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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 26-50 of 52 citing articles:

Evaluation of rheological properties of plant extracts from Mediterranean flora in goat milk
Carmela Lovallo, Vincenzo De Feo, Salvatore Claps, et al.
Small Ruminant Research (2024) Vol. 233, pp. 107250-107250
Closed Access
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
Ratmawati Malaka, Fatma Maruddin, F. A. Arief, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-11
Open Access
Extraction, catalytic study and milk-clotting properties of proteases from Brassica oleracea
Chiara Fabrizi, Katia Liburdi, Marco Esti
Food Bioscience (2024) Vol. 60, pp. 104396-104396
Closed Access
Efektivitas Pembelajaran Proyek Kolaborasi Berbasis Potensi Lokal pada Praktikum IPA Untuk Meningkatkan Keterampilan Proses Sains
Sudirman Sudirman, Baiq Dina Hardianti, Temi Ainul Safitri
Jurnal Ilmiah Profesi Pendidikan (2024) Vol. 9, Iss. 3, pp. 1556-1564
Open Access
Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya
Rajni Choudhary, Ravinder Kaushik, Prince Chawla, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1533-1545
Open Access
Fe3O4@silica-thermolysin: A robust, advantageous, and reusable microbial nanobiocatalyst for proteolysis and milk-clotting
Vitor A. Ungaro, João Pedro Alves Fairbanks, Liane M. Rossi, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134503-134503
Closed Access
Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant
Ratmawati Malaka, Kusumandari Indah Prahesti, Meta Mahendradatta, et al.
Indian Journal of Agricultural Research (2024), Iss. Of
Open Access
Development of a plant-based milk-clotting enzyme and a debittering microbial culture for the formulation of halal-certified healthy cheese
Fabrizio Domenico Nicosia
(2024)
Open Access
Heterologous Production of Cyprosin B in Nicotiana benthamiana: Unveiling the Role of the Plant-Specific Insert Domain in Protein Function and Subcellular Localization
Saraladevi Muthusamy, Ramesh R. Vetukuri, Anneli Lundgren, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Detection of antibacterial peptides in artisanal rennet and evaluation of their antibacterial activity
Angela Michela Immacolata Montone, Sara Elsa Aita, Federico Capuano, et al.
International Dairy Journal (2024) Vol. 160, pp. 106074-106074
Closed Access
Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae: Characterization and Probiotic Survival
Dôrian Cordeiro Lima Júnior, Viviane Maria da Silva Quirino, Alícia Santos de Moura, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2905-2905
Open Access
Influence of physicochemical factors on the specific activity of proteases used in cheesemaking biotechnology
Yu.G. Sturova, А. В. Гришкова, В. В. Коньшин, et al.
Proceedings of universities Applied chemistry and biotechnology (2024) Vol. 14, Iss. 3, pp. 352-361
Open Access
Advancing Microalgal Applications: Process Optimization and Functional Integration of Lyophilized Spirulina Biomass in Formation of Protein-Enriched Cheddar-Type Cheese
Manpreet Kaur, Usman Mir Khan, Ipek Bayram, et al.
Future Foods (2024), pp. 100486-100486
Open Access
Proteomics-guided isolation of a novel serine protease with milk-clotting activity from tamarillo (Solanum betaceum Cav.)
Tong Zhang, Zhihong Yang, Yingcui Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 141956-141956
Closed Access
Exploring cheese production enzymes from various plants as an alternative to Calf rennet
Alemu Tebeje Tesfaw, Yizengaw Mengesha Sewmehon, Aychew Mekuriaw Tegegne, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Pumpkin seeds; an alternate and sustainable source of bioactive compounds and nutritional food formulations
Haya Fatima, Ashiq Hussain, Ambreen, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106954-106954
Closed Access
Application of Enzymes as Food Additives in Food Industries
Tahir Mehmood, Muhammad Waseem, Zulfiqar Ahmad, et al.
(2024), pp. 177-201
Closed Access
Identification of nanaomycin A and its analogs by a newly established screening method for functional inhibitors of the type IX secretion system in Porphyromonas gingivalis
Yuko Sasaki, Takehiro Matsuo, Yoshihiro Watanabe, et al.
The Journal of Antibiotics (2024)
Closed Access
Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin
Sandra Gomes, Ivanilda Pina, Jaime Fernandes, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 817-827
Open Access
Untargeted-metabolomics differentiation of unripened cow milk cheese produced from different sources of rennet
Azra Akbar, Amna Jabbar Siddiqui, Ali Raza, et al.
Food Control (2024), pp. 111113-111113
Closed Access
Plant-based coagulants for halal cheese production
Aulia Rahma, Azzahra Issustiarani
Halal Studies and Society (2024) Vol. 2, Iss. 1, pp. 14-17
Closed Access
Innovative Approach of Cheese Making from Camel Milk: A Review
Birhanu Bekele
Food science and nutrition (2023)
Open Access | Times Cited: 1
Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making
Florencia Rocío Tito, Alfonso Pepe, Claudia Virginia Tonón, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 6947-6957
Closed Access | Times Cited: 1
Invited review. Milk clotting enzymes: A transcendental decision in goat´s milk cheese quality
María Fresno, Anastasio Argüello Henríquez, A. Torres, et al.
Small Ruminant Research (2023) Vol. 229, pp. 107147-107147
Closed Access | Times Cited: 1
Ethanol-salt based two-phase partitioning for concentration of milk clotting proteases from Sweet Indrajao (Wrightia tinctoria R. Br.) fruit
Vasuki Aluru, Bindhu Omana Sukumaran
Process Biochemistry (2023) Vol. 136, pp. 119-127
Closed Access | Times Cited: 1

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