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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:

Fermentation temperature affects yogurt quality: A metabolomics study
Shanshan Yang, Danli Yan, Yiting Zou, et al.
Food Bioscience (2021) Vol. 42, pp. 101104-101104
Closed Access | Times Cited: 50

Showing 26-50 of 50 citing articles:

Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805
Zihang Shi, Xiankang Fan, Maolin Tu, et al.
Food Bioscience (2022) Vol. 51, pp. 102271-102271
Closed Access | Times Cited: 13
Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
Xia Chen, Zuyan He, Laping He, et al.
LWT (2022) Vol. 173, pp. 114383-114383
Open Access | Times Cited: 13
Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt
Ran Xiao, Ming Liu, Qing Tian, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Fundamentals of fermentation technology
Manya Behl, Saurabh Thakar, Hemant Ghai, et al.
Elsevier eBooks (2023), pp. 313-328
Closed Access | Times Cited: 5
Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs
Hye In Ko, Chang Hee Jeong, Se Jin Park, et al.
Journal of Microbiology and Biotechnology (2023) Vol. 33, Iss. 8, pp. 1066-1075
Open Access | Times Cited: 5
Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation
X.N. Wang, Xiangyu Wang, Haiwei Lou, et al.
Food Bioscience (2024) Vol. 60, pp. 104374-104374
Closed Access | Times Cited: 1
Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100839-100839
Open Access | Times Cited: 1
Global Metabolomics of Fireflies (Coleoptera: Lampyridae) Explore Metabolic Adaptation to Fresh Water in Insects
Lin-Yu Yang, Zishun Zhao, Dan Luo, et al.
Insects (2022) Vol. 13, Iss. 9, pp. 823-823
Open Access | Times Cited: 8
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products
Rubén Agregán, Noemí Echegaray, Asad Nawaz, et al.
Metabolites (2021) Vol. 11, Iss. 12, pp. 818-818
Open Access | Times Cited: 9
The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt
Yue Tian, Shasha Zheng, Laping He, et al.
Food Chemistry X (2023) Vol. 20, pp. 100969-100969
Open Access | Times Cited: 3
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Selma Kayacan, Melike Vurmaz, Emine Bezirci, et al.
Preparative Biochemistry & Biotechnology (2022) Vol. 53, Iss. 4, pp. 454-463
Closed Access | Times Cited: 6
Technological advances in probiotic stability in yogurt: a review
Zeinab El Hajj Hussein, Jiuliane Martins da Silva, Eloize Silva Alves, et al.
Research Society and Development (2021) Vol. 10, Iss. 12, pp. e449101220646-e449101220646
Open Access | Times Cited: 7
Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity
Ling Li, Ling Zhou, Xuemin Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7374-7380
Open Access | Times Cited: 2
Bioactive peptides derived from milk: formation and functional benefits
Ismail Tijjani Kabwanga, Sebnem Ozturkoglu‐Budak, Kavindra Kumar Kesari
Elsevier eBooks (2024), pp. 201-217
Closed Access
Molecular Mechanisms of High Aldehyde Dehydrogenase Production for Improved Beany Flavour Regulated by the Luxs/Ai-2 Quorum Sensing System in Limosilactobacillus Fermentum A119
Yunmei Chai, Chengmeng Zi, Guangqiang Wei, et al.
(2024)
Closed Access
Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics
Hailan Sun, Jiaxin Du, Xingyue Yan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8541-8552
Closed Access
Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation
Yazhuo Cao, Minwei Xu, Qiong Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8869-8878
Closed Access
Impact of Metabolite Transformations on Flavor Profiles of Pasteurized Drinking Yogurt in Non-Microbial Conditions
E Jingjing, Y Zhang, Ruidong Yang
(2024)
Closed Access
Molecular mechanisms of high aldehyde dehydrogenase production for improved beany flavour regulated by the LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum A119
Yunmei Chai, Chengmeng Zi, Guangqiang Wei, et al.
LWT (2024) Vol. 207, pp. 116674-116674
Open Access
Temperature-Dependent Metabolic Interactions Between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in Milk Fermentation: Insights from GC-IMS Metabolomics
Ting Wu, Shuai Guo, Lai‐Yu Kwok, et al.
Journal of Dairy Science (2024)
Open Access
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
Han Wu, Xiayidan Maimaiti, Ying Wang, et al.
Czech Journal of Food Sciences (2024) Vol. 42, Iss. 5, pp. 305-316
Open Access
Multidimensional evaluation of techno-functional properties of yoghurt bacteria
Haktan Aktaş, Bülent Çetın
International Dairy Journal (2023) Vol. 148, pp. 105795-105795
Closed Access | Times Cited: 1
Enhancement of Probiotic Yogurts’ Characteristics using a 24-hour fermentation process
Sama Ayoub, Noor AlNaimi, Shahad Ibrahim, et al.
Journal of Student Research (2023) Vol. 11, Iss. 3
Open Access
The Effect of Salt and Acid on Physicochemical, Microbiological and Organoleptic Properties of Salted Fermented Mackerel (Rastrelliger Brachysoma)
Subiyanto Subiyanto, Evi Liviawaty, Emma Rochima, et al.
International Journal of Biology and Biomedical Engineering (2022) Vol. 16, pp. 179-185
Open Access
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