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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:

Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 30, pp. 8511-8529
Open Access | Times Cited: 11

Showing 11 citing articles:

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 35
The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus
Tatiana V. Kochetkova, Ilya P. Grabarnik, A. A. Klyukina, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 719-719
Open Access | Times Cited: 11
Mixing-driven flavor and aroma in fermented foods
Azarmidokht Gholamipour‐Shirazi, Endre Joachim Lerheim Mossige
Physics of Fluids (2025) Vol. 37, Iss. 3
Closed Access
Tuning and modeling cheese flavor
Huabin Luo, Simen Akkermans, Davy Verheyen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 2
Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process
Chen Chen, Wenqian Yao, Haiyan Yu, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 11, pp. 7432-7446
Open Access | Times Cited: 5
Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products
Nuthathai Sutthiwong, Supaporn Lekavat, Laurent Dufossé
Foods (2023) Vol. 12, Iss. 6, pp. 1270-1270
Open Access | Times Cited: 4
Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
Maxime Lecomte, Wenfan Cao, Julie Aubert, et al.
Metabolic Engineering (2024) Vol. 83, pp. 24-38
Open Access | Times Cited: 1
Bacterial community structure and metabolites after ensiling paper mulberry mixed with corn or wheat straw
Rongzheng Huang, Bingxin Cai, Yongcheng Chen, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking
Julien Chamberland, G. J. Brisson, Alain Doyen, et al.
Current Opinion in Food Science (2022) Vol. 48, pp. 100948-100948
Closed Access | Times Cited: 6
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
A digital twin of bacterial metabolism during cheese production
Maxime Lecomte, Wenfan Cao, Julie Aubert, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2023)
Open Access | Times Cited: 1
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