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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:

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet
Beata Paszczyk
Animals (2022) Vol. 12, Iss. 23, pp. 3424-3424
Open Access | Times Cited: 15

Showing 15 citing articles:

Monomethyl branched-chain fatty acids: Health effects and biological mechanisms
Paulina Goździk, Faidon Magkos, Tomasz Śledziński, et al.
Progress in Lipid Research (2023) Vol. 90, pp. 101226-101226
Open Access | Times Cited: 30
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
A comprehensive overview of blue-veined cheeses
Imène Ferroukhi, Christophe Chassard, Julie Mardon
International Dairy Journal (2024) Vol. 154, pp. 105926-105926
Open Access | Times Cited: 5
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods
Claudia Antonino, Graziana Difonzo, Michele Faccia, et al.
Journal of Food Science (2023) Vol. 89, Iss. 2, pp. 748-772
Open Access | Times Cited: 12
Stereoselective Reaction Enabling Simultaneous Analysis of Carbon–Carbon Double-Bond Configuration and the Position of Monounsaturated Fatty Acids through UHPLC-ESI-MRM-MS
Chunlin Yue, Lingyu Zhao, Zhen Long, et al.
Analytical Chemistry (2025)
Closed Access
Fatty acid profile of artisanal hard cheeses made from raw goat milk during the ripening process
V. Y. Sadvari, L. V. Shevchenko, С. В. Мидык, et al.
Regulatory Mechanisms in Biosystems (2025) Vol. 33, Iss. 1, pp. e25002-e25002
Open Access
Extraction of Oil from Allium iranicum Seed and Evaluation of Its Composition and Quality Characteristics
Abdolah Dadazadeh, Sodeif Azadmard‐Damirchi, Zahra Piravi‐Vanak, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1483-1483
Open Access
Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies
Yujin Jang, Arxel G. Elnar, Sun Jin Hur, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook
Rajashree Jena, Prasanta Kumar Choudhury
Probiotics and Antimicrobial Proteins (2023)
Closed Access | Times Cited: 8
Oral Absorption of Middle-to-Large Molecules and Its Improvement, with a Focus on New Modality Drugs
Daigo Asano, Hideo Takakusa, Daisuke Nakai
Pharmaceutics (2023) Vol. 16, Iss. 1, pp. 47-47
Open Access | Times Cited: 8
Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
Vytautė Starkutė, Justina Lukseviciute, Dovilė Klupšaitė, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2860-2860
Open Access | Times Cited: 5
Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
Ángel Cobos, Emanuel Felipe de Oliveira Filho, Michele Miranda, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100475-100475
Open Access | Times Cited: 1
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access | Times Cited: 1
Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese
Zoha Sohail, Noohela Khan, Mnahil Moazzam, et al.
IntechOpen eBooks (2023)
Open Access | Times Cited: 3
Production of chocolate paste with malt filler
Alexander Pivovarov, Olena Kovaliova, Andrii Puhach, et al.
Science Technologies Innovation (2023), Iss. 3(27), pp. 80-95
Open Access | Times Cited: 1
Improving the quality and the technology of processed cheeses
Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 788-800
Open Access | Times Cited: 1
Russian Soft Cheeses of Italian Varieties: Quality and Safety
Nadezhda Merkulova, Boisdzhoni Tohirien, Sergey L. Tikhonov, et al.
Dairy Industry (2023), pp. 77-80
Open Access
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