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OpenAlex Citation Counts

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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:

A comparative study of fatty acid composition and CLA concentration in commercial cheeses
Aldo Prandini, Samantha Sigolo, Gianfranco Piva
Journal of Food Composition and Analysis (2010) Vol. 24, Iss. 1, pp. 55-61
Closed Access | Times Cited: 90

Showing 1-25 of 90 citing articles:

Effect of Molasses and Dried Orange Pulp as Sheep Dietary Supplementation on Physico-Chemical, Microbiological and Fatty Acid Profile of Comisana Ewe's Milk and Cheese
Luigi Liotta, Cinzia Lucia Randazzo, Nunziatina Russo, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 117
Enhancing Omega-3 Long-Chain Polyunsaturated Fatty Acid Content of Dairy-Derived Foods for Human Consumption
Quang V. Nguyen, Bunmi S. Malau‐Aduli, John Cavalieri, et al.
Nutrients (2019) Vol. 11, Iss. 4, pp. 743-743
Open Access | Times Cited: 100
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses
Beata Paszczyk, Joanna Łuczyńska
Foods (2020) Vol. 9, Iss. 11, pp. 1667-1667
Open Access | Times Cited: 96
Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions
Maria Pina Mollica, Giovanna Trinchese, Fabiano Cimmino, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1111-1111
Open Access | Times Cited: 72
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Quênia Gramile Silva Meira, Marciane Magnani, Francisco Medeiros, et al.
Food Research International (2015) Vol. 76, pp. 828-838
Open Access | Times Cited: 77
Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses
Carmen L. Manuelian, Sarah Currò, Mauro Penasa, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 5, pp. 3384-3395
Open Access | Times Cited: 68
Quality preservation of organic cottage cheese using oregano essential oils
Claudia M. Asensio, Nelson R. Grosso, H. Rodolfo Juliani
LWT (2014) Vol. 60, Iss. 2, pp. 664-671
Open Access | Times Cited: 67
Sheep and Goats Respond Differently to Feeding Strategies Directed to Improve the Fatty Acid Profile of Milk Fat
A. Nudda, A. Cannas, Fabio Correddu, et al.
Animals (2020) Vol. 10, Iss. 8, pp. 1290-1290
Open Access | Times Cited: 61
Modulation of Peroxisome Proliferator-Activated Receptor gamma (PPAR γ) by Conjugated Fatty Acid in Obesity and Inflammatory Bowel Disease
Gaofeng Yuan, Xiaoe Chen, Duo Li
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 7, pp. 1883-1895
Closed Access | Times Cited: 62
Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures
Marzia Albenzio, Antonella Santillo, Mariangela Caroprese, et al.
Journal of Dairy Science (2013) Vol. 96, Iss. 5, pp. 2781-2791
Open Access | Times Cited: 61
Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA
Nam Sook Kim, Ji Hyun Lee, Kyoung Moon Han, et al.
Food Chemistry (2013) Vol. 143, pp. 40-47
Closed Access | Times Cited: 57
Advances in Research oncis-9, trans-11 Conjugated Linoleic Acid: A Major Functional Conjugated Linoleic Acid Isomer
Tao Wang, Hong Gu Lee
Critical Reviews in Food Science and Nutrition (2013) Vol. 55, Iss. 5, pp. 720-731
Closed Access | Times Cited: 57
Fatty Acid Profile of Cheese from Dairy Goats Fed a Diet Enriched with Castor, Sesame and Faveleira Vegetable Oils
Ertha Janine Lacerda de Medeiros, Rita de Cássia Ramos do Egypto Queiroga, Maria Elieidy Gomes de Oliveira, et al.
Molecules (2014) Vol. 19, Iss. 1, pp. 992-1003
Open Access | Times Cited: 57
Sheep milk components: Focus on nutritional advantages and biofunctional potential
Golfo Moatsou, Lambros Sakkas
Small Ruminant Research (2019) Vol. 180, pp. 86-99
Closed Access | Times Cited: 52
The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese
Oktay TOMAR
International Journal of Dairy Technology (2018) Vol. 72, Iss. 2, pp. 218-228
Closed Access | Times Cited: 44
Composition of fatty acids and triglycerides in goat cheeses and study of the triglyceride composition of goat milk and cow milk blends
Ignacio Vieitez, Bruno Irigaray, Nicolás Callejas, et al.
Journal of Food Composition and Analysis (2016) Vol. 48, pp. 95-101
Closed Access | Times Cited: 40
Fatty Acid Profiles of Cow’s Milk and Cheese as Affected by Mountain Pasture Type and Concentrate Supplementation
Mirco Corazzin, Alberto Romanzin, Angela Sepulcri, et al.
Animals (2019) Vol. 9, Iss. 2, pp. 68-68
Open Access | Times Cited: 40
The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
Karla Kalígia Silva Borba, Francyeli Araújo Silva, Marta Suely Madruga, et al.
International Journal of Food Science & Technology (2013) Vol. 49, Iss. 5, pp. 1279-1286
Closed Access | Times Cited: 37
Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet
Beata Paszczyk
Animals (2022) Vol. 12, Iss. 23, pp. 3424-3424
Open Access | Times Cited: 17
Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources
Abdelmoneim H. Ali, Salah A. Khalifa, Ren‐You Gan, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105588-105588
Closed Access | Times Cited: 9
The trans fatty acid content in human milk and its association with maternal diet among lactating mothers in Malaysia.
Adil Daud, Norhaizan Mohd-Esa, Azrina Azlan, et al.
PubMed (2013) Vol. 22, Iss. 3, pp. 431-42
Closed Access | Times Cited: 36
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses
Natalia Taboada, Carina Van Nieuwenhove, Soledad López Alzogaray, et al.
Journal of Food Composition and Analysis (2015) Vol. 40, pp. 86-94
Open Access | Times Cited: 33
Fatty acid composition and CLA content in goat milk and cheese samples from Umbrian market
Lina Cossignani, Laura Giua, Eleonora Urbani, et al.
European Food Research and Technology (2014) Vol. 239, Iss. 6, pp. 905-911
Closed Access | Times Cited: 32
Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)
Beatriz Schettino, S Vega, Rey Gutiérrez Tolentino, et al.
Journal of Dairy Science (2017) Vol. 100, Iss. 8, pp. 6256-6265
Open Access | Times Cited: 29
Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese
Taliana Kênia Alencar Bezerra, Narciza Maria de Oliveira Arcanjo, Estefânia Fernandes Garcia, et al.
LWT (2016) Vol. 75, pp. 710-718
Closed Access | Times Cited: 28
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