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:
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal
Federica Cardinali, Ilario Ferrocino, Vesna Milanović, et al.
Food Research International (2021) Vol. 147, pp. 110537-110537
Open Access | Times Cited: 41
Federica Cardinali, Ilario Ferrocino, Vesna Milanović, et al.
Food Research International (2021) Vol. 147, pp. 110537-110537
Open Access | Times Cited: 41
Showing 26-50 of 41 citing articles:
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
Gorka Santamarina-García, Gustavo Amores, Emma López de Armentia, et al.
Animals (2022) Vol. 12, Iss. 22, pp. 3224-3224
Open Access | Times Cited: 8
Gorka Santamarina-García, Gustavo Amores, Emma López de Armentia, et al.
Animals (2022) Vol. 12, Iss. 22, pp. 3224-3224
Open Access | Times Cited: 8
Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation
Vanessa Paula, Luís G. Dias, Letı́cia M. Estevinho
Molecules (2024) Vol. 29, Iss. 9, pp. 1941-1941
Open Access | Times Cited: 1
Vanessa Paula, Luís G. Dias, Letı́cia M. Estevinho
Molecules (2024) Vol. 29, Iss. 9, pp. 1941-1941
Open Access | Times Cited: 1
Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
(2024)
Open Access | Times Cited: 1
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
(2024)
Open Access | Times Cited: 1
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open Access | Times Cited: 1
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open Access | Times Cited: 1
Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese
Gorka Santamarina-García, Min Yap, Fiona Crispie, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 1
Gorka Santamarina-García, Min Yap, Fiona Crispie, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 1
Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour
Luca Belleggia, Roberta Foligni, Ilario Ferrocino, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2777-2795
Open Access | Times Cited: 3
Luca Belleggia, Roberta Foligni, Ilario Ferrocino, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2777-2795
Open Access | Times Cited: 3
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
Almudena V. Merchán, Santiago Ruiz‐Moyano, María José Benito, et al.
Food Bioscience (2023) Vol. 57, pp. 103491-103491
Closed Access | Times Cited: 2
Almudena V. Merchán, Santiago Ruiz‐Moyano, María José Benito, et al.
Food Bioscience (2023) Vol. 57, pp. 103491-103491
Closed Access | Times Cited: 2
Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia
Slavica Josifovska, Vilma Posheva, Vesselin V. Doytchinov, et al.
Food Bioscience (2023) Vol. 57, pp. 103552-103552
Open Access | Times Cited: 2
Slavica Josifovska, Vilma Posheva, Vesselin V. Doytchinov, et al.
Food Bioscience (2023) Vol. 57, pp. 103552-103552
Open Access | Times Cited: 2
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Helena Araújo-Rodrigues, A. Martins, Freni K. Tavaria, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1898-1898
Open Access | Times Cited: 4
Helena Araújo-Rodrigues, A. Martins, Freni K. Tavaria, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1898-1898
Open Access | Times Cited: 4
Evaluation of Raw Cheese as a Novel Source of Biofertilizer with a High Level of Biosecurity for Blueberry
Ana R. Nunes, Fernando Sánchez‐Juanes, Ana C. Gonçalves, et al.
Agronomy (2022) Vol. 12, Iss. 5, pp. 1150-1150
Open Access | Times Cited: 3
Ana R. Nunes, Fernando Sánchez‐Juanes, Ana C. Gonçalves, et al.
Agronomy (2022) Vol. 12, Iss. 5, pp. 1150-1150
Open Access | Times Cited: 3
Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2635-2635
Open Access
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2635-2635
Open Access
Eukaryotic Organisms in Artisanal Cheeses
José Guilherme Prado Martin, Dalila Luzia de Oliveira Soares, Walmar de Oliveira Leite, et al.
(2024), pp. 279-302
Closed Access
José Guilherme Prado Martin, Dalila Luzia de Oliveira Soares, Walmar de Oliveira Leite, et al.
(2024), pp. 279-302
Closed Access
Gastronomy, Cheese, and the Contributions of Maketing to Territorial Identity
Bruno Sousa, Vasco Santos
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 411-426
Closed Access
Bruno Sousa, Vasco Santos
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 411-426
Closed Access
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
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access
The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality
Carla Barbosa, M. Alberta Araújo, Paulo Fernandes, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4193-4193
Open Access
Carla Barbosa, M. Alberta Araújo, Paulo Fernandes, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4193-4193
Open Access
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
Sermet AYMAN, Yekta Gezginç
Grasas y Aceites (2023) Vol. 74, Iss. 4, pp. e523-e523
Open Access
Sermet AYMAN, Yekta Gezginç
Grasas y Aceites (2023) Vol. 74, Iss. 4, pp. e523-e523
Open Access
