Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
Cheng Zeng, Maurice G. O’Sullivan, Song Miao, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 4, pp. 761-790
Open Access | Times Cited: 19

Showing 19 citing articles:

Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models
Abdelaziz Elbarbary, Limin Cui, Wei Li, et al.
Journal of Food Composition and Analysis (2025), pp. 107231-107231
Closed Access | Times Cited: 1
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4656-4666
Open Access | Times Cited: 7
Recent advances on mulberry volatile flavor: A review
Di Ma, Huiyu Zhao, Zhenzhen Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105665-105665
Closed Access | Times Cited: 16
Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk
Anastasiia Shuba, Р. У. Умарханов, Ekaterina Bogdanova, et al.
Sensors (2024) Vol. 24, Iss. 11, pp. 3634-3634
Open Access | Times Cited: 3
Functional butter for reduction of consumption risk and improvement of nutrition
Shujie Cheng, Wei Li, Shimin Wu, et al.
Grain & Oil Science and Technology (2023) Vol. 6, Iss. 4, pp. 172-184
Open Access | Times Cited: 8
Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using Marjoram and Geranium essential oils
Ahmed M. Hamed, Ahmed A. Abd El‐Maksoud, Moustafa A. A. Hassan, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6437-6450
Open Access | Times Cited: 2
Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream
Shubham Nimbkar, Aditi Negi, R. Thirukumaran, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Closed Access | Times Cited: 5
Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain
Montserrat Vioque Amor, Rafael Gómez, Mercedes Del Río‐Celestino, et al.
Animals (2023) Vol. 13, Iss. 22, pp. 3559-3559
Open Access | Times Cited: 5
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception
Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Madian Johel Galo Salgado, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 827-842
Closed Access | Times Cited: 1
A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability
Shujie Cheng, Shimin Wu
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 961-972
Closed Access | Times Cited: 1
Identification of Aroma-active Compounds in Milk by GC×GC-O-TOF-MS Combined with Check-all-that-apply
Kexin Jiang, Aolin Yang, Zheting Zhang, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9124-9134
Open Access | Times Cited: 1
Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR)
José Alberto Ariza‐Ortega, María Elena Ramos-Cassellis, Einar Vargas Bello Pérez, et al.
Measurement Food (2023) Vol. 11, pp. 100095-100095
Open Access | Times Cited: 3
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties
Mohand Teffane, Hafid Boudries, Mostapha Bachir‐bey, et al.
Food Technology and Biotechnology (2024) Vol. 62, Iss. 2, pp. 218-229
Open Access
Determination of Fatty Acid, Cholesterol, Alpha-Tocopherol, and Aroma Components of Traditionally and Commercially Produced Trabzon Butters
Musa Beşer, Engin Gündoğdu
Heliyon (2024) Vol. 10, Iss. 16, pp. e35656-e35656
Open Access
Flavored Milk
Maria Eduarda Marques Soutelino, Bianca Cristina Rocha de Oliveira, Ramon S. Rocha, et al.
Methods and protocols in food science (2024), pp. 19-29
Closed Access
Beta‐carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment
Shujie Cheng, Shimin Wu, Jianqiang Lan
International Journal of Dairy Technology (2024)
Closed Access
Comparison of salep orchid species based on the composition of the volatile compounds of their tubers
Yusuf Şavşatlı
Pesquisa Agropecuária Brasileira (2024) Vol. 59
Open Access
Identification of volatile compounds in salep (Serapias vomeracea) tubers and effects of harvest time and drying method on composition variation
Yusuf Şavşatlı
Ciência e Agrotecnologia (2023) Vol. 47
Open Access | Times Cited: 1
Page 1

Scroll to top