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:
Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry
Eleni Naziri, Eugenia Papadaki, Iordanis Savvidis, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 9082-9082
Open Access | Times Cited: 4
Eleni Naziri, Eugenia Papadaki, Iordanis Savvidis, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 9082-9082
Open Access | Times Cited: 4
Showing 4 citing articles:
Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies
Francesco Fancello, Giacomo Zara, Forough Hatami, et al.
Reviews in Environmental Science and Bio/Technology (2024) Vol. 23, Iss. 2, pp. 411-441
Open Access | Times Cited: 4
Francesco Fancello, Giacomo Zara, Forough Hatami, et al.
Reviews in Environmental Science and Bio/Technology (2024) Vol. 23, Iss. 2, pp. 411-441
Open Access | Times Cited: 4
Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
Arona Pires, Hubert Pietruszka, Agata Bożek, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 674-674
Open Access | Times Cited: 2
Arona Pires, Hubert Pietruszka, Agata Bożek, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 674-674
Open Access | Times Cited: 2
Single-Cell Protein and Ethanol Production of a Newly Isolated Kluyveromyces marxianus Strain through Cheese Whey Valorization
Danai Ioanna Koukoumaki, Séraphim Papanikolaou, Zacharias Ioannou, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1892-1892
Open Access | Times Cited: 2
Danai Ioanna Koukoumaki, Séraphim Papanikolaou, Zacharias Ioannou, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1892-1892
Open Access | Times Cited: 2
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 404-404
Open Access
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 404-404
Open Access
