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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:

Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry
Hiroshi Ochi, Y. Sakai, Hiroshi Koishihara, et al.
Journal of Dairy Science (2013) Vol. 96, Iss. 12, pp. 7427-7441
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology
Sastia Prama Putri, Muhammad Maulana Malikul Ikram, Arisa Sato, et al.
Journal of Bioscience and Bioengineering (2022) Vol. 133, Iss. 5, pp. 425-435
Closed Access | Times Cited: 73
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
Recent trends in application of chemometric methods for GC-MS and GC×GC-MS-based metabolomic studies
Neda Feizi, Fatemeh Sadat Hashemi-Nasab, Fatemeh Golpelichi, et al.
TrAC Trends in Analytical Chemistry (2021) Vol. 138, pp. 116239-116239
Closed Access | Times Cited: 97
Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese
Pier Paolo Becchi, Gabriele Rocchetti, Pascual García-Pérez, et al.
Food Chemistry (2024) Vol. 447, pp. 138938-138938
Open Access | Times Cited: 10
Omics Approaches to Assess Flavor Development in Cheese
Rania Anastasiou, Μαρία Κάζου, Marina Georgalaki, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 188-188
Open Access | Times Cited: 34
NMR- and GC/MS-based metabolomic characterization of sunki , an unsalted fermented pickle of turnip leaves
Satoru Tomita, Toshihide Nakamura, Sanae Okada
Food Chemistry (2018) Vol. 258, pp. 25-34
Closed Access | Times Cited: 50
Advancement of omics techniques for chemical profile analysis and authentication of milk
Chenchen Qin, Lei Liu, Yu Wang, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 114-128
Closed Access | Times Cited: 26
The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli, et al.
Food Chemistry (2023) Vol. 428, pp. 136803-136803
Closed Access | Times Cited: 13
Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?
Paul Andrewes, Shannon Bullock, Robyn Turnbull, et al.
International Dairy Journal (2021) Vol. 121, pp. 105098-105098
Closed Access | Times Cited: 30
Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes
Balasubramanian Ganesan, Bart C. Weimer
Elsevier eBooks (2017), pp. 483-516
Closed Access | Times Cited: 39
Application of Metabolomics for High Resolution Phenotype Analysis
Eiichiro Fukusaki
Mass Spectrometry (2014) Vol. 3, Iss. Special_Issue_3, pp. S0045-S0045
Open Access | Times Cited: 28
1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses
Severino Segato, Augusta Caligiani, Barbara Contiero, et al.
Animals (2019) Vol. 9, Iss. 10, pp. 722-722
Open Access | Times Cited: 25
The role of diet in the treatment of fibromyalgia
Kathleen F. Holton
Pain Management (2016) Vol. 6, Iss. 4, pp. 317-320
Open Access | Times Cited: 23
The reduced/oxidized state of plasma albumin is modulated by dietary protein intake partly via albumin synthesis rate in rats
Yasuaki Wada, Yoshiyasu Sato, Keisuke Miyazaki, et al.
Nutrition Research (2016) Vol. 37, pp. 46-57
Closed Access | Times Cited: 21
1H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities
Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, et al.
Saudi Journal of Biological Sciences (2020) Vol. 27, Iss. 6, pp. 1446-1461
Open Access | Times Cited: 20
Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis
Roya Afshari, Christopher J. Pillidge, Daniel A. Dias, et al.
Food Control (2020) Vol. 123, pp. 107752-107752
Closed Access | Times Cited: 19
Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages
Roya Afshari, Christopher J. Pillidge, Daniel A. Dias, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 16
The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity
Richardos Nikolaos Salek, Michaela Černí­ková, Simona Maděrová, et al.
Journal of Dairy Science (2016) Vol. 99, Iss. 5, pp. 3274-3287
Open Access | Times Cited: 17
Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar
Satoru Ishihara, Takashi Inaoka, Toshihide Nakamura, et al.
Journal of Bioscience and Bioengineering (2018) Vol. 126, Iss. 1, pp. 53-62
Closed Access | Times Cited: 17
Comparative analysis of features extraction protocols for LC-HRMS untargeted metabolomics in mountain cheese ‘identitation’
Samuele Pellacani, Cinzia Citti, Lorenzo Strani, et al.
Microchemical Journal (2024) Vol. 207, pp. 111863-111863
Open Access | Times Cited: 1
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk
Alessandra Aiello, Emanuela Pepe, Lucia De Luca, et al.
International Dairy Journal (2021) Vol. 126, pp. 105233-105233
Open Access | Times Cited: 10
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
Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment
Maria João Lima, Andréia O. Santos, Soraia I. Falcão, et al.
Food Research International (2019) Vol. 126, pp. 108729-108729
Open Access | Times Cited: 9
Influence of chemical and biochemical characteristics on the texture of Appenzeller ® cheese
Dominik Guggisberg, Hans Winkler, Ueli Bütikofer, et al.
International Dairy Journal (2017) Vol. 75, pp. 111-119
Closed Access | Times Cited: 8
<b>Application of metabolomics for high resolution phenotype analysis </b>
Eiichiro Fukusaki
Japanese Journal of Lactic Acid Bacteria (2017) Vol. 28, Iss. 2, pp. 66-73
Open Access | Times Cited: 6
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