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
Nikola Tomić, Biljana Dojnov, Jelena Miočinović, et al.
LWT (2017) Vol. 80, pp. 59-66
Open Access | Times Cited: 67
Showing 51-75 of 67 citing articles:
Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties
Nashi K. ALqahta, Alberto Barbabosa, Tareq M. Alnemr
International Journal of Dairy Science (2021) Vol. 16, Iss. 1, pp. 41-47
Closed Access | Times Cited: 2
Nashi K. ALqahta, Alberto Barbabosa, Tareq M. Alnemr
International Journal of Dairy Science (2021) Vol. 16, Iss. 1, pp. 41-47
Closed Access | Times Cited: 2
Effect of three different varieties of banana inclusion on nutritional and sensory acceptability of yogurt
S.O. Owolade, K.O. Egbekunle, O.F.E. Awe, et al.
African Journal of Biological Sciences (2022) Vol. 4, Iss. 2, pp. 96-105
Open Access | Times Cited: 1
S.O. Owolade, K.O. Egbekunle, O.F.E. Awe, et al.
African Journal of Biological Sciences (2022) Vol. 4, Iss. 2, pp. 96-105
Open Access | Times Cited: 1
Production and evaluation of stirred synbiotic fermented milk fortified with fig fruit
Samah Abd-Eltawab
Egyptian Journal of Food Science (2019)
Open Access | Times Cited: 1
Samah Abd-Eltawab
Egyptian Journal of Food Science (2019)
Open Access | Times Cited: 1
Sensory Parameters of Bamboo Shoot Powder Fortified Yoghurt
Vanlal liani, Anju K. Dhiman
International Journal of Current Microbiology and Applied Sciences (2020) Vol. 9, Iss. 4, pp. 6-11
Open Access | Times Cited: 1
Vanlal liani, Anju K. Dhiman
International Journal of Current Microbiology and Applied Sciences (2020) Vol. 9, Iss. 4, pp. 6-11
Open Access | Times Cited: 1
Determination of aroma and volatile flavor compounds and sensory properties of set-type yoghurts enriched with immature wheat grain
Çiğdem Konak Göktepe, Nihat Akın
Ukrainian Journal of Food Science (2020) Vol. 8, Iss. 1, pp. 22-35
Open Access | Times Cited: 1
Çiğdem Konak Göktepe, Nihat Akın
Ukrainian Journal of Food Science (2020) Vol. 8, Iss. 1, pp. 22-35
Open Access | Times Cited: 1
Cellulose Acetate Membrane Synthesis of Banana Peel
hasri Hasri, Diana Eka Pratiwi, Muharram --, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1209, Iss. 1, pp. 012010-012010
Open Access
hasri Hasri, Diana Eka Pratiwi, Muharram --, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1209, Iss. 1, pp. 012010-012010
Open Access
Cavitation and Enzymatic Treatment of Apple and Orange Bagasses: Molecular Characterization of Released Oligosaccharides and Modification of Techno-Functional and Health-Related Properties
A. C. Manthei, Pedro Elez-Martı́nez, Robert Soliva‐Fortuny, et al.
(2023)
Closed Access
A. C. Manthei, Pedro Elez-Martı́nez, Robert Soliva‐Fortuny, et al.
(2023)
Closed Access
Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler
Seda Altuntaş
European Journal of Science and Technology (2021)
Open Access | Times Cited: 1
Seda Altuntaş
European Journal of Science and Technology (2021)
Open Access | Times Cited: 1
Effect of Supplementation on the Properties of Yogurt: A Review
S. B. Kumthekar S. S. Temgire, A. B. Idate V. R. Gaikwad
International Journal of Current Microbiology and Applied Sciences (2021) Vol. 10, Iss. 4, pp. 19-38
Open Access | Times Cited: 1
S. B. Kumthekar S. S. Temgire, A. B. Idate V. R. Gaikwad
International Journal of Current Microbiology and Applied Sciences (2021) Vol. 10, Iss. 4, pp. 19-38
Open Access | Times Cited: 1
Development of Koumiss Incorporated with Beet and Oat
Arroyo Susana, Bermudez Keity J., Conde Angie, et al.
Advance Journal of Food Science and Technology (2018) Vol. 16, Iss. SPL, pp. 229-233
Open Access
Arroyo Susana, Bermudez Keity J., Conde Angie, et al.
Advance Journal of Food Science and Technology (2018) Vol. 16, Iss. SPL, pp. 229-233
Open Access
Usage of Inulin, Lemon, Carrot and Pea Fibers as Prebiotic for Bifidobacteriun Animalis Subsp. Lactis (BB-12)
Mutlu Buket Akın
Journal of Dairy & Veterinary Sciences (2019) Vol. 9, Iss. 5
Open Access
Mutlu Buket Akın
Journal of Dairy & Veterinary Sciences (2019) Vol. 9, Iss. 5
Open Access
Development and application of cereal mycelium supplements in food production
Oksana A. Blinova, Aliya Trots, Natalya Prazdnichkova, et al.
BIO Web of Conferences (2020) Vol. 17, pp. 00046-00046
Open Access
Oksana A. Blinova, Aliya Trots, Natalya Prazdnichkova, et al.
BIO Web of Conferences (2020) Vol. 17, pp. 00046-00046
Open Access
Physicochemical and Nutritional Properties of Doi Fortified with Psyllium Husk and Basil Seed
MA Islam, Farjana Sultana, M. Murshedul Alam, et al.
Bangladesh Journal of Animal Science (2022) Vol. 50, Iss. 2, pp. 99-106
Open Access
MA Islam, Farjana Sultana, M. Murshedul Alam, et al.
Bangladesh Journal of Animal Science (2022) Vol. 50, Iss. 2, pp. 99-106
Open Access
WPŁYW DODATKU BŁONNIKA I Β-GLUKANU NA PRZEŻYWALNOŚĆ BAKTERII PROBIOTYCZNYCH W MLECZNYCH NAPOJACH FERMENTOWANYCH
Marcelina Karbowiak, Wioletta Mosiej, Dorota Zielińska
Żywność (2022) Vol. 29, Iss. 1, pp. 88-101
Open Access
Marcelina Karbowiak, Wioletta Mosiej, Dorota Zielińska
Żywność (2022) Vol. 29, Iss. 1, pp. 88-101
Open Access
مستخلص الکالسیوم من قشر بیض الدجاج کمصدر غذائی للکالسیوم فی بعض العصائر
سهام فراج, ناریمان اسحق, دعاء زاید
مجلة البحوث فی مجالات التربیة النوعیة (2021) Vol. 8, Iss. 39, pp. 187-208
Open Access
سهام فراج, ناریمان اسحق, دعاء زاید
مجلة البحوث فی مجالات التربیة النوعیة (2021) Vol. 8, Iss. 39, pp. 187-208
Open Access
Uso de subproductos de la industria agroalimentaria como fuente de fibra. Respuesta de los consumidores
Ana Curutchet González
(2021)
Open Access
Ana Curutchet González
(2021)
Open Access
Mango flavor prebiotic skyr yogurt sweetened natural sweeteners
Cecília Teresa Muniz Pereira
(2021)
Open Access
Cecília Teresa Muniz Pereira
(2021)
Open Access
