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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:

Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Current Opinion in Biotechnology (2021) Vol. 73, pp. 164-170
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet
Angela Sessitsch, Steven A. Wakelin, Michael Schloter, et al.
Microbiology and Molecular Biology Reviews (2023) Vol. 87, Iss. 3
Open Access | Times Cited: 54
The need for an integrated multi‐OMICs approach in microbiome science in the food system
Ilario Ferrocino, Kalliopi Rantsiou, Ryan McClure, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1082-1103
Open Access | Times Cited: 31
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables
Min Yap, Órla O’Sullivan, Paul W. O’Toole, et al.
mSystems (2024) Vol. 9, Iss. 4
Open Access | Times Cited: 8
Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety
Vishakha Bisht, Biki Das, A Hussain, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 7
Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems – A Selection of Case Studies
Rocío Olmo, Stefanie Urimare Wetzels, Jaderson Silveira Leite Armanhi, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 26
The bacterial and archaeal communities of flies, manure, lagoons, and troughs at a working dairy
Tawni L. Crippen, Dongmin Kim, Toni L. Poole, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 5
Microbiome and -omics application in food industry
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
International Journal of Food Microbiology (2022) Vol. 377, pp. 109781-109781
Closed Access | Times Cited: 19
Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach
Acácio Salamandane, John Leech, Rita Almeida, et al.
Food Research International (2024) Vol. 189, pp. 114556-114556
Open Access | Times Cited: 4
Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality
Nan Jiang, Rina Wu, Chen Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5446-5458
Closed Access | Times Cited: 18
Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese
Gorka Santamarina-García, Gustavo Amores, Diego Llamazares De Miguel, et al.
Food Research International (2024) Vol. 187, pp. 114308-114308
Open Access | Times Cited: 3
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in lower Silesia (Poland)
Federica Cardinali, Giorgia Rampanti, Joanna Harasym, et al.
Food Research International (2025) Vol. 211, pp. 116398-116398
Open Access
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: 15
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 3
Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics
Natalia Tsouggou, Aleksandra Slavko, Olympia Tsipidou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 2
Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential
Konstantinos Papadimitriou, Marina Georgalaki, Rania Anastasiou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1129-1129
Open Access | Times Cited: 2
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: 2
The Microbiology of Cheese and Dairy Products is a Critical Step in Ensuring Health, Quality and Typicity
Silvano Focardi
(2022) Vol. 3, Iss. 3, pp. 1-9
Open Access | Times Cited: 10
Core microbiome and bacterial diversity of the Italian Mediterranean river buffalo milk
Francesca Luziatelli, Francesca Melini, Anna Grazia Ficca, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 5-6, pp. 1875-1886
Closed Access | Times Cited: 6
The impact of milk storage temperatures on cheese quality and microbial communities at dairy processing plant scale
Lucia Giagnoni, Saptarathi Deb, Alessandra Tondello, et al.
Food Research International (2023) Vol. 172, pp. 113101-113101
Open Access | Times Cited: 4
Epicoccum sp. as the causative agent of a reddish-brown spot defect on the surface of a hard cheese made of raw ewe milk
Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110401-110401
Open Access | Times Cited: 4
Advances in Environmental Microbiology: A Multi-omic Perspective
Shalni Satya, Sakshi Sharma, Garima Choudhary, et al.
(2024), pp. 175-204
Closed Access | Times Cited: 1
Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.
Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, et al.
OENO One (2024) Vol. 58, Iss. 3
Open Access | Times Cited: 1
Utility of dairy microbiome as a tool for authentication and traceability
Maria V. Alvanou, Dimitrios Loukovitis, Katerina Melfou, et al.
Open Life Sciences (2024) Vol. 19, Iss. 1
Open Access | Times Cited: 1
Use of Microbe Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies
Shaibi Saleem, Faizan Ahmad, Shams Tabrez Khan
Springer eBooks (2024), pp. 45-73
Closed Access
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