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:
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Showing 10 citing articles:
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread
Federica Cardinali, Luca Belleggia, Anna Reale, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 460-460
Open Access | Times Cited: 4
Federica Cardinali, Luca Belleggia, Anna Reale, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 460-460
Open Access | Times Cited: 4
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 7
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 7
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: 2
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage
Luca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2023) Vol. 175, pp. 113754-113754
Closed Access | Times Cited: 6
Luca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2023) Vol. 175, pp. 113754-113754
Closed Access | Times Cited: 6
Dellaglioa spp. an underestimated genus isolated from high-oxygen modified-atmosphere packaged meat
Victoria Werum, Matthias A. Ehrmann
Food Microbiology (2023) Vol. 117, pp. 104398-104398
Closed Access | Times Cited: 4
Victoria Werum, Matthias A. Ehrmann
Food Microbiology (2023) Vol. 117, pp. 104398-104398
Closed Access | Times Cited: 4
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
Federica Cardinali, Cristian Botta, Joanna Harasym, et al.
Food Research International (2023) Vol. 177, pp. 113851-113851
Open Access | Times Cited: 4
Federica Cardinali, Cristian Botta, Joanna Harasym, et al.
Food Research International (2023) Vol. 177, pp. 113851-113851
Open Access | Times Cited: 4
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds
Federica Cardinali, Cristian Botta, Joanna Harasym, et al.
Food Research International (2024) Vol. 188, pp. 114484-114484
Open Access
Federica Cardinali, Cristian Botta, Joanna Harasym, et al.
Food Research International (2024) Vol. 188, pp. 114484-114484
Open Access
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models
Vesna Milanović, Mariana Mariz, Federica Cardinali, et al.
Food Bioscience (2024) Vol. 60, pp. 104377-104377
Open Access
Vesna Milanović, Mariana Mariz, Federica Cardinali, et al.
Food Bioscience (2024) Vol. 60, pp. 104377-104377
Open 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
