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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:

Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
Dalyane Laís da Silva Dantas, Vanessa Viera, Juliana Késsia Barbosa Soares, et al.
LWT (2022) Vol. 158, pp. 113165-113165
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

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: 47
New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends
Shênia Santos Monteiro, Raphael Lucas Jacinto Almeida, Newton Carlos Santos, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2494-2494
Open Access | Times Cited: 20
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
The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 30
Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties
Jéssica Lima de Morais, Fabrícia França Bezerril, Vanessa Viera, et al.
Food Research International (2024) Vol. 196, pp. 115130-115130
Closed Access | Times Cited: 2
Technological challenges in production of goat milk products and strategies to overcome them: a review
F.N.U. Akshit, Gaurav Kr Deshwal, Heena Sharma, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 6-16
Open Access | Times Cited: 5
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1558-1558
Open Access | Times Cited: 1
Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition
Daiane Costa dos Santos, Tatiana Colombo Pimentel, Tainara Leal de Sousa, et al.
Food Bioscience (2024) Vol. 61, pp. 104767-104767
Closed Access | Times Cited: 1
Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp
Jithmi Siriwardhana, D. M. D. Rasika, Dinusha Yapa, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100792-100792
Open Access | Times Cited: 1
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast
Ana Cristina Silveira Martins, Gracy Kelly V. de V. Medeiros, Jaielison Yandro Pereira da Silva, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3814-3814
Open Access | Times Cited: 9
Probiotic Fermented Goat’s and Sheep’s Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions
Kamil Szopa, Katarzyna Szajnar, Małgorzata Pawlos, et al.
Nutrients (2023) Vol. 15, Iss. 14, pp. 3241-3241
Open Access | Times Cited: 4
Iogurte caprino potencial probiótico – uma revisão
Suelma Ferreira do Oriente, Pedro Ivo Soares e Silva, Nayara Jessica da Silva Ramos, et al.
Research Society and Development (2023) Vol. 12, Iss. 5, pp. e13712541584-e13712541584
Open Access | Times Cited: 3
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions
Assan Ospanov, Shukhrat Velyamov, Dinara Tlevlessova, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt
Agnieszka Jankowska, Katarzyna Kiełczewska, Maria Wachowska, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1327-1327
Open Access
Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile
Matheus Sbruzzi Fiebig, Dayanne Regina Mendes Andrade, Leandro José de Oliveira Mindelo, et al.
Food Research International (2024) Vol. 192, pp. 114813-114813
Closed Access
Technological advances in cactus food products
Larissa Correia e Silva, Luísa dos Santos Conceição, Júlia Matos Coqueiro, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 1, pp. 38-47
Closed Access
Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products
Clara Muñoz-Bas, Estrella Sayas‐Barberá, José Ángel Pérez‐Álvarez, et al.
Elsevier eBooks (2024), pp. 287-305
Closed Access
Application of date-coproducts for the fortification of fresh goat cheese: effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
Metabolomic analysis reveals changes in the serum lipoproteins of young rats that consumed goat yogurt added with Cereus jamacaru DC.
Larissa Maria Gomes Dutra, Maria Elizângela Ferreira Alves, Renally de Lima Moura, et al.
Food Bioscience (2024) Vol. 58, pp. 103648-103648
Closed Access
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
Márcia Gabrielle Silva Viana, Daniela Karla Medeiros Vasconcelos, Maria Isabel Ferreira Campos, et al.
International Dairy Journal (2024) Vol. 157, pp. 106011-106011
Closed Access
Integrative investigation of the potential impacts of Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes on the human intestinal microbiota
Sabrina Radames Ferreira da Silva, Sara de Sousa Rocha, Jaielison Yandro Pereira da Silva, et al.
Journal of Functional Foods (2024) Vol. 122, pp. 106501-106501
Open Access
Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt
Maryam Ghaderi‐Ghahfarokhi, Maryam Harsini Shakarami, Mehdi Zarei
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100555-100555
Open Access
Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt
Edson Pontes, Vanessa Viera, Gezaíldo Santos Silva, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3942-3942
Open Access
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