OpenAlex Citation Counts

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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:

Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
Giorgia Rampanti, Antonio Raffo, Valentina Melini, et al.
Food Research International (2023) Vol. 173, pp. 113459-113459
Closed Access | Times Cited: 9

Showing 9 citing articles:

Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing
Lu Zhang, Gaizhuan Wu, Dong Li, et al.
Food Research International (2024) Vol. 183, pp. 114225-114225
Closed Access | Times Cited: 3

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2

Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
Ambra Rita Di Rosa, Francesca Accetta, Fabrizio Domenico Nicosia, et al.
Food Bioscience (2024) Vol. 59, pp. 103917-103917
Open Access | Times Cited: 1

Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open Access | Times Cited: 1

A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment
Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3923-3923
Open Access

Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese
Nuno Alvarenga, Jovanir Inês Müller Fernandes, Sandra Gomes, et al.
International Dairy Journal (2024), pp. 106159-106159
Closed Access

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