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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:

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
Zorana Miloradović, Nikola Tomić, Nemanja Kljajevic, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1116-1116
Open Access | Times Cited: 10

Showing 10 citing articles:

Update on emerging sensory methodologies applied to investigating dairy products
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 12
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 10
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
Qin Xiang, Yixun Xia, Ling Chen, et al.
Food Bioscience (2023) Vol. 53, pp. 102698-102698
Closed Access | Times Cited: 20
From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese
Hocine Remini, Yasmine Remini-Sahraoui, Tassadit Benbara, et al.
International Dairy Journal (2024) Vol. 157, pp. 105977-105977
Closed Access | Times Cited: 2
Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 807-818
Open Access | Times Cited: 2
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties
Marina Hovjecki, Mira Radovanović, Steva Lević, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 382-382
Open Access | Times Cited: 1
Iogurte caprino potencial probiótico – uma revisão
Suelma Ferreira do Oriente, Pedro Ivo Soares e Silva, Nayara Jessica da Silva Ramos, et al.
Research Society and Development (2023) Vol. 12, Iss. 5, pp. e13712541584-e13712541584
Open Access | Times Cited: 3
Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures
Ana Beltrán Sanahuja, Rafaela Pesci de Almeida, Kilian-Anja Igler Marí, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 127-127
Open Access | Times Cited: 2
Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Chemical, Physicochemical and Sensory Properties of UF White Cheese
Mustafa Demiral, Firuze Ergin, Ahmet Küçükçetin
Akademik Gıda (2024), pp. 244-252
Open Access
Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk
Nemanja Kljajevic, Zorana Miloradović, Jelena Miočinović, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 2, pp. 313-323
Closed Access
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