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 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
Nicoletta A. Miele, Sharon Puleo, Rossella Di Monaco, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 3
Closed Access | Times Cited: 13
Showing 13 citing articles:
Update on emerging sensory methodologies applied to investigating dairy products
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 12
Ana CP Ribeiro, Marciane Magnani, Tahís Regina Baú, et al.
Current Opinion in Food Science (2024) Vol. 56, pp. 101135-101135
Closed Access | Times Cited: 12
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
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
Impact of pivot selection and lexicon utilization on pivot profile analysis of food off-odor reduction: The case of soymilk
Chang Liu, Lintao Bu, Chen Wang, et al.
Food Quality and Preference (2025) Vol. 127, pp. 105466-105466
Closed Access
Chang Liu, Lintao Bu, Chen Wang, et al.
Food Quality and Preference (2025) Vol. 127, pp. 105466-105466
Closed Access
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value
Rong Qi, Liling Chu, Dangdang Cheng
Flavour and Fragrance Journal (2025)
Closed Access
Rong Qi, Liling Chu, Dangdang Cheng
Flavour and Fragrance Journal (2025)
Closed Access
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
Prashant Ashok Shelke, Latha Sabikhi, Yogesh Khetra, et al.
LWT (2022) Vol. 162, pp. 113405-113405
Open Access | Times Cited: 16
Classification of “Ricotta” whey cheese from different milk and Designation of Origin-protected samples through infrared spectroscopy and chemometric analysis
Martina Foschi, Alessandra Biancolillo, Samantha Reale, et al.
Journal of Food Composition and Analysis (2024), pp. 107019-107019
Open Access | Times Cited: 2
Martina Foschi, Alessandra Biancolillo, Samantha Reale, et al.
Journal of Food Composition and Analysis (2024), pp. 107019-107019
Open Access | Times Cited: 2
Jerusalem Artichoke (Helianthus tuberosus L.) inulin as a suitable bioactive ingredient to incorporate into spreadable ricotta cheese for the delivery of probiotic
Irene A. Rubel, Carolina Iraporda, Guillermo D. Manrique, et al.
Bioactive Carbohydrates and Dietary Fibre (2022) Vol. 28, pp. 100325-100325
Closed Access | Times Cited: 10
Irene A. Rubel, Carolina Iraporda, Guillermo D. Manrique, et al.
Bioactive Carbohydrates and Dietary Fibre (2022) Vol. 28, pp. 100325-100325
Closed Access | Times Cited: 10
Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics
Guido Mangione, Margherita Caccamo, Vita Maria Marino, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8375-8388
Open Access | Times Cited: 5
Guido Mangione, Margherita Caccamo, Vita Maria Marino, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8375-8388
Open Access | Times Cited: 5
Preliminary evaluation of Hyblean Ricotta cheese through seasons, a comparison of the chemical and sensory characteristics
Guido Mangione, Margherita Caccamo, Kevin La Terra, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 450-464
Closed Access | Times Cited: 1
Guido Mangione, Margherita Caccamo, Kevin La Terra, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 450-464
Closed Access | Times Cited: 1
FUNCTIONAL RICOTTA CHEESE WITH DUNALIELLA SALINA ALGAE EMULSION
Carpathian Journal of Food Science and Technology (2023), pp. 68-89
Open Access | Times Cited: 3
Carpathian Journal of Food Science and Technology (2023), pp. 68-89
Open Access | Times Cited: 3
SENSORY CHARACTERISTICS OF SOME PRODUCTS MADE FROM BUFFALO MILK
Büşra Aydın, Onur Güneşer
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi (2021) Vol. 5, Iss. 1, pp. 110-123
Open Access | Times Cited: 4
Büşra Aydın, Onur Güneşer
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi (2021) Vol. 5, Iss. 1, pp. 110-123
Open Access | Times Cited: 4
Characterization and Authentication of “Ricotta” Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics
Alessandra Biancolillo, Samantha Reale, Martina Foschi, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7401-7401
Open Access | Times Cited: 3
Alessandra Biancolillo, Samantha Reale, Martina Foschi, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7401-7401
Open Access | Times Cited: 3
Comparison of classic and emerging sensory methodologies
Ana Cristina Pinesso Ribeiro, Marciane Magnani, Mônica Q. Freitas, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 35-45
Closed Access | Times Cited: 1
Ana Cristina Pinesso Ribeiro, Marciane Magnani, Mônica Q. Freitas, et al.
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 35-45
Closed Access | Times Cited: 1
