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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:

Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage
Amal Bakr Shori, Anhar Albalawi, Ashwag Jaman Al Zahrani, et al.
International Dairy Journal (2021) Vol. 126, pp. 105267-105267
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.
Ashwag Jaman Al Zahrani, Amal Bakr Shori
LWT (2023) Vol. 176, pp. 114531-114531
Open Access | Times Cited: 31
Investigating lactic acid bacteria genus Lactococcus lactis properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria Staphylococcus aureus
Nora Hamdaoui, Chaymae Benkirane, Haytham Bouaamali, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31957-e31957
Open Access | Times Cited: 10
Storage quality and antioxidant properties of yogurt fortified with polyphenol extract from nutmeg, black pepper, and white pepper
Amal Bakr Shori
Electronic Journal of Biotechnology (2022) Vol. 57, pp. 24-30
Open Access | Times Cited: 28
Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria
Farahnaz Vahdat, Tooraj Mehdizadeh, Hamidreza Kazemeini, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3653-3662
Open Access | Times Cited: 5
Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina
Gayan Chandrajith Vidana Gamage, Joo Kheng Goh, Wee Sim Choo
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100957-100957
Open Access | Times Cited: 5
An exploration of alginate oligosaccharides modulating intestinal inflammatory networks via gut microbiota
Zhikai Zhang, Xuejiang Wang, Feng Li
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 11
The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage
Porntipha Vitheejongjaroen, Pooyanee Phettakhu, Wannicha Arsayot, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 30-30
Open Access | Times Cited: 4
Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese
Wanshuang Yang
LWT (2024) Vol. 205, pp. 116486-116486
Open Access | Times Cited: 4
Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG
Asif Anwar, Muhammad Abrar Faiz, Iftikhar Hussain Badar, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 759-759
Open Access
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization
Selma Kayacan, Sevda Dere, Hatice Beki̇roğlu, et al.
Food Bioscience (2024) Vol. 61, pp. 104805-104805
Closed Access | Times Cited: 3
Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
M. Zhong, Yuzhi Miao, Yi Lan, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133785-133785
Closed Access | Times Cited: 3
Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles
Alaa Kareem Niamah, Dhia F. Al‐Fekaiki, Shayma Thyab Gddoa Al‐Sahlany, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5463-5473
Closed Access | Times Cited: 8
Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
Mohammad Afzal Hossain, Md. Mozammel Hoque, Monzur Morshed Ahmed, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Production of glutathione from probiotic Bacillus amyloliquefaciens KMH10 using banana peel extract
Hilaluddin, Subhadeep Mondal, Subham Rakshit, et al.
Bioresource Technology (2023) Vol. 376, pp. 128910-128910
Closed Access | Times Cited: 6
The Effect of Refrigerated Storage on Anti-Diabetic and Antioxidant Potency of Probiotic Yogurt Treated with Some Medicinal Plants
Amal Bakr Shori, Ahmad Salihin Baba
Fermentation (2023) Vol. 9, Iss. 5, pp. 427-427
Open Access | Times Cited: 6
Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics
Flaviana Coelho Pacheco, Eliane de Fátima Teixeira, Ana Flávia Coelho Pacheco, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100338-100338
Open Access | Times Cited: 6
Application of essential oils in enhancing the activities of starter culture bacteria in dairy products
Abiola Folakemi Olaniran, Christianah Oluwakemi Erinle, Olubukola David Olaniran, et al.
Elsevier eBooks (2024), pp. 47-55
Closed Access | Times Cited: 1
Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage
Bukola Christianah Adebayo‐Tayo, Bukola Rachael Ogundele, Oladeji Aderibigbe Ajani, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics
Amal Bakr Shori
Foods (2024) Vol. 13, Iss. 22, pp. 3711-3711
Open Access | Times Cited: 1
Ultrasound combined mechanical wall-breaking extraction of new Ganoderma leucocontextum polysaccharides and their application as a structural and functional improver in set fat-free goat yogurt production
Jiaxin Li, Yuzhi Miao, Guo Chen, et al.
Food Chemistry (2024) Vol. 468, pp. 142374-142374
Closed Access | Times Cited: 1
Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk
Ohoud Shami Al-sulbi, Amal Bakr Shori
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 6
Quality specification of ice creams produced with different homofermentative lactic acid bacteria
Gökhan Akarca, Mehmet Kılınç, Ayşe Janseli Denizkara
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 192-203
Open Access | Times Cited: 2
Production and Evaluation of Probiotic Brown Yoghurt Made from Buffalo Milk as an Innovative Functional Dairy Product
Sameh Sobhy El‐Hadad, Mahmoud Abd El‐Aziz, Mohamed Fouad, et al.
Research Square (Research Square) (2024)
Open Access
Production and evaluation of probiotic brown yoghurt made from buffalo milk as an innovative functional dairy product
Sameh Sobhy El‐Hadad, Mahmoud Abd El‐Aziz, Mohamed Fouad, et al.
Annals of Microbiology (2024) Vol. 74, Iss. 1
Open Access
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