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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:

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

Showing 1-25 of 64 citing articles:

Natural nutraceuticals for enhancing yogurt properties: a review
Ahmed K. Rashwan, Ahmed I. Osman, Wei Chen
Environmental Chemistry Letters (2023) Vol. 21, Iss. 3, pp. 1907-1931
Open Access | Times Cited: 46
Plant Essential Oils as Healthy Functional Ingredients of Nutraceuticals and Diet Supplements: A Review
Riccardo Matera, Elena Lucchi, Luca Valgimigli
Molecules (2023) Vol. 28, Iss. 2, pp. 901-901
Open Access | Times Cited: 43
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: 12
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 39
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
Huaxin Du, Xuping Wang, Huaigu Yang, et al.
Food Control (2023) Vol. 153, pp. 109900-109900
Open Access | Times Cited: 31
Yogurt consumption for improving immune health
Yu Hasegawa, Bradley W. Bolling
Current Opinion in Food Science (2023) Vol. 51, pp. 101017-101017
Open Access | Times Cited: 24
Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt
Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1130-1130
Open Access | Times Cited: 9
Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose
Rui Xue, Jing Liu, Min Zhang, et al.
Food Research International (2024) Vol. 178, pp. 114000-114000
Closed Access | Times Cited: 6
Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food
Emanuela Maresca, Martina Aulitto, Patrizia Contursi
Microbial Biotechnology (2024) Vol. 17, Iss. 4
Open Access | Times Cited: 6
Physicochemical and Functional Optimization of Probiotic Yogurt with Encapsulated Lacticaseibacillus paracasei E1 Enriched with Green Tea Using Box-Behnken Design
Muhaimin Rifa’i, Mochammad Fitri Atho’illah, Siti Nur Arifah, et al.
Applied Food Research (2025), pp. 100690-100690
Open Access
Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties
Manaf Saberi, Solmaz Saremnezhad, Mostafa Soltani, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3989-4001
Open Access | Times Cited: 13
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
Ahmed K. Rashwan, Naymul Karim, Shiyu Liu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109311-109311
Closed Access | Times Cited: 13
Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste?
Gabriela Boscariol Rasera, Raquel Bridi, Renan Danielski, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101163-101163
Closed Access | Times Cited: 3
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion
Thais C. Brito‐Oliveira, Gracielle A Gonçalves, Letícia S. Ferreira, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 905-915
Closed Access | Times Cited: 3
Yogurt fortified with various protein hydrolysates: Texture and functional properties
Mahmoud Abdel-Hamid, Ahmed M. Hamed, Gavin Walker, et al.
Food Chemistry (2024) Vol. 461, pp. 140861-140861
Open Access | Times Cited: 3
Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage
Gjore Nakov, Nadya Ninova-Nikolova, Nastia Ivanova, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 431-431
Open Access | Times Cited: 3
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 2
Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt
Mohammad Rezaul Islam Shishir, Hao Suo, Farah Saleena Taip, et al.
Food Chemistry (2024) Vol. 456, pp. 139818-139818
Closed Access | Times Cited: 2
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt
Azize Atik, İ̇lker Atik, Gökhan Akarca, et al.
Journal of Food Science and Technology (2024)
Closed Access | Times Cited: 2
A review of fermented bee products: Sources, nutritional values, and health benefits
Yang Liu, Bokai Jiang, Kai Wang
Food Research International (2023) Vol. 174, pp. 113506-113506
Closed Access | Times Cited: 6
A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient
Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4365-4365
Open Access | Times Cited: 6
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt
Yun Zhang, Wei Wei, Wenjing Ma, et al.
LWT (2024) Vol. 206, pp. 116586-116586
Open Access | Times Cited: 1
Stability and Bioaccessibility of Carotenoids from Sea Buckthorn Pomace Encapsulated in Alginate Hydrogel Beads
Cristina Gherasim, Monica Focşan, Călina Ciont, et al.
Nutrients (2024) Vol. 16, Iss. 16, pp. 2726-2726
Open Access | Times Cited: 1
Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Hesham Al-Quh, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
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