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!
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Requested Article:
A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses
Larissa P. Margalho, Bruna A. Kamimura, Tatiana Colombo Pimentel, et al.
Journal of Food Composition and Analysis (2021) Vol. 101, pp. 103955-103955
Closed Access | Times Cited: 26
Larissa P. Margalho, Bruna A. Kamimura, Tatiana Colombo Pimentel, et al.
Journal of Food Composition and Analysis (2021) Vol. 101, pp. 103955-103955
Closed Access | Times Cited: 26
Showing 1-25 of 26 citing articles:
Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration
Maria Lucimar da Silva Medeiros, Adriano Freitas Lima, Mônica Correia Gonçalves, et al.
Food Chemistry (2023) Vol. 425, pp. 136461-136461
Closed Access | Times Cited: 25
Maria Lucimar da Silva Medeiros, Adriano Freitas Lima, Mônica Correia Gonçalves, et al.
Food Chemistry (2023) Vol. 425, pp. 136461-136461
Closed Access | Times Cited: 25
Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition
Maria Lucimar da Silva Medeiros, Leila Moreira de Carvalho, Marta Suely Madruga, et al.
Food Research International (2024) Vol. 183, pp. 114242-114242
Open Access | Times Cited: 9
Maria Lucimar da Silva Medeiros, Leila Moreira de Carvalho, Marta Suely Madruga, et al.
Food Research International (2024) Vol. 183, pp. 114242-114242
Open Access | Times Cited: 9
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
Zimu Li, Ying Wang, Daodong Pan, et al.
Food Bioscience (2022) Vol. 50, pp. 102174-102174
Closed Access | Times Cited: 35
Zimu Li, Ying Wang, Daodong Pan, et al.
Food Bioscience (2022) Vol. 50, pp. 102174-102174
Closed Access | Times Cited: 35
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: 23
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: 23
Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects
Ana Lúcia Barretto Penna, Mirna Lúcia Gigante, Svetoslav Dimitrov Todorov
Foods (2021) Vol. 10, Iss. 7, pp. 1562-1562
Open Access | Times Cited: 31
Ana Lúcia Barretto Penna, Mirna Lúcia Gigante, Svetoslav Dimitrov Todorov
Foods (2021) Vol. 10, Iss. 7, pp. 1562-1562
Open Access | Times Cited: 31
Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods
Marco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3379-3379
Open Access | Times Cited: 21
Marco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3379-3379
Open Access | Times Cited: 21
Evaluation of Extraction Methods to Detect Noroviruses in Ready-to-Eat Raw Milk Minas Artisanal Cheese
Carina Pacheco Cantelli, Márcio Roberto Silva, Laís Marques Pimenta, et al.
Food and Environmental Virology (2024) Vol. 16, Iss. 2, pp. 188-199
Closed Access | Times Cited: 4
Carina Pacheco Cantelli, Márcio Roberto Silva, Laís Marques Pimenta, et al.
Food and Environmental Virology (2024) Vol. 16, Iss. 2, pp. 188-199
Closed Access | Times Cited: 4
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Larissa P. Margalho, Juliana S. Graça, Bruna A. Kamimura, et al.
Food Microbiology (2024) Vol. 121, pp. 104531-104531
Closed Access | Times Cited: 3
Larissa P. Margalho, Juliana S. Graça, Bruna A. Kamimura, et al.
Food Microbiology (2024) Vol. 121, pp. 104531-104531
Closed Access | Times Cited: 3
Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese
Cristian Mauricio Barreto Pinilla, Adriano Brandelli, Henrique Ataíde Isaía, et al.
Current Microbiology (2024) Vol. 81, Iss. 7
Closed Access | Times Cited: 1
Cristian Mauricio Barreto Pinilla, Adriano Brandelli, Henrique Ataíde Isaía, et al.
Current Microbiology (2024) Vol. 81, Iss. 7
Closed Access | Times Cited: 1
Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese
Hugo Scudino, Tatiana Colombo Pimentel, Jonas T. Guimarães, et al.
International Dairy Journal (2024) Vol. 157, pp. 106009-106009
Closed Access | Times Cited: 1
Hugo Scudino, Tatiana Colombo Pimentel, Jonas T. Guimarães, et al.
International Dairy Journal (2024) Vol. 157, pp. 106009-106009
Closed Access | Times Cited: 1
Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil
Matheus Abraão Piovesan Pedroso, Wemerson de Castro Oliveira, Andrei Giacchetto Felice, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 397-397
Open Access | Times Cited: 1
Matheus Abraão Piovesan Pedroso, Wemerson de Castro Oliveira, Andrei Giacchetto Felice, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 397-397
Open Access | Times Cited: 1
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access | Times Cited: 1
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access | Times Cited: 1
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling
Tayanna Bernardo Oliveira Nunes Messias, Marciane Magnani, Tatiana Colombo Pimentel, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Tayanna Bernardo Oliveira Nunes Messias, Marciane Magnani, Tatiana Colombo Pimentel, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses
Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat‐Gotet, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4041-4041
Open Access | Times Cited: 6
Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat‐Gotet, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4041-4041
Open Access | Times Cited: 6
A Comparative Analysis on the Environmental Impact of Selected Methods for Determining the Profile of Fatty Acids in Cheese
Izabela Narloch, Grażyna Wejnerowska
Molecules (2023) Vol. 28, Iss. 13, pp. 4981-4981
Open Access | Times Cited: 3
Izabela Narloch, Grażyna Wejnerowska
Molecules (2023) Vol. 28, Iss. 13, pp. 4981-4981
Open Access | Times Cited: 3
Milk and Dairy Products
Havva Tümay Temiz, Akif Göktuğ Bozkurt, Berdan Ulaş
Springer eBooks (2023), pp. 81-111
Closed Access | Times Cited: 3
Havva Tümay Temiz, Akif Göktuğ Bozkurt, Berdan Ulaş
Springer eBooks (2023), pp. 81-111
Closed Access | Times Cited: 3
The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil
Milton de Jesus Filho, Bruna Klein, Luciano José Quintão Teixeira, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105589-105589
Closed Access | Times Cited: 3
Milton de Jesus Filho, Bruna Klein, Luciano José Quintão Teixeira, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105589-105589
Closed Access | Times Cited: 3
Predicting chemical shelf life of mozzarella cheese submitted to irregular refrigeration practices by Nuclear Magnetic Resonance spectroscopy and statistical analysis
Flávia Carneiro Gonçalves, Vitor Mendes de Oliveira, Felipe Terra Martins, et al.
Journal of Food Composition and Analysis (2021) Vol. 105, pp. 104229-104229
Open Access | Times Cited: 5
Flávia Carneiro Gonçalves, Vitor Mendes de Oliveira, Felipe Terra Martins, et al.
Journal of Food Composition and Analysis (2021) Vol. 105, pp. 104229-104229
Open Access | Times Cited: 5
Contributing factors for textural characteristics of Serrano Artisanal Cheese: an instrumental approach
Ana Raisa Paiva, Andressa Bacalau Diprat, Gustavo Pires Costa, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100979-100979
Closed Access
Ana Raisa Paiva, Andressa Bacalau Diprat, Gustavo Pires Costa, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100979-100979
Closed Access
Composição química e bioacessibilidade de minerais proveniente de subprodutos lácteos
Jennifer de Oliveira Paulino
(2024)
Open Access
Jennifer de Oliveira Paulino
(2024)
Open Access
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
Giovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4040-4040
Open Access
Giovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4040-4040
Open Access
Characteristics of Iranian Probiotic UF White Cheese
Ahmad Ilham Habibi, Alireza Shahab Lavasani, Amir Mohammad Mortazavian, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 1
Ahmad Ilham Habibi, Alireza Shahab Lavasani, Amir Mohammad Mortazavian, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 1
Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil
Letícia Fernandes Silva Rodrigues, Sabrina Lunara Santos Pavelquesi, Ana Carolina Almeida de Oliveira Ferreira, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 2
Letícia Fernandes Silva Rodrigues, Sabrina Lunara Santos Pavelquesi, Ana Carolina Almeida de Oliveira Ferreira, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 2
Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking
João Paulo Bestete de Oliveira, Yandra A.P. Nascimento, Kímberle P.S. Amorim, et al.
Food Chemistry (2022) Vol. 403, pp. 134319-134319
Open Access | Times Cited: 1
João Paulo Bestete de Oliveira, Yandra A.P. Nascimento, Kímberle P.S. Amorim, et al.
Food Chemistry (2022) Vol. 403, pp. 134319-134319
Open Access | Times Cited: 1
Sensory Profiles of Pan‐American Fresh, Soft and Other Cheese Varieties
Callebe Camelo‐Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, et al.
(2023), pp. 145-178
Closed Access
Callebe Camelo‐Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, et al.
(2023), pp. 145-178
Closed Access
