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:
Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk
Giorgia Stocco, Christos Dadousis, Michele Pazzola, et al.
Food Chemistry (2022) Vol. 403, pp. 134403-134403
Open Access | Times Cited: 6
Giorgia Stocco, Christos Dadousis, Michele Pazzola, et al.
Food Chemistry (2022) Vol. 403, pp. 134403-134403
Open Access | Times Cited: 6
Showing 6 citing articles:
Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry
Chongshan Yang, Dandan Duan, Chunwang Dong, et al.
Food Chemistry (2023) Vol. 423, pp. 136308-136308
Closed Access | Times Cited: 8
Chongshan Yang, Dandan Duan, Chunwang Dong, et al.
Food Chemistry (2023) Vol. 423, pp. 136308-136308
Closed Access | Times Cited: 8
Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples
Michele Pazzola, Giorgia Stocco, Alessandro Ferragina, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 10, pp. 6759-6770
Open Access | Times Cited: 4
Michele Pazzola, Giorgia Stocco, Alessandro Ferragina, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 10, pp. 6759-6770
Open Access | Times Cited: 4
Exploring goat's milk cheese: A systematic review of production techniques and innovations (2013-2023)
Rejane Maria Maia Moisés, Cristiane Clemente de Mello Salgueiro, Maria Silvaneide Pereira Leitão, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access | Times Cited: 1
Rejane Maria Maia Moisés, Cristiane Clemente de Mello Salgueiro, Maria Silvaneide Pereira Leitão, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access | Times Cited: 1
Exploring the formation pathway and antioxidant properties of the sugar-smoking pigment 5-GGMF
Teng Liu, Yumin Niu, Kexin Cheng, et al.
Food Chemistry (2024) Vol. 442, pp. 138406-138406
Closed Access | Times Cited: 1
Teng Liu, Yumin Niu, Kexin Cheng, et al.
Food Chemistry (2024) Vol. 442, pp. 138406-138406
Closed Access | Times Cited: 1
The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese
Arnaud Molle, Claudio Cipolat‐Gotet, Giorgia Stocco, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1967-1979
Open Access | Times Cited: 3
Arnaud Molle, Claudio Cipolat‐Gotet, Giorgia Stocco, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1967-1979
Open Access | Times Cited: 3
The effect of dairy herd and industry-related factors on Parmigiano Reggiano PDO cheese-making traits evaluated by FT-IR spectroscopy
Arnaud Molle, Andrea Summer, Giorgia Stocco, et al.
Food Chemistry (2024) Vol. 470, pp. 142631-142631
Open Access
Arnaud Molle, Andrea Summer, Giorgia Stocco, et al.
Food Chemistry (2024) Vol. 470, pp. 142631-142631
Open Access
