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:
Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method
Maria Eduarda Marques Soutelino, Daniele Brandão da Silva, Ramon S. Rocha, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 6, pp. 3303-3309
Closed Access | Times Cited: 9
Maria Eduarda Marques Soutelino, Daniele Brandão da Silva, Ramon S. Rocha, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 6, pp. 3303-3309
Closed Access | Times Cited: 9
Showing 9 citing articles:
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
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
Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25492-e25492
Open Access | Times Cited: 5
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25492-e25492
Open Access | Times Cited: 5
Effects of potato extract on betalains, antioxidant activity, and sensory preference in buttermilk through fermentation with Lactobacillus acidophilus and Streptococcus salivarius
Seyed Mehrdad Mirsalami, Mahsa Mirsalami
Future Foods (2024) Vol. 9, pp. 100357-100357
Open Access | Times Cited: 4
Seyed Mehrdad Mirsalami, Mahsa Mirsalami
Future Foods (2024) Vol. 9, pp. 100357-100357
Open Access | Times Cited: 4
Natural food dyes on dairy products: A critical approach between 2012-2023 literature regarding the technological and functional aspects, health benefits and future trends
Maria Eduarda Marques Soutelino, Gabrielle de Paiva Vieira, Maria Barbatho Goulart, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104370-104370
Closed Access | Times Cited: 3
Maria Eduarda Marques Soutelino, Gabrielle de Paiva Vieira, Maria Barbatho Goulart, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104370-104370
Closed Access | Times Cited: 3
Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 2
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 2
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: 2
Khaled H. Salman, Taha Mehany, Khaled G. Zaki, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100776-100776
Closed Access | Times Cited: 2
Technological aspects and health effects of hydrolyzed collagen and application in dairy products
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Bianca Cristina Rocha de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6120-6128
Closed Access | Times Cited: 7
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Bianca Cristina Rocha de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6120-6128
Closed Access | Times Cited: 7
Effects of rice wine on the quality and flavor characteristics of yogurt
Jiacheng Miao, Shuang Xu, Yan Xia, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100937-100937
Closed Access
Jiacheng Miao, Shuang Xu, Yan Xia, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100937-100937
Closed Access
Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage
Eman M. Abdo, Hanem M. M. Mansour, Amira M.G. Darwish, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 878-878
Open Access | Times Cited: 1
Eman M. Abdo, Hanem M. M. Mansour, Amira M.G. Darwish, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 878-878
Open Access | Times Cited: 1
