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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:

Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
Bo Jiao, Bicong Wu, Weiming Fu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101017-101017
Open Access | Times Cited: 16

Showing 16 citing articles:

Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open Access | Times Cited: 11
Circular Economy Innovations: Balancing Fossil Fuel Impact on Green Economic Development
Yiwen Zhang
Heliyon (2024) Vol. 10, Iss. 18, pp. e36708-e36708
Open Access | Times Cited: 4
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 296-296
Open Access
A Review of Processing Techniques and Rheological Properties of Yogurts
Thong Le Ba, Dam Sao, Lien Le Phuong Nguyen, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with Lactobacillus rhamnosus Lgg to Milk-Based Yogurt
Anita Morris, Charles Boeneke, Joan M. King
Foods (2025) Vol. 14, Iss. 7, pp. 1129-1129
Open Access
An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects
Rahman Qadir, Wan Nur Afifah Wan Mohamad Nasir, Azila Azmi, et al.
Journal of Food Composition and Analysis (2025), pp. 107578-107578
Closed Access
Preliminary Study on the Application of Protease-Producing Lactiplantibacillus plantarum in Yogurt Fermentation
Jing Huang, Jiao Chen, Xiaohui Li
Fermentation (2025) Vol. 11, Iss. 4, pp. 215-215
Open Access
1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods
Shinuo Cao, Xiang Fei, Shanshan Li, et al.
LWT (2024) Vol. 206, pp. 116596-116596
Open Access | Times Cited: 3
Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder (Tenebrio molitor)
Brygida Andrzejczyk, Adriana Łobacz, Justyna Ziajka, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2416-2416
Open Access | Times Cited: 2
Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt
C. Molina, Sindy Karina Campos García, Jhunior Marcía, et al.
Dairy (2024) Vol. 5, Iss. 3, pp. 515-525
Open Access | Times Cited: 2
Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt.
Jiangxia Zhai, Jiaorui Zheng, Qiaoyu Jia, et al.
LWT (2024), pp. 116959-116959
Open Access | Times Cited: 2
Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties
Jiajia Su, Xiaokun Qiu, Yi Pei, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 1
Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections
Karina de Fátima Bimbatti, Ramon S. Rocha, Isabela Zanatta Braido, et al.
Food Research International (2024) Vol. 195, pp. 114997-114997
Closed Access | Times Cited: 1
The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose
Han Tao, Shuo-qian Li, Meng-Jia Fang, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2861-2861
Open Access | Times Cited: 1
Sample homogenization
Ehsan Dezhakam, Taha Kafili‐Hajlari, Abdolhossein Naseri
Elsevier eBooks (2024)
Closed Access
Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis
Zonghui Tang, Pengfei Fang, Yuting Tao, et al.
Food Research International (2024) Vol. 201, pp. 115541-115541
Closed Access
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