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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:

Comparative study of processed cheese produced from sheep and cow milk
A.G. Mohamed, Osama Ibrahim, Walid A. Gafour, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 11

Showing 11 citing articles:

Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream
Renata S. Dias, Celso F. Balthazar, Rodrigo N. Cavalcanti, et al.
Food Bioscience (2022) Vol. 46, pp. 101564-101564
Closed Access | Times Cited: 18
Positive effects of thermosonication in Jamun fruit dairy dessert processing
Débora Lemos Lino, Jonas T. Guimarães, Gustavo Luís de Paiva Anciens Ramos, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106040-106040
Open Access | Times Cited: 13
Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties
Abir Omrani, Amel Sboui, Hédia Hannachi, et al.
International Journal of Dairy Technology (2024)
Closed Access | Times Cited: 2
Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects
Mariana C. Rosa, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 170, pp. 113003-113003
Closed Access | Times Cited: 4
Description of “Ovino Belmontese”, a New Semisoft Sheep's Milk Cheese Processed Using “Italico” Cheese Technology
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
(2024)
Open Access | Times Cited: 1
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
Food Bioscience (2024) Vol. 60, pp. 104450-104450
Open Access
Improving the quality and the technology of processed cheeses
Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 788-800
Open Access | Times Cited: 1
Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk
Huriye Gözde Ceylan, Mine Tokgöz, Filiz-Yıldız Akgül, et al.
International Dairy Journal (2023) Vol. 150, pp. 105859-105859
Closed Access | Times Cited: 1
Packaging, cooling, and storage of processed cheese
Imène Felfoul, Hamadi Attia
Elsevier eBooks (2022), pp. 249-269
Closed Access | Times Cited: 1
Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips
Nwa Rebaz Mohammed, Jasim M. S. Al-Saadi, Ali Muhi Aldeen Omar Aljabary
IOP Conference Series Earth and Environmental Science (2021) Vol. 910, Iss. 1, pp. 012108-012108
Open Access | Times Cited: 1
ANÁLISE SENSORIAL DE QUEIJO DE LEITE DE OVELHA SANTA INÊS
Marcelo Marcondes de Godoy, José Rodrigues Neto
Veterinária e Zootecnia (2022) Vol. 29
Open Access
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