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:
Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction
Rodrigo Vilela de Barros Pinto Moreira, Marion Pereira da Costa, Rayssa Cruz Lima, et al.
LWT (2021) Vol. 147, pp. 111523-111523
Closed Access | Times Cited: 7
Rodrigo Vilela de Barros Pinto Moreira, Marion Pereira da Costa, Rayssa Cruz Lima, et al.
LWT (2021) Vol. 147, pp. 111523-111523
Closed Access | Times Cited: 7
Showing 7 citing articles:
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications
Italo Rennan Sousa Vieira, Anna Paula Azevedo de Carvalho, Carlos Adam Conte‐Júnior
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3673-3716
Closed Access | Times Cited: 125
Italo Rennan Sousa Vieira, Anna Paula Azevedo de Carvalho, Carlos Adam Conte‐Júnior
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3673-3716
Closed Access | Times Cited: 125
Evaluation of the impact of UV radiation on rheological and textural properties of food
R. Pandiselvam, Sıla Barut Gök, Ayşe Nur Yüksel, et al.
Journal of Texture Studies (2022) Vol. 53, Iss. 6, pp. 800-808
Closed Access | Times Cited: 15
R. Pandiselvam, Sıla Barut Gök, Ayşe Nur Yüksel, et al.
Journal of Texture Studies (2022) Vol. 53, Iss. 6, pp. 800-808
Closed Access | Times Cited: 15
An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103601-103601
Closed Access | Times Cited: 2
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carini Aparecida Lelis, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103601-103601
Closed Access | Times Cited: 2
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese
Simone Faria Silva, Ramon S. Rocha, Erick A. Esmerino, et al.
Food Bioscience (2021) Vol. 43, pp. 101338-101338
Closed Access | Times Cited: 6
Simone Faria Silva, Ramon S. Rocha, Erick A. Esmerino, et al.
Food Bioscience (2021) Vol. 43, pp. 101338-101338
Closed Access | Times Cited: 6
Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese
Rodrigo Vilela de Barros Pinto Moreira, Carla Paulo Vieira, Diego Galvan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 4
Rodrigo Vilela de Barros Pinto Moreira, Carla Paulo Vieira, Diego Galvan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 4
Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipaúba Moreno Barreto, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1945-1945
Open Access
Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipaúba Moreno Barreto, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1945-1945
Open Access
