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:
The effect of storage on the yogurt fatty acid profile
Beata Paszczyk, Joanna Łuczyńska, M Polák
Mljekarstvo/Mljekarstvo.com (2020) Vol. 70, Iss. 1, pp. 59-70
Open Access | Times Cited: 9
Beata Paszczyk, Joanna Łuczyńska, M Polák
Mljekarstvo/Mljekarstvo.com (2020) Vol. 70, Iss. 1, pp. 59-70
Open Access | Times Cited: 9
Showing 9 citing articles:
Effects of ultrasonic processing on the quality properties of fortified yogurt
Ayesha Sarker, Rafat A. Siddiqui
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106533-106533
Open Access | Times Cited: 11
Ayesha Sarker, Rafat A. Siddiqui
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106533-106533
Open Access | Times Cited: 11
Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage
Marta Czarnowska‐Kujawska, Beata Paszczyk
Molecules (2021) Vol. 26, Iss. 19, pp. 6063-6063
Open Access | Times Cited: 16
Marta Czarnowska‐Kujawska, Beata Paszczyk
Molecules (2021) Vol. 26, Iss. 19, pp. 6063-6063
Open Access | Times Cited: 16
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt
Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 763-763
Open Access | Times Cited: 5
Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 763-763
Open Access | Times Cited: 5
Differences and correlation among various fatty acids of cow milk and goat milk probiotic yoghurt: Gas chromatography, PCA and network based analysis
Heena Sharma, Ranjith Ramanathan
Food Chemistry Advances (2023) Vol. 3, pp. 100430-100430
Open Access | Times Cited: 5
Heena Sharma, Ranjith Ramanathan
Food Chemistry Advances (2023) Vol. 3, pp. 100430-100430
Open Access | Times Cited: 5
Development and storage stability of conjugated linoleic acid fortified yogurt
Sadia NAEEM, Nazir Ahmad, Muhammad Imran, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Sadia NAEEM, Nazir Ahmad, Muhammad Imran, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems
Oto Hanuš, Eva Samková, J. Čítek, et al.
Czech Journal of Animal Science (2024) Vol. 69, Iss. 8, pp. 303-316
Open Access
Oto Hanuš, Eva Samková, J. Čítek, et al.
Czech Journal of Animal Science (2024) Vol. 69, Iss. 8, pp. 303-316
Open Access
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Tomasz Daszkiewicz, Sylwia Kocenka, Jan Miciński
Acta Universitatis Cibiniensis. Series E: Food Technology (2023) Vol. 27, Iss. 2, pp. 304-317
Open Access | Times Cited: 1
Tomasz Daszkiewicz, Sylwia Kocenka, Jan Miciński
Acta Universitatis Cibiniensis. Series E: Food Technology (2023) Vol. 27, Iss. 2, pp. 304-317
Open Access | Times Cited: 1
The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron
Nagwa Hussein Ismail Abou-Soliman
Journal of Food and Dairy Sciences (2020) Vol. 11, Iss. 9, pp. 251-257
Open Access | Times Cited: 1
Nagwa Hussein Ismail Abou-Soliman
Journal of Food and Dairy Sciences (2020) Vol. 11, Iss. 9, pp. 251-257
Open Access | Times Cited: 1
