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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:

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt
Rabin Gyawali, Xi Feng, Yan Ping Chen, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 2, pp. 213-219
Open Access | Times Cited: 19

Showing 19 citing articles:

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
Update on emerging sensory methodologies applied to investigating dairy products
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 10
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
Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex
Hugo Espinosa‐Andrews, José Nabor Haro-González, Jorge Alejandro Barbosa-Nuñez, et al.
Food Research International (2025), pp. 115854-115854
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
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
A new product development method to incorporating customer sensory preferences in food product design
Yong-Hai Li, W. Wang, Shan-Tao Yue, et al.
Advanced Engineering Informatics (2024) Vol. 62, pp. 102769-102769
Closed Access | Times Cited: 2
Influence on physical properties and digestive characters of fermented coconut milk with different loading proportion of skimmed coconut drink using Lactiplantibacillus plantarum MWLp-4 from human milk mixing with commercial bacteria
Zhao Qing, Zining Wang, Zengxin Yu, et al.
Food Bioscience (2023) Vol. 53, pp. 102598-102598
Closed Access | Times Cited: 5
New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic
Thaís do Carmo Vieira, Vinícius Rodrigues Arruda Pinto, Felipe Rocha, et al.
Food Research International (2022) Vol. 161, pp. 111822-111822
Open Access | Times Cited: 8
Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract
Margarida Faustino, Daniela Machado, Dina Rodrigues, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 611-611
Open Access | Times Cited: 4
Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties
Ahmad Alipour, Mohammad Hossein Marhamatizadeh, Mehdi Mohammadi
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2956-2963
Open Access | Times Cited: 4
Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk
Grigorios Nelios, Anastasios Nikolaou, Panagiotis Papazilakis, et al.
Dairy (2023) Vol. 4, Iss. 1, pp. 235-248
Open Access | Times Cited: 3
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3454-3454
Open Access | Times Cited: 2
Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?
Mariana Fonseca, Rita Vedor, Joana Cristina Barbosa, et al.
LWT (2024) Vol. 200, pp. 116187-116187
Open Access
Evaluation of anti-diabetic potential of Syzygium cumini seed (SCS) powder infused tortilla as therapeutic diet to mitigate hyperglycemia
Hmna Saleem, Nuzhat Jamil, Ayesha Ahmad, et al.
International Journal of Chemical and Biochemical Sciences (2024) Vol. 25, Iss. 19
Open Access
Un Indicator values for food shelf life prediction: A review
Teofilo Macario Espinoza Tellez, Roberto Quevedo, Oscar Díaz-Carrasco
Scientia Agropecuaria (2024) Vol. 15, Iss. 3, pp. 429-448
Open Access
Geographic information data processing and physical simulation for power transmission lines
Lin Liming
Results in Physics (2023) Vol. 51, pp. 106674-106674
Open Access | Times Cited: 1
Nutritional and Sensory Quality Evaluation of Low-Temperature Yogurt Sold in the Market Based on Principal Component Analysis and Cluster Analysis
Siran Zhang
Journal of Biobased Materials and Bioenergy (2023) Vol. 17, Iss. 6, pp. 764-773
Closed Access
Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk
Ashwaq Kadhim Rahi, Dhia I. J. Al-Bedrani, Ali M Saadi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 4, pp. 1434-1444
Open Access
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