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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:

Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes
Dipendra Kumar Mahato, Russell Keast, Djin Gie Liem, et al.
International Dairy Journal (2020) Vol. 115, pp. 104922-104922
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Natural sweeteners: Sources, extraction and current uses in foods and food industries
Roberto Castro‐Muñoz, Mariela Correa-Delgado, Rafael Córdova-Almeida, et al.
Food Chemistry (2021) Vol. 370, pp. 130991-130991
Closed Access | Times Cited: 131
Replacement of refined sugar by natural sweeteners: focus on potential health benefits
Shiza Arshad, Tahniat Rehman, Summaya Saif, et al.
Heliyon (2022) Vol. 8, Iss. 9, pp. e10711-e10711
Open Access | Times Cited: 48
Siraitia grosvenorii As a Homologue of Food and Medicine: A Review of Biological Activity, Mechanisms of Action, Synthetic Biology, and Applications in Future Food
Yuxi Guo, Xuefeng Chen, Pin Gong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 6850-6870
Closed Access | Times Cited: 11
Potential application of bee products in food industry: An exploratory review
Jorge L. Maicelo, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, et al.
Heliyon (2024) Vol. 10, Iss. 1, pp. e24056-e24056
Open Access | Times Cited: 10
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: 32
Unveiling Molecular Interactions in Chocolate by Molecular Dynamics: A Study on Caffeine, Fatty Acids, and Sugars
Abhinav S. Tidke, Rontu Das, Debashis Kundu
Journal of Chemical & Engineering Data (2025)
Closed Access
Sensory‐emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumers
Patrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Assessing food vendor receptiveness to healthier options: a study of knowledge, attitudes, practices, and perceived barriers regarding salt, sugar, and oil reduction in cafeteria food vendors
Wen Xuan Chia, Felicia Fei‐Lei Chung, Yook Chin Chia, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
Open Access
Consumer perception of ice cream and frozen desserts in the “better-for-you” category
L.R. Sipple, C.M. Racette, A.N. Schiano, et al.
Journal of Dairy Science (2021) Vol. 105, Iss. 1, pp. 154-169
Open Access | Times Cited: 24
Consumer preferences for attributes in sweet beverages and market impacts of beverage innovation
Jørgen Dejgård Jensen, Line Ahm Mielby, Ulla Kidmose
Appetite (2024) Vol. 197, pp. 107329-107329
Open Access | Times Cited: 2
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
Helene Hopfer, Alden C. Riak, Robert Roberts, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 5
Open Access | Times Cited: 10
A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application
Ilaria Benucci, Claudio Lombardelli, Marco Esti
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 1
Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality
Ping‐Hsiu Huang, Xin-Mei Ou, Ming‐Kuei Shih, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100492-100492
Open Access | Times Cited: 1
Identifying ideal product composition of chocolate‐flavored milk using preference mapping
Dipendra Kumar Mahato, Penny Oliver, Russell Keast, et al.
Journal of Food Science (2021) Vol. 86, Iss. 7, pp. 3205-3218
Closed Access | Times Cited: 9
Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavored milk
Dipendra Kumar Mahato, Snehal Jadhav, A.R. Mukurumbira, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Open Access | Times Cited: 6
Replacement of Refined Sugar by Natural Sweeteners: Focus on Potential Health Benefits
Shiza Arshad, Tahniat Rehman, Summaya Saif, et al.
SSRN Electronic Journal (2022)
Open Access | Times Cited: 6
Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing
Rong Zhang, Wei Jia, Shu Jing, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2227-2255
Closed Access | Times Cited: 3
Designing and development of food structure with high acceptance based on the consumer perception
Ricardo Isaías, Ana Frías, Célia Rocha, et al.
Elsevier eBooks (2022), pp. 399-414
Closed Access | Times Cited: 4
Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation
Dipendra Kumar Mahato, Emmanuela Magriplis, Nitya Sharma, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake temporal check-all-that-apply and multi-block response surface methodology
Diksha Chadha, Nazimah Hamid, Kevin Kantono
International Dairy Journal (2024) Vol. 154, pp. 105902-105902
Closed Access
Formulation Optimization of a Probiotic Low-Calorie Chocolate Milk and Investigating its Qualitative Properties During Storage
Shahram Saedi, Sara Jafarian, seyed hossein Hossienighaboos, et al.
(2024)
Closed Access
Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception
Glenn Andersen, Caroline Laura Dam Christensen, John C. Castura, et al.
Beverages (2024) Vol. 10, Iss. 3, pp. 54-54
Open Access
Formulation optimization of a probiotic low-calorie chocolate milk and investigating its qualitative properties during storage
Shahram Saedi, Sara Jafarian, Seyyed Hossein Hosseini Ghaboos, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e36430-e36430
Open Access
Towards healthier low-sugar and low-fat beverages: Design, production, and characterization
Yang Chen, Lianliang Liu, Chuanjian Cui, et al.
Food Research International (2024) Vol. 200, pp. 115457-115457
Closed Access
Sucrose Osmotic Self-Oscillation Drives Membrane Permeability
Li-Chun Chen, Songwen Xue, Binhao Dai, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 19, pp. 7557-7565
Closed Access | Times Cited: 1
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