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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:

Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt
Hossein Jooyandeh, Sara Momenzadeh, Behrooz Alizadeh Behbahani, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 3, pp. 1136-1143
Closed Access | Times Cited: 11

Showing 11 citing articles:

Use of Lactulose as Prebiotic and Chitosan Coating for Improvement the Viability of Lactobacillus sp. FM4.C1.2 Microencapsulate with Alginate
Fabiola Rizo-Vázquez, Alfredo Vázquez-Ovando, David Mejía-Reyes, et al.
Processes (2024) Vol. 12, Iss. 1, pp. 133-133
Open Access | Times Cited: 4
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4656-4666
Open Access | Times Cited: 4
Functional Yogurt: Types and Health Benefits
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 4
Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100457-100457
Open Access | Times Cited: 3
Review of history and mechanisms of action of lactulose (4-O-β-D-Galactopyranosyl-β-D-fructofuranose): present and future applications in food
Vid Vičič, Ruža Pandel Mikuš, Blaž Ferjančič
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2036-2045
Open Access | Times Cited: 2
Post-acidification of fermented milk and its molecular regulatory mechanism
Yuxuan Guan, Yanhua Cui, Xiaojun Qu, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110920-110920
Closed Access | Times Cited: 2
Isolation and Characterization of Probiotic Lactic Acid Bacteria from Local Yogurt and Development of Inulin-Based Synbiotic Yogurt with the Isolated Bacteria
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, et al.
(2024)
Closed Access
The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt
Penglin He, Yufei Wang, Jing Yang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2324-2324
Open Access
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
Xu Zhou, Hongwei Wang, Chen Wang, et al.
Food Bioscience (2024), pp. 105308-105308
Closed Access
Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low‐Fat Ultrafiltrated Iranian White Cheese
Seyedeh Ameneh Habibi, Hossein Jooyandeh
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9810-9821
Open Access
Exploring Local Edible Plants as Potential Prebiotic Sources for Their Synbiotic Applications
Sirikhwan Tinrat, Mullika Traidej Chomnawang
LWT (2024), pp. 117063-117063
Open Access
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