Open Access Helper

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:

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
Ana Carolina Conti‐Silva, Patricia Kelli de Souza-Borges
Food Research International (2018) Vol. 116, pp. 184-189
Open Access | Times Cited: 43

Showing 26-50 of 43 citing articles:

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings
Nayeong Kim, Hailey Hayeon Joo, Brian Hong Sok Kim, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 1
Closed Access | Times Cited: 1
Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke
Ao Feng, Jianhang Wu, Ran Qiu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101394-101394
Open Access | Times Cited: 1
Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)
Mackenzie Gorman, Laura Baxter, Rachael Moss, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2912-2912
Open Access | Times Cited: 1
Understanding Brazilian consumer sensory and hedonic perception for salty snacks
Samara dos Santos Harada-Padermo, Thais Cardoso Merlo, Izabella Soletti, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 2, pp. 586-594
Open Access | Times Cited: 8
Consumers with high frequency of ‘just about right’ in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question
Jiahui Song, Yixun Xia, Fang Zhong
Food Research International (2021) Vol. 143, pp. 110285-110285
Closed Access | Times Cited: 7
Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
Aline Catharina Panzarini, Michele Eliza Cortazzo Menis‐Henrique, Ana Carolina Conti‐Silva
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 12
Open Access | Times Cited: 6
Consumers' sensory perception and technological properties of whole foods utilization in bakery products: a case of study of banana peel
Gabriel Maschio, Liana Stoll, Rosiele Lappe Padilha, et al.
British Food Journal (2023) Vol. 125, Iss. 12, pp. 4622-4638
Closed Access | Times Cited: 2
Probiotics as starter and nonstarter cultures in fermented foods
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin
Jesus Arnulfo Jurado-Guerra, Martha A. Flores-Mancha, Juliana Juárez‐Moya, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 1
A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
Jamal Amyoony, Mackenzie Gorman, Rachael Moss, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2438-2449
Open Access
Modeling and optimization of enzymatic and fermentation reactions in the production process of a symbiotic fermented milk beverage
Sergio Téllez, Yury Amaya, Germán Castro, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Public acceptance of microbiome management strategy in dairy calves: A European survey on colostrum, probiotic provision and prolonged cow-calf contact
Amer Ait Sidhoum, Anna H. Stygar, Florence Bedoin, et al.
animal (2024) Vol. 19, Iss. 1, pp. 101380-101380
Open Access
Nonconventional fermented milks in the eastern hemisphere
Gayatri Suresh, Satinder Kaur Brar
Elsevier eBooks (2024), pp. 49-62
Closed Access
Degradation of proteins during food processing and storage
Animesh Singh Sengar, Tigist Tadesse Shonte, Uma Tiwari, et al.
Elsevier eBooks (2024), pp. 403-428
Closed Access
Quality Assessment of Milk by Sensory and Instrument Methods
Zahir Al‐Attabi, Saleem Ehsan, Mohammad Shafiur Rahman
Springer eBooks (2021), pp. 383-425
Closed Access | Times Cited: 3
A Consumer Perception Study on Functional Dairy Products Among Consumers in Istanbul, Turkey
Sanem Argın, Belin Eskinazi, Didem Tavlı
Turkish Journal of Agriculture - Food Science and Technology (2019) Vol. 7, Iss. 7, pp. 963-970
Open Access | Times Cited: 2
Knowledge, patterns of consumption, and attitudes of patients with major depression disorders toward probiotics
Abdulrahman Janahi, Iman F. Mahmoud, Ibrahim Mohammed Al Alhareth, et al.
Nutrition & Food Science (2021) Vol. 51, Iss. 8, pp. 1258-1271
Closed Access
Development and application of flavor enhancer ingredient from shiitake mushroom (>i<Lentinula edodes>/i<) byproducts
Samara dos Santos Harada Padermo
(2021)
Open Access
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