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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:

High-throughput sequencing provides new insights into the roles and implications of core microbiota present in pasteurized milk
Ruixue Ding, Yiming Liu, Shanshan Yang, et al.
Food Research International (2020) Vol. 137, pp. 109586-109586
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Relationship Between Human Microbiome and Helicobacter pylori
Giada La Placa, Marcello Covino, Marcello Candeli, et al.
Microbiology Research (2025) Vol. 16, Iss. 1, pp. 24-24
Open Access
Fermentation temperature affects yogurt quality: A metabolomics study
Shanshan Yang, Danli Yan, Yiting Zou, et al.
Food Bioscience (2021) Vol. 42, pp. 101104-101104
Closed Access | Times Cited: 50
Bovine milk microbiota: Key players, origins, and potential contributions to early-life gut development
Wenli Guo, Shuai Liu, Muhammad Zahoor Khan, et al.
Journal of Advanced Research (2023) Vol. 59, pp. 49-64
Open Access | Times Cited: 17
Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality
Giuseppina Sequino, Vincenzo Valentino, Francesco Villani, et al.
Food Research International (2022) Vol. 157, pp. 111242-111242
Open Access | Times Cited: 22
Processing technologies for improved digestibility of milk proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt
Ruixue Ding, Mohan Li, Yiting Zou, et al.
Food Bioscience (2021) Vol. 46, pp. 101368-101368
Closed Access | Times Cited: 27
Exploration and comparison of bacterial communities present in bovine faeces, milk and blood using 16S rRNA metagenomic sequencing
Khethiwe Mtshali, Zamantungwa T. H. Khumalo, Stanford Kwenda, et al.
PLoS ONE (2022) Vol. 17, Iss. 8, pp. e0273799-e0273799
Open Access | Times Cited: 17
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods
Ruhong Wang, Junrui Wu, Nan Jiang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 5, pp. 569-584
Closed Access | Times Cited: 15
Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw
Chunlu Wen, Ya Chen, Madina Madina, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103416-103416
Closed Access | Times Cited: 8
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage
Yingying Sun, Yana Liu, Weiwei Zhou, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110483-110483
Closed Access | Times Cited: 8
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
Mirco Vacca, Giuseppe Celano, Nadia Serale, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6541-6557
Open Access | Times Cited: 2
Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese
Jing Feng, Yuanrong Zheng, Xin Zhang, et al.
Food Control (2022) Vol. 143, pp. 109225-109225
Closed Access | Times Cited: 14
The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology
Juan Huang, Qing‐bo Yao, Li‐ke Feng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1911-1926
Closed Access | Times Cited: 1
The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage
Xinyi Lan, Shuyan Wu, Qijing Du, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 451-451
Open Access | Times Cited: 1
Combined treatment of ε-polylysine and thermosonication to inactivate Bacillus cereus and their application in pasteurized milk
Shanshan Yang, Xinfei Li, Weihe Cang, et al.
Food Bioscience (2023) Vol. 55, pp. 102896-102896
Closed Access | Times Cited: 4
Changes of bacterial microbiota and volatile flavor compounds in ewe milk during dielectric barrier discharge cold plasma processing
Shuangshuang Wang, Jiaying Zhang, Guowei Li, et al.
Food Research International (2022) Vol. 159, pp. 111607-111607
Closed Access | Times Cited: 8
Source Tracker Modeling Based on 16S rDNA Sequencing and Analysis of Microbial Contamination Sources for Pasteurized Milk
Bingyao Du, Lu Meng, Haoming Wu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 7
Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters
Sabine Alalam, Farah Ben-Souilah, Marie-Hélène Lessard, et al.
Dairy (2021) Vol. 2, Iss. 2, pp. 179-190
Open Access | Times Cited: 9
Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage
Ruixue Ding, Shanshan Yang, Lijuan Geng, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 4, pp. 1279-1286
Open Access | Times Cited: 6
The niche-specialist and age-related oral microbial ecosystem: crosstalk with host immune cells in homeostasis
Dongjia Lin, Qian‐Nan Hu, Lisa Yang, et al.
Microbial Genomics (2022) Vol. 8, Iss. 6
Open Access | Times Cited: 5
Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration
Rong Guo, Ning Ju, Yuanyuan Wang, et al.
Journal of Food Safety (2022) Vol. 43, Iss. 2
Open Access | Times Cited: 4
Physicochemical Properties of Pasteurized Cow's Milk: Review
Annisa’ Suci Rahmadini, Alfi Asben, Kurnia Harlina Dewi, et al.
Journal of Applied Agricultural Science and Technology (2024) Vol. 8, Iss. 2, pp. 267-281
Open Access
Evolution of bacterial communities during the concentration and recirculation of dairy white wastewater by reverse osmosis
Sabine Alalam, Alice Marciniak, Marie-Hélène Lessard, et al.
International Dairy Journal (2021) Vol. 127, pp. 105283-105283
Closed Access | Times Cited: 3
Metagenomic reveals succession in the bacterial community and predicts changes in raw milk during refrigeration
Rong Guo, Ning Ju, Yuanyuan Wang, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 1
Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics
Ruixue Ding, Kairu He, Rina Wu, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2866-2875
Open Access
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