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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:

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
Huaxin Du, Xuping Wang, Huaigu Yang, et al.
Food Control (2023) Vol. 153, pp. 109900-109900
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Extraction, purification, structural modification, activities and application of polysaccharides from different parts of mulberry
Huilin Wang, Gangliang Huang
Food & Function (2024) Vol. 15, Iss. 8, pp. 3939-3958
Closed Access | Times Cited: 20
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open 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
Physicochemical and Functional Optimization of Probiotic Yogurt with Encapsulated Lacticaseibacillus paracasei E1 Enriched with Green Tea Using Box-Behnken Design
Muhaimin Rifa’i, Mochammad Fitri Atho’illah, Siti Nur Arifah, et al.
Applied Food Research (2025), pp. 100690-100690
Open Access
Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
Nuria Muñoz-Tébar, Clara Muñoz-Bas, Manuel Viuda‐Martos, et al.
Food Chemistry (2024) Vol. 454, pp. 139800-139800
Open Access | Times Cited: 5
Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage
Zahra Rezvani, Sayed Amir Hossein Goli
Food Hydrocolloids (2024) Vol. 151, pp. 109834-109834
Closed Access | Times Cited: 4
The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt
Huimin Tian, Yachun Gu, Zili Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129952-129952
Closed Access | Times Cited: 4
A review on the use of polysaccharides as thickeners in yogurts
Makyson Roberto Silva Leal, Priscilla Barbosa Sales de Albuquerque, Natalie Emanuelle Ribeiro Rodrigues, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100547-100547
Open Access | Times Cited: 4
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
Ahmed K. Rashwan, Naymul Karim, Shiyu Liu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109311-109311
Closed Access | Times Cited: 13
Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
Imane Bourouis, David Julian McClements, Cunshe Chen, et al.
LWT (2024) Vol. 206, pp. 116569-116569
Open Access | Times Cited: 3
Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara
Jiaping Zhang, Ning Xia, Jianwen Teng, et al.
Food Bioscience (2023) Vol. 56, pp. 103326-103326
Closed Access | Times Cited: 8
Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin
Swati Tiwari, Digambar Kavitake, Palanisamy Bruntha Devi, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5462-5476
Closed Access | Times Cited: 2
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
Effects of Dioscorea opposita mucilage addition on the physicochemical properties, texture, and stability of set-type yogurt
Yun Zhang, Wei Wei, Wenjing Ma, et al.
LWT (2024) Vol. 206, pp. 116586-116586
Open Access | Times Cited: 1
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open 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
Protein-Polysaccharide Complexes and Conjugates: Structural Modifications and Interactions Under Diverse Treatments
A. Hari Babu, Rafeeya Shams, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2024), pp. 101510-101510
Open Access | Times Cited: 1
Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic
Huraiya Habib, Ashwani Kumar, Tawheed Amin, et al.
Food Chemistry (2024) Vol. 457, pp. 140138-140138
Closed Access
Improving Physicochemical Properties and Formation Mechanism of Nutty Plant-Based Yogurt Gel Through the Incorporation of Tremella Fuciformis Polysaccharides
Ling Lin, Xiaoqing Qian, Junyu He, et al.
(2024)
Closed Access
Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products
Candela Teruel-Andreu, Nuria Jiménez-Redondo, R. Muelas, et al.
Food Research International (2024) Vol. 195, pp. 114959-114959
Open Access
Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, et al.
Applied Food Research (2024), pp. 100525-100525
Open Access
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
Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée
Candela Teruel-Andreu, Nuria Jiménez-Redondo, R. Muelas, et al.
LWT (2024), pp. 116918-116918
Open Access
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties
Shiquan Qian, Wenli Chang, Changrui Xing, et al.
Journal of Food Science and Technology (2024)
Closed Access
Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: sensory, flavor, antioxidant properties
Chen Wang, Yuan Wang, Wong Yi Shan, et al.
Food Bioscience (2024) Vol. 62, pp. 105402-105402
Closed Access
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