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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:

Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
Tanisa Anuyahong, Charoonsri Chusak, Sirichai Adisakwattana
LWT (2020) Vol. 129, pp. 109571-109571
Closed Access | Times Cited: 91

Showing 1-25 of 91 citing articles:

Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract
Fredrick Nwude Eze, Titilope John Jayeoye, Sudarshan Singh
Food Chemistry (2021) Vol. 366, pp. 130574-130574
Closed Access | Times Cited: 126
Antioxidant Activity of Milk and Dairy Products
Magdalena Stobiecka, Jolanta Król, Aneta Brodziak
Animals (2022) Vol. 12, Iss. 3, pp. 245-245
Open Access | Times Cited: 119
Natural nutraceuticals for enhancing yogurt properties: a review
Ahmed K. Rashwan, Ahmed I. Osman, Wei Chen
Environmental Chemistry Letters (2023) Vol. 21, Iss. 3, pp. 1907-1931
Open Access | Times Cited: 46
The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health
Supapohn Yamuangmorn, Chanakan Prom‐u‐thai
Antioxidants (2021) Vol. 10, Iss. 6, pp. 833-833
Open Access | Times Cited: 87
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties
Kai Huang, Yongyong Liu, Yu Zhang, et al.
Food Bioscience (2022) Vol. 49, pp. 101831-101831
Open Access | Times Cited: 61
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Sara R. Jaeger, Armand V. Cardello, David Jin, et al.
Food Research International (2023) Vol. 167, pp. 112666-112666
Open Access | Times Cited: 35
Functional yogurt, enriched and probiotic: A focus on human health
Zohreh Abdi-Moghadam, Majid Darroudi, Maryam Mahmoudzadeh, et al.
Clinical Nutrition ESPEN (2023) Vol. 57, pp. 575-586
Open Access | Times Cited: 31
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 26
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 7
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt
Paulo Cezar da Cunha Júnior, Carlos A. Pinto, Jorge A. Saraiva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 257-257
Open Access
Functional yogurt: An approach to fortify yogurt by polyphenols extracted from Bengal currant
Tanmoy Pramanik, Md. Anisur Rahman Mazumder, Jannatul Ferdushi Jany, et al.
Applied Food Research (2025), pp. 100715-100715
Open Access
Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt
Huaxin Du, Huaigu Yang, Xuping Wang, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 12, pp. 12403-12414
Open Access | Times Cited: 43
Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage
Ibrahim A. Almusallam, Isam A. Mohamed Ahmed, Elfadıl E. Babiker, et al.
LWT (2021) Vol. 148, pp. 111762-111762
Closed Access | Times Cited: 41
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
Deepak M. Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 41
Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling
Qiangqiang Xiong, Jiao Zhang, Changhui Sun, et al.
Food Chemistry X (2023) Vol. 18, pp. 100720-100720
Open Access | Times Cited: 16
Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage
Chunyan Wang, Enze Wang, Ying Bai, et al.
Food Chemistry (2023) Vol. 419, pp. 136076-136076
Closed Access | Times Cited: 14
Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition
Liqing Qiu, Min Zhang, Ahmed Fathy Ghazal, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130865-130865
Closed Access | Times Cited: 4
Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt
Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, et al.
Food Chemistry (2021) Vol. 369, pp. 130957-130957
Open Access | Times Cited: 38
Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)
Xiaojia Ge, Nanyu Tang, Yixiao Huang, et al.
LWT (2021) Vol. 153, pp. 112484-112484
Open Access | Times Cited: 34
Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review
Giroon Ijod, Farah Nurhusna Musa, Farooq Anwar, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Closed Access | Times Cited: 23
Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
Armand V. Cardello, Fabien Llobell, David Jin, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105077-105077
Closed Access | Times Cited: 12
Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation
Junxia Wu, Jianming Cheng, Benu Adhikari, et al.
Future Foods (2023) Vol. 8, pp. 100242-100242
Open Access | Times Cited: 11
Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa
Yongyong Liu, Kai Huang, Yu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100823-100823
Open Access | Times Cited: 11
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: 3
Production of a Functional Yogurt Drink Enriched with Black Rice Beverage
E. Atwaa, M. El-Moghazy Gihan, Heba Badr, et al.
Journal of Food and Dairy Sciences (2024) Vol. 15, Iss. 4, pp. 69-77
Open Access | Times Cited: 3
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