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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:

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count
P. Franceschi, Michele Faccia, M. Malacarne, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 212-212
Open Access | Times Cited: 20

Showing 20 citing articles:

Udder Health Monitoring for Prevention of Bovine Mastitis and Improvement of Milk Quality
Andra-Sabina Neculai-Văleanu, Adina Mirela Ariton
Bioengineering (2022) Vol. 9, Iss. 11, pp. 608-608
Open Access | Times Cited: 55
The relationship between milk somatic cell count and cheese production, quality and safety: A review
Mehran Moradi, Abdullah Khalid Omer, Roghayieh Razavi, et al.
International Dairy Journal (2020) Vol. 113, pp. 104884-104884
Closed Access | Times Cited: 39
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
Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
P. Franceschi, M. Malacarne, Elena Bortolazzo, et al.
Agriculture (2022) Vol. 12, Iss. 1, pp. 104-104
Open Access | Times Cited: 13
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
Screening of antibiotic residues in raw bovine milk in Lombardy, Italy: Microbial growth inhibition assay and LC-HRMS technique integration for an accurate monitoring
Elena Butovskaya, Lorenzo Gambi, Alice Giovanetti, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e15395-e15395
Open Access | Times Cited: 5
The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows
Anna Teter, Monika Kędzierska‐Matysek, Joanna Barłowska, et al.
Animals (2021) Vol. 11, Iss. 7, pp. 1970-1970
Open Access | Times Cited: 11
The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese
Gudrun Horstmann, Johannes Schäfer, Melanie Rosenberger, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 8, pp. 5266-5275
Open Access | Times Cited: 4
Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis
P. Franceschi, M. Malacarne, P. Formaggioni, et al.
Animals (2021) Vol. 11, Iss. 3, pp. 879-879
Open Access | Times Cited: 10
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
P. Franceschi, Milena Brasca, M. Malacarne, et al.
Animals (2021) Vol. 11, Iss. 10, pp. 2835-2835
Open Access | Times Cited: 8
Optimization of Crude Papaya (Carica papaya) Protease in Soft-Unripened Cheese Preparation
Bunty Maskey, Nabindra Kumar Shrestha
Journal of Food Science and Technology Nepal (2020) Vol. 12, Iss. 12, pp. 1-8
Open Access | Times Cited: 6
CHEESE and WHEY: The Outcome of Milk Curdling
Golfo Moatsou, Ekaterini Moschopoulou
Foods (2021) Vol. 10, Iss. 5, pp. 1008-1008
Open Access | Times Cited: 4
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
P. Franceschi, P. Formaggioni, Milena Brasca, et al.
Animal Bioscience (2022) Vol. 36, Iss. 1, pp. 132-143
Open Access | Times Cited: 3
Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China
P. Franceschi, Wancheng Sun, M. Malacarne, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1413-1413
Open Access | Times Cited: 1
The Relationship between Mastitis and Antimicrobial Peptide S100A7 Expression in Dairy Goats
Yutong Yan, Kunyuan Zhu, Haokun Liu, et al.
Veterinary Sciences (2023) Vol. 10, Iss. 11, pp. 653-653
Open Access | Times Cited: 1
Exploring cheese production enzymes from various plants as an alternative to Calf rennet
Alemu Tebeje Tesfaw, Yizengaw Mengesha Sewmehon, Aychew Mekuriaw Tegegne, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Somatic Cell and Cheesemaking Variables of WAD Goat Milk: Influence of Parity and Lactation Stage
A.T. Yusuff, A.A. Badmos, E. V. Awofadeju, et al.
Tropical Animal Science Journal (2021) Vol. 44, Iss. 4, pp. 502-510
Open Access | Times Cited: 1
Improvement of mammary gland health in 81 ‘sentinel herds’ in England and Scotland between 2012 and 2021
K. A. Leach, Hannah J. Holsey, Andrew Bradley, et al.
Veterinary Record (2023) Vol. 194, Iss. 4
Closed Access
Relazioni fra proprietà di coagulazione presamica del latte, resa casearia e perdite di sostanze nel siero nella produzione del Parmigiano Reggiano
P. Franceschi, M. Malacarne, P. Formaggioni, et al.
Scienza e Tecnica Lattiero Casearia (2022) Vol. 72, Iss. 03, pp. 52-52
Open Access
INFLUENCE OF SOMATIC CELL COUNT IN RAW MILK ON THE QUALITY OF BEATEN CHEESE
Ljubica TRAJKOSKA, Andrej STOJKOSKI, Biljana Trajkovska, et al.
Food and Environment Safety (2022) Vol. 21, Iss. 2
Open Access
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