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:
Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)
Wellington Farias, George Rodrigo Beltrão da Cruz, Roberto Germano Costa, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Wellington Farias, George Rodrigo Beltrão da Cruz, Roberto Germano Costa, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Showing 8 citing articles:
Evaluation and survey of nutrition and sensory quality in domestic and foreign milk sold in China
Honghao Cai, Ju JIANG, Miaofang LIU, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 7
Honghao Cai, Ju JIANG, Miaofang LIU, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 7
Is there a market for goat dairy products in the state of Paraná, Brazil?
Pamela da Silva Pasquim, Selma De Souza Correia, Samera Rafaela Bruzaroski, et al.
Cadernos de Ciência & Tecnologia (2024) Vol. 40, pp. 27318-27318
Open Access | Times Cited: 1
Pamela da Silva Pasquim, Selma De Souza Correia, Samera Rafaela Bruzaroski, et al.
Cadernos de Ciência & Tecnologia (2024) Vol. 40, pp. 27318-27318
Open Access | Times Cited: 1
Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets
Gilberto de Carvalho Sobral, Juliana Silva de Oliveira, Carla Aparecida Soares Saraiva, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
Gilberto de Carvalho Sobral, Juliana Silva de Oliveira, Carla Aparecida Soares Saraiva, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
Socioeconomic analysis of bioproducts derived from babassu nut breakers pyrolysis in legal amazonia communities
Patrícia Silva PIRES, Mariana de Souza Borges, José Eustáquio Canguçú Leal, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Patrícia Silva PIRES, Mariana de Souza Borges, José Eustáquio Canguçú Leal, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Physicochemical and sensory analysis of Coalho Cheese supplemented with different concentrations of essential oil of oregano (Origanum vulgare)
L. R. Bezerra, Carla Aparecida Soares Saraiva, Dyalla Correia DUARTE, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
L. R. Bezerra, Carla Aparecida Soares Saraiva, Dyalla Correia DUARTE, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Study on the influencing factors of oscillation chemical reaction and application in food safety detection
Yongjie Ma, Haiyu LI, Hongliang Bao, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
Yongjie Ma, Haiyu LI, Hongliang Bao, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
Goat milk concentrated by nanofiltration: flow decline modeling and characterization
Maria Helena Machado Canella, Giordana Demaman Arend, Lenilton Santos Soares, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Maria Helena Machado Canella, Giordana Demaman Arend, Lenilton Santos Soares, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Optimal preparation time in the vermicompost production process
Widodo Brontowiyono, Mohammad Rudiansyah, Trias Mahmudiono, et al.
Food Science and Technology (2022) Vol. 42
Open Access
Widodo Brontowiyono, Mohammad Rudiansyah, Trias Mahmudiono, et al.
Food Science and Technology (2022) Vol. 42
Open Access
