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:
The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli, et al.
Food Chemistry (2023) Vol. 428, pp. 136803-136803
Closed Access | Times Cited: 13
Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli, et al.
Food Chemistry (2023) Vol. 428, pp. 136803-136803
Closed Access | Times Cited: 13
Showing 13 citing articles:
Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity
Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104481-104481
Open Access | Times Cited: 17
Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104481-104481
Open Access | Times Cited: 17
Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese
Pier Paolo Becchi, Gabriele Rocchetti, Pascual García-Pérez, et al.
Food Chemistry (2024) Vol. 447, pp. 138938-138938
Open Access | Times Cited: 8
Pier Paolo Becchi, Gabriele Rocchetti, Pascual García-Pérez, et al.
Food Chemistry (2024) Vol. 447, pp. 138938-138938
Open Access | Times Cited: 8
Leveraging milk mid-infrared spectroscopy to authenticate animal welfare, farming practices, and dairy systems of Parmigiano Reggiano cheese
Marco Aurelio Ramirez Mauricio, Marco Berton, Nicolò Amalfitano, et al.
Journal of Dairy Science (2025)
Open Access
Marco Aurelio Ramirez Mauricio, Marco Berton, Nicolò Amalfitano, et al.
Journal of Dairy Science (2025)
Open Access
Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS
Zixuan Zhang, Mengjie Qie, Lu Bai, et al.
Food Chemistry (2024) Vol. 442, pp. 138444-138444
Closed Access | Times Cited: 5
Zixuan Zhang, Mengjie Qie, Lu Bai, et al.
Food Chemistry (2024) Vol. 442, pp. 138444-138444
Closed Access | Times Cited: 5
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 309-309
Open Access | Times Cited: 2
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 309-309
Open Access | Times Cited: 2
Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques
Leonardo Sibono, Cristina Manis, Francesca Zucca, et al.
Food Chemistry (2024) Vol. 456, pp. 139930-139930
Open Access | Times Cited: 2
Leonardo Sibono, Cristina Manis, Francesca Zucca, et al.
Food Chemistry (2024) Vol. 456, pp. 139930-139930
Open Access | Times Cited: 2
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 615-620
Closed Access | Times Cited: 1
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 615-620
Closed Access | Times Cited: 1
Characteristics of mountain vs. lowland dairy products
Mădălina Ungureanu‐Iuga, Ioan Surdu, Doru Necula
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4359-4373
Closed Access | Times Cited: 1
Mădălina Ungureanu‐Iuga, Ioan Surdu, Doru Necula
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4359-4373
Closed Access | Times Cited: 1
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening
Gabriele Rocchetti, Pier Paolo Becchi, Fosca Vezzulli, et al.
Food Research International (2024) Vol. 195, pp. 114958-114958
Closed Access
Gabriele Rocchetti, Pier Paolo Becchi, Fosca Vezzulli, et al.
Food Research International (2024) Vol. 195, pp. 114958-114958
Closed Access
Biochemical and physicochemical characteristics and volatile profiles of Erzincan Tulum cheese coagulated by herb-fortified artisanal lamb rennet
Ayla Arslaner, Özgenur Türkmen
Small Ruminant Research (2024), pp. 107368-107368
Closed Access
Ayla Arslaner, Özgenur Türkmen
Small Ruminant Research (2024), pp. 107368-107368
Closed Access
Comparative analysis of features extraction protocols for LC-HRMS untargeted metabolomics in mountain cheese ‘identitation’
Samuele Pellacani, Cinzia Citti, Lorenzo Strani, et al.
Microchemical Journal (2024) Vol. 207, pp. 111863-111863
Open Access
Samuele Pellacani, Cinzia Citti, Lorenzo Strani, et al.
Microchemical Journal (2024) Vol. 207, pp. 111863-111863
Open Access
An integrated approach based on UHPLC-HRMS, 1H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina
Gabriele Rocchetti, Giulia Leni, Michela Errico, et al.
Food Chemistry (2024) Vol. 469, pp. 142612-142612
Closed Access
Gabriele Rocchetti, Giulia Leni, Michela Errico, et al.
Food Chemistry (2024) Vol. 469, pp. 142612-142612
Closed Access
Biochemical and Physicochemical Characteristics, and Volatile Profiles of Erzincan Tulum Cheese Coagulated by Herb-Fortified Artisanal Lamb Rennet
Ayla Arslaner, Özgenur Türkmen
(2023)
Closed Access
Ayla Arslaner, Özgenur Türkmen
(2023)
Closed Access
