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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:

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food
Imran Taj, Mohammed Hussen Bule, Rahman Ullah, et al.
Veterinary World (2019) Vol. 12, Iss. 1, pp. 12-33
Open Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Probiotic Yeast Saccharomyces: Back to Nature to Improve Human Health
Rameesha Abid, Hassan Waseem, Jafar Ali, et al.
Journal of Fungi (2022) Vol. 8, Iss. 5, pp. 444-444
Open Access | Times Cited: 82
Evaluation of Children Caries Risk Factors: A Narrative Review of Nutritional Aspects, Oral Hygiene Habits, and Bacterial Alterations
Andrea Butera, Carolina Maiorani, Annalaura Morandini, et al.
Children (2022) Vol. 9, Iss. 2, pp. 262-262
Open Access | Times Cited: 68
Emerging trends in the photodynamic inactivation (PDI) applied to the food decontamination
Marco Cossu, Luigi Ledda, Andrea Cossu
Food Research International (2021) Vol. 144, pp. 110358-110358
Open Access | Times Cited: 54
Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry
Carmen Daniela Petcu, Dana Tăpăloagă, Oana Diana Mihai, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3176-3176
Open Access | Times Cited: 22
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening
Bruno Galli, Olga Nikoloudaki, Stefano Tonini, et al.
Food Research International (2023) Vol. 167, pp. 112743-112743
Open Access | Times Cited: 20
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 7
Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, et al.
Veterinary World (2020) Vol. 13, Iss. 2, pp. 345-353
Open Access | Times Cited: 39
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue, Tianfeng Han, Mingsheng Xu, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 265-277
Closed Access | Times Cited: 22
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese
Gabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Food Research International (2023) Vol. 169, pp. 112926-112926
Open Access | Times Cited: 13
Antioxidants Capacity of Milk, Probiotics and Postbiotics: A Review
Moghadam SK
Food Science & Nutrition Technology (2024) Vol. 9, Iss. 1, pp. 1-15
Open Access | Times Cited: 3
Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter
Rahman Ullah, Muhammad Nadeem, Muhammad Imran, et al.
Lipids in Health and Disease (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 36
An updated review of functional properties, debittering methods, and applications of soybean functional peptides
Xinjie Hu, Qinqiu Zhang, Qing Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8823-8838
Closed Access | Times Cited: 17
A preliminary study on a new approach for measurement of the antioxidant capacity of single molecules in food
Enrico Finotti, Riccardo Gezzi, Maria Luisa Crudeli, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106023-106023
Closed Access | Times Cited: 2
Dairy products authentication with biomarkers: A comprehensive critical review
Eman Shawky, Lutfun Nahar, Sarah M. Nassief, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104445-104445
Closed Access | Times Cited: 2
Whey as an Optimal Substrate for the Development of Functional Products Enriched with Bioactive Peptides
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
(2024)
Open Access | Times Cited: 2
Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk
Adi Sutakwa, Lana Santika Nadia, Suharman Suharman
Jurnal Agercolere (2021) Vol. 3, Iss. 1, pp. 31-37
Open Access | Times Cited: 17
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits
María Fernanda Escamilla Rosales, Laura Berenice Olvera-Rosales, Carlos Jara‐Gutiérrez, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1600-1620
Closed Access | Times Cited: 6
Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion
Rinrada Talearngkul, Sudathip Sae‐tan, Jintana Sirivarasai
Foods (2023) Vol. 12, Iss. 23, pp. 4373-4373
Open Access | Times Cited: 6
Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations
Serap Berktaş, Mustafa Çam
Journal of Food Science and Technology (2020) Vol. 58, Iss. 11, pp. 4282-4293
Open Access | Times Cited: 19
Food allergen recalls in the United Kingdom: A critical analysis of reported recalls from 2016 to 2021
Sim Ray Yue, Rajeev Shrivastava, Katrina Campbell, et al.
Food Control (2022) Vol. 144, pp. 109375-109375
Open Access | Times Cited: 11
Occurrence and Phenotypic Characterization of Multidrug-Resistant Bacterial Pathogens Isolated from Patients in a Public Hospital in Mogadishu, Somalia
Ayan Aden Moussa, Abdkerem Abdulahi Abdi, Mohamed Abdullahi Awale, et al.
Infection and Drug Resistance (2021) Vol. Volume 14, pp. 825-832
Open Access | Times Cited: 14
Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts
Miriam Marleny Mendoza-Taco, Aldenamar Cruz-Hernández, Angélica A. Ochoa‐Flores, et al.
Animals (2022) Vol. 12, Iss. 1, pp. 110-110
Open Access | Times Cited: 10
Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage
Anita Nkansah Agyare, Chang Hong An, Qi Liang
Foods (2022) Vol. 11, Iss. 3, pp. 369-369
Open Access | Times Cited: 10
An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses
Adriano Henrique do Nascimento Rangel, Débora América Frezza Villar de Araújo Bezerra, Danielle Cavalcanti Sales, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4261-4261
Open Access | Times Cited: 5
Amino acids and protein profiles of defatted camel and cow milk fractions: correlation with their in vitro antioxidant and antidiabetic activities
Nouha Harizi, Ahmed Zouari, Nesrine Rokbeni, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 1
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