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 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
Alessia Levante, Gaia Bertani, Martina Marrella, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Showing 9 citing articles:
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
Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110712-110712
Closed Access | Times Cited: 1
Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study
Michele Magarelli, Pierfrancesco Novielli, Francesca De Filippis, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Michele Magarelli, Pierfrancesco Novielli, Francesca De Filippis, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Securing origin integrity through Machine Learning analysis of Mozzarella di Bufala PDO Microbiome
Michele Magarelli, Pierpaolo Di Bitonto, Francesca De Filippis, et al.
(2024), pp. 38-42
Closed Access | Times Cited: 1
Michele Magarelli, Pierpaolo Di Bitonto, Francesca De Filippis, et al.
(2024), pp. 38-42
Closed Access | Times Cited: 1
Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas
Raffaele Magliulo, Vincenzo Valentino, Andrea Balivo, et al.
Food Research International (2024) Vol. 192, pp. 114798-114798
Open Access | Times Cited: 1
Raffaele Magliulo, Vincenzo Valentino, Andrea Balivo, et al.
Food Research International (2024) Vol. 192, pp. 114798-114798
Open Access | Times Cited: 1
Utility of dairy microbiome as a tool for authentication and traceability
Maria V. Alvanou, Dimitrios Loukovitis, Katerina Melfou, et al.
Open Life Sciences (2024) Vol. 19, Iss. 1
Open Access
Maria V. Alvanou, Dimitrios Loukovitis, Katerina Melfou, et al.
Open Life Sciences (2024) Vol. 19, Iss. 1
Open Access
Mozzarella Cheese
Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola
Methods and protocols in food science (2024), pp. 31-54
Closed Access
Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola
Methods and protocols in food science (2024), pp. 31-54
Closed Access
Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese
Gorka Santamarina-García, Min Yap, Fiona Crispie, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access
Gorka Santamarina-García, Min Yap, Fiona Crispie, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access
Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)
Stefano Castellana, Angelica Bianco, Loredana Capozzi, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 911-911
Open Access
Stefano Castellana, Angelica Bianco, Loredana Capozzi, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 911-911
Open Access
Deciphering Microbial Communities of Three Savoyard Raw Milk Cheeses Along Ripening and Regarding the Cheese Process
Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, et al.
(2023)
Closed Access
Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, et al.
(2023)
Closed Access
