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:
Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
Rui Li, Qi Ding, Xin‐Huai Zhao
Foods (2019) Vol. 8, Iss. 6, pp. 181-181
Open Access | Times Cited: 14
Rui Li, Qi Ding, Xin‐Huai Zhao
Foods (2019) Vol. 8, Iss. 6, pp. 181-181
Open Access | Times Cited: 14
Showing 14 citing articles:
Current status of xylooligosaccharides: Production, characterization, health benefits and food application
Ayyappan Palaniappan, Usha Antony, Mohammad Naushad Emmambux
Trends in Food Science & Technology (2021) Vol. 111, pp. 506-519
Open Access | Times Cited: 139
Ayyappan Palaniappan, Usha Antony, Mohammad Naushad Emmambux
Trends in Food Science & Technology (2021) Vol. 111, pp. 506-519
Open Access | Times Cited: 139
Inulin fructans – food applications and alternative plant sources: a review
D.C. Mudannayake, Dinesh D. Jayasena, K. M. S. Wimalasiri, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5764-5780
Closed Access | Times Cited: 43
D.C. Mudannayake, Dinesh D. Jayasena, K. M. S. Wimalasiri, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5764-5780
Closed Access | Times Cited: 43
Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics
Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 3, pp. 1743-1749
Open Access | Times Cited: 34
Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 3, pp. 1743-1749
Open Access | Times Cited: 34
Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review
Artem P. Dysin, Anton R. Egorov, Anastasia A. Godzishevskaya, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1413-1413
Open Access | Times Cited: 11
Artem P. Dysin, Anton R. Egorov, Anastasia A. Godzishevskaya, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1413-1413
Open Access | Times Cited: 11
Pre-exposure of Lactobacillus acidophilus to stress conditions impacts the metabolites and bioaccessibility of calcium and carotenoids in fermented dairy products
Juliana S. Graça, Joyce Grazielle Siqueira Silva, Laisa Gomes-Dias, et al.
Food Research International (2024) Vol. 200, pp. 115526-115526
Closed Access | Times Cited: 3
Juliana S. Graça, Joyce Grazielle Siqueira Silva, Laisa Gomes-Dias, et al.
Food Research International (2024) Vol. 200, pp. 115526-115526
Closed Access | Times Cited: 3
Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
Prittam Chand, Muneendra Kumar, Ashish Kumar Singh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 4
Open Access | Times Cited: 21
Prittam Chand, Muneendra Kumar, Ashish Kumar Singh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 4
Open Access | Times Cited: 21
Synbiotics: Effects of prebiotics on the growth and viability of probiotics in food matrices
Priyanka Parhi, Shao‐Quan Liu, Wee Sim Choo
Bioactive Carbohydrates and Dietary Fibre (2024), pp. 100462-100462
Open Access | Times Cited: 2
Priyanka Parhi, Shao‐Quan Liu, Wee Sim Choo
Bioactive Carbohydrates and Dietary Fibre (2024), pp. 100462-100462
Open Access | Times Cited: 2
A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt
Marek Aljewicz, Małgorzata Majcher, Beata Nalepa
Molecules (2020) Vol. 25, Iss. 22, pp. 5411-5411
Open Access | Times Cited: 15
Marek Aljewicz, Małgorzata Majcher, Beata Nalepa
Molecules (2020) Vol. 25, Iss. 22, pp. 5411-5411
Open Access | Times Cited: 15
Effect of co-fermentation with non-digestible oligosaccharides on the quality of fermented goat milk: Physicochemical properties, microbial composition, and small intestine modulations in mice
Haorui Ma, Mohamed Aamer Abubaker, Majida Al‐Wraikat, et al.
Food Bioscience (2024) Vol. 61, pp. 104878-104878
Closed Access | Times Cited: 1
Haorui Ma, Mohamed Aamer Abubaker, Majida Al‐Wraikat, et al.
Food Bioscience (2024) Vol. 61, pp. 104878-104878
Closed Access | Times Cited: 1
Cross-over Fermentation Dynamics and Proteomic Properties of Acid Gels with Indigenous Lactobacillus spp. Isolated from Cheeses
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access | Times Cited: 1
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access | Times Cited: 1
Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt
Jiale Zhao, Chunmin Ma, Xin‐Huai Zhao, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 3, pp. 2220-2230
Closed Access | Times Cited: 9
Jiale Zhao, Chunmin Ma, Xin‐Huai Zhao, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 3, pp. 2220-2230
Closed Access | Times Cited: 9
High level expression of a xyloglucanase from Rhizomucor miehei in Pichia pastoris for production of xyloglucan oligosaccharides and its application in yoghurt
Nannan Wang, Yanxiao Li, Miao Miao, et al.
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 845-852
Closed Access | Times Cited: 8
Nannan Wang, Yanxiao Li, Miao Miao, et al.
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 845-852
Closed Access | Times Cited: 8
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study
Ahmadullah Zahir, Emal Naseri, Muzahir Hussain
Journal of Food Science and Technology (2023) Vol. 61, Iss. 4, pp. 753-769
Closed Access | Times Cited: 3
Ahmadullah Zahir, Emal Naseri, Muzahir Hussain
Journal of Food Science and Technology (2023) Vol. 61, Iss. 4, pp. 753-769
Closed Access | Times Cited: 3
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
