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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:

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 169-169
Open Access | Times Cited: 10

Showing 10 citing articles:

Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
Almudena V. Merchán, Ángel Román, Santiago Ruíz-Moyano, et al.
Applied Food Research (2025), pp. 100711-100711
Open 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: 3
Genetically predicted the causal relationship between gut microbiota and infertility: bidirectional Mendelian randomization analysis in the framework of predictive, preventive, and personalized medicine
Yujia Xi, Chenwei Zhang, Yiqian Feng, et al.
The EPMA Journal (2023) Vol. 14, Iss. 3, pp. 405-416
Open Access | Times Cited: 9
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
Giorgia Rampanti, Antonio Raffo, Valentina Melini, et al.
Food Research International (2023) Vol. 173, pp. 113459-113459
Closed Access | Times Cited: 9
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
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
Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
Almudena V. Merchán, Santiago Ruíz-Moyano, María José Benito, et al.
Food Bioscience (2023) Vol. 57, pp. 103491-103491
Closed Access | Times Cited: 2
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access
Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese
Celso Raul Silambo Chaves, Acácio Salamandane, Emília Joana F Vieira, et al.
International Journal of Microbiology (2024) Vol. 2024, Iss. 1
Open Access
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