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:
Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature
Marina Hovjecki, Zorana Miloradović, Irena Barukčić, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 291-291
Open Access | Times Cited: 8
Marina Hovjecki, Zorana Miloradović, Irena Barukčić, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 291-291
Open Access | Times Cited: 8
Showing 8 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
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
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
Kali Kotsiou, Marios Andreadis, Georgios Manessis, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1316-1316
Open Access
Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk
Małgorzata Pawlos, Agata Znamirowska, Magdalena Kowalczyk, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3703-3703
Open Access | Times Cited: 4
Małgorzata Pawlos, Agata Znamirowska, Magdalena Kowalczyk, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3703-3703
Open Access | Times Cited: 4
Non-thermal techniques for microbiological safety, nutritional preservation, and enhanced efficiency in dairy processing
Pravin Digambar Sawale, Prasad Patil, Ajay Singh, et al.
Functional Food Science - Online ISSN 2767-3146 (2024) Vol. 4, Iss. 5, pp. 180-203
Open Access | Times Cited: 1
Pravin Digambar Sawale, Prasad Patil, Ajay Singh, et al.
Functional Food Science - Online ISSN 2767-3146 (2024) Vol. 4, Iss. 5, pp. 180-203
Open Access | Times Cited: 1
Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
Zorana Miloradović, Marina Hovjecki, Milica Mirković, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Zorana Miloradović, Marina Hovjecki, Milica Mirković, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels
Shweta Rathee, Ankur Ojha, Kshitij RB Singh, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19890-e19890
Open Access | Times Cited: 2
Shweta Rathee, Ankur Ojha, Kshitij RB Singh, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19890-e19890
Open Access | Times Cited: 2
Impact of somatic cell count and lactation stage on coagulation properties of milk from Norwegian individual goats
Francesca Desidera, Siv Skeie, Tove Gulbrandsen Devold, et al.
International Dairy Journal (2024), pp. 106161-106161
Closed Access
Francesca Desidera, Siv Skeie, Tove Gulbrandsen Devold, et al.
International Dairy Journal (2024), pp. 106161-106161
Closed Access
Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel
A. Y. Abdulgamitova, И. Т. Смыков
The Journal of Almaty Technological University (2022), Iss. 4, pp. 50-60
Open Access
A. Y. Abdulgamitova, И. Т. Смыков
The Journal of Almaty Technological University (2022), Iss. 4, pp. 50-60
Open Access
