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:
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
P. Franceschi, Francesca Martuzzi, P. Formaggioni, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 165-165
Open Access | Times Cited: 6
P. Franceschi, Francesca Martuzzi, P. Formaggioni, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 165-165
Open Access | Times Cited: 6
Showing 6 citing articles:
Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese
P. Franceschi, P. Formaggioni, Davide Barbanti, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 494-494
Open Access
P. Franceschi, P. Formaggioni, Davide Barbanti, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 494-494
Open Access
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 309-309
Open Access | Times Cited: 2
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 309-309
Open Access | Times Cited: 2
New Insights into Milk and Dairy Products: Quality and Sustainability
P. Formaggioni, P. Franceschi
Foods (2024) Vol. 13, Iss. 13, pp. 1969-1969
Open Access | Times Cited: 1
P. Formaggioni, P. Franceschi
Foods (2024) Vol. 13, Iss. 13, pp. 1969-1969
Open Access | Times Cited: 1
Bacteriocins Production Using Whey
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
(2023), pp. 259-283
Closed Access | Times Cited: 2
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
(2023), pp. 259-283
Closed Access | Times Cited: 2
Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers
Catia Pasta, Margherita Caccamo, R. Petriglieri, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 19-19
Open Access | Times Cited: 2
Catia Pasta, Margherita Caccamo, R. Petriglieri, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 19-19
Open Access | Times Cited: 2
The research of whey permeate mineral profile at different stages of membrane filtration
E.I. Melnikova, Ekaterina Bogdanova, Дарья Анатольевна Павельева
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 748-758
Open Access
E.I. Melnikova, Ekaterina Bogdanova, Дарья Анатольевна Павельева
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 748-758
Open Access
