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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:

Characterization of unique metabolites in γ‐aminobutyric acid‐rich cheese by metabolome analysis using liquid chromatography‐mass spectrometry
Tatsuro Hagi, Hiroyuki Nakagawa, Hideyuki Ohmori, et al.
Journal of Food Biochemistry (2019) Vol. 43, Iss. 11
Open Access | Times Cited: 10

Showing 10 citing articles:

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Heena Sharma, Fatih Özoğul, Elena Bartkienė, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 4819-4841
Closed Access | Times Cited: 98
Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
Tushar Joshi, Salini S.V, Lakshmi Mohan, et al.
Food and Humanity (2024) Vol. 3, pp. 100341-100341
Closed Access | Times Cited: 6
GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese
Begoña Redruello, Yasmine Saidi, Lorena Sampedro, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 633-633
Open Access | Times Cited: 27
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Min Kyung Park, Young Suk Kim
Food Science and Biotechnology (2021) Vol. 30, Iss. 7, pp. 881-890
Open Access | Times Cited: 25
Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 10, pp. 6701-6709
Open Access | Times Cited: 10
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains
Satoshi Suzuki, Hideyuki Ohmori, Sora Hayashida, et al.
Food Science and Technology Research (2021) Vol. 27, Iss. 3, pp. 543-549
Closed Access | Times Cited: 13
GABA and its receptors' mechanisms in the treatment of insomnia
Wenwen Zhu, Lishan Huang, Ho Yu Cheng, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40665-e40665
Open Access | Times Cited: 1
Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products
Rubén Agregán, Noemí Echegaray, Asad Nawaz, et al.
Metabolites (2021) Vol. 11, Iss. 12, pp. 818-818
Open Access | Times Cited: 9
Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 6, pp. 4868-4881
Open Access | Times Cited: 4
Enzyme actions during cheese ripening and production of bioactive compounds
Rosa Vázquez-García, Sandra T. Martín del Campo
Elsevier eBooks (2023), pp. 331-347
Closed Access | Times Cited: 1
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