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:
Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product
Thelma W. Sikombe, Himoonga Bernard Moonga, Sijmen E. Schoustra, et al.
LWT (2023) Vol. 188, pp. 115410-115410
Open Access | Times Cited: 9
Thelma W. Sikombe, Himoonga Bernard Moonga, Sijmen E. Schoustra, et al.
LWT (2023) Vol. 188, pp. 115410-115410
Open Access | Times Cited: 9
Showing 9 citing articles:
Odor-Active Aroma Compounds in Traditional Fermented Dairy Products: The Case of Mabisi in Supporting Food and Nutrition Security in Zambia
Thelma W. Sikombe, Anita R. Linnemann, Himoonga Bernard Moonga, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100976-100976
Open Access
Thelma W. Sikombe, Anita R. Linnemann, Himoonga Bernard Moonga, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100976-100976
Open Access
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
Physicochemical, Microbiological, and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia
María Ruiz-Petro, María Torres-Ruiz, Dioyaira Sequeda-Goez, et al.
Applied Sciences (2025) Vol. 15, Iss. 9, pp. 4598-4598
Open Access
María Ruiz-Petro, María Torres-Ruiz, Dioyaira Sequeda-Goez, et al.
Applied Sciences (2025) Vol. 15, Iss. 9, pp. 4598-4598
Open Access
Shifts and rebound in microbial community function following repeated introduction of a novel species
Alanna M. Leale, Francisca Reyes Marquez, Bas J. Zwaan, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 1
Alanna M. Leale, Francisca Reyes Marquez, Bas J. Zwaan, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 1
Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia
María Ruiz-Petro, María Torres-Ruiz, Mónica Simanca-Sotelo, et al.
(2024)
Open Access | Times Cited: 1
María Ruiz-Petro, María Torres-Ruiz, Mónica Simanca-Sotelo, et al.
(2024)
Open Access | Times Cited: 1
Enzyme applications in baking: From dough development to shelf-life extension
Md Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access | Times Cited: 1
Md Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access | Times Cited: 1
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya
Christopher Khayeka–Wandabwa, Joseph K. Choge, Anita R. Linnemann, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3424-3444
Open Access
Christopher Khayeka–Wandabwa, Joseph K. Choge, Anita R. Linnemann, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3424-3444
Open Access
Shifts and rebound in microbial community function following repeated introduction of a novel species
Alanna M. Leale, Francisca Reyes Marquez, Bas J. Zwaan, et al.
Oikos (2024)
Open Access
Alanna M. Leale, Francisca Reyes Marquez, Bas J. Zwaan, et al.
Oikos (2024)
Open Access
