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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:

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, et al.
Future Foods (2022) Vol. 7, pp. 100212-100212
Open Access | Times Cited: 18

Showing 18 citing articles:

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
Joanna Wajs, Aneta Brodziak, Jolanta Król
Foods (2023) Vol. 12, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 35
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 30
Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability
Yang Qin, Meng Wang, Hongning Jiang, et al.
LWT (2024) Vol. 193, pp. 115689-115689
Open Access | Times Cited: 12
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
Anwesha Sarkar
Annual Review of Food Science and Technology (2024) Vol. 15, Iss. 1, pp. 103-123
Closed Access | Times Cited: 5
Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives
Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, et al.
Future Foods (2025), pp. 100545-100545
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
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
International Journal of Food Properties (2023) Vol. 27, Iss. 1, pp. 106-122
Open Access | Times Cited: 9
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products
Olivia Greulich, Lene Duedahl‐Olesen, Mette Skau Mikkelsen, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 189-189
Open Access | Times Cited: 3
Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures
Gaiwen Yu, Yufei Hua, Caimeng Zhang, et al.
LWT (2024) Vol. 202, pp. 116264-116264
Open Access | Times Cited: 3
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3710-3729
Closed Access | Times Cited: 3
Composition and bioaccessibility of inorganic elements in plant-based yogurts
Ana Paula Rebellato, Maria Isabel Andrekowisk Fioravanti, Raquel Fernanda Milani, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105639-105639
Closed Access | Times Cited: 8
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio, et al.
Current Biology (2024) Vol. 34, Iss. 21, pp. R1094-R1108
Closed Access | Times Cited: 2
The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry
Dmitri Pismennõi, Anna Kattel, Isma Belouah, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2134-2134
Open Access | Times Cited: 5
Plant proteins for dairy analogs
Luca Amagliani, Jannika Dombrowski
Elsevier eBooks (2024), pp. 401-426
Closed Access | Times Cited: 1
Review: Production Mechanism of Yogurt with Additional Plant-Based High Protein for Vegetarian Consumers
Aprilia F. Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Fidia Fibriana, et al.
E3S Web of Conferences (2024) Vol. 576, pp. 04010-04010
Open Access | Times Cited: 1
A comparison of the quality of plain yogurt and its analog made from coconut flesh extract
Tomasz Daszkiewicz, Magdalena Michalak, Katarzyna Śmiecińska
Journal of Dairy Science (2023) Vol. 107, Iss. 6, pp. 3389-3399
Open Access | Times Cited: 3
Opinion Piece: New Plant‐Based Food Products Between Technology and Physiology
Ute Schweiggert‐Weisz, Lara Etzbach, Susanne Gola, et al.
Molecular Nutrition & Food Research (2024) Vol. 68, Iss. 20
Open Access
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
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