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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:

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Stavros Plessas, Vassilios Ganatsios, Ioanna Mantzourani, et al.
Applied Sciences (2021) Vol. 11, Iss. 13, pp. 6182-6182
Open Access | Times Cited: 18

Showing 18 citing articles:

Nanobioremediation: A sustainable approach for the removal of toxic pollutants from the environment
Pankaj Bhatt, Satish Chandra Pandey, Samiksha Joshi, et al.
Journal of Hazardous Materials (2021) Vol. 427, pp. 128033-128033
Closed Access | Times Cited: 124
Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria
Despoina Eugenia Kiousi, Christos Efstathiou, Vasilis Tzampazlis, et al.
Frontiers in Cellular and Infection Microbiology (2023) Vol. 13
Open Access | Times Cited: 15
Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
Zahra Zareie, Ali Moayedi, Kourosh Tabar Heydar, et al.
Food Research International (2025) Vol. 203, pp. 115912-115912
Closed Access
Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential
Despoina Eugenia Kiousi, Christos Efstathiou, Konstantinos Tegopoulos, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 24
Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese
Mohamed G. Shehata, Tawfiq Alsulami, Nourhan M. Abd El-Aziz, et al.
Toxins (2024) Vol. 16, Iss. 2, pp. 93-93
Open Access | Times Cited: 2
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains
Ioanna Mantzourani, Αντωνία Τέρπου, Argyro Bekatorou, et al.
Fermentation (2022) Vol. 8, Iss. 4, pp. 142-142
Open Access | Times Cited: 12
Cereals and Fruits as Effective Delivery Vehicles of Lacticaseibacillus rhamnosus through Gastrointestinal Transit
Grigorios Nelios, Ioanna Prapa, Anastasios Nikolaou, et al.
Applied Sciences (2023) Vol. 13, Iss. 15, pp. 8643-8643
Open Access | Times Cited: 7
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices
Stavros Kazakos, Ioanna Mantzourani, Stavros Plessas
Foods (2022) Vol. 11, Iss. 20, pp. 3226-3226
Open Access | Times Cited: 10
Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis
Tuba Erkaya, Ali Adnan Hayaloğlu
International Dairy Journal (2024) Vol. 152, pp. 105894-105894
Closed Access | Times Cited: 1
Functional Cheeses: Updates on Probiotic Preservation Methods
Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 3
Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome
Gregoria Mitropoulou, Ioanna Prapa, Anastasios Nikolaou, et al.
Frontiers in Bioscience-Elite (2022) Vol. 14, Iss. 4, pp. 31-31
Open Access | Times Cited: 4
Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese
Giuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 25-25
Open Access | Times Cited: 5
Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses
Andrey Gutnov, Gennady S. Kachmazov, Петракис Н. Чаликиди, et al.
Food systems (2024) Vol. 7, Iss. 1, pp. 15-21
Open Access
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 404-404
Open Access
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 668-678
Closed Access | Times Cited: 3
Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese
Panagiotis Thodis, Ioanna S. Kosma, Konstantinos Nesseris, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2176-2176
Open Access
Food Microbiology: Dairy Products’ Microbiota
Athina Tzora
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12111-12111
Open Access
Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese
A. Tir Touil Meddah, Ghadeer F. Mehyar, Salam A. Ibrahim
Jordan Journal of Agricultural Sciences (2023) Vol. 19, Iss. 4, pp. 329-344
Open Access
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