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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 normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt
Ruixue Ding, Mohan Li, Yiting Zou, et al.
Food Bioscience (2021) Vol. 46, pp. 101368-101368
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review
Xinyu Shen, Aijun Xie, Zijing Li, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 151-151
Open Access | Times Cited: 28
Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 12
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
Xiaoting Qin, Chaoran Yang, Jingyu Si, et al.
LWT (2023) Vol. 188, pp. 115396-115396
Open Access | Times Cited: 19
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 9
Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose
Rui Xue, Jing Liu, Min Zhang, et al.
Food Research International (2024) Vol. 178, pp. 114000-114000
Closed Access | Times Cited: 6
Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions
E Jingjing, Y Zhang, Ruidong Yang
LWT (2025), pp. 117359-117359
Open Access
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
Xiaolin Liang, Zhechuan Zhang, Liqi Yan, et al.
Food Bioscience (2025), pp. 106020-106020
Closed Access
Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism
Kangyong Zhang, Hongwei Tang, Muhammad Salman Farid, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130006-130006
Closed Access | Times Cited: 4
Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS
Mu Zhao, Hongliang Li, Dongjie Zhang, et al.
Molecules (2023) Vol. 28, Iss. 4, pp. 1975-1975
Open Access | Times Cited: 10
Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage
Lin Wang, Fan Zhang, Baodong Zheng, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100536-100536
Open Access | Times Cited: 10
Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt
Azin Nazari, Soheila Zarringhalami, Behvar Asghari
Food Bioscience (2023) Vol. 53, pp. 102437-102437
Closed Access | Times Cited: 9
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase-mediated lipid metabolism
Xixuan Wu, Wei Jia
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 9
Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2024) Vol. 60, pp. 104433-104433
Closed Access | Times Cited: 2
Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 7
Inhibition of anaerobic digestion by various ammonia sources resulted in subtle differences in metabolite dynamics
Xiaoqing Wang, Stephany Campuzano, Angéline Guenne, et al.
Chemosphere (2024) Vol. 351, pp. 141157-141157
Open Access | Times Cited: 1
Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt
Lei Zhang, Shanshan Zhou, Ao Zhang, et al.
Journal of Food Engineering (2024) Vol. 370, pp. 111963-111963
Closed Access | Times Cited: 1
Current Research on Probiotics and Fermented Products
Yushi Dong, Mohan Li, Xiqing Yue
Foods (2024) Vol. 13, Iss. 9, pp. 1406-1406
Open Access | Times Cited: 1
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products
Rubén Agregán, Noemí Echegaray, Asad Nawaz, et al.
Metabolites (2021) Vol. 11, Iss. 12, pp. 818-818
Open Access | Times Cited: 9
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Selma Kayacan, Melike Vurmaz, Emine Bezirci, et al.
Preparative Biochemistry & Biotechnology (2022) Vol. 53, Iss. 4, pp. 454-463
Closed Access | Times Cited: 6
Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage
Ruixue Ding, Shanshan Yang, Lijuan Geng, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 4, pp. 1279-1286
Open Access | Times Cited: 6
Fabrication of edible special wettability coating on polystyrene substrate and application in yogurt storage
Jumin Hou, Shuqiu Liu, Mengqi Su, et al.
Journal of Food Engineering (2022) Vol. 338, pp. 111255-111255
Closed Access | Times Cited: 4
Impact of Metabolite Transformations on Flavor Profiles of Pasteurized Drinking Yogurt in Non-Microbial Conditions
E Jingjing, Y Zhang, Ruidong Yang
(2024)
Closed Access
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt
Edson Pontes, Vanessa Viera, Gezaíldo Santos Silva, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3942-3942
Open Access
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