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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.

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Showing 12 citing articles:

Development, Characterization, and Prolonged Shelf Life of Functional Yogurt Enriched with Nanoencapsulated Yellow Capsicum Annuum Extract Using Whey Protein
Faizah Musaed Mohammad Al-subhi
Applied Food Research (2025), pp. 100758-100758
Open Access
Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt
Mohamed Gomaa, Marwa G. Allam, Esraa Mokhtar, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 3
Application of anthocyanins from black goji berry in fermented dairy model food systems: An alternate natural purple color
Gayan Chandrajith Vidana Gamage, Joo Kheng Goh, Wee Sim Choo
LWT (2024) Vol. 198, pp. 115975-115975
Open Access | Times Cited: 3
Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
Mohammad Afzal Hossain, Md. Mozammel Hoque, Monzur Morshed Ahmed, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Functional Yogurt: Types and Health Benefits
Sümeyye Sarıtaş, Alicia del Carmen Mondragón, José Manuel Miranda, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11798-11798
Open Access | Times Cited: 2
Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation
Shoaib Younas, Mian Anjum Murtaza, Muhammad Sajid Manzoor, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 1243-1251
Closed Access | Times Cited: 1
Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties
Quang-Hieu Pham, Thao M. Ho, Per E. J. Saris, et al.
LWT (2024) Vol. 213, pp. 117043-117043
Open Access | Times Cited: 1
WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds
Çağlar MertAYDIN
Applied Food Research (2024), pp. 100392-100392
Open Access
The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese
Zorica Voșgan, Anca Dumuţa, Cristina Mihali, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Antioxidant activity, microbial viability, and sensory attributes of traditional-yogurt enriched with silymarin
Hafiza Madiha Jaffar, Saadia Ambreen, Fahad Al‐Asmari, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Milk fortified with chitooligosaccharide–gallic acid conjugate and its liposome: characterisation, storage stability, and in vitro digestibility
Ajay Mittal, Soottawat Benjakul, Suriya Palamae, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1466-1480
Closed Access | Times Cited: 1
Development of a UV Cured Acrylic Resin Glue Viscosity Measurement for Lens and Barrel Assembly Process using a HC-SR04 Ultrasonic Sensor
Nakharin Thongraar, Chonlatee Photong
(2023), pp. 161-164
Closed Access
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