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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:

Yogurt consumption for improving immune health
Yu Hasegawa, Bradley W. Bolling
Current Opinion in Food Science (2023) Vol. 51, pp. 101017-101017
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

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
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
Zhiyong Wu, Yaqing Lin, Zhikun Zeng, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103933-103933
Closed Access | Times Cited: 1
Development and Characterization of Gamma-aminobutyric acid-Enriched Functional Yogurt Using Limosilactobacillus fermentum 4-17
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, et al.
Applied Food Research (2024), pp. 100557-100557
Open Access | Times Cited: 7
Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Lactiplantibacillus plantarum Strains
Roberta Prete, Francesca Dell’Orco, G.A Sabatini, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1663-1663
Open Access | Times Cited: 6
Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt
die li, Yutong Cui, Xinying Wu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8874-8886
Open Access | Times Cited: 6
Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk
Liang Wang, Huimin Tian, Wei Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103371-103371
Closed Access | Times Cited: 10
Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian
Applied Food Research (2025), pp. 100687-100687
Open Access
Yogurt Fermentation through Ohmic Heating and Electrical Conductivity Based Process Monitoring
Ye Won Kim, Joongpyo Shim, Yoo Jin Kwon, et al.
Food Bioscience (2025), pp. 106242-106242
Closed 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
Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health
Ariana Saraiva, Dele Raheem, Pierre-Marie Roy, et al.
Nutrients (2025) Vol. 17, Iss. 6, pp. 986-986
Open Access
Analyzing the Volatile Flavor Components in Shanyao Yogurts
Yu Zhang, Fuli Li, Jiahui Liu, et al.
Chromatographia (2025)
Closed Access
Effects of Dairy Matrix on the Intestinal, Liver, and Bone Transcriptome of Healthy Rats
Xiaorui Zhao, Martin Krøyer Rasmussen, Axel Kornerup Hansen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1375-1375
Open Access
Study of the Physicochemical and Rheological Properties of Yogurt Fortified with Grape Seed Oil
Anwar Abd Albakee Muhlhl Al-Derawy, Najla H.S. Al-Garory, Alya Jameel Ali Alsaad, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1487, Iss. 1, pp. 012132-012132
Open Access
Selenium content in milk and dairy products: Estimation of the daily intake and assessment of the potential risk to public health
Burhan Başaran, Parisa Sadighara
Food and Chemical Toxicology (2025), pp. 115486-115486
Closed Access
The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt
Baomei Wu, Yanru Guo, Linlin Hao, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1442-1442
Open Access
The mechanism exploration of different colored rice for immunomodulation based on UPLC-Q-TOF, network pharmacology, and cell experiments
Haojie Sha, Yanrong Ma, Jiaxing Li, et al.
Food Research International (2024) Vol. 192, pp. 114850-114850
Closed Access | Times Cited: 3
Fortification of yogurt with mulberry leaf extract: effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage
Jingni Tang, Wei Zhang, Ru Yuan, et al.
Heliyon (2024), pp. e37601-e37601
Open Access | Times Cited: 3
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 2
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
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt
Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 763-763
Open Access | Times Cited: 5
Low-fat yogurt consumption maintains biomarkers of immune function relative to non-dairy control food in women with elevated BMI: a randomized controlled crossover trial
Yu Hasegawa, Andrea L. Noll, David J. Lang, et al.
Nutrition Research (2024) Vol. 129, pp. 1-13
Open Access | Times Cited: 1
Evaluation of selenocysteine contents in Se-enriched yogurt by Utilizing online post column derivative − High-Performance liquid chromatography
Witchapol Thosaikham, Anut Chantiratikul, Kunlanan Wongtawarat, et al.
Microchemical Journal (2024) Vol. 207, pp. 111872-111872
Closed Access | Times Cited: 1
Anti-breast cancer effects of dairy protein active peptides, dairy products, and dairy protein-based nanoparticles
Deju Zhang, Ying Yuan, Juan Xiong, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 1
Nutritional health aspects and functional properties of nut yogurt: Future perspectives
Jiangxia Zhai, Yongliang Zhuang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 25, pp. 102102-102102
Open Access | Times Cited: 1
Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics
Rozhin Hamidi Moghaddam, Samar Mansouripour, Mostafa Soltani
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1204-1217
Closed Access | Times Cited: 3
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