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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:

Strategies for lowering the added sugar in yogurts
Zifan Wan, Sucheta Khubber, Madhuresh Dwivedi, et al.
Food Chemistry (2020) Vol. 344, pp. 128573-128573
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

A global analysis of dairy consumption and incident cardiovascular disease
Pan Zhuang, Xiaohui Liu, Li Yin, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review
Isabella Paola Schiatti-Sisó, Somaris E. Quintana, Luis A. García‐Zapateiro
Journal of Food Science and Technology (2022) Vol. 60, Iss. 5, pp. 1483-1492
Open Access | Times Cited: 33
Biofunctional, structural, and tribological attributes of GABA-enriched probiotic yoghurts containing Lacticaseibacillus paracasei alone or in combination with prebiotics
Farhad Garavand, David F. M. Daly, Laura G. Gómez‐Mascaraque
International Dairy Journal (2022) Vol. 129, pp. 105348-105348
Open Access | Times Cited: 29
Two-period pricing and inventory decisions of perishable products with partial lost sales
Haijie Zhou, Kebing Chen, Shengbin Wang
European Journal of Operational Research (2023) Vol. 310, Iss. 2, pp. 611-626
Closed Access | Times Cited: 17
Pulsed light processing of low sugar, added fiber RTD mango beverage
Kosana Pravallika, Lubna Shaik, Khalid J. Alzahrani, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 3
Closed Access | Times Cited: 6
Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)
Thota Niranjan, Chingakham Ngotomba Singh, Khalid J. Alzahrani, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109761-109761
Closed Access | Times Cited: 5
The properties of the rice resistant starch processing and its application in skimmed yogurt
Meiyue You, Zeyu Peng, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131087-131087
Closed Access | Times Cited: 4
Engineering the β-galactosidase from Aspergillus oryzae for making lactose-free and no-sugar-added yogurt
Miao Miao, Shusen Li, Shaoqing Yang, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6602-6613
Open Access | Times Cited: 4
Stability of sugars in yogurts with simple and complex microbial composition during refrigerated shelflife
Kate Sorensen, Zeynep Atamer, Joy Waite‐Cusic
Journal of Dairy Science (2025)
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
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market
Beata Paszczyk, Marta Czarnowska‐Kujawska
Animals (2022) Vol. 12, Iss. 1, pp. 96-96
Open Access | Times Cited: 14
Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products
Wei Jia, Xin Wang, Lin Shi
Fundamental Research (2022) Vol. 4, Iss. 6, pp. 1523-1532
Open Access | Times Cited: 13
Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes
Qingfeng Ban, Xiaomeng Sun, Yunqing Jiang, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3758-3769
Open Access | Times Cited: 12
Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
Yue Tian, Zuyan He, Laping He, et al.
Cryobiology (2023) Vol. 114, pp. 104811-104811
Closed Access | Times Cited: 6
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?
Estrella Sayas‐Barberá, C. Paredes, Manuel Salgado-Ramos, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 129-129
Open Access | Times Cited: 6
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic
Thaís do Carmo Vieira, Vinícius Rodrigues Arruda Pinto, Felipe Rocha, et al.
Food Research International (2022) Vol. 161, pp. 111822-111822
Open Access | Times Cited: 10
Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study
Giulia Collatuzzo, Monireh Sadat Seyyedsalehi, Abbas Rezaeianzadeh, et al.
Nutrients (2022) Vol. 14, Iss. 12, pp. 2506-2506
Open Access | Times Cited: 9
Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan
Min-Yen Chang, Chien–Cheng Huang, Ying-Chi Du, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3523-3523
Open Access | Times Cited: 8
Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview
Rahul Mehra, Harish Kumar, Shafiya Rafiq, et al.
PeerJ (2022) Vol. 10, pp. e14177-e14177
Open Access | Times Cited: 8
Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review
Gengghatarani Gengan, Nurul Solehah Mohd Zaini, Nazamid Saari, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
How Sugar Labeling Affects Consumer Sugar Reduction: A Case of Sucrose Grade Labels in China
Yijing Xin, Jiping Sheng, Fujin Yi, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1803-1803
Open Access | Times Cited: 1
Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin
Magdalena Martínez‐Tomé, Cristina Cedeño-Pinos, Sancho Bañón, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 789-789
Open Access | Times Cited: 6
Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt
Cecília Teresa Muniz Pereira, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 167-167
Open Access | Times Cited: 5
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