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:
Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese
Awais Khan, Muhammad Nadeem, Fahad Al‐Asmari, et al.
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2613-2613
Open Access | Times Cited: 6
Awais Khan, Muhammad Nadeem, Fahad Al‐Asmari, et al.
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2613-2613
Open Access | Times Cited: 6
Showing 6 citing articles:
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods
Massimo Iorizzo, Catello Di Martino, Francesco Letizia, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 975-975
Open Access | Times Cited: 9
Massimo Iorizzo, Catello Di Martino, Francesco Letizia, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 975-975
Open Access | Times Cited: 9
Conjugated linoleic acid in cheese: A review of the factors affecting its presence
Maria Govari, Patroklos Vareltzis
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access | Times Cited: 1
Maria Govari, Patroklos Vareltzis
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access | Times Cited: 1
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage
Hasnia Ziar, Philippe Gérard, Ali Riazi
Beverages (2025) Vol. 11, Iss. 2, pp. 50-50
Open Access
Hasnia Ziar, Philippe Gérard, Ali Riazi
Beverages (2025) Vol. 11, Iss. 2, pp. 50-50
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
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
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition
Gianluca Paventi, Catello Di Martino, Thomas W. Crawford, et al.
Food Bioscience (2024) Vol. 61, pp. 104944-104944
Closed Access | Times Cited: 3
Gianluca Paventi, Catello Di Martino, Thomas W. Crawford, et al.
Food Bioscience (2024) Vol. 61, pp. 104944-104944
Closed Access | Times Cited: 3
Microbiome of craft hard cheeses from raw goat milk during ripening
V. Y. Sadvari, L. V. Shevchenko, Natalia Slobodyanyuk, et al.
Regulatory Mechanisms in Biosystems (2024) Vol. 15, Iss. 3, pp. 483-489
Open Access
V. Y. Sadvari, L. V. Shevchenko, Natalia Slobodyanyuk, et al.
Regulatory Mechanisms in Biosystems (2024) Vol. 15, Iss. 3, pp. 483-489
Open Access
