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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:

Natural nutraceuticals for enhancing yogurt properties: a review
Ahmed K. Rashwan, Ahmed I. Osman, Wei Chen
Environmental Chemistry Letters (2023) Vol. 21, Iss. 3, pp. 1907-1931
Open Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Recycling food and agriculture by-products to mitigate climate change: a review
Ahmed K. Rashwan, Haotian Bai, Ahmed I. Osman, et al.
Environmental Chemistry Letters (2023) Vol. 21, Iss. 6, pp. 3351-3375
Open Access | Times Cited: 47
Potential food applications and biological activities of fermented quinoa: A review
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 18
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
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: 27
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health
Xia Meng, Yingjie Huang, Jiayi Xiong, et al.
LWT (2024) Vol. 198, pp. 115929-115929
Open Access | Times Cited: 13
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
Xiankang Fan, Ang Zhang, Tao Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101191-101191
Open Access | Times Cited: 12
Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose
Rui Xue, Jing Liu, Min Zhang, et al.
Food Research International (2024) Vol. 178, pp. 114000-114000
Closed Access | Times Cited: 11
Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture
Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24446-e24446
Open Access | Times Cited: 11
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: 9
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 6
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
Ahmed K. Rashwan, Naymul Karim, Shiyu Liu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109311-109311
Closed Access | Times Cited: 16
Oxidation characteristics and thermal stability of Butylated hydroxytoluene
Suyi Dai, Chang Yu, Min Liang, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 8, pp. 104932-104932
Open Access | Times Cited: 15
Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 3007-3020
Open Access | Times Cited: 5
The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk
Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. Mousavi, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100757-100757
Closed 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
Wine-Making; “with one Stone Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
(2023)
Open Access | Times Cited: 12
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: 4
Yogurt fortified with various protein hydrolysates: Texture and functional properties
Mahmoud Abdel-Hamid, Ahmed M. Hamed, Gavin Walker, et al.
Food Chemistry (2024) Vol. 461, pp. 140861-140861
Open Access | Times Cited: 4
Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace
Sergiu Pădureţ, Cristina Ghinea, Ancuța Elena Prisacaru, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3231-3231
Open Access | Times Cited: 4
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2024) Vol. 198, pp. 115333-115333
Closed Access | Times Cited: 4
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics
Nurhazwani Sa’aid, Joo Shun Tan
Preparative Biochemistry & Biotechnology (2025), pp. 1-20
Closed Access
Dillenia retusa Fruit (Godapara) Mucilage as a Natural Stabilizer in Set Yogurt: Effect on Physicochemical and Sensorial Properties
Kalubovilage Yasoda Samanmali, Thilini Kananke
Food and Humanity (2025), pp. 100618-100618
Closed Access
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
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
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