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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:

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

Showing 1-25 of 26 citing articles:

Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization
Weizhe Wang, Rong Jia, Yuanyuan Hui, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 6, pp. 3900-3917
Open Access | Times Cited: 24
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
Advances in research on calf rennet substitutes and their effects on cheese quality
Xiaofeng Liu, Yuanfeng Wu, Rongfa Guan, et al.
Food Research International (2021) Vol. 149, pp. 110704-110704
Closed Access | Times Cited: 42
Utilization of Hyaluronic Acid to Improve Mozzarella Cheese: Composition, Texture, Microstructure, and Pizza Baking Properties
Yameng Jiao, Lei Gao, You Jung Kang, et al.
Food Hydrocolloids (2025), pp. 111118-111118
Closed Access
Genome-wide landscape of genetic diversity, runs of homozygosity, and runs of heterozygosity in five Alpine and Mediterranean goat breeds
Sara Pegolo, Vittoria Bisutti, Lúcio Flávio Macêdo Mota, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2025) Vol. 16, Iss. 1
Open Access
Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats
Kali Kotsiou, Marios Andreadis, Georgios Manessis, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1316-1316
Open Access
Detecting coagulation time in cheese making by means of computer vision and machine learning techniques
Andrea Loddo, Cecilia Di Ruberto, Giuliano Armano, et al.
Computers in Industry (2024) Vol. 164, pp. 104173-104173
Open Access | Times Cited: 3
Composition, coagulation properties, and predicted cheesemaking traits of bulk goat milk from different farming systems, breeds, and stages of production
Michele Pazzola, Nicolò Amalfitano, Giovanni Bittante, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 8, pp. 6724-6738
Open Access | Times Cited: 11
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging
Samuel Verdú, Alberto Pérez, José Manuel Barat Baviera, et al.
Food Control (2020) Vol. 121, pp. 107638-107638
Open Access | Times Cited: 12
Derivation of multivariate indices of milk composition, coagulation properties, and curd yield in Manchega dairy sheep
Ana Isabel Garzón Sigler, A. Figueroa, J. Caballero-Villalobos, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 8, pp. 8618-8629
Open Access | Times Cited: 11
Detecting Coagulation Time in Cheese Making by Means of Computer Vision and Machine Learning Techniques
Andrea Loddo, Cecilia Di Ruberto, Giuliano Armano, et al.
(2024)
Closed Access | Times Cited: 1
Breed of goat affects the prediction accuracy of milk coagulation properties using Fourier-transform infrared spectroscopy
Giorgia Stocco, Christos Dadousis, Giuseppe Massimo Vacca, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 4, pp. 3956-3969
Open Access | Times Cited: 9
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses
Katarzyna Kajak‐Siemaszko, Dorota Zielińska, Anna Łepecka, et al.
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8855-8855
Open Access | Times Cited: 6
Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk
Giorgia Stocco, Christos Dadousis, Michele Pazzola, et al.
Food Chemistry (2022) Vol. 403, pp. 134403-134403
Open Access | Times Cited: 6
Phenotypic Analysis of Fourier-Transform Infrared Milk Spectra in Dairy Goats
Bartolo de Jesús Villar‐Hernández, Nicolò Amalfitano, Alessio Cecchinato, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 807-807
Open Access | Times Cited: 3
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Irfan Fadhlurrohman, Triana Setyawardani, Juni Sumarmono
Tropical Animal Science Journal (2023) Vol. 46, Iss. 3, pp. 367-374
Open Access | Times Cited: 3
Goat farm variability affects milk Fourier-transform infrared spectra used for predicting coagulation properties
Christos Dadousis, Claudio Cipolat‐Gotet, Giorgia Stocco, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 4, pp. 3927-3935
Open Access | Times Cited: 7
Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood
Yang Yang, Yanan Xia, Yurong Wang, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 1, pp. 105-122
Open Access | Times Cited: 2
Using spent Pleurotus ostreatus substrate to supplemented goats to increase fresh cheese yields
M.T. Trejo-López, Maricela Ayala-Martínez, Armando Zepeda-Bastida, et al.
Small Ruminant Research (2020) Vol. 195, pp. 106297-106297
Closed Access | Times Cited: 4
Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
Ramón Arias Sánchez, Lorena Jiménez, Ana Isabel Garzón Sigler, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 886-886
Open Access
CSN1S1 Genotype and the Effect of the F Allele on Milk Characteristics in Slovak White Shorthaired Goats
Juraj Gašper
Acta fytotechnica et zootechnica/Acta fytotechnica et zootechnica (2024) Vol. 27, Iss. 2
Open Access
Caseins in equid’s milk: the hard cheese-making process with milk produced by nonruminant herbivores
Paolo Polidori, Silvia Vincenzetti
Elsevier eBooks (2024), pp. 269-287
Closed Access
Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review
Joseph F. Kayihura
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 35-49
Closed Access | Times Cited: 1
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
Е.Е. Илларионова, А.Г. Кручинин, S.N. Turovskaya, et al.
Food Processing Techniques and Technology (2021), pp. 503-519
Open Access | Times Cited: 2
Predictive formulas for different measures of cheese yield using milk composition from individual goat samples
Giorgia Stocco, Christos Dadousis, Giuseppe Massimo Vacca, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 7, pp. 5610-5621
Open Access | Times Cited: 1
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