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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:

Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives
David Correa‐Galeote, I. Ghomari, Abdeslam Asehraou, et al.
LWT (2022) Vol. 160, pp. 113212-113212
Open Access | Times Cited: 11

Showing 11 citing articles:

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
Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum
Magdalena Skotniczny, Paweł Satora
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 5, pp. 4853-4853
Open Access | Times Cited: 6
Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini‐review
Patricia Rus‐Fernández, Ana Fuentes
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu
Tao Wu, Zhanrui Huang, Liangzhong Zhao, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 841-841
Open Access | Times Cited: 4
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
Federica Cardinali, Cristian Botta, Joanna Harasym, et al.
Food Research International (2023) Vol. 177, pp. 113851-113851
Open Access | Times Cited: 4
Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale
Amanda Vaccalluzzo, Alessandra Pino, Georgiana Bosco, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 355-355
Open Access | Times Cited: 2
Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 4, pp. 2926-2934
Open Access
Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research
Despoina Langari, Fani Th. Mantzouridou
(2024) Vol. 2, Iss. 6, pp. 570-598
Open Access
Treatment of Table Olives with 1-methylcyclopropene, Heat Shock, and Dimethyl Dicarbonate Impacts the Microbial Fermentation Profile and Composition of the Fruit Biofilm
Elio López‐García, Antonio Benítez‐Cabello, Francisco Rodríguez‐Gómez, et al.
Food Control (2024) Vol. 169, pp. 111021-111021
Open Access
LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish‐style table olives
Francisco Rodríguez‐Gómez, Antonio Valero, Elena Lara, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5191-5202
Open Access | Times Cited: 1
Revealing the microbial diversity and physicochemical characteristics of Brazilian untreated green table olives
Luara Aparecida Simões, Natalia Andrade Teixeira Fernandes, Angélica Cristina de Souza, et al.
Journal of Applied Microbiology (2022) Vol. 134, Iss. 1
Open Access | Times Cited: 1
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