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:
Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina
Vasiliki G. Kontogianni, Ioanna S. Kosma, Marios Mataragas, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13909-13909
Open Access | Times Cited: 9
Vasiliki G. Kontogianni, Ioanna S. Kosma, Marios Mataragas, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13909-13909
Open Access | Times Cited: 9
Showing 9 citing articles:
Edible Films with Protein and Bioactive Compounds from Arthrospira sp.
Valter F. R. Martins, Maria de Fátima Tavares Poças, Manuela Pintado, et al.
(2025), pp. 6-6
Open Access
Valter F. R. Martins, Maria de Fátima Tavares Poças, Manuela Pintado, et al.
(2025), pp. 6-6
Open Access
Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting
Maialen Uribarrena, Eric Rovira-Cal, Leire Urbina, et al.
Green Chemistry (2024) Vol. 26, Iss. 7, pp. 4103-4111
Open Access | Times Cited: 3
Maialen Uribarrena, Eric Rovira-Cal, Leire Urbina, et al.
Green Chemistry (2024) Vol. 26, Iss. 7, pp. 4103-4111
Open Access | Times Cited: 3
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
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Edible Carrageenan Films Reinforced with Starch and Nanocellulose: Development and Characterization
Mariia Dmitrenko, Anna Kuzminova, Reeba Mary Cherian, et al.
Sustainability (2023) Vol. 15, Iss. 22, pp. 15817-15817
Open Access | Times Cited: 7
Mariia Dmitrenko, Anna Kuzminova, Reeba Mary Cherian, et al.
Sustainability (2023) Vol. 15, Iss. 22, pp. 15817-15817
Open Access | Times Cited: 7
Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics
Emin Mercan
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 2176-2176
Open Access
Emin Mercan
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 2176-2176
Open Access
Recent trends in edible algae functional proteins: Production, bio-functional properties, and sustainable food packaging applications
Aastha Dewan, Kandi Sridhar, Monika Yadav, et al.
Food Chemistry (2024) Vol. 463, pp. 141483-141483
Closed Access
Aastha Dewan, Kandi Sridhar, Monika Yadav, et al.
Food Chemistry (2024) Vol. 463, pp. 141483-141483
Closed Access
Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
Djamel Djenane, Méghit Boumédiène Khaled, Yamina Ben Miri, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 59-59
Open Access
Djamel Djenane, Méghit Boumédiène Khaled, Yamina Ben Miri, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 59-59
Open Access
