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:
Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques
Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2023-2023
Open Access | Times Cited: 2
Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2023-2023
Open Access | Times Cited: 2
Showing 2 citing articles:
Enhancing Safety and Quality in the Global Cheese Industry: A Review of Innovative Preservation Techniques
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 1
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 1
Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening
Gabriele Rocchetti, Pier Paolo Becchi, Fosca Vezzulli, et al.
Food Research International (2024) Vol. 195, pp. 114958-114958
Closed Access
Gabriele Rocchetti, Pier Paolo Becchi, Fosca Vezzulli, et al.
Food Research International (2024) Vol. 195, pp. 114958-114958
Closed Access
