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:

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

Showing 6 citing articles:

Terroir-driven flavor, microbiome, and metabolome signatures of Jiaoke: A multi-omics exploration of traditional fermented dairy from Inner Mongolia
Chengcong Yang, Qinggele Borjihan, Huijie Liu, et al.
Food Bioscience (2025), pp. 105922-105922
Closed Access

Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access

Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern
Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135144-135144
Closed Access | Times Cited: 2

Functional Yogurt: Types and Health Benefits
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 2

Functional yogurt: a comprehensive review of its nutritional composition and health benefits
Sangkaran Pannerchelvan, Leonardo Rios‐Solis, Helmi Wasoh, et al.
Food & Function (2024)
Closed Access | Times Cited: 1

Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access

Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract
Zhendong Cai, Shuo Zhou, Tao Zhang, et al.
Food Chemistry (2024) Vol. 468, pp. 142447-142447
Closed Access

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