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:
Perspectives on the yogurt rheology
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130428-130428
Closed Access | Times Cited: 8
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130428-130428
Closed Access | Times Cited: 8
Showing 8 citing articles:
Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)
M. Mutlu, Hilal Kanmaz, Büşra Kaya, et al.
Dairy (2025) Vol. 6, Iss. 2, pp. 12-12
Open Access
M. Mutlu, Hilal Kanmaz, Büşra Kaya, et al.
Dairy (2025) Vol. 6, Iss. 2, pp. 12-12
Open Access
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III)
Boya Lv, Yuanhao Xu, Peng Wu, et al.
Food Chemistry (2025) Vol. 471, pp. 142799-142799
Closed Access
Boya Lv, Yuanhao Xu, Peng Wu, et al.
Food Chemistry (2025) Vol. 471, pp. 142799-142799
Closed Access
Mixing-driven flavor and aroma in fermented foods
Azarmidokht Gholamipour‐Shirazi, Endre Joachim Lerheim Mossige
Physics of Fluids (2025) Vol. 37, Iss. 3
Closed Access
Azarmidokht Gholamipour‐Shirazi, Endre Joachim Lerheim Mossige
Physics of Fluids (2025) Vol. 37, Iss. 3
Closed Access
Modification of salivary multilayer for improved oral lubrication
Pingping Tan, Huanglong Lin, Yang Zhong, et al.
Trends in Food Science & Technology (2024) Vol. 155, pp. 104782-104782
Closed Access | Times Cited: 2
Pingping Tan, Huanglong Lin, Yang Zhong, et al.
Trends in Food Science & Technology (2024) Vol. 155, pp. 104782-104782
Closed Access | Times Cited: 2
Improving the rheological properties of ultra‐processed powdered goat milk beverage using texture additives
Mychelle de Lira Andrade, Maristela Alves Alcântara, Amanda Marília da Silva Sant’Ana, et al.
Journal of Food Science (2024)
Closed Access
Mychelle de Lira Andrade, Maristela Alves Alcântara, Amanda Marília da Silva Sant’Ana, et al.
Journal of Food Science (2024)
Closed Access
Predicting straw drinking ability of liquid foods by pipe-flow rheometry
Sen Hu, Caixia Sun, Wei Wei, et al.
Food Research International (2024) Vol. 197, pp. 115297-115297
Closed Access
Sen Hu, Caixia Sun, Wei Wei, et al.
Food Research International (2024) Vol. 197, pp. 115297-115297
Closed Access
Enhanced biochemical, microbial, and ultrastructural attributes of reduced-fat labneh through innovative microalgae integration
M. Refaey, Fatimah Al-Otibi, Ayman Y. El-Khateeb, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
M. Refaey, Fatimah Al-Otibi, Ayman Y. El-Khateeb, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
