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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.

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Showing 18 citing articles:

Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Reggie Surya
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 6
Exploring the applications of plant-based coagulants in cheese production: A review
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, et al.
International Dairy Journal (2023) Vol. 148, pp. 105792-105792
Closed Access | Times Cited: 16
Title: Structural Characterization of the Catechin–Papain Complex and Its Activity Toward Meat Tenderization
Poomipat Tamdee, Titinun Ubolsaard, K. Naumowicz, et al.
ACS Food Science & Technology (2025)
Open Access
Preparation, Conformational Structure, and Proteolytic Activity of Papain Covalently Conjugated to Poly(ethylene glycol)-Tethered Lipid Bilayer Membranes
Yuya Takahashi, Kyohei Kubota, Makoto Yoshimoto, et al.
Biomacromolecules (2025)
Closed Access
Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
R. Haryo Bimo Setiarto, Naswandi Nur, Andreas Romulo, et al.
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Closed Access
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
Cysteine proteases from plants: Utilization in foods and nutraceuticals and characterization approaches for quality management
Iván Benito‐Vázquez, Manuel Garrido‐Romero, Marina Díez‐Municio, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100491-100491
Open Access | Times Cited: 3
Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties
Li L, Yongli Pei, Kewei Cheng, et al.
Journal of Bioscience and Bioengineering (2023) Vol. 135, Iss. 5, pp. 389-394
Closed Access | Times Cited: 8
Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya
Rajni Choudhary, Ravinder Kaushik, Prince Chawla, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1533-1545
Open Access | Times Cited: 1
Synergistic precipitant powered self-assembly of papain for cross-linked enzyme crystals preparation
Hao Qi, Pan Guo, Honghai Wang, et al.
Particuology (2023) Vol. 85, pp. 102-112
Closed Access | Times Cited: 2
Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity
Ling Li, Ling Zhou, Xuemin Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7374-7380
Open Access | Times Cited: 2
Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top
Hafiz Adeel Nazish, Nabila Gulzar, Muhammad Nadeem, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 4
Formation of cheese pattern when using monospecies cultures
G.М. Sviridenko, Olga Shukhalova, D.S. Vakhrusheva, et al.
Food systems (2024) Vol. 7, Iss. 2, pp. 276-281
Open Access
Fresh cheese production using freeze-dried papain as a vegetable coagulant
Gerson Chávez, Segundo Chávez, Ralph Stein Rivera-Botonares, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Blue Cheese
Esmaeel Mirzakhani, Masoud Aman Mohammadi, Fereshteh Ansari, et al.
Methods and protocols in food science (2024), pp. 119-138
Closed Access
Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, et al.
International Dairy Journal (2023) Vol. 149, pp. 105821-105821
Closed Access | Times Cited: 1
Nanoemulsion Formulations for Food Processing and Enhancing the Nutritional Quality and Shelf Life of Food
Daniela Nicuță, Ana-Maria Roșu, Roxana-Elena Voicu
CABI eBooks (2023), pp. 36-62
Closed Access
Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment
I Ketut Budaraga, Rera Aga Salihat, Eddwina Aidila Fitria
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 986-996
Open Access
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