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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:

Microbiological characterization of Gioddu, an Italian fermented milk
Antonietta Maoloni, Giuseppe Blaiotta, Ilario Ferrocino, et al.
International Journal of Food Microbiology (2020) Vol. 323, pp. 108610-108610
Open Access | Times Cited: 21

Showing 21 citing articles:

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 18
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile
Cristiana Garofalo, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2020) Vol. 137, pp. 109369-109369
Open Access | Times Cited: 73
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review
Τhomas Bintsis, Photis Papademas
Fermentation (2022) Vol. 8, Iss. 12, pp. 679-679
Open Access | Times Cited: 46
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
Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms
Li Chen, Emilia Bagnicka, He Chen, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3423-3436
Closed Access | Times Cited: 15
Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 54, pp. 102901-102901
Open Access | Times Cited: 13
Effects of different fermentation methods on the microflora composition and flavor quality of mixed red sour soup
Na Liu, Bo Zhang, Mingxia Wu, et al.
LWT (2025), pp. 117653-117653
Open Access
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
Yusuf Biçer, Arife Ezgi Telli, Gonca Sönmez, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 3, pp. 528-534
Closed Access | Times Cited: 30
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Current Opinion in Biotechnology (2021) Vol. 73, pp. 164-170
Open Access | Times Cited: 30
Microbiome and -omics application in food industry
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
International Journal of Food Microbiology (2022) Vol. 377, pp. 109781-109781
Closed Access | Times Cited: 19
Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka
A. M. M. U. Adikari, Hasitha Priyashantha, J.N.K. Disanayaka, et al.
Heliyon (2021) Vol. 7, Iss. 10, pp. e08136-e08136
Open Access | Times Cited: 21
The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 14
Microbial diversity and volatile metabolites of kefir prepared by different milk types
Tong Guangsen, Xiang Li, Guo Jia-hu
CyTA - Journal of Food (2021) Vol. 19, Iss. 1, pp. 399-407
Open Access | Times Cited: 18
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Novel methods of microbiome analysis in the food industry
Carlos Sabater, José F. Cobo‐Díaz, Avelino Álvarez‐Ordóñez, et al.
International Microbiology (2021) Vol. 24, Iss. 4, pp. 593-605
Closed Access | Times Cited: 17
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese
Marco A. Murgia, Pietrino Deiana, A. Nudda, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 119-119
Open Access | Times Cited: 10
Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives
Paula Carasi, Mariano Malamud, María de los Ángeles Serradell
Current Microbiology (2021) Vol. 79, Iss. 1
Closed Access | Times Cited: 9
Diversity and succession of contaminating yeasts in white-brined cheese during cold storage
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
Food Microbiology (2023) Vol. 113, pp. 104266-104266
Open Access | Times Cited: 1
Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India
Archana Chandran, C. K. Linsha, A. K. Beena
European Journal of Nutrition & Food Safety (2022), pp. 15-19
Open Access | Times Cited: 1
Enumerating Distinct Yeast in the Same Food Sample
Luara Aparecida Simões, Angélica Cristina de Souza, Rosane Freitas Schwan, et al.
Methods and protocols in food science (2021), pp. 111-123
Closed Access | Times Cited: 1
Diversity and Succession of Contaminating Yeasts in White-Brined Cheese During Cold Storage
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
(2023)
Closed Access
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