Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Characterisation and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometrics
Kornilia Vatavali, Ioanna S. Kosma, Artemis P. Louppis, et al.
International Dairy Journal (2020) Vol. 110, pp. 104799-104799
Closed Access | Times Cited: 18

Showing 18 citing articles:

Metabolomics as a marketing tool for geographical indication products: a literature review
Alvaro Luis Lamas Cassago, Mateus Manfrin Artêncio, Janaína de Moura Engracia Giraldi, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 9, pp. 2143-2159
Open Access | Times Cited: 45
Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS
Zixuan Zhang, Mengjie Qie, Lu Bai, et al.
Food Chemistry (2024) Vol. 442, pp. 138444-138444
Closed Access | Times Cited: 7
Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications
Artemis P. Louppis, Michael G. Kontominas
Food Chemistry (2024) Vol. 445, pp. 138758-138758
Closed Access | Times Cited: 7
How Chemometrics Can Fight Milk Adulteration
Silvia Grassi, Maria Tarapoulouzi, Alessandro D’Alessandro, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 139-139
Open Access | Times Cited: 27
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding
Sofia Michailidou, Eleftherios Pavlou, Konstantinos Pasentsis, et al.
Food Microbiology (2021) Vol. 99, pp. 103836-103836
Closed Access | Times Cited: 28
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
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers
Eleni C. Pappa, Efthymia Kondyli
Dairy (2023) Vol. 4, Iss. 1, pp. 43-67
Open Access | Times Cited: 12
Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling
Marco Cardin, Jérôme Mounier, Emmanuel Coton, et al.
Food Research International (2024) Vol. 178, pp. 113975-113975
Open Access | Times Cited: 4
Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina
Vasiliki G. Kontogianni, Ioanna S. Kosma, Marios Mataragas, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13909-13909
Open Access | Times Cited: 9
Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics
Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4254-4254
Open Access | Times Cited: 9
Geographical and botanical differentiation of Mediterranean prickly pear using specific chemical markers
Artemis P. Louppis, Michalis S. Constantinou, Michael G. Kontominas, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105219-105219
Closed Access | Times Cited: 8
Compositional Differences of Greek Cheeses of Limited Production
Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2426-2426
Open Access | Times Cited: 5
A Study of Greek Graviera Cheese by NMR-Based Metabolomics
Evangelia Ralli, Apostolos Spyros
Molecules (2023) Vol. 28, Iss. 14, pp. 5488-5488
Open Access | Times Cited: 5
The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil
Milton de Jesus Filho, Bruna Klein, Luciano José Quintão Teixeira, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105589-105589
Closed Access | Times Cited: 3
Physicochemical, Spectroscopic, and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of the Geographical Origin of Greek Graviera Cheeses
Kornilia Vatavali, Ioanna S. Kosma, Artemis P. Louppis, et al.
Molecules (2020) Vol. 25, Iss. 15, pp. 3507-3507
Open Access | Times Cited: 7
Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins
Mahdieh Iranmanesh, Hamid Ezzatpanah, Behrouz Akbari‐adergani, et al.
International Dairy Journal (2023) Vol. 140, pp. 105597-105597
Closed Access | Times Cited: 2
A Study of Greek Graviera Cheese by NMR-Based Metabolomics
Apostolos Spyros, Evangelia Ralli
(2023)
Open Access | Times Cited: 1
Identification of quality markers for the geographical and botanical differentiation of Mediterranean prickly pears based on conventional physicochemical parameters, volatile compounds, sugars and colour
Artemis P. Louppis, Michalis S. Constantinou, Ioanna S. Kosma, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105579-105579
Closed Access | Times Cited: 1
Page 1

Scroll to top