Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 33 citing articles:

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
Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products
Jane Viana de Souza, Francesca Silva Dias
Current Opinion in Food Science (2017) Vol. 13, pp. 1-9
Closed Access | Times Cited: 76
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
Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria
VICTORIA EUGENIA PINO TERÁN, Patricia Luna Pizarro, María Florencia Zacarías, et al.
Journal of Functional Foods (2015) Vol. 19, pp. 417-425
Open Access | Times Cited: 50
Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
Carina Van Nieuwenhove, Andrea Moyano, Pilar Castro‐Gómez, et al.
LWT (2019) Vol. 111, pp. 401-407
Open Access | Times Cited: 50
Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9
Musu Zha, Kangning Li, Wenyi Zhang, et al.
LWT (2020) Vol. 140, pp. 110759-110759
Closed Access | Times Cited: 49
Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis
Mireille Serhan, Jessy Mattar, Liliane Debs
Small Ruminant Research (2016) Vol. 138, pp. 46-52
Closed Access | Times Cited: 45
Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities
José Rafael Linares-Morales, Guillermo Eduardo Cuellar-Nevárez, Blanca Estela Rivera-Chavira, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1399-1399
Open Access | Times Cited: 33
Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, et al.
Journal of Food Composition and Analysis (2022) Vol. 109, pp. 104519-104519
Closed Access | Times Cited: 22
Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period
Hong Zeng, Yadong Wang, Haoying Han, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4026-4026
Open Access | Times Cited: 19
Fatty acid profile of artisanal hard cheeses made from raw goat milk during the ripening process
V. Y. Sadvari, L. V. Shevchenko, С. В. Мидык, et al.
Regulatory Mechanisms in Biosystems (2025) Vol. 33, Iss. 1, pp. e25002-e25002
Open Access
Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)
Renuka Dahiya, Anil Kumar Puniya
Journal of Food Science and Technology (2017) Vol. 54, Iss. 3, pp. 792-801
Open Access | Times Cited: 36
Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures
Cuicui Duan, Shengyu Li, Zijian Zhao, et al.
Journal of Food Protection (2019) Vol. 82, Iss. 12, pp. 2108-2118
Open Access | Times Cited: 35
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
Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons
Beata Paszczyk, M Polák, Anna E. Zielak-Steciwko
Animals (2022) Vol. 12, Iss. 2, pp. 198-198
Open Access | Times Cited: 15
Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses
Aitana Ares-Yebra, J.I. Garabal, Javier Carballo, et al.
International Dairy Journal (2018) Vol. 90, pp. 98-103
Open Access | Times Cited: 25
Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis
Huaixiang Tian, Xuefeng Sun, Haiyan Yu, et al.
Journal of Food Science (2020) Vol. 85, Iss. 11, pp. 3981-3997
Closed Access | Times Cited: 22
Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses
Arkadiusz Szterk, Karol Ofiara, Bartosz Strus, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1116-1116
Open Access | Times Cited: 13
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
Erica Renes, Pilar Gómez‐Cortés, Miguel Ángel de la Fuente, et al.
Food Research International (2018) Vol. 116, pp. 819-826
Open Access | Times Cited: 21
Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 807-818
Open Access | Times Cited: 2
Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats.
Natalia Taboada, María Fernández Salom, Alicia Córdoba, et al.
Food Bioscience (2022) Vol. 49, pp. 101836-101836
Closed Access | Times Cited: 9
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Miriam Nediani, Luis Garcı́a, Lucila Saavedra, et al.
Microorganisms (2017) Vol. 5, Iss. 2, pp. 26-26
Open Access | Times Cited: 14
Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit
Jane Viana de Souza, Anay Priscilla David de Oliveira, Íris Ferrari, et al.
Food Bioscience (2020) Vol. 35, pp. 100585-100585
Closed Access | Times Cited: 11
Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices
Maria João Lima, Luísa Fontes, Hamdi Bahri, et al.
Nutrition & Food Science (2019) Vol. 50, Iss. 3, pp. 417-432
Open Access | Times Cited: 8
HACIA UNA ARGENTINA LIBRE DE GRASAS TRANS
Marina Vanesa Tavella, Julio Marcelo Tavella, Juliana Gamboa‐Santos, et al.
Revista chilena de nutrición (2016) Vol. 43, Iss. 4, pp. 11-11
Open Access | Times Cited: 5
Page 1 - Next Page

Scroll to top