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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:

Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations
Marine Penland, Audrey Pawtowski, Azzurra Pioli, et al.
Food Research International (2022) Vol. 155, pp. 111069-111069
Open Access | Times Cited: 15

Showing 15 citing articles:

Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López‐López, et al.
Food Microbiology (2023) Vol. 113, pp. 104286-104286
Open Access | Times Cited: 19
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 5
Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers
Shiyao Zhang, Xi Bao, Yue Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 2, pp. 753-770
Open Access | Times Cited: 3
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
Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species
Rosmery Cruz-O’Byrne, Angie Gamez-Guzman, Nelson Piraneque-Gambasica, et al.
Food Bioscience (2023) Vol. 52, pp. 102415-102415
Closed Access | Times Cited: 6
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars
José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López‐López, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2386-2386
Open Access | Times Cited: 6
Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
Lihong Ge, Yuli Huang, Xin Li, et al.
Food Chemistry (2024) Vol. 457, pp. 140171-140171
Closed Access | Times Cited: 1
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
Effects of salt stress on the rhizosphere soil microbial communities of Suaeda salsa (L.) Pall. in the Yellow River Delta
Yumiao Zhang, Huan Wang, Xinhan Zhang, et al.
Ecology and Evolution (2024) Vol. 14, Iss. 9
Open Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Autochthonous Microbes to Produce Ligurian Taggiasca Olives (Imperia, Liguria, NW Italy) in Brine
Grazia Cecchi, Simone Di Piazza, Ester Rosa, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 680-680
Open Access | Times Cited: 2
Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects
Panagiota Alvanoudi, Aggeliki G. Kalogeropoulou, Nikolaos Nenadis, et al.
Food Research International (2024) Vol. 191, pp. 114710-114710
Closed Access
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 12-12
Open Access | Times Cited: 3
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content
Gino Ciafardini, Biagi Angelo Zullo
Foods (2023) Vol. 12, Iss. 21, pp. 3950-3950
Open Access | Times Cited: 1
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