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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:

Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt
Kunal Das, Ruplal Choudhary, Katherine A. Thompson‐Witrick
LWT (2019) Vol. 108, pp. 69-80
Closed Access | Times Cited: 99

Showing 1-25 of 99 citing articles:

The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 12
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106240-106240
Closed Access | Times Cited: 121
Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis
Camila de Campo, Renato Queiroz Assis, Médelin Marques da Silva, et al.
Food Chemistry (2019) Vol. 301, pp. 125230-125230
Closed Access | Times Cited: 85
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
Juan García‐Díez, Cristina Saraiva
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 5, pp. 2544-2544
Open Access | Times Cited: 84
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
Guilherme Mamede da Costa, Marlon Memédio de Paula, Carlos Eduardo Barão, et al.
International Dairy Journal (2019) Vol. 97, pp. 139-148
Closed Access | Times Cited: 82
Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage
Joncer Naibaho, Nika Butula, Emir Jonuzi, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107412-107412
Open Access | Times Cited: 60
Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition
Vanessa Alves, Thamarys Scapini, Aline Frumi Camargo, et al.
LWT (2021) Vol. 145, pp. 111364-111364
Open Access | Times Cited: 55
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 40
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi, Salam A. Ibrahim
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7008-7025
Open Access | Times Cited: 39
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 37
Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 20
Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability
Yang Qin, Meng Wang, Hongning Jiang, et al.
LWT (2024) Vol. 193, pp. 115689-115689
Open Access | Times Cited: 9
Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion
Raquel F.S. Gonçalves, Jean‐Michel Fernandes, Joana T. Martins, et al.
Food Research International (2024) Vol. 181, pp. 114112-114112
Open Access | Times Cited: 7
The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
Anil Kumar Pal, Aparna Agarwal, Abhishek Dutt Tripathi, et al.
The EuroBiotech Journal (2025) Vol. 9, Iss. 1, pp. 107-116
Open Access
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Automatic pH‐Controlled Thermal Modulation Unit for Yoghurt Production
Arijit Ray, Chitranayak Sinha, P. S. Minz, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
A Review of Processing Techniques and Rheological Properties of Yogurts
Thong Le Ba, Dam Sao, Lien Le Phuong Nguyen, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Recent insights in the impact of emerging technologies on lactic acid bacteria: A review
Kaidi Peng, Mohamed Koubaa, Olivier Bals, et al.
Food Research International (2020) Vol. 137, pp. 109544-109544
Open Access | Times Cited: 64
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components
Guilherme Mamede da Costa, Marlon Memédio de Paula, Giselle Nobre Costa, et al.
Journal of Sensory Studies (2020) Vol. 35, Iss. 6
Closed Access | Times Cited: 55
In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient
Cláudia Amorim, Sara C. Silvério, Beatriz B. Cardoso, et al.
LWT (2020) Vol. 126, pp. 109322-109322
Open Access | Times Cited: 49
Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
Liliana Popescu, Tatiana Ceșco, Angela Gurev, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3565-3565
Open Access | Times Cited: 33
Consumer Preference for Yogurt Packaging Design Using Conjoint Analysis
Fa Wang, Haifeng Wang, Joung Hyung Cho
Sustainability (2022) Vol. 14, Iss. 6, pp. 3463-3463
Open Access | Times Cited: 29
Development of a novel functional yogurt rich in lycopene by Bacillus subtilis
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2022) Vol. 407, pp. 135142-135142
Closed Access | Times Cited: 29
Two-period pricing and inventory decisions of perishable products with partial lost sales
Haijie Zhou, Kebing Chen, Shengbin Wang
European Journal of Operational Research (2023) Vol. 310, Iss. 2, pp. 611-626
Closed Access | Times Cited: 14
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
Erica Pontonio, Susanna Raho, Cinzia Dingeo, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 39
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