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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:

The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese
Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 14

Showing 14 citing articles:

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 126
Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
Almudena V. Merchán, Ángel Román, Santiago Ruiz‐Moyano, et al.
Applied Food Research (2025), pp. 100711-100711
Open Access
Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd
Giorgia Rampanti, Luca Belleggia, Federica Cardinali, et al.
Microorganisms (2023) Vol. 11, Iss. 1, pp. 219-219
Open Access | Times Cited: 10
Croatian white grape variety Maraština: First taste of its indigenous mycobiota
Vesna Milanović, Federica Cardinali, Ilario Ferrocino, et al.
Food Research International (2022) Vol. 162, pp. 111917-111917
Closed Access | Times Cited: 11
Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains
Matthias Sipiczki, Valéria Hrabovszki
International Journal of Food Microbiology (2023) Vol. 388, pp. 110088-110088
Closed Access | Times Cited: 6
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2023) Vol. 12, Iss. 5, pp. 990-990
Open Access | Times Cited: 6
The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective
Bruno Tilocca, Alessio Soggiù, Federica Iavarone, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 22, pp. 14131-14131
Open Access | Times Cited: 10
Epicoccum sp. as the causative agent of a reddish-brown spot defect on the surface of a hard cheese made of raw ewe milk
Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez, et al.
International Journal of Food Microbiology (2023) Vol. 406, pp. 110401-110401
Open Access | Times Cited: 4
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open Access | Times Cited: 1
Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia
Slavica Josifovska, Vilma Posheva, Vesselin V. Doytchinov, et al.
Food Bioscience (2023) Vol. 57, pp. 103552-103552
Open Access | Times Cited: 2
Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheeses
Davide Buzzanca, Manuela Giordano, Elisabetta Chiarini, et al.
International Journal of Food Microbiology (2024) Vol. 429, pp. 111014-111014
Closed Access
Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity
Claudia Teso-Pérez, Areli López-Gazcón, Juan Manuel Peralta‐Sánchez, et al.
Microbial Ecology (2024) Vol. 87, Iss. 1
Open Access
Effect of Lactic and Acetic Acid on Some Pathogenic and Lactic Acid Bacteria Attempting Manufacturing Raw Milk Cheese Using Direct Acidification
Hosam-Eddin Mahmoud Elgarhi, Ahmed A. Abd-El-Ghany, Azza M. A. Ibrahim
(2023)
Closed Access
Goat Cheese: a Model for Studying the Functional Microbiota in a One-health Context
Bruno Tilocca, Alessio Soggiù, Federica Iavarone, et al.
Research Square (Research Square) (2022)
Open Access
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