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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:

Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification
Didem Şahingil, Ali Adnan Hayaloğlu
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100514-100514
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 33
Screening and classification of rosehip (Rosa canina L.) genotypes based on horticultural characteristics
Kerem Mertoğlu, Melekber Sülüşoğlu Durul, Nazan Korkmaz, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 5
Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage
Alejandra Hurtado‐Romero, Andrea Zepeda-Hernández, Tlalli Uribe-Velázquez, et al.
LWT (2023) Vol. 183, pp. 114955-114955
Open Access | Times Cited: 12
Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart
Barbara Wróblewska, Aleksandra Kuliga, Kinga Wnorowska
Molecules (2023) Vol. 28, Iss. 24, pp. 8081-8081
Open Access | Times Cited: 12
Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)
M. Mutlu, Hilal Kanmaz, Büşra Kaya, et al.
Dairy (2025) Vol. 6, Iss. 2, pp. 12-12
Open Access
Fortification of Phenols in Dairy Products
Nikita Singh, Rishibha Gupta, Smriti Gaur
Royal Society of Chemistry eBooks (2025), pp. 165-179
Closed Access
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pančevska, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 958-958
Open Access | Times Cited: 10
Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
Ana Maria Blejan, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 616-616
Open Access | Times Cited: 3
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
Alexandru Cîrîc, Nicoleta Radu, Marilena Gabriela Zaharie, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1250-1250
Open Access | Times Cited: 7
Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt
Azize Atik, İ̇lker Atik, Gökhan Akarca, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 4, pp. 787-798
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
Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties
Jéssica Lima de Morais, Fabrícia França Bezerril, Vanessa Viera, et al.
Food Research International (2024) Vol. 196, pp. 115130-115130
Closed Access | Times Cited: 2
Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
Shasha Zheng, Zuyan He, Laping He, et al.
LWT (2022) Vol. 168, pp. 113921-113921
Open Access | Times Cited: 11
Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity
Sibel Çalişkanlar, Derya Saygılı, Nural Karagözlü, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1170-1179
Open Access | Times Cited: 5
Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.
Gjore Nakov
Mljekarstvo/Mljekarstvo.com (2022) Vol. 73, Iss. 1, pp. 3-11
Open Access | Times Cited: 8
Improving the antioxidant activity of yogurt through black and green tea supplementation
Ömer Çelik, Merve Kilicaslan, Sevgi Akcaoglu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6121-6130
Open Access | Times Cited: 4
Changes in various secondary metabolites by crossing modern rose cultivars
Nina Kunc, M. Hudina, Gregor Osterc, et al.
Folia Horticulturae (2024) Vol. 36, Iss. 1, pp. 161-185
Open Access | Times Cited: 1
Fortification of Dairy Products using Plant-derived Bioactive Compounds
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access | Times Cited: 1
Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access | Times Cited: 1
Comparison of buffalo’s, sheep’s and goat’s yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content
MURAT EMRE TERZİOĞLU, İHSAN BAKIRCI
Medycyna Weterynaryjna (2022) Vol. 77, Iss. 11, pp. 6727-2022
Open Access | Times Cited: 6
Influence of the addition of dehydrated red araçá on the physicochemical and sensory characteristics of Greek-style yogurt
Eloir Pereira Gwozdz, Marília Jordana Dequi Vendrúsculo, Rosicler Colet, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102879-102879
Closed Access | Times Cited: 3
Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts
İhsan Bakırcı
Mljekarstvo/Mljekarstvo.com (2023) Vol. 73, Iss. 4, pp. 250-262
Open Access | Times Cited: 2
Screening and quantification of non-thermally extracted antioxidants and phytochemicals from banana peels via LC-ESI-QTOF-MS/MS and their functionality in spoonable plain-yogurt
Saba Anwar, Sheeza Javid, Qamar Abbas Syed, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1133-1143
Closed Access | Times Cited: 2
Stability of Bioactive Compounds and Antioxidant Activity in Rosehip Juice (Rosa spp.)
Fabiola Peña Cárdenas, Felipe González, Felipe Jiménez‐Aspee, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2448-2448
Open Access
THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS
Irina Aleksandrovna Machneva
Fruit growing and viticulture of South Russia (2024) Vol. 3, Iss. 87, pp. 154-192
Open Access
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