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:
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110481-110481
Open Access | Times Cited: 6
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110481-110481
Open Access | Times Cited: 6
Showing 6 citing articles:
Fungal and bacterial diversity present on the rind and core of Natural Bloomy Rind Artisanal Minas Cheese from the Canastra region, Brazil
M. Ângela Aragão, Fabiana Regina Lima, Fabiana Reinis Franca Passamani, et al.
Food Research International (2025) Vol. 202, pp. 115724-115724
Closed Access
M. Ângela Aragão, Fabiana Regina Lima, Fabiana Reinis Franca Passamani, et al.
Food Research International (2025) Vol. 202, pp. 115724-115724
Closed Access
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
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
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
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese
Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, et al.
Food Bioscience (2024) Vol. 61, pp. 104974-104974
Open Access | Times Cited: 1
Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, et al.
Food Bioscience (2024) Vol. 61, pp. 104974-104974
Open Access | Times Cited: 1
Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography–mass spectrometry/electronic nose
Vanessa Eramo, Margherita Modesti, Riccardo Riggi, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10537-10551
Open Access
Vanessa Eramo, Margherita Modesti, Riccardo Riggi, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10537-10551
Open Access
