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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:

Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products
Nameer Khairullah Mohammed, Muhammad Firdaus Badrul Khair, Nurul Hawa Ahmad, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 12
Closed Access | Times Cited: 11

Showing 11 citing articles:

Advanced control of microstructure in ice cream by agitation and mixing during freezing process
Hayato Masuda, Tomohiro Ryuzaki, Ryutaro Kawachi, et al.
Process Safety and Environmental Protection (2024) Vol. 205, pp. 665-671
Closed Access | Times Cited: 5
Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®
Giacomo Lai, Margherita Addis, Marco Caredda, et al.
Dairy (2024) Vol. 5, Iss. 1, pp. 134-152
Open Access | Times Cited: 4
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
Wenjie Chang, Kangyu Li, Xin Qi, et al.
Food Chemistry (2025), pp. 144015-144015
Closed Access
Development of ice cream nutritionally enriched with <i>Urtica dioica</i> extract
A. K. Singh, Vinay Chandel, A. Velmurugan, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
What We Know About the Actual Role of Traditional Probiotics in Health and Disease
Faisal Al‐Akayleh, Ahmed S.A. Ali Agha, Mayyas Al‐Remawi, et al.
Probiotics and Antimicrobial Proteins (2024) Vol. 16, Iss. 5, pp. 1836-1856
Closed Access | Times Cited: 3
Optimización del Overrun (aireado), del rendimiento, de los sólidos solubles y los costos de un helado mediante el diseño de mezclas
Sebastián Steven Beltrán-Jimenez, Miguel Ángel Gómez-Reina, Nancy Yolanda Monsalve-Estrada, et al.
Journal of Economic and Social Science Research (2023) Vol. 3, Iss. 4, pp. 68-83
Open Access | Times Cited: 6
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production
Antonio Gattuso, Alessandra De Bruno, Amalia Piscopo, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7784-7784
Open Access | Times Cited: 1
Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 5, pp. 615-625
Open Access | Times Cited: 3
Development and Characterization of Ice Cream Functionalized with guabijú ( Myrcianthes pungens ) and Lactobacillus Paracasei
Elisandra Detoni, Daneysa Lahis Kalschne, Tatiane Bertoldo, et al.
Journal of Culinary Science & Technology (2024), pp. 1-24
Closed Access
Natural Antioxidants and Food Losses: Analysis and Prospects
А. А. Голубев, Nina Dunchenko, Svetlana Kuptsova
Dairy Industry (2024), pp. 40-45
Open Access
Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream
Mehri Soodbar, Naheed Mojgani, Mohammad Reza Sanjabi, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Closed Access
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