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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:

Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, et al.
Food Quality and Preference (2020) Vol. 85, pp. 103979-103979
Closed Access | Times Cited: 15

Showing 15 citing articles:

Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference
Jing Liu, Camilla Cattaneo, Maria Papavasileiou, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104624-104624
Open Access | Times Cited: 22
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
Sandra M. Olarte Mantilla, Heather M. Shewan, Rebecca Shingleton, et al.
Food Quality and Preference (2021) Vol. 96, pp. 104391-104391
Closed Access | Times Cited: 17
Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities
Xinnan Liu, Hongbo Sun, Xiaojing Leng
Foods (2023) Vol. 12, Iss. 15, pp. 2839-2839
Open Access | Times Cited: 6
Grainy properties of post–heating fermented milk with different particle sizes
Fei Gao, Hongliang Li, Hairan Ma, et al.
LWT (2024) Vol. 198, pp. 116003-116003
Open Access | Times Cited: 1
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
Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch
Laura Laguna, Arantxa Rizo, Delia. Pineda, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106376-106376
Open Access | Times Cited: 11
Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk
Fei Gao, Dongdong Li, Hongliang Li, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3042-3042
Open Access | Times Cited: 3
Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia
Selina Fyfe, Horst Joachim Schirra, Michael Rychlik, et al.
Future Foods (2022) Vol. 5, pp. 100136-100136
Open Access | Times Cited: 5
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness
Elisa Mani, Rebecca Ford, Lapo Pierguidi, et al.
Journal of Texture Studies (2022) Vol. 53, Iss. 3, pp. 345-356
Closed Access | Times Cited: 4
The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
Zuzana Slavíková, Pavel Diviš, W. Białas, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101185-101185
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
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
Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
В. В. Смирнов, Daria S. Khramova, Elizaveta Chistiakova, et al.
Gels (2024) Vol. 11, Iss. 1, pp. 5-5
Open Access
Psychophysics of Texture Perception
James Makame, Alissa A. Nolden
Springer eBooks (2023), pp. 97-131
Closed Access
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