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:
Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity
Jovana Degenek, Katarina Kanurić, Mirela Iličić, et al.
Food Bioscience (2023) Vol. 56, pp. 103161-103161
Closed Access | Times Cited: 5
Jovana Degenek, Katarina Kanurić, Mirela Iličić, et al.
Food Bioscience (2023) Vol. 56, pp. 103161-103161
Closed Access | Times Cited: 5
Showing 5 citing articles:
Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics
Biljana Lončar, Lato Pezo, Mirela Iličić, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 548-548
Open Access
Biljana Lončar, Lato Pezo, Mirela Iličić, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 548-548
Open Access
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese
Vladimir Vukić, Jovana Degenek, Katarina Kanurić, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1187-1187
Open Access
Vladimir Vukić, Jovana Degenek, Katarina Kanurić, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1187-1187
Open Access
Fortification of Dairy Products using Plant-derived Bioactive Compounds
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access
Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access
Ali Tekin, Ali Adnan Hayaloğlu
Future Foods (2024), pp. 100531-100531
Open Access
Effect of Sheep’s Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics
Carlos Pereira, Hanna Varytskaya, Oliwia Łydzińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4132-4132
Open Access
Carlos Pereira, Hanna Varytskaya, Oliwia Łydzińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4132-4132
Open Access
