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:
The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese
Oktay Yerlıkaya, Ecem Akan, Özge Yıldız Bayram, et al.
International Food Research Journal (2021) Vol. 28, Iss. 3, pp. 508-516
Open Access | Times Cited: 8
Oktay Yerlıkaya, Ecem Akan, Özge Yıldız Bayram, et al.
International Food Research Journal (2021) Vol. 28, Iss. 3, pp. 508-516
Open Access | Times Cited: 8
Showing 8 citing articles:
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”
Amalia Piscopo, Antonio Mincione, Carmine Summo, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 209-209
Open Access | Times Cited: 2
Amalia Piscopo, Antonio Mincione, Carmine Summo, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 209-209
Open Access | Times Cited: 2
Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
Dorota Najgebauer‐Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8930-8930
Open Access | Times Cited: 7
Dorota Najgebauer‐Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8930-8930
Open Access | Times Cited: 7
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud
Foods and raw materials (2023), pp. 251-258
Open Access | Times Cited: 3
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud
Foods and raw materials (2023), pp. 251-258
Open Access | Times Cited: 3
Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review
Sheweta Barak, Deepak Mudgil
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 141-141
Open Access | Times Cited: 5
Sheweta Barak, Deepak Mudgil
Biointerface Research in Applied Chemistry (2022) Vol. 13, Iss. 2, pp. 141-141
Open Access | Times Cited: 5
Antimicrobial and antioxidant activities of water‐soluble extracts of Camis cheeses produced by different traditional methods
İrem Uzunsoy
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6699-6710
Open Access
İrem Uzunsoy
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6699-6710
Open Access
Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk
Solomon Gebereyowhans, Shuwen Zhang, Xiaoyang Pang, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40717-e40717
Open Access
Solomon Gebereyowhans, Shuwen Zhang, Xiaoyang Pang, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40717-e40717
Open Access
Essential Oils as Natural Food Preservatives: Special Emphasis on Antimicrobial and Antioxidant Activities
Nooshin Noshirvani
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access
Nooshin Noshirvani
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access
Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review
Mahassen M. Sleem, Hamdy A. Shaaban
The Journal of Multidisciplinary Research (2023), pp. 6-23
Open Access | Times Cited: 1
Mahassen M. Sleem, Hamdy A. Shaaban
The Journal of Multidisciplinary Research (2023), pp. 6-23
Open Access | Times Cited: 1
