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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:

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

Showing 1-25 of 41 citing articles:

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 126
Plant Milk-Clotting Enzymes for Cheesemaking
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 871-871
Open Access | Times Cited: 55
Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS
María Julia Ruiz, José Ángel Salatti-Dorado, María José Cardador, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 372-372
Open Access | Times Cited: 13
Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes
Xue Bei, Li Guo, Xujia Xun, et al.
Food Chemistry X (2024) Vol. 21, pp. 101120-101120
Open Access | Times Cited: 5
Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods
Marco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3379-3379
Open Access | Times Cited: 21
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
Gorka Santamarina-García, Gustavo Amores, Igor Hernández, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100425-100425
Open Access | Times Cited: 19
Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?
José Guilherme Prado Martin, Paul D. Cotter
Heliyon (2023) Vol. 9, Iss. 4, pp. e15110-e15110
Open Access | Times Cited: 12
The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus
Tatiana V. Kochetkova, Ilya P. Grabarnik, A. A. Klyukina, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 719-719
Open Access | Times Cited: 11
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), pp. 116398-116398
Open Access
Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture
Almudena V. Merchán, Santiago Ruiz‐Moyano, María Vázquez-Hernández, et al.
International Journal of Food Microbiology (2022) Vol. 373, pp. 109703-109703
Open Access | Times Cited: 18
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd
Giorgia Rampanti, Luca Belleggia, Federica Cardinali, et al.
Microorganisms (2023) Vol. 11, Iss. 1, pp. 219-219
Open Access | Times Cited: 10
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
Giorgia Rampanti, Antonio Raffo, Valentina Melini, et al.
Food Research International (2023) Vol. 173, pp. 113459-113459
Closed Access | Times Cited: 9
Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota
Yekta Gezginç, Tuğba KARABEKMEZ-ERDEM, Hazel Dilşad Tatar, et al.
Food Bioscience (2021) Vol. 45, pp. 101497-101497
Closed Access | Times Cited: 19
Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
José María Martín-Miguélez, Jurgen Robledo, Irene Martín, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 172-172
Open Access | Times Cited: 2
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: 2
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, et al.
Food Research International (2022) Vol. 157, pp. 111481-111481
Closed Access | Times Cited: 12
Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity
Elahe Amini, Fatemeh Salimi, Somaye Imanparast, et al.
Letters in Applied Microbiology (2022) Vol. 75, Iss. 4, pp. 967-981
Open Access | Times Cited: 12
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, et al.
Food Research International (2022) Vol. 162, pp. 112011-112011
Closed Access | Times Cited: 12
Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Sı́lvia M. Rocha, Carina Pedrosa Costa, Cátia Martins
Frontiers in Chemistry (2022) Vol. 10
Open Access | Times Cited: 11
Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia
Alexander G. Elcheninov, Kseniya S. Zayulina, A. A. Klyukina, et al.
Microorganisms (2023) Vol. 12, Iss. 1, pp. 16-16
Open Access | Times Cited: 6
Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 169-169
Open Access | Times Cited: 10
Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
Rui Rocha, Manuela Vaz‐Velho, J. S. Santos, et al.
Microorganisms (2021) Vol. 9, Iss. 10, pp. 2007-2007
Open Access | Times Cited: 13
Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Gorka Santamarina-García, Igor Hernández, Gustavo Amores, et al.
Biology (2022) Vol. 11, Iss. 5, pp. 769-769
Open Access | Times Cited: 9
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
Helena Araújo-Rodrigues, A. Martins, Freni K. Tavaria, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 701-701
Open Access | Times Cited: 5
Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened
John Samelis, Athanasia Kakouri
Fermentation (2022) Vol. 8, Iss. 10, pp. 492-492
Open Access | Times Cited: 8
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