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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:

Plant Milk-Clotting Enzymes for Cheesemaking
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 871-871
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
Exploring the applications of plant-based coagulants in cheese production: A review
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, et al.
International Dairy Journal (2023) Vol. 148, pp. 105792-105792
Closed Access | Times Cited: 14
Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4940-4940
Open Access | Times Cited: 5
Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 11
In vitro assessment of thrombolytic potential of red and white ginger (Zingiber officinale)
Reinhard Pinontoan, Patricia Ansyra Injilia Leke, Jevon Aaron Lesmana, et al.
Functional Foods in Health and Disease (2024) Vol. 14, Iss. 1, pp. 62-62
Open Access | Times Cited: 3
Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing
Lu Zhang, Gaizhuan Wu, Dong Li, et al.
Food Research International (2024) Vol. 183, pp. 114225-114225
Closed Access | Times Cited: 3
Chemical Composition, Antioxidant Activity, and Milk-Clotting Activity of Aqueous Extracts from Leaves, Stems, and Flowers of Three Tunisian Ecotypes of Spontaneous and Cultivated Onopordum nervosum ssp. platylepis Murb.: A Potential Novel Vegetable Rennet Option
Rania Kouki, Ismahen Essaidi, Khouloud Annabi, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 987-987
Open Access | Times Cited: 3
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review
Bruno Galli, Ahmed M. Hamed, Jeremiah J. Sheehan, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 449-467
Open Access | Times Cited: 8
Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications
Abdelkrim Azzouz, Vasilica Alisa Aruş, Nicoleta Platon
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 808-808
Open Access | Times Cited: 2
Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making
Severina Pacifico, Emilia Caputo, Simona Piccolella, et al.
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2257-2257
Open Access | Times Cited: 2
Cysteine proteases from plants: Utilization in foods and nutraceuticals and characterization approaches for quality management
Iván Benito‐Vázquez, Manuel Garrido‐Romero, Marina Díez‐Municio, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100491-100491
Open Access | Times Cited: 2
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, et al.
Food Bioengineering (2022) Vol. 1, Iss. 3-4, pp. 241-251
Open Access | Times Cited: 9
Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet
Simona Casavecchia, F. Giannelli, Massimo Giovannotti, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 654-654
Open Access | Times Cited: 1
Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
Ambra Rita Di Rosa, Francesca Accetta, Fabrizio Domenico Nicosia, et al.
Food Bioscience (2024) Vol. 59, pp. 103917-103917
Open Access | Times Cited: 1
Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides
Miguel A. Mazorra‐Manzano, Juan Carlos Ramírez‐Suárez
Elsevier eBooks (2024), pp. 325-354
Closed Access | Times Cited: 1
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties
Abir Omrani, Amel Sboui, Hédia Hannachi, et al.
International Journal of Dairy Technology (2024)
Closed Access | Times Cited: 1
An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2255-2255
Open Access | Times Cited: 8
Amino acid sequence of two new milk-clotting proteases from the macroalga Gracilaria edulis
Ariestya Arlene Arbita, Nicholas A. Paul, Julian Cox, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 499-505
Closed Access | Times Cited: 7
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture
Farhat Qasim, Sonja Diercks‐Horn, Doreen Gerlach, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4348-4362
Open Access | Times Cited: 7
Milk clotting enzymes from marine resources and their role in cheese-making: A mini review
Ariestya Arlene Arbita, Jian Zhao
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 10036-10047
Open Access | Times Cited: 3
Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing
Xueting Zhang, Liang Tao, Guangqiang Wei, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-13
Closed Access | Times Cited: 3
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review
Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3032-3032
Open Access | Times Cited: 2
Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese
Fabrizio Domenico Nicosia, Alessandra Pino, Amanda Vaccalluzzo, et al.
Food Bioscience (2023) Vol. 56, pp. 103284-103284
Open Access | Times Cited: 2
A novel cheese made of Gracilaria edulis proteases and its characterisation
Ariestya Arlene Arbita, Nicholas A. Paul, Julian Cox, et al.
International Dairy Journal (2024) Vol. 153, pp. 105906-105906
Open Access
SUNFLOWER CAKE PROTEASE AS A PROMISING BIOCATALYST FOR CHEESE FERMENTATION PROCESSES: ISOLATION, PURIFICATION, PROPERTIES
Amal Kahlouche
Azerbaijan Chemical Journal (2024), Iss. 1, pp. 29-43
Open Access
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