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:
Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt
Yusong Wang, Ka‐Young Song, Yookyung Kim
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 1
Open Access | Times Cited: 11
Yusong Wang, Ka‐Young Song, Yookyung Kim
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 1
Open Access | Times Cited: 11
Showing 11 citing articles:
Enhancing soy yogurt texture and functionality with mealworm protein
Ying Ma, Su Hyun Lee, Mijin Guk, et al.
Journal of Food Composition and Analysis (2025), pp. 107337-107337
Closed Access | Times Cited: 1
Ying Ma, Su Hyun Lee, Mijin Guk, et al.
Journal of Food Composition and Analysis (2025), pp. 107337-107337
Closed Access | Times Cited: 1
Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 2899-2907
Closed Access | Times Cited: 30
Khatereh Shirani, Fereshteh Falah, Alireza Vasiee, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 4, pp. 2899-2907
Closed Access | Times Cited: 30
Beetroot juice as a natural colorant in functional yogurt: evaluation of physicochemical, bioactive, microbial and sensory properties during storage
Tooba Noor, Md. Akhtaruzzaman, Md. Rakibul Islam, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Tooba Noor, Md. Akhtaruzzaman, Md. Rakibul Islam, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules
Temitope Esther Olabiran, Olugbenga Olufemi Awolu, Helen Nwakego Ayo‐Omogie
Food Chemistry Advances (2023) Vol. 3, pp. 100336-100336
Open Access | Times Cited: 9
Temitope Esther Olabiran, Olugbenga Olufemi Awolu, Helen Nwakego Ayo‐Omogie
Food Chemistry Advances (2023) Vol. 3, pp. 100336-100336
Open Access | Times Cited: 9
Fortification of yogurt with mulberry leaf extract: effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage
Jingni Tang, Wei Zhang, Ru Yuan, et al.
Heliyon (2024), pp. e37601-e37601
Open Access | Times Cited: 3
Jingni Tang, Wei Zhang, Ru Yuan, et al.
Heliyon (2024), pp. e37601-e37601
Open Access | Times Cited: 3
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain
Jun Zhuo, Jiajia Xuan, Yao Chen, et al.
LWT (2023) Vol. 187, pp. 115250-115250
Open Access | Times Cited: 8
Jun Zhuo, Jiajia Xuan, Yao Chen, et al.
LWT (2023) Vol. 187, pp. 115250-115250
Open Access | Times Cited: 8
Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material
Jurgita Kulaitienė, Nijole Vaitkevičienė, Dovilė Levickienė
Fermentation (2021) Vol. 7, Iss. 4, pp. 301-301
Open Access | Times Cited: 10
Jurgita Kulaitienė, Nijole Vaitkevičienė, Dovilė Levickienė
Fermentation (2021) Vol. 7, Iss. 4, pp. 301-301
Open Access | Times Cited: 10
Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products
Nazan Kavas
Foods and raw materials (2022), pp. 377-385
Open Access | Times Cited: 5
Nazan Kavas
Foods and raw materials (2022), pp. 377-385
Open Access | Times Cited: 5
Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits
Daquan Wang, Haipeng Cui, Kaili Zong, et al.
Preparative Biochemistry & Biotechnology (2023) Vol. 54, Iss. 1, pp. 115-125
Open Access | Times Cited: 2
Daquan Wang, Haipeng Cui, Kaili Zong, et al.
Preparative Biochemistry & Biotechnology (2023) Vol. 54, Iss. 1, pp. 115-125
Open Access | Times Cited: 2
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access
Extraction of functional natural products employing microwave-assisted aqueous two-phase system: Application to anthocyanins extraction from mulberry fruits
Da-quan WANG, Kaili Zong, Hai-peng CUI, et al.
Research Square (Research Square) (2023)
Closed Access
Da-quan WANG, Kaili Zong, Hai-peng CUI, et al.
Research Square (Research Square) (2023)
Closed Access
