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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:

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods
Marco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3379-3379
Open Access | Times Cited: 21

Showing 21 citing articles:

Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS
Zixuan Zhang, Mengjie Qie, Lu Bai, et al.
Food Chemistry (2024) Vol. 442, pp. 138444-138444
Closed Access | Times Cited: 7
Towards a harmonized approach for food authenticity marker validation and accreditation
Stéphane Bayen, Christopher T. Elliott, Marco Arlorio, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104550-104550
Open Access | Times Cited: 6
Constructing an origin discrimination model of japonica rice in Heilongjiang Province based on confocal microscopy Raman spectroscopy technology
Guifang Zhang, Jinming Liu, Z. Li, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Authenticity Assessment of Tiroler Bergkäse Pdo: A Multimethodological Approach
Hannah Innerbichler, Alexander Trockenbacher, Alexander Höller, et al.
(2025)
Closed Access
Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System
Xi Wu, Sung-Ho Shin, Carmen Gondhalekar, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 402-402
Open Access | Times Cited: 12
Assessment of cheese frauds, and relevant detection methods: A systematic review
Amirhossein Abedini, Mahla Salimi, Yeganeh Mazaheri, et al.
Food Chemistry X (2023) Vol. 19, pp. 100825-100825
Open Access | Times Cited: 11
Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling
Marco Cardin, Jérôme Mounier, Emmanuel Coton, et al.
Food Research International (2024) Vol. 178, pp. 113975-113975
Open Access | Times Cited: 4
The Role of Promoting Agricultural and Food Products Certified with European Union Quality Schemes
Alexandra-Ioana Glogovețan, Cristina Bianca Pocol
Foods (2024) Vol. 13, Iss. 6, pp. 970-970
Open Access | Times Cited: 4
A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors
Françoise Irlinger, Mahendra Mariadassou, Éric Dugat‐Bony, et al.
ISME Communications (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products
Sarah Currò, Massimiliano Babbucci, Paolo Carletti, et al.
Food Control (2023) Vol. 158, pp. 110246-110246
Open Access | Times Cited: 4
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
L. Pellegrino, Veronica Rosi, Marta Sindaco, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 355-355
Open Access | Times Cited: 1
A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept
David Castejón, José Segura, Karen Paola Cruz-Díaz, et al.
Analytica—A Journal of Analytical Chemistry and Chemical Analysis (2024) Vol. 5, Iss. 2, pp. 170-186
Open Access | Times Cited: 1
A Comparative Analysis on the Environmental Impact of Selected Methods for Determining the Profile of Fatty Acids in Cheese
Izabela Narloch, Grażyna Wejnerowska
Molecules (2023) Vol. 28, Iss. 13, pp. 4981-4981
Open Access | Times Cited: 3
Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy
Marco Cardin, Barbara Cardazzo, Monika Coton, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110523-110523
Open Access | Times Cited: 3
Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud
Amanda Carneiro Fitztum, Larissa Siqueira Lima, Priscila Judacewski, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 616-626
Closed Access | Times Cited: 2
Perceptions of cheese authenticity: A comparative analysis of value chain actors in Mexico
Héctor Yair Fernández-Sánchez, Angélica Espinoza‐Ortega, Laura Sánchez-Vega, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101019-101019
Closed Access
Innovative approaches to food traceability with DNA barcoding: Beyond traditional labels and certifications
Jacob Tizhe Liberty, Haijiao Lin, Christopher Kucha, et al.
Ecological Genetics and Genomics (2024) Vol. 34, pp. 100317-100317
Closed Access
Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.
Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, et al.
OENO One (2024) Vol. 58, Iss. 3
Open Access
Preliminary Feasibility of Near-Infrared Spectroscopy to Authenticate Grazing in Dairy Goats through Milk and Faeces Analysis
Pablo Rodríguez-Hernández, Cipriano Díaz-Gaona, Carolina Reyes-Palomo, et al.
Animals (2023) Vol. 13, Iss. 15, pp. 2440-2440
Open Access | Times Cited: 1
Microbial screening of animal skin bags used in traditional cheesemaking
Asma Senoussi, Ouarda Aissaoui-Zitoun, Haroun Chenchouni, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110549-110549
Closed Access | Times Cited: 1
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION
Svitlana Danylenko, Valery BONDARCHUK, A. Khablenko, et al.
Food Science and Technology (2023) Vol. 17, Iss. 3
Open Access
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