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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:

Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese
Marcello Alinovi, Lars Wiking, Milena Corredig, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 9, pp. 7775-7790
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Changes of low-abundance peptides in frozen orange juice before and after frozen storage and pasteurization processing, and their contribution to ACE inhibition activity
Kewen Wang, Xiangyang Zhu, Xiaojun Liao, et al.
Food Research International (2025) Vol. 202, pp. 115739-115739
Closed Access | Times Cited: 1
Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review
Saeed Paidari, Hamed Ahari, Antonella Pasqualone, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 2595-2606
Closed Access | Times Cited: 14
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
Marcello Alinovi, Germano Mucchetti, Lars Wiking, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 20, pp. 3340-3360
Closed Access | Times Cited: 33
The Effect of Freezing and Thawing on Mozzarella Cheese: Insights from Industrial-Scale Experiments and Mathematical and Digital Analysis
Mohammad Golzarijalal, Lydia Ong, Uwe Aickelin, et al.
Food and Bioprocess Technology (2025)
Open Access
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition
Irene Fenga, Marcello Alinovi, Maria Paciulli, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1506-1506
Open Access
Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties
Digvijay, Alan L. Kelly, Prabin Lamichhane
Critical Reviews in Food Science and Nutrition (2023), pp. 1-24
Open Access | Times Cited: 10
A Pre-Trial Study to Identify Species of Origin in Halloumi Cheese Utilising Chemometrics with Near-Infrared and Hyperspectral Imaging Technologies
Maria Tarapoulouzi, Natasha Logan, Mike Hardy, et al.
Analytica—A Journal of Analytical Chemistry and Chemical Analysis (2024) Vol. 5, Iss. 1, pp. 17-27
Open Access | Times Cited: 3
Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese
Nasser Moghiseh, Akram Arianfar, Esmaeil Ataye Salehi, et al.
International Journal of Biological Macromolecules (2021) Vol. 191, pp. 1079-1086
Closed Access | Times Cited: 21
The impact of heating and drying on protease activities of ruminant milk before and after in vitro infant digestion
Juliana Abigail Leite, Carlos A. Montoya, Simon M. Loveday, et al.
Food Chemistry (2023) Vol. 429, pp. 136979-136979
Open Access | Times Cited: 8
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties
Flavio Tidona, Marcello Alinovi, Salvatore Francolino, et al.
LWT (2020) Vol. 137, pp. 110391-110391
Closed Access | Times Cited: 23
Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham
Denise A. dos Santos, Fernando L. Nunes, Kariny O. da Silva, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101144-101144
Open Access | Times Cited: 2
Moving Buffalo Farming beyond Traditional Areas: Performances of Animals, and Quality of Mozzarella and Forages
Francesco Serrapica, Felicia Masucci, Giuseppe De Rosa, et al.
Agriculture (2022) Vol. 12, Iss. 8, pp. 1219-1219
Open Access | Times Cited: 10
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
Luca Bettera, Marcello Alinovi, Roberto Mondinelli, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1101-1101
Open Access | Times Cited: 8
Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C
Ceren Kutlu Hasgucmen, İlkin Yücel Şengün
LWT (2020) Vol. 134, pp. 109967-109967
Open Access | Times Cited: 8
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage
Marcello Alinovi, Flavio Tidona, Lucia Monti, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 643-652
Closed Access | Times Cited: 5
Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese
Loredana Biondi, Andrea Fulgione, Federico Capuano, et al.
Animals (2021) Vol. 11, Iss. 12, pp. 3502-3502
Open Access | Times Cited: 7
Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis
Marco Franzoi, Matteo Ghetti, Lorenzo Di Monte, et al.
Journal of Food Composition and Analysis (2021) Vol. 102, pp. 104002-104002
Closed Access | Times Cited: 6
Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments
Simona Rinaldi, G. Palocci, Michela Contò, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 638-649
Closed Access | Times Cited: 2
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese
Mariacinzia Rutigliano, Giuseppina Spadaccino, R. Gagliardi, et al.
International Dairy Journal (2022) Vol. 133, pp. 105424-105424
Closed Access | Times Cited: 3
RESEARCH OF CHANGES IN THE STRUCTURAL AND MECHANICAL PROPERTIES OF SEMI-HARD CHEESE DURING DEFROSTING
Zarina Kapshakbayeva, Z. Kalibekkyzy, A. A. Mayorov, et al.
Bulletin of Shakarim University Technical Sciences (2024), Iss. 1(13), pp. 251-257
Open Access
Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk
V.А. Mordvinova, G.М. Sviridenko, I. L. Ostroukhova, et al.
Food systems (2024) Vol. 7, Iss. 1, pp. 144-150
Open Access
Advancing Microalgal Applications: Process Optimization and Functional Integration of Lyophilized Spirulina Biomass in Formation of Protein-Enriched Cheddar-Type Cheese
Manpreet Kaur, Usman Mir Khan, Ipek Bayram, et al.
Future Foods (2024), pp. 100486-100486
Open Access
High moisture mozzarella cheese features and detection of Commercial frauds: A review
Mariacinzia Rutigliano, Marzia Albenzio, A. Sevi, et al.
International Dairy Journal (2024), pp. 106179-106179
Closed Access
Assessment of ‘freshness’ in bovine mozzarella cheese
Barbara la Gatta, Mariacinzia Rutigliano, Giuseppina Spadaccino, et al.
International Dairy Journal (2023) Vol. 141, pp. 105623-105623
Open Access | Times Cited: 1
Effect of edible casings subsidized with green tea on the physicochemical and microbiological properties of mozzarella cheese
Kifah Doosh, Mohammed Fadul, Abbas Shakak, et al.
Humanitarian and Natural Sciences Journal (2022) Vol. 3, Iss. 12
Open Access | Times Cited: 2
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