Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
Erasmo Neviani, Alessia Levante, Monica Gatti
Fermentation (2024) Vol. 10, Iss. 4, pp. 186-186
Open Access | Times Cited: 6
Dairy products authentication with biomarkers: A comprehensive critical review
Eman Shawky, Lutfun Nahar, Sarah M. Nassief, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104445-104445
Closed Access | Times Cited: 4
Natural creaming significantly modulates the Metabolomic profile and bacterial Community of raw Milk: A case study on organic Milk for Parmigiano Reggiano PDO
Pier Paolo Becchi, Paolo Bellassi, Gabriele Rocchetti, et al.
Food Chemistry (2025) Vol. 473, pp. 143137-143137
Closed Access
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics
Nurhazwani Sa’aid, Joo Shun Tan
Preparative Biochemistry & Biotechnology (2025), pp. 1-20
Closed Access
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Erasmo Neviani, Monica Gatti, Fausto Gardini, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 830-830
Open Access
Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality
Hannes Decadt, Dries Bongaerts, Stefan Weckx, et al.
International Dairy Journal (2025), pp. 106247-106247
Closed Access
How raw milk-based adjunct cultures influence microbial diversity in cheese
Matthias Dreier, Luca Bettera, Hélène Berthoud, et al.
International Dairy Journal (2025), pp. 106249-106249
Closed Access
Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese “Ayib” safety, stability, sensory acceptability and antioxidant potential
Zerihun Asefa ., Anteneh Tesfaye, Asnake Desalegn, et al.
One Health Outlook (2025) Vol. 7, Iss. 1
Open Access
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
Luca Bettera, Matthias Dreier, Remo S. Schmidt, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
Alessia Levante, Gaia Bertani, Martina Marrella, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
Beatriz Silva, J. A. Teixeira, Vasco Cadavez, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3206-3206
Open Access | Times Cited: 8
Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production
Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3949-3949
Open Access | Times Cited: 4
Identificación de Enterococcus aislados de lactosuero de quesos artesanales de Puebla
Ma. Gabriela Alvarado-Castillo, Claudia Montalvo-Paquini, Guadalupe Baltazar-Gómez, et al.
Ecosistemas y Recursos Agropecuarios (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese
Serena Martini, Laura Solà, Alice Cattivelli, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process
Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110712-110712
Closed Access | Times Cited: 1
Bibliometric analysis for artificial intelligence in the internet of medical things: mapping and performance analysis
Haruna Chiroma, Mohamed Hashem, Mohammed Maray
Frontiers in Artificial Intelligence (2024) Vol. 7
Open Access | Times Cited: 1
Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1870-1870
Open Access | Times Cited: 1
Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese
Vinícius da Silva Duarte, Beate Bjørgan, Fiona Valerie Franklin, et al.
International Dairy Journal (2024), pp. 106160-106160
Open Access | Times Cited: 1
Non-starter lactic acid bacteria and citrate fermenting bacteria in milk supply chain: Are they easily controlled?
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragón-Alegro, et al.
International Dairy Journal (2023) Vol. 149, pp. 105839-105839
Closed Access | Times Cited: 3
Phylogenetic variation in raw cow milk microbiota and the impact of forage combinations and use of silage inoculants
Alexandre J. Kennang Ouamba, Mérilie Gagnon, Thibault Varin, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 2
Analysis of quality and antibiotic residues in raw milk marketed informally in the Province of Pichincha – Ecuador
Byron Puga-Torres, Eduardo Aragón, Andrés Guiral Contreras, et al.
Food and Agricultural Immunology (2023) Vol. 35, Iss. 1
Open Access | Times Cited: 2
Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of Lacticaseibacillus paracasei SRX10
Christina S. Kamarinou, Despoina Eugenia Kiousi, Panagiotis Repanas, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 93-93
Open Access
The microbiota of ensiled forages and of bulk tank milk on dairy cattle farms in northern Sweden - a case study
Li Sun, Gun Bernes, Mårten Hetta, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 8961-8976
Open Access
Microbial communities in feed, bedding material, and bulk milk - experiences from a feeding trial
Thomas Eliasson, Li Sun, Åse Lundh, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10980-10997
Open Access
Page 1 - Next Page

Scroll to top