Open Access Helper

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:

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Ana Isabel Nájera, Sonia Nieto‐Ortega, Luis Javier R. Barrón, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 18, pp. 9789-9789
Open Access | Times Cited: 42

Showing 26-50 of 42 citing articles:

Towards online cheese monitoring: Exploration of semi-hard cheese using NIR and 1H NMR spectroscopy
Harshkumar Patel, Violetta Aru, Klavs Martin Sørensen, et al.
Food Chemistry (2024) Vol. 454, pp. 139786-139786
Open Access
Cheese Ripening: Impact on Cheese as a Functional Food
Dina A. B. Awad, Adham M. Abdou
Food science and nutrition (2024)
Open Access
Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods
Angela Monasterio, Emerson Núñez, Valeria Verdugo, et al.
Polymers (2024) Vol. 16, Iss. 11, pp. 1559-1559
Open Access
The effect of packaging material and adjunct culture on the biogenic amine content, microbiological and textural properties of Dutch-type cheese
Richard Adámek, Richardos Nikolaos Salek, Danka Haruštiaková, et al.
Food Bioscience (2024) Vol. 61, pp. 104464-104464
Closed Access
Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours
Anastasia Palatzidi, Olga Nikoloudaki, María García‐Torreiro, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100829-100829
Open Access
Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese
Niccolò Renoldi, Sonia Calligaris, Maria Cristina Nicoli, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101363-101363
Open Access
Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods
Latha Sukumaran, Negasso Argeta Jano
(2024), pp. 301-338
Closed Access
Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese
Niccolò Renoldi, Anna Rossi, Marilena Marino, et al.
International Dairy Journal (2024) Vol. 160, pp. 106109-106109
Open Access
A novel synbiotic edible film based on aquafaba, psyllium husk powder, PEG 400, and Lactiplantibacillus plantarum 299v and applicability on Kashar cheese
Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, İlkay Yılmaz, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10166-10181
Closed Access
Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes
Łukasz K. Kaczyński
Foods (2024) Vol. 13, Iss. 23, pp. 3789-3789
Open Access
Fabrication of guar gum/chitosan edible films reinforced with orange essential oil nanoemulsion for cheese preservation
Rongrong Cai, Jia Li, Rui Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138285-138285
Closed Access
Impact of different types of rennet on sustainability and safety in cheese production
Jorge Buele, M. Villafuerte, Steven Paucar, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1434, Iss. 1, pp. 012008-012008
Open Access
IDENTIFYING FACTORS THAT AFFECT CHEESE CONSUMPTION AS ESSENTIAL ELEMENTS FOR ADEQUATE PLACEMENT ON THE REGIONAL MARKET
Bojana Kalenjuk Pivarski, Velibor Ivanović, Anita Mitrović-Milić, et al.
Ekonomika poljoprivrede (2024) Vol. 71, Iss. 4, pp. 1105-1128
Open Access
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 1
Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
Ioannis Sakaridis, Evdoxios Psomas, Maria-Anastasia Karatzia, et al.
Veterinary Sciences (2022) Vol. 9, Iss. 10, pp. 569-569
Open Access | Times Cited: 2
Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil
Luana Virgínia Souza, Rafaela da Silva Rodrigues, Andressa Fusieger, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 153-153
Open Access | Times Cited: 2
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time
Stefani Levak, Ivica Kos, Samir Kalit, et al.
Sustainability (2023) Vol. 15, Iss. 20, pp. 14797-14797
Open Access
Techniques to Extend the Storage Period of Cheese – A Review of the Current Status and Future Prospects
Jung‐Whan Chon, Tae-Jin Kim, Kun‐Ho Seo, et al.
Journal of Dairy Science and Biotechnology (2022) Vol. 40, Iss. 1, pp. 1-14
Open Access
Food irradiation technology: Prospects and future applications
Sawera Asghar, Haris Ayub, Nauman Khalid
Korean Journal of Food Preservation (2022) Vol. 29, Iss. 7, pp. 1013-1021
Open Access
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