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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:

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 10

Showing 10 citing articles:

Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures
Selda Bulca, Ece Büyükgümüş
LWT (2024) Vol. 205, pp. 116546-116546
Open Access | Times Cited: 4
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
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation
Xubin Tu, Jiamiao Lou, Ting Zheng, et al.
LWT (2025), pp. 117399-117399
Open Access
Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative
Nicholas Horlacher, Jessie King, Sze Ying Leong, et al.
LWT (2025), pp. 117587-117587
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
Sustainable Processing of Brewers’ Spent Grain for Plant-Based Yogurt Alternatives
Błażej Błaszak, İbrahim Demir, Anna Długosz, et al.
Sustainability (2025) Vol. 17, Iss. 9, pp. 4087-4087
Open Access
Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt
Likhitha Marlapati, Amanda J. Kinchla, Alissa A. Nolden
Sustainability (2024) Vol. 16, Iss. 17, pp. 7460-7460
Open Access | Times Cited: 3
Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt.
Jiangxia Zhai, Jiaorui Zheng, Qiaoyu Jia, et al.
LWT (2024), pp. 116959-116959
Open Access | Times Cited: 2
Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
Grażyna Budryn, Joanna Grzelczyk
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9228-9228
Open Access | Times Cited: 1
Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage
I. M. Kurbanova, Lina Laučienė, Kristina Kondrotienė, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1832-1832
Open Access
Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal
Sara R. Jaeger, David Jin, Christina M. Roigard, et al.
Food Research International (2024) Vol. 200, pp. 115452-115452
Open Access
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