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:
Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis
Aikaterini Tzamourani, Aikaterini Kasimati, Effrosyni S. Karagianni, et al.
Food Microbiology (2022) Vol. 107, pp. 104063-104063
Closed Access | Times Cited: 8
Aikaterini Tzamourani, Aikaterini Kasimati, Effrosyni S. Karagianni, et al.
Food Microbiology (2022) Vol. 107, pp. 104063-104063
Closed Access | Times Cited: 8
Showing 8 citing articles:
Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 19
Sijia Peng, Jiayue Xu, Jinge Xu, et al.
LWT (2023) Vol. 181, pp. 114752-114752
Open Access | Times Cited: 19
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1522-1522
Open Access | Times Cited: 2
Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1522-1522
Open Access | Times Cited: 2
Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing
Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
Elio López‐García, Verónica Romero‐Gil, Francisco Noé Arroyo‐López, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110689-110689
Open Access | Times Cited: 1
Elio López‐García, Verónica Romero‐Gil, Francisco Noé Arroyo‐López, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110689-110689
Open Access | Times Cited: 1
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
The Rising Role of Omics and Meta-Omics in Table Olive Research
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 3
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 3
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives
Marilisa Giavalisco, Emanuela Lavanga, Annamaria Ricciardi, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 351-351
Open Access
Marilisa Giavalisco, Emanuela Lavanga, Annamaria Ricciardi, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 351-351
Open Access
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives
Davide Alongi, Antonino Pirrone, Vincenzo Naselli, et al.
Food Bioscience (2024) Vol. 61, pp. 104816-104816
Closed Access
Davide Alongi, Antonino Pirrone, Vincenzo Naselli, et al.
Food Bioscience (2024) Vol. 61, pp. 104816-104816
Closed Access
