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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:

Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
Yuxiang Gu, Xing Li, Haoran Chen, et al.
Journal of Food Composition and Analysis (2020) Vol. 96, pp. 103666-103666
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

The health benefits of dietary short-chain fatty acids in metabolic diseases
Zhipeng Tao, Yao Wang
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access | Times Cited: 16
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Heena Sharma, Fatih Özoğul, Elena Bartkienė, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 4819-4841
Closed Access | Times Cited: 98
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112375-112375
Closed Access | Times Cited: 59
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
Meng-Song Wang, Min Fan, Anran Zheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136299-136299
Closed Access | Times Cited: 33
Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk
Wei Jia, Yuyang Liu, Lin Shi
Food Chemistry (2021) Vol. 364, pp. 130378-130378
Closed Access | Times Cited: 41
Novel xanthine oxidase inhibitory peptides derived from whey protein: identification, in vitro inhibition mechanism and in vivo activity validation
Xiaofen Qi, Hao Chen, Kaifang Guan, et al.
Bioorganic Chemistry (2022) Vol. 128, pp. 106097-106097
Closed Access | Times Cited: 35
SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages
Ming Yang, Lixia Hou, Yifan Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139809-139809
Closed Access | Times Cited: 7
Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production
Inés María Ramos, Susana Seseña, J.M. Povéda, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 11, pp. 2541-2558
Open Access | Times Cited: 15
Antidiabetic effects of multi-species probiotic and its fermented milk in mice via restoring gut microbiota and intestinal barrier
Yuxiang Gu, Xing Li, Haoran Chen, et al.
Food Bioscience (2022) Vol. 47, pp. 101619-101619
Closed Access | Times Cited: 20
Metabolomics analysis reveals differences in milk metabolism and fermentation rate between individual Lactococcus lactis subsp. lactis strains
Xin Shen, Weicheng Li, Hongyu Cai, et al.
Food Research International (2022) Vol. 162, pp. 111920-111920
Closed Access | Times Cited: 20
Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk
Isadora Kaline Camelo Pires de Oliveira Galdino, Gabriel Monteiro da Silva, Miqueas Oliveira Morais da Silva, et al.
PeerJ (2025) Vol. 13, pp. e18813-e18813
Open Access
Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis
Christiana Mantzourani, Charikleia S. Batsika, Maroula G. Kokotou, et al.
Food Research International (2022) Vol. 160, pp. 111751-111751
Closed Access | Times Cited: 16
Comparative analysis of the fatty acid profiles in goat milk during different lactation periods and their interactions with volatile compounds and metabolites
Guangqin Liao, Hao-Lei Han, Tiancai Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140427-140427
Closed Access | Times Cited: 3
HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes
Sujatha Kandasamy, Won-Seo Park, In-Seon Bae, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3483-3483
Open Access | Times Cited: 3
Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk
Wei Jia, Chenna Di, Rong Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111206-111206
Closed Access | Times Cited: 15
Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
Xia Chen, Zuyan He, Laping He, et al.
LWT (2022) Vol. 173, pp. 114383-114383
Open Access | Times Cited: 15
Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3383-3383
Open Access | Times Cited: 7
Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks
Luma Moura Brito, Giovanna Araújo Teixeira da Costa, Pedro Campos Carvalhaes Reis, et al.
Journal of Food Engineering (2024), pp. 111990-111990
Closed Access | Times Cited: 2
The impact of protein hydrolysis on biogenic amines production during sufu fermentation
Xu Liu, Jingjing Liang, Yanli Ma, et al.
Food Control (2022) Vol. 140, pp. 109105-109105
Closed Access | Times Cited: 12
Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
Shasha Zheng, Zuyan He, Laping He, et al.
LWT (2022) Vol. 168, pp. 113921-113921
Open Access | Times Cited: 11
Comprehensive Approaches for Ensuring Microbial Safety in the Dairy Industry: Monitoring Systems, Inhibitory Strategies, and Future Prospects.
Md Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, S. M. Mahbubur Rahman, et al.
Food Control (2024), pp. 110894-110894
Closed Access | Times Cited: 2
Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities
Soha A. Alamoudi, Ahmed M. Saad, Nouf H. Alsubhi, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1207-1207
Open Access | Times Cited: 5
The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk
Farhad Garavand, David F. M. Daly, Laura G. Gómez‐Mascaraque
International Dairy Journal (2022) Vol. 137, pp. 105477-105477
Open Access | Times Cited: 8
The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt
Yue Tian, Shasha Zheng, Laping He, et al.
Food Chemistry X (2023) Vol. 20, pp. 100969-100969
Open Access | Times Cited: 4
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