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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:

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
Amanda Vaccalluzzo, Giuseppe Celano, Alessandra Pino, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 17

Showing 17 citing articles:

Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives
José Luis Ruiz-Barba, Amparo Cortés‐Delgado, Antonio Higinio Sánchez, et al.
LWT (2024) Vol. 195, pp. 115811-115811
Open Access | Times Cited: 3
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Antonio Alfonzo, Davide Alongi, Rosario Prestianni, et al.
Food Microbiology (2024) Vol. 120, pp. 104477-104477
Open Access | Times Cited: 2
Influence of olive cake dietary supplementation on fecal microbiota of dairy cows
Nunziatina Russo, Viviana Floridia, Enrico D’Alessandro, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 7
Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese
Francesco Maria Calabrese, Nunziatina Russo, Giuseppe Celano, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
Elio López‐García, Verónica Romero‐Gil, Francisco Noé Arroyo‐López, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110689-110689
Open Access | Times Cited: 1
Microbial Characterisation of a Two-Stage Anaerobic Digestion Process for Conversion of Agri-Based Feedstock in Biogas and Long-Chain Fatty Acids in a Circular Economy Framework
Elisabetta Fanfoni, Érika Sinisgalli, Alessandra Fontana, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 293-293
Open Access | Times Cited: 1
Effects of the supplementation with a multispecies probiotic on clinical and laboratory recovery of children with newly diagnosed celiac disease: A randomized, placebo-controlled trial
Elena Lionetti, Vera Dominijanni, Mario Iasevoli, et al.
Digestive and Liver Disease (2023) Vol. 55, Iss. 10, pp. 1328-1337
Open Access | Times Cited: 4
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends
Antonio Benítez‐Cabello, Amélia Martins Delgado, Célia Quintas
Foods (2023) Vol. 12, Iss. 19, pp. 3712-3712
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
Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions
Panagiota Alvanoudi, Stella A. Ordoudi, Alexandros Nakas, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1462-1478
Open Access | Times Cited: 2
Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake
Paola Foti, Cinzia Lucia Randazzo, Mariateresa Russo, et al.
Food Research International (2023) Vol. 174, pp. 113510-113510
Open Access | Times Cited: 2
Determination of Bacterial Community Structure of Table Olive via Metagenomic Approach in Şarköy
Samet Uçak
Chemistry & Biodiversity (2024) Vol. 21, Iss. 6
Closed Access
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives
Marilisa Giavalisco, Emanuela Lavanga, Annamaria Ricciardi, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 351-351
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
Volatile organic compounds (VOCs) in terrestrial extreme environments: implications for life detection beyond Earth
Claire A. Batty, V. K. Pearson, Karen Olsson‐Francis, et al.
Natural Product Reports (2024)
Open Access
Recent advances in food poisoning and respective diseases in baking products
Neelam Prabha Negi, Melekşen Akın, Moya Mir, et al.
Elsevier eBooks (2024), pp. 131-145
Closed Access
Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions
Panagiota Alvanoudi, Stella A. Ordoudi, Alexandros Nakas, et al.
Research Square (Research Square) (2023)
Open Access | Times Cited: 1
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