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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:

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
Winston J. Craig, Cecilia J. Brothers
Nutrients (2021) Vol. 13, Iss. 11, pp. 4069-4069
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives
Winston J. Craig, Ann Reed Mangels, Cecilia J. Brothers
Nutrients (2022) Vol. 14, Iss. 6, pp. 1247-1247
Open Access | Times Cited: 71
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Nondairy Probiotic Products: Functional Foods That Require More Attention
Kübra Küçükgöz, Monika Trząskowska
Nutrients (2022) Vol. 14, Iss. 4, pp. 753-753
Open Access | Times Cited: 51
Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France
Dominika Adamczyk, Diana Jaworska, Daria Affeltowicz, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2171-2171
Open Access | Times Cited: 45
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 34
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Sara R. Jaeger, Davide Giacalone, David Jin, et al.
Food Quality and Preference (2023) Vol. 106, pp. 104820-104820
Open Access | Times Cited: 29
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 9
Nutritional profile of plant-based dairy alternatives in the Swedish market
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100712-100712
Open Access | Times Cited: 6
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation
Xubin Tu, Jiamiao Lou, Ting Zheng, et al.
LWT (2025), pp. 117399-117399
Open Access
Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
Open Access
Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production
Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties
Niamh Ahern, Theresa Boeck, Arianna Ressa, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103999-103999
Open Access
Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives
Nicholas Horlacher, Indrawati Oey, Dominic Agyei
Fermentation (2023) Vol. 9, Iss. 5, pp. 452-452
Open Access | Times Cited: 15
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Astrid E. D’Andrea, Amanda J. Kinchla, Alissa A. Nolden
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers
Rochelle Embling, Louise Neilson, Chloe Mellor, et al.
Appetite (2023) Vol. 193, pp. 107139-107139
Open Access | Times Cited: 14
A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe
Elphee Medici, Winston J. Craig, Ian Rowland
Nutrients (2023) Vol. 15, Iss. 15, pp. 3415-3415
Open Access | Times Cited: 13
Fortification of dairy-free yoghurt with bioactive protein from solid-state fermented brewers’ spent grain
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
Applied Food Research (2025), pp. 100833-100833
Open Access
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative
Jing Gan, Xiao Kong, Kuaitian Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 9
Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system
Jennifer J. Lee, Sophia Srebot, Mavra Ahmed, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3594-3606
Open Access | Times Cited: 9
Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages
Winston J. Craig, Cecilia J. Brothers, Reed Mangels
Nutrients (2021) Vol. 14, Iss. 1, pp. 162-162
Open Access | Times Cited: 22
Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components
Valentin Drigon, Léna Nicolle, Fanny Guyomarc’H, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100725-100725
Open Access | Times Cited: 7
Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs
Sara R. Jaeger, Sok L. Chheang, Gastón Ares
Food Quality and Preference (2023) Vol. 112, pp. 105019-105019
Closed Access | Times Cited: 7
The role of dairy food intake for improving health among black Americans across the life continuum: A summary of the evidence
Kevin Comerford, Yolanda Lawson, Michal Young, et al.
Journal of the National Medical Association (2024) Vol. 116, Iss. 2, pp. 292-315
Open Access | Times Cited: 2
Agro-ecosystem of honeybees as source for native probiotic yeasts
Alice Agarbati, Laura Moretti, Laura Canonico, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 5
Open Access | Times Cited: 2
Use of rice flour to produce plant‐based yogurt alternatives
Anita Morris, Charles Boeneke, Witoon Prinyawiwatkul, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
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