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:
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1293-1293
Open Access | Times Cited: 9
Giuliana Garofalo, Marialetizia Ponte, Carlo Greco, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1293-1293
Open Access | Times Cited: 9
Showing 9 citing articles:
Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area
Giuliana Garofalo, Tansu Taşpınar, Ilaria Larini, et al.
Food Research International (2025), pp. 115696-115696
Closed Access
Giuliana Garofalo, Tansu Taşpınar, Ilaria Larini, et al.
Food Research International (2025), pp. 115696-115696
Closed Access
Biogenic Amines in White Brined Cheeses
Leona Buňková, Jakub Riemel, Khatantuul Purevdorj, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 369-369
Open Access
Leona Buňková, Jakub Riemel, Khatantuul Purevdorj, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 369-369
Open Access
Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity
Jovana Degenek, Katarina Kanurić, Mirela Iličić, et al.
Food Bioscience (2023) Vol. 56, pp. 103161-103161
Closed Access | Times Cited: 5
Jovana Degenek, Katarina Kanurić, Mirela Iličić, et al.
Food Bioscience (2023) Vol. 56, pp. 103161-103161
Closed Access | Times Cited: 5
Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli)
G. Liguori, Giuseppe Greco, Giulia Salsi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
G. Liguori, Giuseppe Greco, Giulia Salsi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Description of “Ovino Belmontese”, a New Semisoft Sheep's Milk Cheese Processed Using “Italico” Cheese Technology
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
(2024)
Open Access | Times Cited: 1
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
(2024)
Open Access | Times Cited: 1
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese
Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, et al.
Food Bioscience (2024) Vol. 61, pp. 104974-104974
Open Access | Times Cited: 1
Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, et al.
Food Bioscience (2024) Vol. 61, pp. 104974-104974
Open Access | Times Cited: 1
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3454-3454
Open Access | Times Cited: 2
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3454-3454
Open Access | Times Cited: 2
Description of Ewiss cheese, a new ewe's milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects
Giuliana Garofalo, Tansu Taşpınar, Gabriele Busetta, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6614-6628
Open Access
Giuliana Garofalo, Tansu Taşpınar, Gabriele Busetta, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6614-6628
Open Access
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
Food Bioscience (2024) Vol. 60, pp. 104450-104450
Open Access
Raimondo Gaglio, Giuliana Garofalo, Tansu Taşpınar, et al.
Food Bioscience (2024) Vol. 60, pp. 104450-104450
Open Access
