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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:

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 4, pp. 1113-1125
Open Access | Times Cited: 11

Showing 11 citing articles:

Potential food applications and biological activities of fermented quinoa: A review
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 16
Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria
Nasrin Mousanejadi, Hassan Barzegar, Behrooz Alizadeh Behbahani, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3240-3253
Closed Access | Times Cited: 20
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
Jianwei Zang, Xiaoyang Pan, Yuanyuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113097-113097
Closed Access | Times Cited: 11
Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage
Hanieh Yarabbi, Sahar Roshanak, Elnaz Milani
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 5596-5608
Open Access | Times Cited: 8
Heat-Induced Lupin-Whey Protein Emulsion-Filled Gels: Microstructural and Rheological Insights
Katherine Grasberger, Anne Vuholm Sunds, Marianne Hammershøj, et al.
LWT (2024) Vol. 201, pp. 116269-116269
Open Access | Times Cited: 2
Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties
Hang Li, Fan Zhu, Guantian Li
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture
Azzah A. A. Alwohaibi, Asmahan A. Ali, Sally S. Sakr, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 927-927
Open Access | Times Cited: 4
Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition
Miguel Ángel Robles-García, Carmen Lizette Del‐Toro‐Sánchez, Germán Limón-Vargas, et al.
(2024)
Open Access | Times Cited: 1
Assessment of Functional UF- quinoa Cheese Properties
Z. M. R. Hassan, Hoda S. El‐Sayed, Suhila Saad
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103241-103241
Closed Access
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
Mengya Sun, Zhenhai Yu, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101837-101837
Open Access
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