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:
High-intensity ultrasound in cheese processing
Hugo Scudino, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101004-101004
Open Access | Times Cited: 5
Hugo Scudino, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101004-101004
Open Access | Times Cited: 5
Showing 5 citing articles:
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 5
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 5
Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties
Rafaella S. Moura, Jonas T. Guimarães, Hugo Scudino, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106867-106867
Open Access | Times Cited: 4
Rafaella S. Moura, Jonas T. Guimarães, Hugo Scudino, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106867-106867
Open Access | Times Cited: 4
The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion
Uzma Sadiq, Fatima Shahid, Harsharn Gill, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2844-2844
Open Access | Times Cited: 2
Uzma Sadiq, Fatima Shahid, Harsharn Gill, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2844-2844
Open Access | Times Cited: 2
Bamboo shoot powder: characterization and application in culinary processed cheese “Requeijão”
João Eduardo Gomes de Oliveira, Bruna Camili Scopel, Luana Bettanin, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101071-101071
Closed Access
João Eduardo Gomes de Oliveira, Bruna Camili Scopel, Luana Bettanin, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101071-101071
Closed Access
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?
Daniel Granato
Current Opinion in Food Science (2023) Vol. 52, pp. 101051-101051
Closed Access
Daniel Granato
Current Opinion in Food Science (2023) Vol. 52, pp. 101051-101051
Closed Access
