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:
Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese
Simone Faria Silva, Ramon S. Rocha, Erick A. Esmerino, et al.
Food Bioscience (2021) Vol. 43, pp. 101338-101338
Closed Access | Times Cited: 6
Simone Faria Silva, Ramon S. Rocha, Erick A. Esmerino, et al.
Food Bioscience (2021) Vol. 43, pp. 101338-101338
Closed Access | Times Cited: 6
Showing 6 citing articles:
Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
Hugo Scudino, Jonas T. Guimarães, Rafaella S. Moura, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106260-106260
Open Access | Times Cited: 18
Hugo Scudino, Jonas T. Guimarães, Rafaella S. Moura, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106260-106260
Open Access | Times Cited: 18
Quinic acid and Montmorillonite Integrated Chitosan/Pullulan Active Films with Potent Antimicrobial and Barrier Properties to Prolong the Shelf Life of Tofu
Suhasini Madihalli, Saraswati P. Masti, Manjunath P. Eelager, et al.
Food Bioscience (2024), pp. 105492-105492
Closed Access | Times Cited: 1
Suhasini Madihalli, Saraswati P. Masti, Manjunath P. Eelager, et al.
Food Bioscience (2024), pp. 105492-105492
Closed Access | Times Cited: 1
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 382-382
Open Access | Times Cited: 6
Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 382-382
Open Access | Times Cited: 6
Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging
Gülfem Ünal, Didem Ekin Akyıl, Ayşe Sibel Akalın
Food Technology and Biotechnology (2024) Vol. 62, Iss. 2, pp. 230-241
Open Access
Gülfem Ünal, Didem Ekin Akyıl, Ayşe Sibel Akalın
Food Technology and Biotechnology (2024) Vol. 62, Iss. 2, pp. 230-241
Open Access
Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment
Xiaoyong Song, Yuanrong Zheng, Xuefu Zhou, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2340-2340
Open Access | Times Cited: 3
Xiaoyong Song, Yuanrong Zheng, Xuefu Zhou, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2340-2340
Open Access | Times Cited: 3
FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ
Bengisu TOPLU, Hatice Sıçramaz, Zehra Ayhan
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 3, pp. 587-601
Open Access
Bengisu TOPLU, Hatice Sıçramaz, Zehra Ayhan
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 3, pp. 587-601
Open Access
