Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese
Jana Štefániková, Viera Ducková, Michal Miškeje, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1195-1195
Open Access | Times Cited: 12

Showing 12 citing articles:

E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin
Silvia Grassi, S. Benedetti, E. Casiraghi, et al.
Food Packaging and Shelf Life (2023) Vol. 40, pp. 101221-101221
Open Access | Times Cited: 18
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access | Times Cited: 2
Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening
Mustafa Yavuz, Ceyda Kasavi, Ebru Toksoy Öner
Journal of Dairy Research (2021) Vol. 88, Iss. 4, pp. 461-467
Open Access | Times Cited: 14
The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese
Agnieszka Pluta-Kubica, Dorota Najgebauer‐Lejko, Jacek Domagała, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3948-3948
Open Access | Times Cited: 9
Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
Miroslava Kačániová, Margarita Terentjeva, Simona Kunová, et al.
Open Life Sciences (2021) Vol. 16, Iss. 1, pp. 277-286
Open Access | Times Cited: 11
Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins
Peter Zajác, Elena Beňová, Radoslav Židek, et al.
International Journal of Food Properties (2021) Vol. 24, Iss. 1, pp. 1034-1060
Open Access | Times Cited: 11
Aroma characterization of raw and electrochemically treated goat whey wastewater
Soteria Elia, Marinos Stylianou, Agapios Agapiou
Sustainable Chemistry and Pharmacy (2022) Vol. 27, pp. 100640-100640
Closed Access | Times Cited: 7
Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese
Peter Zajác, Jozef Čurlej, Jozef Čapla, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1426-1444
Open Access | Times Cited: 3
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
Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility
Mariana Hanková, Filip Hruška, Martin Schätz, et al.
Water Environment Research (2024) Vol. 96, Iss. 1
Open Access
Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds
Buket Aydeniz Güneşer
Mljekarstvo/Mljekarstvo.com (2022) Vol. 73, Iss. 1, pp. 27-37
Open Access | Times Cited: 2
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
Jana Štefániková, Július Árvay, Simona Kunová, et al.
Food Science and Technology International (2021) Vol. 28, Iss. 7, pp. 580-591
Closed Access
Page 1

Scroll to top