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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:

A combined metabolomics and peptidomics approach to discriminate anomalous rind inclusion levels in Parmigiano Reggiano PDO grated hard cheese from different ripening stages
Gabriele Rocchetti, S. Michelini, Valentina Pizzamiglio, et al.
Food Research International (2021) Vol. 149, pp. 110654-110654
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication
Araceli Rivera-Pérez, Roberto Romero‐González, Antonia Garrido Frenich
Food Chemistry (2022) Vol. 393, pp. 133377-133377
Open Access | Times Cited: 40
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening
Bruno Galli, Olga Nikoloudaki, Stefano Tonini, et al.
Food Research International (2023) Vol. 167, pp. 112743-112743
Open Access | Times Cited: 20
Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison
Usman Mir Khan, Aysha Sameen, Eric A. Decker, et al.
Food Chemistry X (2024) Vol. 22, pp. 101256-101256
Open Access | Times Cited: 6
Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese
Pier Paolo Becchi, Gabriele Rocchetti, Pascual García-Pérez, et al.
Food Chemistry (2024) Vol. 447, pp. 138938-138938
Open Access | Times Cited: 6
Natural creaming significantly modulates the Metabolomic profile and bacterial Community of raw Milk: A case study on organic Milk for Parmigiano Reggiano PDO
Pier Paolo Becchi, Paolo Bellassi, Gabriele Rocchetti, et al.
Food Chemistry (2025), pp. 143137-143137
Closed Access
Application of an innovative metabolomics approach to discriminate geographical origin and processing of black pepper by untargeted UHPLC-Q-Orbitrap-HRMS analysis and mid-level data fusion
Araceli Rivera-Pérez, Roberto Romero‐González, Antonia Garrido Frenich
Food Research International (2021) Vol. 150, pp. 110722-110722
Open Access | Times Cited: 39
The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli, et al.
Food Chemistry (2023) Vol. 428, pp. 136803-136803
Closed Access | Times Cited: 13
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics
Kristi Kerner, Rita Kazernavičiūtė, Ivi Jõudu, et al.
Meat Science (2023) Vol. 200, pp. 109160-109160
Open Access | Times Cited: 9
Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production
Xin Zhang, Yuanrong Zheng, Jing Feng, et al.
Food Research International (2022) Vol. 160, pp. 111672-111672
Closed Access | Times Cited: 16
Peptidomics as a tool to analyze endogenous peptides in milk and milk-related peptides
Jianting Ning, Mohan Li, Weiyan Chen, et al.
Food Bioscience (2022) Vol. 50, pp. 102199-102199
Closed Access | Times Cited: 15
Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate classification techniques
Leonardo Sibono, Cristina Manis, Francesca Zucca, et al.
Food Chemistry (2024) Vol. 456, pp. 139930-139930
Open Access | Times Cited: 2
Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3
Teng Wang, Guangqiang Wei, Faqiang Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100732-100732
Open Access | Times Cited: 7
Brown goat yogurt: Metabolomics, peptidomics, and sensory changes during production
Ruidi Zhang, Wei Jia
Journal of Dairy Science (2022) Vol. 106, Iss. 3, pp. 1712-1733
Open Access | Times Cited: 12
Tracing the identity of Parmigiano Reggiano “Prodotto di Montagna - Progetto Territorio” cheese using NMR spectroscopy and multivariate data analysis
Nicola Cavallini, Lorenzo Strani, Pier Paolo Becchi, et al.
Analytica Chimica Acta (2023) Vol. 1278, pp. 341761-341761
Open Access | Times Cited: 6
The Combination of Untargeted Metabolomics and Machine Learning Predicts the Biosynthesis of Phenolic Compounds in Bryophyllum Medicinal Plants (Genus Kalanchoe)
Pascual García-Pérez, Leilei Zhang, Begoña Miras‐Moreno, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2430-2430
Open Access | Times Cited: 14
Metagenomic bacterial diversity and metabolomics profiling of Buttafuoco wine production
Sara Zambianchi, Vania Patrone, Pier Paolo Becchi, et al.
Food Control (2023) Vol. 148, pp. 109657-109657
Open Access | Times Cited: 5
Current Challenges and Future Directions in Peptidomics
Michael Schrader, Lloyd D. Fricker
Methods in molecular biology (2024), pp. 485-498
Closed Access | Times Cited: 1
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Role of Platinum Nanozymes in the Oxidative Stress Response of Salmonella Typhimurium
Mireya Viviana Belloso Daza, Anna Scarsi, Francesca Gatto, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1029-1029
Open Access | Times Cited: 3
Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs
Viive Sarv, Kristi Kerner, Petras Rimantas Venskutonis, et al.
Food Chemistry X (2023) Vol. 19, pp. 100761-100761
Open Access | Times Cited: 3
Metabolomics as a tool to discriminate species of the Ananas genus and assist in taxonomic identification
Alvaro Luis Lamas Cassago, Fernanda Vidigal Duarte Souza, Guilherme Julião Zocolo, et al.
Biochemical Systematics and Ecology (2022) Vol. 100, pp. 104380-104380
Open Access | Times Cited: 5
Untargeted metabolomics provide new insights into the implication of Lactobacillus helveticus strains isolated from natural whey starter in methylglyoxal-mediated browning
Sofia Galimberti, Gabriele Rocchetti, Francesca Di Rico, et al.
Food Research International (2023) Vol. 174, pp. 113644-113644
Open Access | Times Cited: 2
Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast
Constanza Maria Lopez, Gabriele Rocchetti, Alessandra Fontana, et al.
Food Research International (2022) Vol. 162, pp. 112023-112023
Closed Access | Times Cited: 4
Integration of LC-HRMS and 1H NMR metabolomics data fusion approaches for classification of Amarone wine based on withering time and yeast strain
Pier Paolo Becchi, Veronica Lolli, Leilei Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101607-101607
Open Access
Characterization of Italian Grape Ale Beers Obtained with Different Additions of Malvasia Di Candia Aromatica Must and Marcs
Mario Gabrielli, Pier Paolo Becchi, Fosca Vezzulli, et al.
(2024)
Closed Access
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