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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:

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

Showing 1-25 of 40 citing articles:

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera, Carla A. Evans, Susan Baines, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 867-882
Closed Access | Times Cited: 155
Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review
Gulzar Ahmad Nayik, Yash D. Jagdale, Sailee A. Gaikwad, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 68
Identification and Quantification of Triacylglycerols Using Ultraperformance Supercritical Fluid Chromatography and Quadrupole Time-of-Flight Mass Spectrometry: Comparison of Human Milk, Infant Formula, Other Mammalian Milk, and Plant Oil
Xinghe Zhang, Wei Wei, Guanjun Tao, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 8991-9003
Closed Access | Times Cited: 48
Animal Species Authentication in Dairy Products
Isabel Mafra, Mónica Honrado, Joana S. Amaral
Foods (2022) Vol. 11, Iss. 8, pp. 1124-1124
Open Access | Times Cited: 30
A novel HPLC-ESI-Q-ToF approach for the determination of fatty acids and acylglycerols in food samples
Jacopo La Nasa, Ilaria Degano, Leonardo Brandolini, et al.
Analytica Chimica Acta (2018) Vol. 1013, pp. 98-109
Open Access | Times Cited: 49
In-situ authentication of goat milk in terms of its adulteration with cow milk using a low-cost portable NIR spectrophotometer
Elainy Virgínia dos Santos Pereira, David Fernandes, Mário César Ugulino de Araújo, et al.
Microchemical Journal (2020) Vol. 163, pp. 105885-105885
Closed Access | Times Cited: 42
Triglyceride and fatty acid composition of ruminants milk, human milk, and infant formulae
Xiaodan Wang, Huiquan Zhu, Wenyuan Zhang, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104327-104327
Closed Access | Times Cited: 35
Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products
Xiao Chen, Jiayi Wang, Ralph J. Stevenson, et al.
LWT (2021) Vol. 145, pp. 111286-111286
Closed Access | Times Cited: 30
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
Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies
Yujin Jang, Arxel G. Elnar, Sun Jin Hur, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication
Georgios P. Danezis, Eleni Tsiplakou, Eleni C. Pappa, et al.
European Food Research and Technology (2020) Vol. 246, Iss. 9, pp. 1741-1753
Closed Access | Times Cited: 24
Comparative milk fatty acid analysis of different dairy species
Jinhui Yang, Nan Zheng, Jiaqi Wang, et al.
International Journal of Dairy Technology (2017) Vol. 71, Iss. 2, pp. 544-550
Closed Access | Times Cited: 26
Chemical and sensory profiles of commercial goat cheeses
Adriana Gámbaro, Valentina González, Salud Serrano, et al.
International Dairy Journal (2017) Vol. 69, pp. 1-8
Closed Access | Times Cited: 25
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
Cardiometabolic impacts of saturated fatty acids: are they all comparable?
Aline Maria Nunes de Lira Gomes Bloise, Aiany C. Simões‐Alves, D. Alves, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 1, pp. 1-14
Closed Access | Times Cited: 17
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
Asma Senoussi, Teresa Rapisarda, Iris Schadt, et al.
International Dairy Journal (2022) Vol. 129, pp. 105349-105349
Closed Access | Times Cited: 12
Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
Florencia Frau, Jorge Nelson Leguizamón Carate, Florencia Salinas, et al.
Food Science and Technology (2020) Vol. 41, Iss. 2, pp. 295-303
Closed Access | Times Cited: 18
An Overview of Determination of Milk Fat: Development, Quality Control Measures, and Application
Robert Kala, Eva Samková, Lenka Pecová, et al.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (2018) Vol. 66, Iss. 4, pp. 1055-1064
Open Access | Times Cited: 18
Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile
Cecilia Dauber, Tatiana Carreras, A. Britos, et al.
Small Ruminant Research (2021) Vol. 199, pp. 106379-106379
Closed Access | Times Cited: 14
Chromatography methods and chemometrics for determination of milk fat adulterants
Dejana Trbović, Radivoj Petronijević, Vesna Đorđević
IOP Conference Series Earth and Environmental Science (2017) Vol. 85, pp. 012025-012025
Open Access | Times Cited: 15
Estudio comparativo de parámetros composicionales y nutricionales en leche de vaca, cabra y búfala, Antioquia, Colombia
Ricardo Ocampo, Caterine Gomez A., Diego Restrepo V., et al.
Revista Colombiana de Ciencia Animal - RECIA (2016) Vol. 8, Iss. 2, pp. 177-186
Open Access | Times Cited: 12
Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese
Oğuz Gürsoy, Ahmet Küçükçetin, Özge Gökçe, et al.
Anais da Academia Brasileira de Ciências (2018) Vol. 90, Iss. 4, pp. 3661-3674
Open Access | Times Cited: 11
Adding sunflower or soybean oil to goat’s pasture-based diet improves the lipid profile without changing the sensory characteristics of milk
Cecilia Dauber, Tatiana Carreras, Gabriela Casarotto Daniel, et al.
Journal of Applied Animal Research (2022) Vol. 50, Iss. 1, pp. 204-212
Open Access | Times Cited: 5
The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate
Li Liu, Xue Liu, Xinyi Yang, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 199-215
Closed Access | Times Cited: 2
Interactions between Social Hierarchy and Some Udder Morphometric Traits upon Colostrum and Milk Physicochemical Characteristics in Crossbred Dairy Goats
Ma. Silvia Castillo-Zuñiga, César A. Meza‐Herrera, Guadalupe Calderón-Leyva, et al.
Agriculture (2022) Vol. 12, Iss. 5, pp. 734-734
Open Access | Times Cited: 4
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