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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 1-25 of 67 citing articles:

Effects of dietary fiber on human health
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 187
Dietary fiber sources and human benefits: The case study of cereal and pseudocereals
María Ciudad‐Mulero, Virginia Fernández‐Ruiz, María Cruz Matallana González, et al.
Advances in food and nutrition research (2019), pp. 83-134
Closed Access | Times Cited: 121
Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties
Mahsa Ardabilchi Marand, Sajed Amjadi, Mahdis Ardabilchi Marand, et al.
Powder Technology (2019) Vol. 359, pp. 76-84
Closed Access | Times Cited: 108
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 11
Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation
Yueyue Yang, Qi Zhang, Yexun Weng, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139413-139413
Closed Access
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
Mohamed A. Farag, Haidy A. Saleh, Sherwet El Ahmady, et al.
Food Reviews International (2021) Vol. 38, Iss. sup1, pp. 634-650
Closed Access | Times Cited: 41
Quality assessment of yogurt enriched with different types of fibers
Adriana Dabija, Georgiana Gabriela Codinǎ, Anca-Mihaela Gâtlan, et al.
CyTA - Journal of Food (2018) Vol. 16, Iss. 1, pp. 859-867
Open Access | Times Cited: 49
Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties
Spasoje D. Belošević, Danijel D. Milinčić, Uroš Gašić, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 757-757
Open Access | Times Cited: 3
Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution
Gizem Ateş, Yeşim Elmacı
Journal of Food Measurement & Characterization (2018) Vol. 13, Iss. 1, pp. 755-763
Closed Access | Times Cited: 41
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review
Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 371-415
Closed Access | Times Cited: 26
Yacon syrup: Food applications and impact on satiety in healthy volunteers
Maria de Fátima Gomes da Silva, Ana Paula Dionísio, Antônio Augusto Ferreira Carioca, et al.
Food Research International (2017) Vol. 100, pp. 460-467
Closed Access | Times Cited: 37
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta
Dubravka Škrobot, Lato Pezo, Jelena Tomić, et al.
LWT (2021) Vol. 153, pp. 112528-112528
Open Access | Times Cited: 24
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
G.I. Saavedra Isusi, Domenica Paz Puga, U.S. van der Schaaf
Foods (2022) Vol. 11, Iss. 3, pp. 294-294
Open Access | Times Cited: 16
The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese
Biljana Aleksic, Ilija Đjekić, Jelena Miočinović, et al.
Food Control (2022) Vol. 138, pp. 109057-109057
Closed Access | Times Cited: 15
Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders
Oya Berkay Karaca, I. Başar Saydam, Mehmet Güven
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 6, pp. e13926-e13926
Open Access | Times Cited: 26
Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance
Madian Johel Galo Salgado, Maritza Ramos, Denílson de Jesus Assis, et al.
LWT (2021) Vol. 145, pp. 111494-111494
Open Access | Times Cited: 21
Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
Latife Betül Gül, Saya Bekbay, Abdullah Akgün, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 5325-5337
Open Access | Times Cited: 6
Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
L.V. Sankowski, R. Morales‐Medina, C. Fula Arguello, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109296-109296
Closed Access | Times Cited: 6
Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference
Rita Végh, Mariann Csóka, É. Stefanovits-Bányai, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 18-18
Open Access | Times Cited: 11
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure
G.I. Saavedra Isusi, Johannes Marburger, Nils Lohner, et al.
Gels (2023) Vol. 9, Iss. 6, pp. 473-473
Open Access | Times Cited: 5
A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial
Simou Wu, Wen Jia, Huimin He, et al.
Nutrients (2023) Vol. 15, Iss. 21, pp. 4569-4569
Open Access | Times Cited: 5
Ultrasonication 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.
LWT (2024) Vol. 194, pp. 115816-115816
Open Access | Times Cited: 1
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, et al.
Food Quality and Preference (2020) Vol. 85, pp. 103979-103979
Closed Access | Times Cited: 15
Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder
Arijit Acharjee, Syeda Muntazima Afrin, Nandan Sit
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 14
Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp
Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, Helena María André Bolini
Journal of Food Science (2021) Vol. 86, Iss. 6, pp. 2626-2639
Closed Access | Times Cited: 12
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