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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:

Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis
Nicolò Amalfitano, Claudio Cipolat‐Gotet, Alessio Cecchinato, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 4, pp. 2903-2917
Open Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
Masoumeh Arab, Mojtaba Yousefi, Elham Khanniri, et al.
Journal of Food Science and Technology (2022) Vol. 60, Iss. 6, pp. 1656-1665
Open Access | Times Cited: 91
The β-casein (CSN2) A2 allelic variant alters milk protein profile and slightly worsens coagulation properties in Holstein cows
Vittoria Bisutti, Sara Pegolo, Diana Giannuzzi, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3794-3809
Open Access | Times Cited: 49
Effect of goat milk composition on cheesemaking traits and daily cheese production
Michele Pazzola, Giorgia Stocco, Maria Luisa Dettori, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 5, pp. 3947-3955
Open Access | Times Cited: 59
Milk Products from Minor Dairy Species: A Review
Michele Faccia, Angela Gabriella D’Alessandro, Andrea Summer, et al.
Animals (2020) Vol. 10, Iss. 8, pp. 1260-1260
Open Access | Times Cited: 58
Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys
Giovanni Bittante, Nicolò Amalfitano, Matteo Bergamaschi, et al.
Journal of Dairy Science (2021) Vol. 105, Iss. 3, pp. 2132-2152
Open Access | Times Cited: 46
A2 Milk: New Perspectives for Food Technology and Human Health
Salvador Fernández-Rico, Alicia del Carmen Mondragón, Aroa López-Santamarina, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2387-2387
Open Access | Times Cited: 34
Yogurt fortified with enzyme-modified egg white lysozyme impact on sensory, physicochemical, and microbiological properties and potential for functional product development
Dina A. B. Awad, Abdalla El‐Hadary, Ali Osman, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100670-100670
Open Access | Times Cited: 16
Quarter-level analyses of the associations among subclinical intramammary infection and milk quality, udder health, and cheesemaking traits in Holstein cows
Sara Pegolo, Rossella Tessari, Vittoria Bisutti, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 3490-3507
Open Access | Times Cited: 24
An improved LC–MS method to profile molecular diversity and quantify the six main bovine milk proteins, including genetic and splicing variants as well as post-translationally modified isoforms
Guy Miranda, Leonardo Bianchi, Zuzana Krupova, et al.
Food Chemistry X (2020) Vol. 5, pp. 100080-100080
Open Access | Times Cited: 36
The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles
Zekun Fan, Huifang Cai, Lotte Keldermans, et al.
Food Chemistry (2025) Vol. 472, pp. 142951-142951
Closed Access
Tuning the structure and coagulation behaviour of artificial casein micelles by varying the casein composition
Laurens J. Antuma, Remko M. Boom, Julia K. Keppler
Food Hydrocolloids (2025), pp. 111136-111136
Open Access
β-casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions
Sara Faggion, Luigi Degano, Paolo Carnier, et al.
Journal of Dairy Science (2025)
Open Access
Detection and quantification of true proteins, casein fractions, and their genetic variants, and whey proteins in goat milk by Reverse-Phase High-Performance Liquid Chromatography
Giorgia Secchi, Nicolò Amalfitano, Alessio Cecchinato, et al.
Journal of Dairy Science (2025)
Open Access
Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect
Dong Hyun Keum, Hyun Ju Lee, Jung-Gum Ryoo, et al.
Food Chemistry X (2025) Vol. 26, pp. 102242-102242
Open Access
Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties
Giorgia Stocco, Dario Casali, Andrea Summer, et al.
Journal of Dairy Science (2025)
Open Access
Allelic diversity of beta- and kappa-caseins in Holstein cattle of the Sverdlovsk region
P. S. Bogatova, O. E. Lihodeevskaya, G. A. Lihodeevskiy, et al.
Agrarian science (2025) Vol. 1, Iss. 4, pp. 101-107
Open Access
Quantitative and qualitative detailed milk protein profiles of 6 cattle breeds: Sources of variation and contribution of protein genetic variants
Nicolò Amalfitano, Giorgia Stocco, Alice Maurmayr, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 12, pp. 11190-11208
Open Access | Times Cited: 30
Predicting milk protein fractions using infrared spectroscopy and a gradient boosting machine for breeding purposes in Holstein cattle
Lúcio Flávio Macêdo Mota, Vittoria Bisutti, A. Vanzin, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 3, pp. 1853-1873
Open Access | Times Cited: 10
Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties
Giuseppe Massimo Vacca, Giorgia Stocco, Maria Luisa Dettori, et al.
Journal of Dairy Science (2019) Vol. 103, Iss. 2, pp. 1352-1365
Open Access | Times Cited: 26
Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle
Kajsa Nilsson, Lene Buhelt Johansen, Dirk‐Jan de Koning, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 8, pp. 6858-6868
Open Access | Times Cited: 21
Genetic parameters of differential somatic cell count, milk composition, and cheese-making traits measured and predicted using spectral data in Holstein cows
Sara Pegolo, Lúcio Flávio Macêdo Mota, Vittoria Bisutti, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 10, pp. 10934-10949
Open Access | Times Cited: 19
Influence of the Casein Composite Genotype on Milk Quality and Coagulation Properties in the Endangered Agerolese Cattle Breed
Sara Albarella, Maria Selvaggi, Emanuele D’Anza, et al.
Animals (2020) Vol. 10, Iss. 5, pp. 892-892
Open Access | Times Cited: 18
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing
Giorgia Secchi, Nicolò Amalfitano, Ilaria Carafa, et al.
Journal of Dairy Science (2022) Vol. 106, Iss. 1, pp. 96-116
Open Access | Times Cited: 12
Role of CSN2, CSN3, and BLG genes and the polygenic background in the cattle milk protein profile
Nicolò Amalfitano, Lúcio Flávio Macêdo Mota, Guilherme J. M. Rosa, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 7, pp. 6001-6020
Open Access | Times Cited: 11
Effects of protein genetic variants on their phosphorylation levels, milk composition, milk proteome, and milk coagulation ability in Chinese Holstein bovine milk
Wenyuan Zhang, Sifan Zheng, Huiquan Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129844-129844
Closed Access | Times Cited: 2
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