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:
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese
Lucia Parafati, Laura Siracusa, Fabiola Pesce, et al.
Food Chemistry (2023) Vol. 425, pp. 136474-136474
Open Access | Times Cited: 2
Lucia Parafati, Laura Siracusa, Fabiola Pesce, et al.
Food Chemistry (2023) Vol. 425, pp. 136474-136474
Open Access | Times Cited: 2
Showing 2 citing articles:
Modifying pea protein by cold plasma for the development of functional vegan cheese
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025), pp. 106017-106017
Closed Access
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025), pp. 106017-106017
Closed Access
Effects of Maturation on Antibacterial Properties of Vietnamese Mango (Mangifera indica) Leaves
Hai Thanh Nguyen, Atsushi Miyamoto, Hao Thanh Hoang, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1443-1443
Open Access | Times Cited: 2
Hai Thanh Nguyen, Atsushi Miyamoto, Hao Thanh Hoang, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1443-1443
Open Access | Times Cited: 2
Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes
Aqsa Akhtar, Tetsuya Araki, Daisuke Nei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4134-4143
Closed Access | Times Cited: 1
Aqsa Akhtar, Tetsuya Araki, Daisuke Nei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4134-4143
Closed Access | Times Cited: 1