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 effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33
Showing 26-50 of 33 citing articles:
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
Yiqiang Dai, Zhe Wang, Zhongjiang Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122948-122948
Closed Access | Times Cited: 1
Yiqiang Dai, Zhe Wang, Zhongjiang Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122948-122948
Closed Access | Times Cited: 1
Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review
Stefanija Sabunevica, Jeļena Zagorska
Rural Sustainability Research (2023) Vol. 49, Iss. 344, pp. 73-86
Open Access | Times Cited: 2
Stefanija Sabunevica, Jeļena Zagorska
Rural Sustainability Research (2023) Vol. 49, Iss. 344, pp. 73-86
Open Access | Times Cited: 2
Modification of Insoluble Dietary Fiber from Psidium Guajava L. Carmine by Ultrasound-Assisted Enzyme Treatment and its Application During Yogurt Refrigeration
Jingyi Wang, Shumin He, Sihong Tao, et al.
(2024)
Closed Access
Jingyi Wang, Shumin He, Sihong Tao, et al.
(2024)
Closed Access
Improving Physicochemical Properties and Formation Mechanism of Nutty Plant-Based Yogurt Gel Through the Incorporation of Tremella Fuciformis Polysaccharides
Ling Lin, Xiaoqing Qian, Junyu He, et al.
(2024)
Closed Access
Ling Lin, Xiaoqing Qian, Junyu He, et al.
(2024)
Closed 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
Cristina Ghinea, Ancuța Elena Prisacaru, Sergiu Pădureţ, et al.
IFMBE proceedings (2024), pp. 452-460
Closed Access
Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder
Thi Quynh Ngoc Nguyen, Thi Ho Thanh Dong, Hoai Nhi Vo
LWT (2024) Vol. 210, pp. 116828-116828
Open Access
Thi Quynh Ngoc Nguyen, Thi Ho Thanh Dong, Hoai Nhi Vo
LWT (2024) Vol. 210, pp. 116828-116828
Open Access
Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese
Azadeh Ahmadi, Seyed Amir Ali Anvar, Bahareh Nowruzi, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Azadeh Ahmadi, Seyed Amir Ali Anvar, Bahareh Nowruzi, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Improvement of cupcake technology with the addition of dried beet pomace
Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, et al.
Eastern-European Journal of Enterprise Technologies (2022) Vol. 5, Iss. 11 (119), pp. 20-28
Open Access | Times Cited: 1
Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, et al.
Eastern-European Journal of Enterprise Technologies (2022) Vol. 5, Iss. 11 (119), pp. 20-28
Open Access | Times Cited: 1
