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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:

Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective
Nikola Tomić, Biljana Dojnov, Jelena Miočinović, et al.
LWT (2017) Vol. 80, pp. 59-66
Open Access | Times Cited: 67

Showing 26-50 of 67 citing articles:

Optimization of wheat dextrin yogurt formulation using response surface methodology
P Nazni, Sandra Nair
Journal of Food Science and Technology (2020) Vol. 58, Iss. 5, pp. 1740-1749
Open Access | Times Cited: 12
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
Zorana Miloradović, Nikola Tomić, Nemanja Kljajevic, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1116-1116
Open Access | Times Cited: 10
Some Properties of Bio-Yogurt Enriched with Cellulose Fiber
Mutlu B. Güler-Akın, Büşra Göncü, Musa Serdar Akın
Advances in Microbiology (2018) Vol. 08, Iss. 01, pp. 54-64
Open Access | Times Cited: 11
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products
Ana Curutchet, Maite Serantes, Carolina Pontet, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 36-36
Open Access | Times Cited: 9
FERMENTASI BAKTERI ASAM LAKTAT MENINGKATKAN KANDUNGAN FENOLIK DAN SERAT YOGURT SUSU KECAMBAH KACANG MERAH (Phaseolus vulgaris L.), MINUMAN FUNGSIONAL UNTUK OBESITAS
Hery Winarsi
Jurnal Gizi dan Pangan Soedirman (2019) Vol. 3, Iss. 1, pp. 64-64
Open Access | Times Cited: 8
Enhancement of probiotics viability and lactic acid production in yogurts treated with Prangos ferulaceae and Carum copticum plant extracts
Seyed Mohammad Hosseini, Mandana Behbahani
Biocatalysis and Agricultural Biotechnology (2021) Vol. 35, pp. 102084-102084
Closed Access | Times Cited: 7
Dietary fibers of fenugreek seeds: Storage stability and food application
İzzet Türker, Hilal İşleroğlu
Food and Health (2023) Vol. 9, Iss. 2, pp. 160-169
Open Access | Times Cited: 2
To Raise or Not to Raise the Level of Ingredients in Yoghurts: Polish Consumer Preferences Regarding Dairy Products
Marta Sajdakowska, Agnieszka Tekień
Nutrients (2019) Vol. 11, Iss. 10, pp. 2526-2526
Open Access | Times Cited: 7
Yogurt and health
Anastasios Aktypis, Effie Tsakalidou, Eugenia Manolopoulou
Elsevier eBooks (2023), pp. 221-234
Closed Access | Times Cited: 2
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
Merve Akalan, Mehmet Şükrü Karakuş, Zeynep Tuğba Özaslan, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance
Zita E. Martins, Marta Silva, J. C. Machado, et al.
Royal Society of Chemistry eBooks (2024), pp. 488-528
Closed Access
Formulation, Characterization, and In Vitro Simulated Gastrointestinal Fluid Analysis of Chewable Yogurt Tablet Incorporated with Corncob Fiber
Yong Lin Chan, Nurul Aini Jamalullail, Chin Ping Tan, et al.
Pertanika journal of tropical agricultural science (2024) Vol. 47, Iss. 3, pp. 933-953
Open Access
Triticale
Hamid Hamid, Deepika Kathuria, Sunakshi Gautam, et al.
(2024), pp. 163-189
Closed Access

Hery Winarsi, Yovita Puri Subardjo, Gumintang Ratna Ramadhan
Jurnal of Community Health Development. (2024) Vol. 4, Iss. 2, pp. 109-109
Open 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
Dietary Fibers and Their Importance in the Diet
Romina Alina Marc, Crina Mureșan, Anamaria POP, et al.
IntechOpen eBooks (2024)
Closed Access
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
Tian Wang, Jianmin Chen, Yanbin Zhong, et al.
Food Hydrocolloids (2024), pp. 110862-110862
Closed Access
Fungal oxidative and hydrolyzing enzymes as designers in the biological production of dietary fibers from triticale
Aleksandra Margetić, Sanja Stojanović, Marina Ristović, et al.
LWT (2021) Vol. 145, pp. 111291-111291
Open Access | Times Cited: 5
Quality standardization and certification of traditional food products
Predrag Ikonić, Tatjana Peulić, Jovana Delić, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 854, Iss. 1, pp. 012035-012035
Open Access | Times Cited: 4
Wpływ dodatku suszu z wytłoków jabłkowych na właściwości fizykochemiczne i sensoryczne jogurtów
Agata Znamirowska, Dorota Kalicka, Magdalena Buniowska, et al.
Żywność (2018) Vol. 115, Iss. 2, pp. 71-80
Open Access | Times Cited: 3
Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt
Hale İnci Öztürk, Sümeyye Aydın, Nihat Akın
International Journal of Secondary Metabolite (2017), pp. 94-102
Open Access | Times Cited: 2
Development and characterisation of functional cultured buttermilk fortified with flaxseed
Imen Mahmoudi, O. Ben Moussa, Moncef Chouaibi, et al.
Acta Alimentaria (2022) Vol. 51, Iss. 2, pp. 218-227
Open Access | Times Cited: 2
Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
Malak Angor
Advance Journal of Food Science and Technology (2018) Vol. 14, Iss. 1, pp. 29-32
Open Access | Times Cited: 2
Evaluation Quality of Guava Juice Fortified with Probiotic
Ahmed M. Farrag, Heba Y. Nasef, Eman Mohamed, et al.
Middle East Journal of Applied Sciences (2020)
Open Access | Times Cited: 2
Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
Çiğdem Konak Göktepe, Nihat Akın
Brazilian Archives of Biology and Technology (2021) Vol. 64
Open Access | Times Cited: 2

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