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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:

Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
Mohamed A. Farag, Haidy A. Saleh, Sherwet El Ahmady, et al.
Food Reviews International (2021) Vol. 38, Iss. sup1, pp. 634-650
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Inulin fructans in diet: Role in gut homeostasis, immunity, health outcomes and potential therapeutics
Mahmoud M. Tawfick, Hualing Xie, Chao Zhao, et al.
International Journal of Biological Macromolecules (2022) Vol. 208, pp. 948-961
Closed Access | Times Cited: 87
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 60
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
Joanna Wajs, Aneta Brodziak, Jolanta Król
Foods (2023) Vol. 12, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 33
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: 19
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
Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk
Xiankang Fan, Lihui Du, Jue Xu, et al.
LWT (2022) Vol. 163, pp. 113530-113530
Open Access | Times Cited: 30
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: 29
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
Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Claudia Inés Vénica, Irma Verónica Wolf, María Julia Spotti, et al.
Food Bioscience (2023) Vol. 53, pp. 102588-102588
Closed Access | Times Cited: 11
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 3
Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
Xiankang Fan, Xiefei Li, Tao Zhang, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 19
Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles
Alaa Kareem Niamah, Dhia F. Al‐Fekaiki, Shayma Thyab Gddoa Al‐Sahlany, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5463-5473
Closed Access | Times Cited: 8
Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage
Zhe Zhang, Shuai Guo, Ting Wu, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 7, pp. 5654-5668
Open Access | Times Cited: 13
Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt
Anthony M. Ortiz‐Deleón, Angélica Román‐Guerrero, O. Sandoval-Castilla, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6844-6854
Closed Access | Times Cited: 6
Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage
Yingxue Yue, Song Wang, Xiuli Lv, et al.
Journal of Dairy Science (2021) Vol. 105, Iss. 2, pp. 1058-1071
Open Access | Times Cited: 15
Diverse host-associated fungal systems as a dynamic source of novel bioactive anthraquinones in drug discovery: Current status and future perspectives
Zeinab T. Abdel Shakour, Mohamed A. Farag
Journal of Advanced Research (2021) Vol. 39, pp. 257-273
Open Access | Times Cited: 15
Quality of yogurt produced from various types of milk as raw materials
Triana Setyawardani, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1292, Iss. 1, pp. 012020-012020
Open Access | Times Cited: 1
Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production
Samia A. Ahmed, Wafaa A. Helmy, Osama Ibrahim
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130303-130303
Closed Access | Times Cited: 1
Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain
Sangita Borah, Tridisha Kakoty, Pallab Kumar Borah, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 837-848
Open Access | Times Cited: 1
Grape pomace high-methoxyl pectin: A new prebiotic stabilizer for low-fat synbiotic yogurt gels – Optimization and characterization
Reza Mobasserfar, Azam Shiri, Vahid Mofid, et al.
International Journal of Biological Macromolecules (2024), pp. 137139-137139
Open Access | Times Cited: 1
Efficient determination of enantiomeric ratios of α-hydroxy/amino acids from fermented milks via ion mobility−mass spectrometry
Yuling Li, Li Zhang, Wenjian Sun, et al.
Food Chemistry (2022) Vol. 400, pp. 134092-134092
Closed Access | Times Cited: 8
Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
Wafa Mkadem, Valentina Indio, Khaoula Belguith, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1836-1836
Open Access | Times Cited: 3
Sensory Profile of Yoghurt and Related Products
Amanda A. Prestes, Elane Schwinden Prudêncio, Maria Helena Machado Canella, et al.
(2023), pp. 103-119
Closed Access | Times Cited: 2
Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage
Magdalena Stobiecka, Jolanta Król, Aneta Brodziak
Applied Sciences (2023) Vol. 13, Iss. 18, pp. 10469-10469
Open Access | Times Cited: 2
Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types
Juni Sumarmono, Triana Setyawardani, Mays Tianling, et al.
Canrea Journal Food Technology Nutritions and Culinary Journal (2023), pp. 167-181
Open Access | Times Cited: 2
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