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:
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
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 25
Showing 25 citing articles:
Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review
Inès Tarchi, Sofiane Boudalia, Fatih Özoğul, et al.
Food Bioscience (2024) Vol. 58, pp. 103751-103751
Open Access | Times Cited: 8
Inès Tarchi, Sofiane Boudalia, Fatih Özoğul, et al.
Food Bioscience (2024) Vol. 58, pp. 103751-103751
Open Access | Times Cited: 8
Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?
Victoria M. Taormina, Allison L. Unger, Jana Kraft
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 6
Victoria M. Taormina, Allison L. Unger, Jana Kraft
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 6
Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Functional yogurt: a comprehensive review of its nutritional composition and health benefits
Sangkaran Pannerchelvan, Leonardo Rios‐Solis, Helmi Wasoh, et al.
Food & Function (2024)
Closed Access | Times Cited: 5
Sangkaran Pannerchelvan, Leonardo Rios‐Solis, Helmi Wasoh, et al.
Food & Function (2024)
Closed Access | Times Cited: 5
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery
Xin Rui, Kai Fu, Hao Wang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 512-512
Open Access
Xin Rui, Kai Fu, Hao Wang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 512-512
Open Access
Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh
Md. Tanvir Islam, M. Shaminur Rahman, Susmita Roy Chowdhury, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Md. Tanvir Islam, M. Shaminur Rahman, Susmita Roy Chowdhury, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt
Li-Ying Bo, Zhi-Qin Pan, Guo‐jun Du, et al.
International Journal of Dairy Technology (2025) Vol. 78, Iss. 1
Closed Access
Li-Ying Bo, Zhi-Qin Pan, Guo‐jun Du, et al.
International Journal of Dairy Technology (2025) Vol. 78, Iss. 1
Closed Access
Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)
Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. Mousavi, et al.
Food Hydrocolloids for Health (2025), pp. 100206-100206
Open Access
Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. Mousavi, et al.
Food Hydrocolloids for Health (2025), pp. 100206-100206
Open Access
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
Xinyu Guo, Leilei Yu, Yang Liu, et al.
Food Research International (2025), pp. 116403-116403
Closed Access
Xinyu Guo, Leilei Yu, Yang Liu, et al.
Food Research International (2025), pp. 116403-116403
Closed Access
HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes
Sujatha Kandasamy, Won-Seo Park, In-Seon Bae, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3483-3483
Open Access | Times Cited: 3
Sujatha Kandasamy, Won-Seo Park, In-Seon Bae, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3483-3483
Open Access | Times Cited: 3
Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Hesham Al-Quh, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Hesham Al-Quh, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt
Fei Zhu, Sheng Hu, Lehe Mei
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Fei Zhu, Sheng Hu, Lehe Mei
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient
Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4365-4365
Open Access | Times Cited: 6
Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4365-4365
Open Access | Times Cited: 6
A GCC Artificial Food Additives Management based Mobile Application Development
Ehab Juma Adwan, Jana E. Adwan, Entesar Alwedaei, et al.
Journal of Computing Theories and Applications (2024) Vol. 1, Iss. 3, pp. 326-345
Open Access | Times Cited: 1
Ehab Juma Adwan, Jana E. Adwan, Entesar Alwedaei, et al.
Journal of Computing Theories and Applications (2024) Vol. 1, Iss. 3, pp. 326-345
Open Access | Times Cited: 1
Microencapsulation and nanoencapsulation of bacterial probiotics: new frontiers in Alzheimer's disease treatment
M. Lavanya, S. Karthick Raja Namasivayam, S. Priyanka, et al.
3 Biotech (2024) Vol. 14, Iss. 12
Closed Access | Times Cited: 1
M. Lavanya, S. Karthick Raja Namasivayam, S. Priyanka, et al.
3 Biotech (2024) Vol. 14, Iss. 12
Closed Access | Times Cited: 1
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, et al.
Frontiers in Nutrition (2024) Vol. 10
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
Ambreen Talib, Abdul Samad, Rabbya Rayan Shah, et al.
Food and Life (2024) Vol. 2024, Iss. 3, pp. 89-100
Open Access
Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum
Rebecca McCullum, Md Saifullah, Michael C. Bowyer, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2185-2185
Open Access
Rebecca McCullum, Md Saifullah, Michael C. Bowyer, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2185-2185
Open Access
Experimental Application of Beneficial, Freeze-Dried Strain Enterococcus durans ED 26E/7 with Postbiotic Activity in Different Yogurts, Its Survival and Stability
Andrea Lauková, E. Dvorožňáková, Miroslava Petrová, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2138-2138
Open Access
Andrea Lauková, E. Dvorožňáková, Miroslava Petrová, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2138-2138
Open Access
An overview of the potential of select edible Amazonian fruits and their applications in dairy products
Bianca Cristina Rocha de Oliveira, Carolina Pinto de Carvalho Martins, Maria Eduarda Marques Soutelino, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Bianca Cristina Rocha de Oliveira, Carolina Pinto de Carvalho Martins, Maria Eduarda Marques Soutelino, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Exploring the Therapeutic and Nutritional Potential of Camel Milk: Challenges and Prospects: A Comprehensive Review
Soumya Singh, Sonia Mann, Rhythm Kalsi, et al.
Applied Food Research (2024), pp. 100622-100622
Open Access
Soumya Singh, Sonia Mann, Rhythm Kalsi, et al.
Applied Food Research (2024), pp. 100622-100622
Open Access
Optimization of the extraction process of goji berry pectin using response surface methodology and its suitability as thickener for yogurt
Lijing Geng, Qianqian Shi, Wei Zhou, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40708-e40708
Open Access
Lijing Geng, Qianqian Shi, Wei Zhou, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40708-e40708
Open Access
