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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:

Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese
Gabriele Busetta, Giuliana Garofalo, Marcella Barbera, et al.
Food Research International (2023) Vol. 169, pp. 112926-112926
Open Access | Times Cited: 13

Showing 13 citing articles:

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Antonio Alfonzo, Davide Alongi, Rosario Prestianni, et al.
Food Microbiology (2024) Vol. 120, pp. 104477-104477
Open Access | Times Cited: 2
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110481-110481
Open Access | Times Cited: 6
Perception of Ecosystem Services from Podolian Farming System in Marginal Areas of Southern Italy
Emilio Sabia, Ada Braghieri, Corrado Pacelli, et al.
Agriculture (2023) Vol. 14, Iss. 1, pp. 28-28
Open Access | Times Cited: 6
Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems
Silvia Ruta, Matthew Murray, Zoe Kampff, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 620-620
Open Access | Times Cited: 5
The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology
Juan Huang, Qing‐bo Yao, Li‐ke Feng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1911-1926
Closed Access | Times Cited: 1
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese
Giuliana Garofalo, Carla Buzzanca, Marialetizia Ponte, et al.
Food Bioscience (2024) Vol. 61, pp. 104974-104974
Open Access | Times Cited: 1
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, et al.
International Journal of Food Microbiology (2023) Vol. 409, pp. 110478-110478
Open Access | Times Cited: 3
Cladodes of Opuntia ficus-indica (L.) as a source of bioactive compounds in dairy products
Giuseppe Maniaci, Marialetizia Ponte, Cristina Giosuè, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1887-1902
Open Access | Times Cited: 3
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
Adriana Di Trana, Emilio Sabia, Ambra Rita Di Rosa, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4339-4339
Open Access | Times Cited: 3
Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making
Fanny Claire Capri, Raimondo Gaglio, Luigi Botta, et al.
International Journal of Food Microbiology (2024) Vol. 419, pp. 110752-110752
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
Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)
Sotiria Siafaka, Fotios Chatzitheodoridis, Dimitris Skalkos
Dairy (2024) Vol. 5, Iss. 4, pp. 727-740
Open Access
Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment
I Ketut Budaraga, Rera Aga Salihat, Eddwina Aidila Fitria
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 986-996
Open Access
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