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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:

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 1-25 of 43 citing articles:

Probiotics: Versatile Bioactive Components in Promoting Human Health
Javad Sharifi‐Rad, Célia F. Rodrigues, Zorica Stojanović‐Radić, et al.
Medicina (2020) Vol. 56, Iss. 9, pp. 433-433
Open Access | Times Cited: 144
An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Rachael Moss, Sophie Barker, Anika Falkeisen, et al.
Food Research International (2022) Vol. 159, pp. 111648-111648
Closed Access | Times Cited: 75
What Is the Color of Milk and Dairy Products and How Is It Measured?
Bojana Milovanović, Ilija Đjekić, Jelena Miočinović, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1629-1629
Open Access | Times Cited: 120
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access | Times Cited: 1
Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2
Yajuan Li, Peifang Weng, Zufang Wu, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 608-608
Open Access | Times Cited: 15
Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60
Li Chen, Yixin Hui, Tingting Gao, et al.
LWT (2020) Vol. 135, pp. 110162-110162
Closed Access | Times Cited: 35
Analysis of the perception and behaviour of consumers regarding probiotic dairy products
Bianca Pio Ávila, Patrícia Pinto da Rosa, Tiago Albandes Fernandes, et al.
International Dairy Journal (2020) Vol. 106, pp. 104703-104703
Closed Access | Times Cited: 34
The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks
Smriti Chaturvedi, Apurva Khartad, Snehasis Chakraborty
Food Bioscience (2021) Vol. 42, pp. 101195-101195
Closed Access | Times Cited: 29
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Kefan Ouyang, Hexiang Xie, Yufeng Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108819-108819
Closed Access | Times Cited: 12
From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
Muhammad Adzran Che Mustapa, Zein Kallas, Charles Silande, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101188-101188
Open Access | Times Cited: 4
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
Samara dos Santos Harada-Padermo, Liara Silva Dias‐Faceto, Miriam Mabel Selani, et al.
LWT (2020) Vol. 138, pp. 110806-110806
Open Access | Times Cited: 32
Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties
Xin Xu, Tian Xue, Qingqing Jiang, et al.
LWT (2022) Vol. 162, pp. 113431-113431
Open Access | Times Cited: 17
Impact of food, beverage, and alcohol brand marketing on consumptive behaviors and health in children and adults: A systematic review and meta‐analysis
E. Boyland, Nicholas W. Davies, Moon Wilton, et al.
Obesity Reviews (2025)
Open Access
Sensory Analysis of Vegan Acibadem Cookie Produced From Aquafaba in Terms of Consumers and Evaluation of Purchase Intention
Samet Can Aksu, Yılmaz Seçim
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil
Vinícius Rodrigues Arruda Pinto, Camila Gonçalves Teixeira, Tatiana Santos Lima, et al.
Food Research International (2019) Vol. 129, pp. 108833-108833
Closed Access | Times Cited: 28
Nature’s palette: An emerging frontier for coloring dairy products
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1508-1552
Closed Access | Times Cited: 16
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Yufang Su, Houyin Wang, Ziyan Wu, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1350-1350
Open Access | Times Cited: 15
Consumer awareness and willingness to purchase probiotic food and beverage products: a study of Sonipat district, Haryana
Sapna Arora, Krishna Prabha, Vijay Singh Sharanagat, et al.
British Food Journal (2020) Vol. 123, Iss. 8, pp. 2805-2817
Closed Access | Times Cited: 23
Sensory methods applied to the development of probiotic and prebiotic foods
Adriana Gámbaro, Matthew B. McSweeney
Advances in food and nutrition research (2020), pp. 295-337
Closed Access | Times Cited: 21
An insight into the health beneficial of probiotics dairy products: a critical review
JinTao He, Wen Li, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11290-11309
Closed Access | Times Cited: 14
Does the label ‘unconventional food plant’ influence food acceptance by potential consumers? A first approach
Déborah Monteiro Barbosa, Gabriela Maria Cota dos Santos, Danúbia Lins Gomes, et al.
Heliyon (2021) Vol. 7, Iss. 4, pp. e06731-e06731
Open Access | Times Cited: 17
The effect of health-related claims on consumers’ sensory perception
Matthew B. McSweeney
Current Opinion in Food Science (2022) Vol. 47, pp. 100893-100893
Closed Access | Times Cited: 12
Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage
Yilin Li, Kui Zhong, Xue Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 478-478
Open Access | Times Cited: 7
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
Jianhang Wu, Ye Zhang, Ran Qiu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101193-101193
Open Access | Times Cited: 2
Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk
Pei Ling Tang, Yee Teng Chen, Jianfeng Qin, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 4, pp. 2271-2281
Closed Access | Times Cited: 11
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