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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.

Requested Article:

Nutritional properties of small ruminant food products and their role on human health
Marzia Albenzio, Antonella Santillo, Marcella Avondo, et al.
Small Ruminant Research (2015) Vol. 135, pp. 3-12
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
Celso F. Balthazar, Tatiana Colombo Pimentel, Luana Limoeiro Ferrão, et al.
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 2, pp. 247-262
Closed Access | Times Cited: 365
Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
Obert C. Chikwanha, Payam Vahmani, Voster Muchenje, et al.
Food Research International (2017) Vol. 104, pp. 25-38
Closed Access | Times Cited: 177
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 867-882
Closed Access | Times Cited: 155
Population, World Production and Quality of Sheep and Goat Products
Mitra Mazinani, Brian J. Rude
American Journal of Animal and Veterinary Sciences (2020) Vol. 15, Iss. 4, pp. 291-299
Open Access | Times Cited: 98
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses
Beata Paszczyk, Joanna Łuczyńska
Foods (2020) Vol. 9, Iss. 11, pp. 1667-1667
Open Access | Times Cited: 95
Bioactive Peptides in Animal Food Products
Marzia Albenzio, Antonella Santillo, Mariangela Caroprese, et al.
Foods (2017) Vol. 6, Iss. 5, pp. 35-35
Open Access | Times Cited: 92
Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
Celso F. Balthazar, Antonella Santillo, Jonas T. Guimarães, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 12, pp. 10724-10736
Open Access | Times Cited: 70
Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat
A. Nudda, A. Cannas, Fabio Correddu, et al.
Animals (2020) Vol. 10, Iss. 8, pp. 1290-1290
Open Access | Times Cited: 61
Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies
Jodhani Keyur Ashokbhai, Bethsheba Basaiawmoit, Sujit Das, et al.
Food Bioscience (2022) Vol. 47, pp. 101666-101666
Closed Access | Times Cited: 34
Survival of Bifidobacterium BB-12 microencapsulated with full-fat goat’s milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments
Silvani Verruck, Mariana Wolf de Carvalho, Gabriela Rodrigues de Liz, et al.
Small Ruminant Research (2017) Vol. 153, pp. 48-56
Closed Access | Times Cited: 57
Sensory evaluation of a novel prebiotic sheep milk strawberry beverage
Celso F. Balthazar, Antonella Santillo, Lucia Figliola, et al.
LWT (2018) Vol. 98, pp. 94-98
Closed Access | Times Cited: 53
Sheep milk components: Focus on nutritional advantages and biofunctional potential
Golfo Moatsou, Lambros Sakkas
Small Ruminant Research (2019) Vol. 180, pp. 86-99
Closed Access | Times Cited: 52
Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum
Beata Paszczyk, Elżbieta Tońska
Applied Sciences (2022) Vol. 12, Iss. 13, pp. 6558-6558
Open Access | Times Cited: 23
Consumer acceptance for sheep milk–based yogurt—Evidence from a large sample of Italian consumers
Biagia De Devitiis, Francesco Bimbo, Rosaria Viscecchia, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8469-8478
Open Access | Times Cited: 11
Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow’s Milk
Beata Paszczyk, Elżbieta Tońska
Molecules (2025) Vol. 30, Iss. 2, pp. 235-235
Open Access
Effects of nutrition on main components of sheep milk
A. Nudda, Alberto Stanislao Atzori, Fabio Correddu, et al.
Small Ruminant Research (2019) Vol. 184, pp. 106015-106015
Closed Access | Times Cited: 35
Effects of enrofloxacin treatment on the bacterial microbiota of milk from goats with persistent mastitis
Richard Costa Polveiro, Pedro Marcus Pereira Vidigal, Tiago Antônio de Oliveira Mendes, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 29
Space allowance impacts behavior, productivity, reproductivity and immunity of sheep—a review
Mohamed I. El Sabry, Lebogang Ezra Motsei, Ibrahim Abdel-Mageed, et al.
Tropical Animal Health and Production (2023) Vol. 55, Iss. 3
Open Access | Times Cited: 10
Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources
Abdelmoneim H. Ali, Salah A. Khalifa, Ren‐You Gan, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105588-105588
Closed Access | Times Cited: 9
Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions
Silvani Verruck, Gabriela Rodrigues de Liz, Carolinne Odebrecht Dias, et al.
Food Research International (2018) Vol. 119, pp. 643-652
Closed Access | Times Cited: 30
Effect of forage to concentrate ratio and fat supplementation on milk composition in dairy sheep: A meta-analysis
Juan Carlos Ángeles-Hernández, Rodolfo Vieyra-Alberto, E. Kebreab, et al.
Livestock Science (2020) Vol. 238, pp. 104069-104069
Closed Access | Times Cited: 24
Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks
Beata Paszczyk, Marta Czarnowska‐Kujawska, Joanna Klepacka, et al.
Animals (2023) Vol. 13, Iss. 5, pp. 907-907
Open Access | Times Cited: 8
Goat’s milk-derived bioactive components - a review
Agata Biadała
Mljekarstvo/Mljekarstvo.com (2018), pp. 239-253
Open Access | Times Cited: 25
Effects of season on the quality of Garfagnina goat milk
Federica Salari, Iolanda Altomonte, Neila Lidiany Ribeiro, et al.
Italian Journal of Animal Science (2016) Vol. 15, Iss. 4, pp. 568-575
Open Access | Times Cited: 23
Exploring potential of goat based dairy farming in India and way forward
M. K. Singh, Sanjay Kumar Singh, Mukesh Chauhan
The Indian Journal of Animal Sciences (2023) Vol. 93, Iss. 3
Open Access | Times Cited: 7
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