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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:

Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Ishtiaq Ahmad, Manyi Hao, Yan Li, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 558-580
Closed Access | Times Cited: 64

Showing 26-50 of 64 citing articles:

The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile
Amanda Alves Prestes, Dayanne Regina Mendes Andrade, Maria Helena Machado Canella, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1915-1915
Open Access | Times Cited: 1
Electrochemical Biosensor Based on ds-DNA/N-G@CS/GCE for Highly Sensitive and Rapid Measurement of Antioxidant Activity
Bolu Sun, Yanmei Yang, Shixing Yu, et al.
ECS Advances (2023) Vol. 2, Iss. 2, pp. 026501-026501
Open Access | Times Cited: 4
Iogurte caprino potencial probiótico – uma revisão
Suelma Ferreira do Oriente, Pedro Ivo Soares e Silva, Nayara Jessica da Silva Ramos, et al.
Research Society and Development (2023) Vol. 12, Iss. 5, pp. e13712541584-e13712541584
Open Access | Times Cited: 3
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
Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt
Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 3
Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt
Hatice Sıçramaz, Ahmet Ayar
Food Science & Nutrition (2023) Vol. 11, Iss. 11, pp. 6878-6887
Open Access | Times Cited: 2
Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics
Rozhin Hamidi Moghaddam, Samar Mansouripour, Mostafa Soltani
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1204-1217
Closed Access | Times Cited: 2
Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt
Merve Akalan, Kamile Bayrak Akay, Bülent Başyi̇ğit, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 5, pp. 958-968
Closed Access | Times Cited: 2
Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree
Adolf Parhusip, Audrey Rachelia Budiman, Albert Hendriko
Food and Bioprocess Technology (2024)
Closed Access
Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota
Irda Sayuti, Darmawati Darmawati, Jumari Jumari, et al.
Deleted Journal (2024) Vol. 10, Iss. 1, pp. 294-303
Open Access
Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from Gundelia tournefortii L. and its gum
Dilek Say
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2166-2176
Open Access
Turmeric trends: analyzing consumer preferences and willingness to pay
Nguyen Ly, Ramu Govindasamy, Srinivasa Rao Mentreddy
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Yogurt: A Spoonful of Wellness for Every Body
Ambreen Talib, Abdul Samad, Rabbya Rayan Shah, et al.
Food and Life (2024) Vol. 2024, Iss. 3, pp. 89-100
Open Access
Identification of mycotoxins in yogurt samples using an optimized QuEChERS extraction and UHPLC-MS/MS detection
Inés Rodríguez-Cañás, Jesús M. González-Jartı́n, Rebeca Alvariño, et al.
Mycotoxin Research (2024) Vol. 40, Iss. 4, pp. 569-579
Closed Access
Development and evaluation of a lutein-fortified yoghurt: Stability assessment, sensory properties and human bioavailability study
Hao Shi, John M. Nolan, Colette Pryor, et al.
Journal of Functional Foods (2024) Vol. 121, pp. 106430-106430
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
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
Antioxidant Activity and Oxidative Stress Survival of Limosilactobacillus reuteri LR92 in Fermented Milk with Juçara Pulp
Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 598-609
Open Access
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access
Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality
Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3254-3254
Open Access
Agronomic biofortification of vegetables to achieve iron and zinc nutritional security in food systems
R. M. B. Amanda Bandara, D. M. S. B. Dissanayaka
Journal of Plant Nutrition (2024), pp. 1-21
Closed Access
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties
Shiquan Qian, Wenli Chang, Changrui Xing, et al.
Journal of Food Science and Technology (2024)
Closed Access
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure
Xiaolin Liang, Bo Ding, Saiqiang LI, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10370-10381
Open Access
Nutritional health aspects and functional properties of nut yogurt: Future perspectives
Jiangxia Zhai, Yongliang Zhuang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 25, pp. 102102-102102
Open Access

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