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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:

The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 42
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
Xiankang Fan, Ang Zhang, Tao Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101191-101191
Open Access | Times Cited: 10
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Xiankang Fan, Luyun Yu, Zihang Shi, et al.
Journal of Dairy Science (2022) Vol. 106, Iss. 2, pp. 852-867
Open Access | Times Cited: 32
Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time
Ling Li, Xusheng Shao, Ziyun Feng, et al.
Food Bioscience (2024) Vol. 57, pp. 103579-103579
Closed Access | Times Cited: 7
Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects
Blerina Shkembi, Thom Huppertz
Nutrients (2023) Vol. 15, Iss. 6, pp. 1469-1469
Open Access | Times Cited: 14
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: 14
Effect of modified okara insoluble dietary fibre on the quality of yoghurt
Yu Tian, Yanan Sheng, Tong Wu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101064-101064
Open Access | Times Cited: 13
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 5
Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt
Zhikun Zeng, Lin Wang, Zihao Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104401-104401
Closed Access | Times Cited: 5
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
Automatic pH‐Controlled Thermal Modulation Unit for Yoghurt Production
Arijit Ray, Chitranayak Sinha, P. S. Minz, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights
Amanda Gouveia Mizuta, Eloize Silva Alves, Jaqueline Ferreira Silva, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 616-616
Open Access
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production
Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment
Jingyi Wang, Shumin He, Sihong Tao, et al.
Food Bioscience (2024) Vol. 58, pp. 103797-103797
Closed Access | Times Cited: 4
Evaluation of Gastroprotective Effect of Betalain-Rich Ethanol Extract from Opuntia stricta var. Dillenii Employing an In Vivo Rat Model
Saber Abdelkader Saïdi, Turki M. Al-Shaikh, Khaled Hamden
Journal of Food Quality (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 9
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
Yiqiang Dai, Zhiwen Ge, Zhe Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131306-131306
Closed Access | Times Cited: 2
Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using Marjoram and Geranium essential oils
Ahmed M. Hamed, Ahmed A. Abd El‐Maksoud, Moustafa A. A. Hassan, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6437-6450
Open Access | Times Cited: 2
Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt
Jun’an Zheng, Xin Li, Hongyue Wang, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 12, pp. 2343-2353
Closed Access | Times Cited: 2
Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production
Samia A. Ahmed, Wafaa A. Helmy, Osama Ibrahim
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130303-130303
Closed Access | Times Cited: 1
Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt
Wen‐Hua Zhang, Majida Al-Wraikata, Shu Qin, et al.
LWT (2024) Vol. 207, pp. 116649-116649
Open Access | Times Cited: 1
Review: Production Mechanism of Yogurt with Additional Plant-Based High Protein for Vegetarian Consumers
Aprilia F. Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Fidia Fibriana, et al.
E3S Web of Conferences (2024) Vol. 576, pp. 04010-04010
Open Access | Times Cited: 1
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access | Times Cited: 1
Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 1
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
Yiqiang Dai, Zhe Wang, Zhongjiang Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122948-122948
Closed Access | Times Cited: 1
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