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:
Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis
Wenxuan Zhai, Sarina Bao, Renjiao Han, et al.
Food Bioscience (2024) Vol. 60, pp. 104405-104405
Closed Access | Times Cited: 4
Wenxuan Zhai, Sarina Bao, Renjiao Han, et al.
Food Bioscience (2024) Vol. 60, pp. 104405-104405
Closed Access | Times Cited: 4
Showing 4 citing articles:
Effects of nisin loaded chitosan-pectin nanoparticles on shelf life and storage stability of room temperature stored processed cheese
Biqi Liu, Qinggang Xie, Yang Liu, et al.
Food Chemistry (2025), pp. 143103-143103
Closed Access | Times Cited: 1
Biqi Liu, Qinggang Xie, Yang Liu, et al.
Food Chemistry (2025), pp. 143103-143103
Closed Access | Times Cited: 1
Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access | Times Cited: 1
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access | Times Cited: 1
Analysis of the Sweetening Effects of Lactone and Ketone Compounds in Cheddar Cheese Matrix Using Sensory Analysis and Molecular Simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
(2024)
Closed Access
Improvement of Undaria pinnatifida Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation
Ying Bai, Yihan Sun, Changhao Qiu, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3988-3988
Open Access
Ying Bai, Yihan Sun, Changhao Qiu, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3988-3988
Open Access
