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:
Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health
Xia Meng, Yingjie Huang, Jiayi Xiong, et al.
LWT (2024) Vol. 198, pp. 115929-115929
Open Access | Times Cited: 7
Xia Meng, Yingjie Huang, Jiayi Xiong, et al.
LWT (2024) Vol. 198, pp. 115929-115929
Open Access | Times Cited: 7
Showing 7 citing articles:
Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant
Khaled H. Salman, Taha Mehany, Khaled G. Zaki, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100776-100776
Closed Access | Times Cited: 4
Khaled H. Salman, Taha Mehany, Khaled G. Zaki, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100776-100776
Closed Access | Times Cited: 4
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
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt
Jingjing Wang, Ziwen Kang, Lifei Tang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1377-1377
Open Access
Jingjing Wang, Ziwen Kang, Lifei Tang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1377-1377
Open Access
New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products’ Fermentation
Paola Foti, Cinzia Caggia, Flora V. Romeo
Foods (2025) Vol. 14, Iss. 8, pp. 1439-1439
Open Access
Paola Foti, Cinzia Caggia, Flora V. Romeo
Foods (2025) Vol. 14, Iss. 8, pp. 1439-1439
Open Access
The physicochemical, functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactiplantibacillus plantarum IIA-1A5 as probiotic
Hajrawati Hajrawati, Irma Isnafia Arief, Ade Sukma, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Hajrawati Hajrawati, Irma Isnafia Arief, Ade Sukma, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Characterization of Lactiplantibacillus plantarum subsp. plantarum and Bifidobacterium animalis spp. lactis BB-12 postbiotics: In vivo and in vitro experiments against foodborne pathogens.
Sonia Khorshidi, Tooraj Mehdizadeh, Hossein Tajik, et al.
LWT (2025), pp. 117823-117823
Open Access
Sonia Khorshidi, Tooraj Mehdizadeh, Hossein Tajik, et al.
LWT (2025), pp. 117823-117823
Open Access
Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access | Times Cited: 2
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access | Times Cited: 2
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 1
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 1
System sensory analysis of yogurt based on texture analyzer
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
Open Access
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
Open Access
Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk
Yingjun Zhou, Yifan Xu, Shuai Song, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4076-4076
Open Access
Yingjun Zhou, Yifan Xu, Shuai Song, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4076-4076
Open Access
