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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:

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

Showing 1-25 of 37 citing articles:

Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus
Tamires Alcântara Dourado Gomes Machado, Maria Elieidy Gomes de Oliveira, Maria Isabel Ferreira Campos, et al.
LWT (2017) Vol. 80, pp. 221-229
Open Access | Times Cited: 88
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
Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese
Guido Mangione, Margherita Caccamo, Antonio Natalello, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 6, pp. 3807-3826
Open Access | Times Cited: 17
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
Justina Milerienė, Loreta Šernienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 436-436
Open Access | Times Cited: 12
A Comparison of the Physicochemical Properties and Sensory Attributes of Ricotta Cheeses Purchased from Retail Outlets in Poland
Iwona Chwastowska-Siwiecka, Agnieszka Kaca, Jan Miciński
Foods (2025) Vol. 14, Iss. 8, pp. 1413-1413
Open Access
Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese
Bhagwat Sameer, Sangita Ganguly, Yogesh Khetra, et al.
LWT (2019) Vol. 121, pp. 108944-108944
Closed Access | Times Cited: 33
Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
Laênia Angélica Andrade Lopes, Tatiana Colombo Pimentel, Rafaela de Siqueira Ferraz Carvalho, et al.
Food Chemistry (2020) Vol. 346, pp. 128769-128769
Closed Access | Times Cited: 31
Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey
Prashant Ashok Shelke, Latha Sabikhi, Yogesh Khetra, et al.
LWT (2022) Vol. 162, pp. 113405-113405
Open Access | Times Cited: 16
Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese
Luis-Fernando Patlan-Velázquez, Luis Guillermo González-Olivares, Mariano Garcı́a-Garibay, et al.
Food Bioscience (2024) Vol. 59, pp. 103896-103896
Closed Access | Times Cited: 3
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
Leidy Carolina Ortiz Araque, Magalí Darré, Cristian Matías Ortiz, et al.
International Journal of Dairy Technology (2017) Vol. 71, Iss. 2, pp. 340-346
Open Access | Times Cited: 32
Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
Chung-Shiuan Wu, Jia Guo, Mei-Jen Lin
Foods (2020) Vol. 9, Iss. 3, pp. 366-366
Open Access | Times Cited: 27
Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants
Muhammad Bahadur ALI, Mian Shamas Murtaza, Muhammad Shahbaz, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 15
An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region
Christelle Salameh, Sylvie Banon, Chadi Hosri, et al.
Food Reviews International (2015) Vol. 32, Iss. 3, pp. 256-279
Closed Access | Times Cited: 26
Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
Mohammad Ali Hesarinejad, José M. Lorenzo, Ali Rafe
Carbohydrate Polymer Technologies and Applications (2021) Vol. 2, pp. 100162-100162
Open Access | Times Cited: 20
Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk
Mu Wang, Feng Gao, Huajie Zheng, et al.
International Journal of Food Science & Technology (2017) Vol. 52, Iss. 4, pp. 1009-1017
Closed Access | Times Cited: 18
Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets
Isa Fusaro, Melania Giammarco, Matteo Chincarini, et al.
International Journal of Dairy Technology (2019) Vol. 72, Iss. 3, pp. 427-434
Open Access | Times Cited: 17
Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese
Leal Freitas Souza Jessica, Antônio Pereira da Silva Marco, César Francisco da Silva Rânio, et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2016) Vol. 15, Iss. 47, pp. 2649-2658
Open Access | Times Cited: 15
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies
Nicoletta A. Miele, Sharon Puleo, Rossella Di Monaco, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 13
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions
Sofia Melchior, Sonia Calligaris, Marilena Marino, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 5, pp. 3106-3115
Open Access | Times Cited: 8
Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)
Isadora Kaline Camelo Pires de Oliveira Galdino, Hévila Oliveira Salles, K. M. O. dos Santos, et al.
PeerJ (2020) Vol. 8, pp. e8619-e8619
Open Access | Times Cited: 12
Encapsulation of tartary buckwheat flavonoids and application to yoghurt
Yali Sun, Wenmei Zhou, Yongguang Huang
Journal of Microencapsulation (2020) Vol. 37, Iss. 6, pp. 445-456
Closed Access | Times Cited: 12
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production
Sara A. Vargas, I.I. Ruiz-López, Genaro G. Amador‐Espejo, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 518-531
Closed Access | Times Cited: 1
Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese
Elena Bartkienė, Ruta Laurikietyte, Vita Lėlė, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 12, pp. 10866-10876
Open Access | Times Cited: 11
Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese
Stelios Kaminarides, Anastasios Aktypis, George Koronios, et al.
International Journal of Dairy Technology (2017) Vol. 71, Iss. S1, pp. 213-222
Closed Access | Times Cited: 10
Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion
B Kisan, Sangita Ganguly, Yogesh Khetra, et al.
LWT (2021) Vol. 151, pp. 112099-112099
Closed Access | Times Cited: 8
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