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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:

Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions
Yanhua Tian, Ding Bei-chuan, Z.-R. Ma, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 11, pp. 7419-7431
Open Access | Times Cited: 9

Showing 9 citing articles:

Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
Xiaolin Liang, Zhechuan Zhang, Liqi Yan, et al.
Food Bioscience (2025), pp. 106020-106020
Closed Access
Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties
Abdelaziz Elbarbary, Jun Jin, Xingguo Wang
International Dairy Journal (2024) Vol. 155, pp. 105934-105934
Closed Access | Times Cited: 2
Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications
Guofang Zhang, Jinwei Sun, Jingbo Yang, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104484-104484
Closed Access | Times Cited: 2
Characterization of Swarna Bhasma and Swarnaprash and Determination of Antimicrobial Properties Against Gut-Pathobiont and Symbiont
Kavita Singh, Prashant Gupta, Awanish Kumar, et al.
Biological Trace Element Research (2024)
Closed Access
Analysis of volatile organic compounds (VOCs) in yak ghee from different pastoral areas of China based on GC-IMS1
Hanjun Jiang, Anna Dai, Liqi Yan, et al.
International Dairy Journal (2024), pp. 106098-106098
Closed Access
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS
Axi Su, Anna Dai, Liqi Yan, et al.
International Journal of Dairy Technology (2024)
Closed Access
Fatty Acids Composition of Pasture Grass, Yak Milk and Yak Ghee from the Four Altitudes of Qinghai–Tibet Plateau: A Predictive Modelling Approach to Evaluate the Correlation among Altitude, Pasture Grass, Yak Milk and Yak Ghee
Runze Wang, Jinfen Yang, Binqiang Bai, et al.
Animals (2024) Vol. 14, Iss. 20, pp. 2975-2975
Open Access
A Comparative Analysis of Butter, Ghee, and Margarine and Its Implications for Healthier Fat and Oil Group Choices: SWOT Analysis
Fatemeh Mohammadi‐Nasrabadi, Azadeh Rashidimehr, Khadijeh Khoshtinat, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10123-10135
Open Access
Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure
Xiaolin Liang, Bo Ding, Saiqiang LI, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10370-10381
Open Access
Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota
Yan Feng, Diantong Li, Di Gong, et al.
Food Chemistry (2024) Vol. 468, pp. 142393-142393
Closed Access
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