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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 26-50 of 54 citing articles:

A concise review on the thermal and non-thermal extraction methods of dietary fiber and their implications on human health
Srutee Rout, Prem Prakash Srivastav
Food Chemistry Advances (2023) Vol. 3, pp. 100466-100466
Open Access | Times Cited: 3
Effect of Intercropping on Fruit Yield and Financial Benefits of Rosa roxburghii Tratt Orchard in Southwest China
Ying Liu, Yawen Zhang, Tianhao Xiao, et al.
Agronomy (2023) Vol. 13, Iss. 12, pp. 2953-2953
Open Access | Times Cited: 3
Traditional Use, Phytochemistry and Pharmacology of Ananas comosus (L.) Merr.(Family Bromeliaceae): An Update
Virender Kumar, Harish Dureja, Vandana Garg
Current Nutrition & Food Science (2022) Vol. 19, Iss. 4, pp. 428-441
Closed Access | Times Cited: 6
Hexanal Application Extends Shelf-life and Maintains Quality of ‘Umran’ Indian Jujube Fruit by Regulating Antioxidant Activities During Cold Storage
Anil Sharma, Harsimrat K. Bons, S. K. Jawandha, et al.
Deleted Journal (2023) Vol. 66, Iss. 1, pp. 203-214
Closed Access | Times Cited: 2
Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects
M.T. Núñez de González, Rahmat Attaie, Selamawit Woldesenbet, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 273-273
Open Access | Times Cited: 2
Economic Importance of Microorganisms in Food Processing
Cholakkal Shahada, Sonia Morya, Riya Farha, et al.
(2023), pp. 241-266
Closed Access | Times Cited: 2
Microbiological characteristics of hard cheese with flax seeds
M. Кukhtyn, David Arutiunian, Oleg Pokotylo, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 281-296
Open Access
Saldaus pieno sūrio raugerškio uogų veikmės kokybinių rodiklių vertinimas
Ilona Šostakienė, Aušra Adomėnienė
DARNIOS APLINKOS VYSTYMAS (2024) Vol. 21, Iss. 1, pp. 114-120
Open Access
The Quality Characteristics of Fruit Juice Products in Oman
Mohamed Al-Farsi, Sana Ullah, Mohammed Al-Omairi, et al.
(2024)
Closed Access
Assessment of Lycopene Levels in Dried Watermelon Pomace: A Sustainable Approach to Waste Reduction and Nutrient Valorization
Veronica D’Eusanio
Analytica—A Journal of Analytical Chemistry and Chemical Analysis (2024) Vol. 5, Iss. 3, pp. 311-321
Open Access
Consumer Preferences for Yogurt Attributes: Survey and Sensory Evaluation
Cristina Ghinea, Ancuța Elena Prisacaru, Sergiu Pădureţ, et al.
IFMBE proceedings (2024), pp. 452-460
Closed Access
Desenvolvimento de iogurte funcional contendo levedura e biomassa LAB para reduzir a biodisponibilidade de aflatoxinas
Rogerio Cury Pires
(2024)
Open Access
Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro
Rogério Cury Pires, Julia da Costa Calumby, Roice Eliana Rosim, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3299-3299
Open Access
Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
Florin Daniel Lipşa, E. Ulea, Andrei-Mihai Gafencu, et al.
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9624-9624
Open Access
An overview of the potential of select edible Amazonian fruits and their applications in dairy products
Bianca Cristina Rocha de Oliveira, Carolina Pinto de Carvalho Martins, Maria Eduarda Marques Soutelino, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products
Clara Muñoz-Bas, Estrella Sayas‐Barberá, José Ángel Pérez‐Álvarez, et al.
Elsevier eBooks (2024), pp. 287-305
Closed Access
Application of date-coproducts for the fortification of fresh goat cheese: effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
Yerlan Zharykbasov, Айтбек Какимов, Klara Zharykbasova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 1028-1049
Open Access
Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt
Daniel Mwangi Waweru, Joshua Arimi, Eunice Marete, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4102-4102
Open Access
Physicochemical, antioxidant, microstructure, textural, and organoleptic characteristics of soft cheese incorporated corn milk
Ateteallah H. Ateteallah, Wael F. Elkot, Abd‐Ellah A. Abd‐Alla
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 7
Open Access | Times Cited: 3
Evaluating Physicochemical and Sensory Properties of Functional Yogurt Supplemented with Glycyrrhiza Polysaccharide as Potential Replacement for Gelatin
Dongqi Guo, Xiuxiu Yin, Huan Cheng, et al.
Agriculture (2022) Vol. 12, Iss. 9, pp. 1289-1289
Open Access | Times Cited: 3
Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder
Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, et al.
Agronomy (2023) Vol. 13, Iss. 10, pp. 2609-2609
Open Access | Times Cited: 1
Utilizing Chickpea Isolates as a Fortificant to Develop Protein-Dense Yogurt: A Review
Nikita Arya, Rajendra Kumar
Global Journal of Agricultural Innovation Research & Development (2022) Vol. 9, pp. 61-80
Open Access | Times Cited: 2
Grower decision-making factors in adoption of specialty cultivars: A case study of potatoes in the San Luis Valley
Sahar B. Toulabi, Becca B.R. Jablonski, David G. Holm, et al.
PLoS ONE (2022) Vol. 17, Iss. 6, pp. e0270636-e0270636
Open Access | Times Cited: 1
Training of A Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic
Julio Palmay-Paredes, Carolina Paz-Yépez, Grace Yanina Medina Galarza, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 3, pp. 1374-1385
Open Access

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