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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:

The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter
Sergiu Pădureţ
Molecules (2021) Vol. 26, Iss. 15, pp. 4565-4565
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Plant-based bigels as a novel alternative to commercial solid fats in short dough products: Textural and structural properties of short dough and shortbread
Julia Nutter, Xiaolei Shi, Buddhi Lamsal, et al.
Food Bioscience (2023) Vol. 54, pp. 102865-102865
Open Access | Times Cited: 29
Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter
Mark Timlin, André Brodkorb, Tom F. O’Callaghan, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 8, pp. 5376-5392
Open Access | Times Cited: 9
Whey conversion scenarios for sustainable lactic acid, ethanol and hydrogen production: techno‐economic aspects of biofuels and biochemical production
Abdullah Bilal Öztürk, Zeynep Deniz Acar, Fuat Yılmaz, et al.
Biofuels Bioproducts and Biorefining (2025)
Closed Access | Times Cited: 1
Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality
Zhilong Zeng, Xiaoli Qin, Hao‐Yuan Wang, et al.
LWT (2024) Vol. 192, pp. 115736-115736
Open Access | Times Cited: 7
Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter
Mehmet Murat Ceylan, Menekşe Bulut, Duried Alwazeer, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 4, pp. 431-439
Closed Access | Times Cited: 23
Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life
Duried Alwazeer, Menekşe Bulut, Mehmet Murat Ceylan, et al.
LWT (2024) Vol. 206, pp. 116550-116550
Open Access | Times Cited: 4
Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace
Sergiu Pădureţ, Cristina Ghinea, Ancuța Elena Prisacaru, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3231-3231
Open Access | Times Cited: 4
Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream
Renata S. Dias, Celso F. Balthazar, Rodrigo N. Cavalcanti, et al.
Food Bioscience (2022) Vol. 46, pp. 101564-101564
Closed Access | Times Cited: 18
The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine
Sergiu Pădureţ
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1731-1731
Open Access | Times Cited: 17
Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet
Beata Paszczyk
Animals (2022) Vol. 12, Iss. 23, pp. 3424-3424
Open Access | Times Cited: 17
Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions
Yanhua Tian, Ding Bei-chuan, Z.-R. Ma, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 11, pp. 7419-7431
Open Access | Times Cited: 10
Saturated fat in an evolutionary context
Eirik Garnås
Lipids in Health and Disease (2025) Vol. 24, Iss. 1
Open Access
Effect of Multispecies Swards on the Fat Composition and Oxidative Stability of Milk from Dairy Cows in Mid-Late Lactation
Samuel Rapisarda, K.M. McCarthy, T.M. Boland, et al.
ACS Agricultural Science & Technology (2025)
Open Access
Physico-chemical properties of milk and butter along the supply chains in smallholder dairy productions systems in Southern Ethiopia
Tsedey Azeze, Mitiku Eshetu, Tesfemariam Berhe, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream
Havva Tav Taşdan, Mehmet Çelebi, Bedia Şimşek
European Journal of Lipid Science and Technology (2025)
Closed Access
Mechanisms of carotenoid intestinal absorption and the regulation of dietary lipids: lipid transporter-mediated transintestinal epithelial pathways
Zixin Guo, Yixiang Liu, Yangchao Luo
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 7, pp. 1791-1816
Closed Access | Times Cited: 16
Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt
Maritiele Naissinger da Silva, Bruna Lago Tagliapietra, Franciele Pozzebon Pivetta, et al.
LWT (2022) Vol. 161, pp. 113385-113385
Open Access | Times Cited: 13
A comparative analysis of the nutritional composition of several dairy products in the Romanian market
Katalin Bodor, Borbála Tamási, Ágnes Keresztesi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31513-e31513
Open Access | Times Cited: 2
Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products
Sylwia Chudy, Dorota Cais‐Sokolińska, Jolanta Tomaszewska‐Gras
Applied Sciences (2022) Vol. 12, Iss. 23, pp. 11986-11986
Open Access | Times Cited: 10
Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain
Montserrat Vioque Amor, Rafael Gómez, Mercedes Del Río‐Celestino, et al.
Animals (2023) Vol. 13, Iss. 22, pp. 3559-3559
Open Access | Times Cited: 6
Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage
Anita Nkansah Agyare, Chang Hong An, Qi Liang
Foods (2022) Vol. 11, Iss. 3, pp. 369-369
Open Access | Times Cited: 10
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol
Gayani M.S. Lokuge, Morten Maigaard, P. Lund, et al.
International Dairy Journal (2024) Vol. 152, pp. 105885-105885
Open Access | Times Cited: 1
A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability
Shujie Cheng, Shimin Wu
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 961-972
Closed Access | Times Cited: 1
Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk
Carlos Pereira, David Silva Gomes, Susana Dias, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 625-643
Open Access | Times Cited: 1
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