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:
Yogurt consumption for improving immune health
Yu Hasegawa, Bradley W. Bolling
Current Opinion in Food Science (2023) Vol. 51, pp. 101017-101017
Open Access | Times Cited: 24
Yu Hasegawa, Bradley W. Bolling
Current Opinion in Food Science (2023) Vol. 51, pp. 101017-101017
Open Access | Times Cited: 24
Showing 24 citing articles:
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 12
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 12
Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian
Applied Food Research (2025), pp. 100687-100687
Open Access
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian
Applied Food Research (2025), pp. 100687-100687
Open Access
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
Zhiyong Wu, Yaqing Lin, Zhikun Zeng, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103933-103933
Closed Access
Zhiyong Wu, Yaqing Lin, Zhikun Zeng, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103933-103933
Closed Access
Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Lactiplantibacillus plantarum Strains
Roberta Prete, Francesca Dell’Orco, G.A Sabatini, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1663-1663
Open Access | Times Cited: 5
Roberta Prete, Francesca Dell’Orco, G.A Sabatini, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1663-1663
Open Access | Times Cited: 5
Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 2
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 2
The mechanism exploration of different colored rice for immunomodulation based on UPLC-Q-TOF, network pharmacology, and cell experiments
Haojie Sha, Yanrong Ma, Jiaxing Li, et al.
Food Research International (2024) Vol. 192, pp. 114850-114850
Closed Access | Times Cited: 2
Haojie Sha, Yanrong Ma, Jiaxing Li, et al.
Food Research International (2024) Vol. 192, pp. 114850-114850
Closed Access | Times Cited: 2
Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk
Liang Wang, Huimin Tian, Wei Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103371-103371
Closed Access | Times Cited: 6
Liang Wang, Huimin Tian, Wei Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103371-103371
Closed Access | Times Cited: 6
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Low-fat yogurt consumption maintains biomarkers of immune function relative to non-dairy control food in women with elevated BMI: a randomized controlled crossover trial
Yu Hasegawa, Andrea L. Noll, David J. Lang, et al.
Nutrition Research (2024) Vol. 129, pp. 1-13
Open Access | Times Cited: 1
Yu Hasegawa, Andrea L. Noll, David J. Lang, et al.
Nutrition Research (2024) Vol. 129, pp. 1-13
Open Access | Times Cited: 1
Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Hesham Al-Quh, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Hesham Al-Quh, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Evaluation of selenocysteine contents in Se-enriched yogurt by Utilizing online post column derivative − High-Performance liquid chromatography
Witchapol Thosaikham, Anut Chantiratikul, Kunlanan Wongtawarat, et al.
Microchemical Journal (2024) Vol. 207, pp. 111872-111872
Closed Access | Times Cited: 1
Witchapol Thosaikham, Anut Chantiratikul, Kunlanan Wongtawarat, et al.
Microchemical Journal (2024) Vol. 207, pp. 111872-111872
Closed Access | Times Cited: 1
Development and Characterization of Gamma-aminobutyric acid-Enriched Functional Yogurt Using Limosilactobacillus fermentum 4-17
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 1
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 1
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt
Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 763-763
Open Access | Times Cited: 4
Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 763-763
Open Access | Times Cited: 4
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
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
Investigation of the effect of bio-ap-irga dietary supplements on the composition and properties of yogurts
Kadyrzhan Makangali, Т. Ch. Tultabayeva, Gulmira Zhakupova, et al.
The Journal of Almaty Technological University (2024) Vol. 144, Iss. 2, pp. 96-103
Open Access
Kadyrzhan Makangali, Т. Ch. Tultabayeva, Gulmira Zhakupova, et al.
The Journal of Almaty Technological University (2024) Vol. 144, Iss. 2, pp. 96-103
Open Access
Fortification of yogurt with mulberry leaf extract: effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage
Jingni Tang, Wei Zhang, Ru Yuan, et al.
Heliyon (2024), pp. e37601-e37601
Open Access
Jingni Tang, Wei Zhang, Ru Yuan, et al.
Heliyon (2024), pp. e37601-e37601
Open Access
Process optimization, quality evaluation, and dynamic changes of metabolites in Houttuynia cordata yogurt
Yuan Ma, Lu Long, Yan You, et al.
LWT (2024), pp. 116783-116783
Open Access
Yuan Ma, Lu Long, Yan You, et al.
LWT (2024), pp. 116783-116783
Open Access
Antimicrobial Action of Lactobacillus spp. Isolated from Yoghurt against Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes: A Pilot Study
Natalia Wiktorczyk-Kapischke, Katarzyna Grudlewska‐Buda, Anna Budzyńska, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 9010-9010
Open Access
Natalia Wiktorczyk-Kapischke, Katarzyna Grudlewska‐Buda, Anna Budzyńska, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 9010-9010
Open Access
Anti-breast cancer effects of dairy protein active peptides, dairy products, and dairy protein-based nanoparticles
Deju Zhang, Ying Yuan, Juan Xiong, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access
Deju Zhang, Ying Yuan, Juan Xiong, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access
Lactobacillus yogurts display antidepressant-like effects in CUMS mice via inhibition of NF-κB pathway, activating CREB-BDNF pathway and regulating gut-brain axis
Yang Sun, Xiujuan Li, Xiulian Li, et al.
Research Square (Research Square) (2024)
Open Access
Yang Sun, Xiujuan Li, Xiulian Li, et al.
Research Square (Research Square) (2024)
Open Access
System sensory analysis of yogurt based on texture analyzer
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
Open Access
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
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
Jiangxia Zhai, Yongliang Zhuang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 25, pp. 102102-102102
Open Access
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation
Junhua Li, Yingxin Wei, Luping Gu, et al.
International Journal of Biological Macromolecules (2024), pp. 139260-139260
Open Access
Junhua Li, Yingxin Wei, Luping Gu, et al.
International Journal of Biological Macromolecules (2024), pp. 139260-139260
Open Access
Detection of Milk Fat in Dairy Products — An Alternative Approach
A Bajcic, Dejana Trbović, Dragan Vasilev, et al.
Meat Technology (2023) Vol. 64, Iss. 2, pp. 285-288
Open Access
A Bajcic, Dejana Trbović, Dragan Vasilev, et al.
Meat Technology (2023) Vol. 64, Iss. 2, pp. 285-288
Open Access
