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:
Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil
Luciana A. Caldeira, Gustavo Lucas Costa Valente, Cosme Damião Barbosa, et al.
Food Research International (2023) Vol. 176, pp. 113831-113831
Closed Access | Times Cited: 3
Luciana A. Caldeira, Gustavo Lucas Costa Valente, Cosme Damião Barbosa, et al.
Food Research International (2023) Vol. 176, pp. 113831-113831
Closed Access | Times Cited: 3
Showing 3 citing articles:
Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii
Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 121-121
Open Access
Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 121-121
Open Access
Technological aspects of lactic acid bacteria originated from artisanal cheeses
Éva Laslo, Éva György, András Szabó
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 61-82
Open Access
Éva Laslo, Éva György, András Szabó
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 61-82
Open Access
Use of Mucilage from Opuntia ficus-indica in the Manufacture of Probiotic Cream Cheese
Paula Rodrigues, Isabela de Andrade Arruda Fernandes, Annecler Rech de Marins, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2289-2289
Open Access
Paula Rodrigues, Isabela de Andrade Arruda Fernandes, Annecler Rech de Marins, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2289-2289
Open Access
Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
International Dairy Journal (2024) Vol. 161, pp. 106132-106132
Closed Access
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
International Dairy Journal (2024) Vol. 161, pp. 106132-106132
Closed Access
