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:
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
Sümeyye Demirci, Hale İnci Öztürk, Didem Sözeri Atik, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 8, pp. 2097-2108
Closed Access | Times Cited: 6
Sümeyye Demirci, Hale İnci Öztürk, Didem Sözeri Atik, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 8, pp. 2097-2108
Closed Access | Times Cited: 6
Showing 6 citing articles:
Spore-forming probiotics Weizmannia coagulans isolated from human breast milk improves on the flavor development using micro-cheese platform
Hye‐Jin Choi, Daye Mun, Sangdon Ryu, et al.
Food Bioscience (2023) Vol. 57, pp. 103550-103550
Closed Access | Times Cited: 5
Hye‐Jin Choi, Daye Mun, Sangdon Ryu, et al.
Food Bioscience (2023) Vol. 57, pp. 103550-103550
Closed Access | Times Cited: 5
Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening
Mehmet KARAGOL, Zekai Tarakçı
Journal of Central European Agriculture (2024) Vol. 25, Iss. 1, pp. 81-93
Open Access
Mehmet KARAGOL, Zekai Tarakçı
Journal of Central European Agriculture (2024) Vol. 25, Iss. 1, pp. 81-93
Open Access
Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk
Marina Zekić, Ani Radonić, Sanja Radman, et al.
Food Research (2024) Vol. 8, Iss. 3, pp. 277-283
Open Access
Marina Zekić, Ani Radonić, Sanja Radman, et al.
Food Research (2024) Vol. 8, Iss. 3, pp. 277-283
Open Access
Volatile compounds identified in traditional croatian cow’s and goat’s cheeses matured in lambskin sack determined by GC-MS analysis
Ani Radonis, Marina Zekić
Chemistry Journal of Moldova (2023) Vol. 18, Iss. 1, pp. 61-69
Open Access | Times Cited: 1
Ani Radonis, Marina Zekić
Chemistry Journal of Moldova (2023) Vol. 18, Iss. 1, pp. 61-69
Open Access | Times Cited: 1
The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese
Zehra Albay
Mljekarstvo/Mljekarstvo.com (2022) Vol. 72, Iss. 4, pp. 237-249
Open Access | Times Cited: 2
Zehra Albay
Mljekarstvo/Mljekarstvo.com (2022) Vol. 72, Iss. 4, pp. 237-249
Open Access | Times Cited: 2
The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8745-8745
Open Access | Times Cited: 1
Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8745-8745
Open Access | Times Cited: 1
