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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:

Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
Dhia Ibrahim Jerro Al-Bedrani, Qausar H. ALKaisy, Ashwaq Kadhim Rahi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 1, pp. 128-136
Open Access | Times Cited: 10

Showing 10 citing articles:

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 25
Perspectives on the yogurt rheology
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130428-130428
Closed Access | Times Cited: 8
Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian
Applied Food Research (2025), pp. 100687-100687
Open Access
Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt
C. Molina, Sindy Karina Campos García, Jhunior Marcía, et al.
Dairy (2024) Vol. 5, Iss. 3, pp. 515-525
Open Access | Times Cited: 2
Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities
Ziwei Gao, Yun Zhu, Jun Jin, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3933-3933
Open Access | Times Cited: 3
Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins
Ali R. Mulakhudair, Dhia Ibrahim Jerro Al-Bedrani, Jasim M. S. Al-Saadi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 3, pp. 998-1005
Open Access | Times Cited: 2
The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt
Agnieszka Jankowska, Katarzyna Kiełczewska, Maria Wachowska, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1327-1327
Open Access
Yogurt: A Spoonful of Wellness for Every Body
Ambreen Talib, Abdul Samad, Rabbya Rayan Shah, et al.
Food and Life (2024) Vol. 2024, Iss. 3, pp. 89-100
Open Access
Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm
Roxana Nicoleta Rațu, P. Cârlescu, M. G. Usturoi, et al.
Agriculture (2023) Vol. 13, Iss. 7, pp. 1295-1295
Open Access
Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk
Ashwaq Kadhim Rahi, Dhia Ibrahim Jerro Al-Bedrani, Ali M Saadi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 4, pp. 1434-1444
Open Access
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