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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:

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders
Oya Berkay Karaca, I. Başar Saydam, Mehmet Güven
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 6, pp. e13926-e13926
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Ishtiaq Ahmad, Manyi Hao, Yan Li, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 558-580
Closed Access | Times Cited: 64
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives
Md. Aslam Ali, Md. Mostafa Kamal, Md. Hafizur Rahman, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 4, pp. 1263-1279
Open Access | Times Cited: 69
The Impact of Barley Bran Powder on the Physicochemical, Rheological, and Sensory Properties of Probiotic Low-Fat Cheese: A Response Surface Methodology Approach
Mohammad Reza Shadan, Malihe Mousavi, Maryam Beigomi, et al.
Journal of Human Environment and Health Promotion (2025) Vol. 11, Iss. 1, pp. 45-53
Open Access
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
Mitra Molaee Parvarei, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, et al.
Food Research International (2020) Vol. 140, pp. 110030-110030
Closed Access | Times Cited: 53
Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation
Fatiha Brahmi, Inmaculada Mateos‐Aparicio, Alejandra García‐Alonso, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1401-1401
Open Access | Times Cited: 21
Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions
Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Closed Access | Times Cited: 16
Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts
Ahmed Azeez Khalid Albayati, Erdal Ağçam, Oya Berkay Karaca, et al.
Food Bioscience (2024) Vol. 60, pp. 104513-104513
Closed Access | Times Cited: 2
Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study
Fatiha Brahmi, Farid Merchiche, Safia Mokhtari, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 22
Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties
Adriana Dantas, Silvani Verruck, Maria Helena Machado Canella, et al.
Food Research International (2021) Vol. 150, pp. 110742-110742
Open Access | Times Cited: 15
Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt
Tapasya Kumari, Amit Baran Das, Sankar Chandra Deka
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 1
Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt
Eda Elgin Kiliç, İbrahim Halil Kılıç, Banu Koç
Journal of Chemistry (2022) Vol. 2022, pp. 1-10
Open Access | Times Cited: 7
Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Alperen KALYAS, Bayram Ürkek
Brazilian Archives of Biology and Technology (2022) Vol. 65
Open Access | Times Cited: 7
Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance
Zita E. Martins, Marta Silva, J. C. Machado, et al.
Royal Society of Chemistry eBooks (2024), pp. 488-528
Closed Access
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
Túlio Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon (Diospyros kaki) powder
Nazlı Kanca, Bahar Onaran, Rabia Albayrak Delialioğlu
Journal of Dairy Research (2024), pp. 1-9
Open Access
Baru (Dipteryx alataVogel) almond and dairy desserts with baru regulates gastrointestinal transit in rats
Pollyanna Nogueira da Cruz, Loyane Almeida Gama, Madileine Francely Américo, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 11
Closed Access | Times Cited: 4
Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder
Dilek Say, Mostafa Soltani, Nuray Güzeler
Mljekarstvo/Mljekarstvo.com (2020) Vol. 70, Iss. 4, pp. 313-324
Open Access | Times Cited: 4
Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage
Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, et al.
Eastern-European Journal of Enterprise Technologies (2021) Vol. 3, Iss. 11 (111), pp. 28-35
Open Access | Times Cited: 4
Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles
Ülgen İlknur Konak, Rahime Dilruba KAYA, Yasemin Yavuz Abanoz, et al.
Akademik Gıda (2023) Vol. 21, Iss. 4, pp. 353-360
Open Access | Times Cited: 1
QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS
Mohamed Elbahnasi, A. Gerguis, A. Abd El Galeel, et al.
Zagazig Journal of Agricultural Research (2021) Vol. 48, Iss. 4, pp. 1043-1054
Open Access | Times Cited: 2
Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt
Mostafa Soltani, Mahsa Hadi, Sudeh Mohammadi
Food Science and Technology (2020) Vol. 17, Iss. 101, pp. 15-29
Open Access | Times Cited: 1
Sensory Evaluation of Fat Reduction in Foods
Patricia Severiano‐Pérez, Aurora Pintor‐Jardines, Mariel Calderón‐Oliver, et al.
(2023), pp. 245-264
Closed Access
Effect of incorporating <em>Lacticaseibacillus rhamnosus</em> GG and arrowroot (<em>Maranta arundinacea</em>) powder on physicochemical properties of buffalo milk curd
D. M. S. N. Dassanayake, D. M. D. Rasika, Heshan Kodithuwakku, et al.
Journal of Agriculture and Value Addition (2023) Vol. 6, Iss. 2, pp. 97-111
Open Access
Development of formulation and technology of marshmallows with dried persimmon
А Н Сапожников, A V Kopylova, Gharib Hafizov
E3S Web of Conferences (2021) Vol. 296, pp. 07006-07006
Open Access | Times Cited: 1
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