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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:

An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage
K. Uruc, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103189-103189
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 30
Modeling the rheological properties of plant‐based foods: Soft matter physics principles
David Julian McClements
Sustainable Food Proteins (2023) Vol. 1, Iss. 3, pp. 101-132
Open Access | Times Cited: 24
Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations
Divakar Dahiya, Poonam Singh Nee Nigam
Fermentation (2023) Vol. 9, Iss. 4, pp. 388-388
Open Access | Times Cited: 17
Production of probiotic kefir from different plant-based milks
Nilgün Öncül, Berra CEYLAN
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access
Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects
Şule Nur Dikilitaş Saçkesen, Sibel Karakaya, Gökhan Durmaz, et al.
ACS Food Science & Technology (2025)
Open Access
A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid
Şerife Fidan, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 102, pp. 103968-103968
Closed Access
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, et al.
Food Bioscience (2023) Vol. 56, pp. 103098-103098
Closed Access | Times Cited: 11
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs
Enes Kavrut, Menekşe Bulut, Yasemin Çelebi̇, et al.
Food Chemistry (2025) Vol. 476, pp. 143423-143423
Closed Access
Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability
Estefanía Valero‐Cases, María José Frutos Fernández, Francisca Pérez‐Llamas
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2325-2335
Open Access | Times Cited: 10
Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks
Canan Akdeniz İncili, Pınar Karatepe, Müzeyyen Akgöl, et al.
Meat Science (2023) Vol. 205, pp. 109305-109305
Closed Access | Times Cited: 10
Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review
Richard Vincent Asase, Т. В. Глухарева
Food Science and Biotechnology (2023) Vol. 33, Iss. 4, pp. 749-767
Closed Access | Times Cited: 10
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Foods (2024) Vol. 13, Iss. 15, pp. 2462-2462
Open Access | Times Cited: 3
Unravelling the synergistic effect of incorporation of β-glucan and high intensity ultrasound treatment on the stability of highland barley milk
Hongwei Cao, Ranqing Li, Sen Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109396-109396
Closed Access | Times Cited: 8
Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
Latife Betül Gül, Saya Bekbay, Abdullah Akgün, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 5325-5337
Open Access | Times Cited: 7
Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative Protein Source
Murat Emre Terzioğlu, Ezgi EDEBALİ, İhsan Bakırcı
Biological Trace Element Research (2023) Vol. 202, Iss. 6, pp. 2878-2890
Closed Access | Times Cited: 7
Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties
Nalan Tavşanlı, Sümeyye Yıldız, Mahmut Çalışkan, et al.
Algal Research (2024) Vol. 82, pp. 103630-103630
Closed Access | Times Cited: 2
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 234-234
Open Access | Times Cited: 6
Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1588-1588
Open Access | Times Cited: 6
Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage
Sümeyra IŞIK, Eli̇f Daǧdemi̇r, Ali Tekin, et al.
Food Bioscience (2023) Vol. 56, pp. 103344-103344
Closed Access | Times Cited: 4
New plant-based kefir fermented beverages as potential source of GABA
Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 264-272
Closed Access | Times Cited: 1
Fortification of Dairy Products using Plant-derived Bioactive Compounds
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access | Times Cited: 1
Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access | Times Cited: 1
Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters
Gökhan Kürşad İnci̇li̇, Müzeyyen Akgöl, Pınar Karatepe, et al.
Probiotics and Antimicrobial Proteins (2023)
Closed Access | Times Cited: 2
WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds
Çağlar MertAYDIN
Applied Food Research (2024), pp. 100392-100392
Open Access
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