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:
Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era
Dimitris Skalkos, Katerina Bamicha, Ioanna S. Kosma, et al.
Sustainability (2023) Vol. 15, Iss. 7, pp. 5825-5825
Open Access | Times Cited: 5
Dimitris Skalkos, Katerina Bamicha, Ioanna S. Kosma, et al.
Sustainability (2023) Vol. 15, Iss. 7, pp. 5825-5825
Open Access | Times Cited: 5
Showing 5 citing articles:
The analysis of factors influencing consumers' decisions to purchase and consume cheese
Velibor Ivanović, Bojana Kalenjuk Pivarski, Danica Radević, et al.
Zbornik radova Departmana za geografiju turizam i hotelijerstvo (2024), Iss. 53-1, pp. 47-58
Open Access | Times Cited: 1
Velibor Ivanović, Bojana Kalenjuk Pivarski, Danica Radević, et al.
Zbornik radova Departmana za geografiju turizam i hotelijerstvo (2024), Iss. 53-1, pp. 47-58
Open Access | Times Cited: 1
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
Towards online cheese monitoring: Exploration of semi-hard cheese using NIR and 1H NMR spectroscopy
Harshkumar Patel, Violetta Aru, Klavs Martin Sørensen, et al.
Food Chemistry (2024) Vol. 454, pp. 139786-139786
Open Access
Harshkumar Patel, Violetta Aru, Klavs Martin Sørensen, et al.
Food Chemistry (2024) Vol. 454, pp. 139786-139786
Open Access
Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)
Sotiria Siafaka, Fotios Chatzitheodoridis, Dimitris Skalkos
Dairy (2024) Vol. 5, Iss. 4, pp. 727-740
Open Access
Sotiria Siafaka, Fotios Chatzitheodoridis, Dimitris Skalkos
Dairy (2024) Vol. 5, Iss. 4, pp. 727-740
Open Access
IDENTIFYING FACTORS THAT AFFECT CHEESE CONSUMPTION AS ESSENTIAL ELEMENTS FOR ADEQUATE PLACEMENT ON THE REGIONAL MARKET
Bojana Kalenjuk Pivarski, Velibor Ivanović, Anita Mitrović-Milić, et al.
Ekonomika poljoprivrede (2024) Vol. 71, Iss. 4, pp. 1105-1128
Open Access
Bojana Kalenjuk Pivarski, Velibor Ivanović, Anita Mitrović-Milić, et al.
Ekonomika poljoprivrede (2024) Vol. 71, Iss. 4, pp. 1105-1128
Open Access
