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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:

High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation
Durmuş Sert, Emin Mercan
LWT (2021) Vol. 151, pp. 112148-112148
Closed Access | Times Cited: 11

Showing 11 citing articles:

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
Héctor Hernández, Maria Cristiana Nunes, Catarina Prista, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 755-755
Open Access | Times Cited: 44
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream
Gülsüm Şentürk, Nihat Akın, Çiğdem Konak Göktepe, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2747-2759
Open Access | Times Cited: 9
Gastronomy: An extended platform for customized nutrition
D. Subhasri, Sayantani Dutta, M. Maria Leena, et al.
Future Foods (2022) Vol. 5, pp. 100147-100147
Open Access | Times Cited: 16
Bioaccessibility of phospholipids in homogenized goat milk: Lipid digestion ecology through INFOGEST model
Wei Jia, Min Zhang, Rong Zhang, et al.
Food Chemistry (2022) Vol. 386, pp. 132770-132770
Closed Access | Times Cited: 13
Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
Arona Pires, David Gomes, J. Noronha, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4091-4091
Open Access | Times Cited: 13
Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
Durmuş Sert, Emin Mercan, Mehmet Tanrıkulu
International Dairy Journal (2023) Vol. 144, pp. 105704-105704
Closed Access | Times Cited: 7
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
Wan Wang, Jinzhe Li, Min Wang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2560-2560
Open Access | Times Cited: 10
Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes
Anna Kot, Anna Kamińska‐Dwórznicka, Ewa Jakubczyk
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8492-8492
Open Access | Times Cited: 10
The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream
Anna Kot, Anna Kamińska‐Dwórznicka
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Closed Access | Times Cited: 4
High Pressure Homogenization for Preservation of Liquid Foods- Mechanisms, Molecular Modifications and Recent Developments
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access | Times Cited: 1
A review of ice cream manufacturing process and system improvement strategies
Asmaa Harfoush, Zhaoyan Fan, Lisbeth Meunier‐Goddik, et al.
Manufacturing Letters (2024) Vol. 41, pp. 170-181
Closed Access
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