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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:

Omics Approaches to Assess Flavor Development in Cheese
Rania Anastasiou, Μαρία Κάζου, Marina Georgalaki, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 188-188
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits
Justina Milerienė, Jurgita Aksomaitienė, Kristina Kondrotienė, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 1034-1034
Open Access | Times Cited: 20
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
Yadong Wang, Ying Wang, Sizhe Qiu, et al.
Food Research International (2024) Vol. 188, pp. 114483-114483
Closed Access | Times Cited: 5
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
Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach
Acácio Salamandane, John Leech, Rita Almeida, et al.
Food Research International (2024) Vol. 189, pp. 114556-114556
Open Access | Times Cited: 4
Analytical Capabilities and Future Perspectives of Chemometrics in Omics for Food Microbial Investigation
Feifei Sun, Yu Zhang, Chin Ping Tan, et al.
Critical Reviews in Analytical Chemistry (2025), pp. 1-14
Closed Access
Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality
Nan Jiang, Rina Wu, Chen Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5446-5458
Closed Access | Times Cited: 16
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: 3
Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies
Yujin Jang, Arxel G. Elnar, Sun Jin Hur, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder
Cristina Anamaria Semeniuc, Mara Mandrioli, Beatrice Sabrina Socaci, et al.
International Dairy Journal (2022) Vol. 133, pp. 105427-105427
Closed Access | Times Cited: 12
Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics
Natalia Tsouggou, Aleksandra Slavko, Olympia Tsipidou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 2
Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese
Xiaohui Huang, Franks Kamgang Nzekoue, Sofia Renzi, et al.
Food Research International (2022) Vol. 159, pp. 111627-111627
Closed Access | Times Cited: 10
Current Advances in Cheese Microbiology
Juan A. Centeno, Javier Carballo
Foods (2023) Vol. 12, Iss. 13, pp. 2577-2577
Open Access | Times Cited: 4
Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae
Lutfiye Yilmaz‐Ersan, Gizem Suna
Talanta (2024) Vol. 272, pp. 125801-125801
Closed Access | Times Cited: 1
Non-thermal techniques for microbiological safety, nutritional preservation, and enhanced efficiency in dairy processing
Pravin Digambar Sawale, Prasad Patil, Ajay Singh, et al.
Functional Food Science - Online ISSN 2767-3146 (2024) Vol. 4, Iss. 5, pp. 180-203
Open Access | Times Cited: 1
Review on the NGS-based studies of microbiotas of artisanal and regional kinds of cheese with potential as functional foods: composition and functional analysis
Vilma Posheva, Tsvetana Muleshkova, Slavica Josifovska, et al.
Biotechnology & Biotechnological Equipment (2024) Vol. 38, Iss. 1
Open Access | Times Cited: 1
Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses
Susana Serrano, Susana Morais, Teresa Semedo‐Lemsaddek
Frontiers in Industrial Microbiology (2024) Vol. 2
Open Access | Times Cited: 1
Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking
Ramón Arias Sánchez, Claudio Alba, Javier Calzada, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2296-2296
Open Access | Times Cited: 1
Tuning and modeling cheese flavor
Huabin Luo, Simen Akkermans, Davy Verheyen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
Qian Ma, Lu Liu, Yang Jiao, et al.
Food Research International (2024) Vol. 197, pp. 115154-115154
Closed Access | Times Cited: 1
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 | Times Cited: 1
Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products
Nuthathai Sutthiwong, Supaporn Lekavat, Laurent Dufossé
Foods (2023) Vol. 12, Iss. 6, pp. 1270-1270
Open Access | Times Cited: 3
Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota
Eleni Sioziou, Athanasia Kakouri, Loulouda Bosnea, et al.
Current Research in Microbial Sciences (2023) Vol. 6, pp. 100209-100209
Open Access | Times Cited: 3
Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies
Bruno Galli, Olga Nikoloudaki, Lena Granehäll, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110548-110548
Open Access | Times Cited: 2
Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese
Carlo Cosentino, Rosanna Paolino, Mariarita Rubino, et al.
Animals (2022) Vol. 12, Iss. 11, pp. 1444-1444
Open Access | Times Cited: 3
Cheese quality and authenticity: new technologies help solve an age-old problem
Christopher J. Pillidge, Roya Afshari, Harsharn Gill
Microbiology Australia (2022) Vol. 43, Iss. 2, pp. 52-56
Open Access | Times Cited: 3
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