Maite Fernández‐Fernández, Eduardo Dellacassa, Tiziana Nardin, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 419-419
Open Access | Times Cited: 16
Nature’s palette: An emerging frontier for coloring dairy products
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1508-1552
Closed Access | Times Cited: 16
Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children
Md Wadud Ahmed, Md. Sirajul Islam Khan, Aney Parven, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e15039-e15039
Open Access | Times Cited: 6
Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities
Soha A. Alamoudi, Ahmed M. Saad, Nouf H. Alsubhi, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder
Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6522-6535
Closed Access | Times Cited: 5
Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder
Ganesh Shelke, Vikram Kad, Govind Yenge, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 4
Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt
Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
Foods (2021) Vol. 11, Iss. 1, pp. 79-79
Open Access | Times Cited: 12
Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)
Susmiati Susmiati, Sri Melia, Endang Purwati, et al.
Biodiversitas Journal of Biological Diversity (2022) Vol. 23, Iss. 8
Open Access | Times Cited: 8
Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility
Sabina Aidarbekova, Mohammed Aïder
ACS Food Science & Technology (2021) Vol. 1, Iss. 7, pp. 1349-1359
Closed Access | Times Cited: 10
Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content
Juan Carlos Barrios Renteria, Luis Alfredo Espinoza-Espinoza, Jaime Valdiviezo-Marcelo, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 7
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 7
Effect of hexanal treatment on fruit qualities and antioxidant activities on ‘Umran’ Indian jujube fruit during cold storage
Anil Sharma, Harsimrat K. Bons, S. K. Jawandha, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access | Times Cited: 3
A Comparative study the effect of mango (Mangifera India L.) and pomegranate (Punica granatum L.) juices on probiotic yogurt
Ibrahim Khalid, R. A. Mohamed, Sahar Sultan, et al.
Bulletin of the National Nutrition Institute (2023) Vol. 38, Iss. 1, pp. 63-101
Open Access | Times Cited: 3
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud
Foods and raw materials (2023), pp. 251-258
Open Access | Times Cited: 3
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