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:
Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing
Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Showing 7 citing articles:
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 6
Jinge Xu, Sijia Peng, Yandi Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 6
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
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
The Rising Role of Omics and Meta-Omics in Table Olive Research
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 3
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 3
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
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
Despoina Langari, Fani Th. Mantzouridou
(2024) Vol. 2, Iss. 6, pp. 570-598
Open Access
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access
Jiaqian Liang, Yanfei Wang, Tao Wang, et al.
Food Research International (2024) Vol. 200, pp. 115500-115500
Closed Access
Comparative microbiome analysis reveals the variation in microbial communities between ‘Kyoho’ grape and its bud mutant variety
Tong‐Lu Wei, Yuping Zheng, Ze-Hang Wang, et al.
PLoS ONE (2023) Vol. 18, Iss. 8, pp. e0290853-e0290853
Open Access | Times Cited: 1
Tong‐Lu Wei, Yuping Zheng, Ze-Hang Wang, et al.
PLoS ONE (2023) Vol. 18, Iss. 8, pp. e0290853-e0290853
Open Access | Times Cited: 1
