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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:

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis
P. Franceschi, M. Malacarne, P. Formaggioni, et al.
Animals (2021) Vol. 11, Iss. 3, pp. 879-879
Open Access | Times Cited: 10

Showing 10 citing articles:

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 31
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
Qin Xiang, Yixun Xia, Jiahui Song, et al.
Food Chemistry (2022) Vol. 403, pp. 134034-134034
Closed Access | Times Cited: 22
Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese
P. Franceschi, P. Formaggioni, Davide Barbanti, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 494-494
Open Access
Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
P. Franceschi, M. Malacarne, Elena Bortolazzo, et al.
Agriculture (2022) Vol. 12, Iss. 1, pp. 104-104
Open Access | Times Cited: 13
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
P. Franceschi, Francesca Martuzzi, P. Formaggioni, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 165-165
Open Access | Times Cited: 6
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
P. Franceschi, Milena Brasca, M. Malacarne, et al.
Animals (2021) Vol. 11, Iss. 10, pp. 2835-2835
Open Access | Times Cited: 8
Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health
Cristina Santarcangelo, Alessandra Baldi, Roberto Ciampaglia, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 172-172
Open Access | Times Cited: 5
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
P. Franceschi, P. Formaggioni, Milena Brasca, et al.
Animal Bioscience (2022) Vol. 36, Iss. 1, pp. 132-143
Open Access | Times Cited: 3
Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China
P. Franceschi, Wancheng Sun, M. Malacarne, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1413-1413
Open Access | Times Cited: 1
Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach
Federico Paggio, Mena Ritota, Maria Gabriella Di Costanzo, et al.
Journal of Dairy Research (2023) Vol. 90, Iss. 2, pp. 191-199
Open Access
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