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:
The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
Aslı Akpınar, Oktay Yerlıkaya, Ecem Akan, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Aslı Akpınar, Oktay Yerlıkaya, Ecem Akan, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Showing 5 citing articles:
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Valorization of Agri-Food Waste into PHA and Bioplastics: From Waste Selection to Transformation
Marta Arriaga, F. Javier Pinar, Irene Izarra, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1008-1008
Open Access
Marta Arriaga, F. Javier Pinar, Irene Izarra, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1008-1008
Open Access
Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
IŞIL KAAN, Oğuzhan Tuna, Aynur Tepe, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100929-100929
Closed Access | Times Cited: 1
IŞIL KAAN, Oğuzhan Tuna, Aynur Tepe, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100929-100929
Closed Access | Times Cited: 1
Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging
Gülfem Ünal, Didem Ekin Akyıl, Ayşe Sibel Akalın
Food Technology and Biotechnology (2024) Vol. 62, Iss. 2, pp. 230-241
Open Access
Gülfem Ünal, Didem Ekin Akyıl, Ayşe Sibel Akalın
Food Technology and Biotechnology (2024) Vol. 62, Iss. 2, pp. 230-241
Open Access
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 404-404
Open Access
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 404-404
Open Access
Valorisation of Oregano Essential Oil to Improve the Quality of Whey Cheeses
Mirela JIMBOREAN, Delia MICHIU
Hop and Medicinal Plants (2024) Vol. 32, Iss. 1-2, pp. 272-281
Closed Access
Mirela JIMBOREAN, Delia MICHIU
Hop and Medicinal Plants (2024) Vol. 32, Iss. 1-2, pp. 272-281
Closed Access
