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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:

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis
Μαρία Κάζου, Aikaterini Tzamourani, Efstathios Ζ. Panagou, et al.
Microorganisms (2020) Vol. 8, Iss. 5, pp. 672-672
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future
Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 27
Microbial and Biochemical Profile of Different Types of Greek Table Olives
Niki Mougiou, Antiopi Tsoureki, Spyros Didos, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 11
Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Chiara Traina, Ilario Ferrocino, Ambra Bonciolini, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110688-110688
Open Access | Times Cited: 3
Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis
Konstantina Argyri, Agapi I. Doulgeraki, Evanthia Manthou, et al.
Microorganisms (2020) Vol. 8, Iss. 8, pp. 1241-1241
Open Access | Times Cited: 36
A Review on Adventitious Lactic Acid Bacteria from Table Olives
Maria Francisca Portilha-Cunha, Ângela C. Macedo, F. Xavier Malcata
Foods (2020) Vol. 9, Iss. 7, pp. 948-948
Open Access | Times Cited: 30
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
Amanda Vaccalluzzo, Giuseppe Celano, Alessandra Pino, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 17
Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations
Marine Penland, Audrey Pawtowski, Azzurra Pioli, et al.
Food Research International (2022) Vol. 155, pp. 111069-111069
Open Access | Times Cited: 15
Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters
Despina Vougiouklaki, Sophia Letsiou, Iliana Mavrokefalidou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 53-53
Open Access | Times Cited: 2
Characterization and geographical differentiation of Kalamata table olives using physical, chemical, mechanical and sensory properties: A chemometric approach
Sylvia Maria Georgiou, Ioanna S. Kosma, Anastasia V. Badeka, et al.
Microchemical Journal (2024) Vol. 199, pp. 110085-110085
Closed Access | Times Cited: 2
Consumers’ Attitudes towards Differentiated Agricultural Products: The Case of Reduced-Salt Green Table Olives
Aikaterini Paltaki, Fani Th. Mantzouridou, Efstratios Loizou, et al.
Sustainability (2024) Vol. 16, Iss. 6, pp. 2392-2392
Open Access | Times Cited: 2
Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain
Helena Lucena-Padrós, José Luis Ruiz-Barba
Food Microbiology (2019) Vol. 82, pp. 259-268
Open Access | Times Cited: 27
Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing
Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 7
Novel methods of microbiome analysis in the food industry
Carlos Sabater, José F. Cobo‐Díaz, Avelino Álvarez‐Ordóñez, et al.
International Microbiology (2021) Vol. 24, Iss. 4, pp. 593-605
Closed Access | Times Cited: 16
Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives
David Correa‐Galeote, I. Ghomari, Abdeslam Asehraou, et al.
LWT (2022) Vol. 160, pp. 113212-113212
Open Access | Times Cited: 11
Volatile Composition of Industrially Fermented Table Olives from Greece
Theano Mikrou, Katerina Kasimati, Ioanna Doufexi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1000-1000
Open Access | Times Cited: 15
New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis
Elio López‐García, Antonio Benítez‐Cabello, Javier Ramiro-García, et al.
Microorganisms (2021) Vol. 9, Iss. 3, pp. 561-561
Open Access | Times Cited: 14
Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider
Ignat V. Sonets, Mikhail A. Solovyev, Valeriia A. Ivanova, et al.
Food Microbiology (2024) Vol. 121, pp. 104520-104520
Closed Access | Times Cited: 1
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
Elio López‐García, Verónica Romero‐Gil, Francisco Noé Arroyo‐López, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110689-110689
Open Access | Times Cited: 1
Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale
Aikaterini Tzamourani, Elisa Di Napoli, Spiros Paramithiotis, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 8, pp. 3845-3857
Closed Access | Times Cited: 13
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends
Antonio Benítez‐Cabello, Amélia Martins Delgado, Célia Quintas
Foods (2023) Vol. 12, Iss. 19, pp. 3712-3712
Open Access | Times Cited: 4
Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis
Aikaterini Tzamourani, Aikaterini Kasimati, Effrosyni S. Karagianni, et al.
Food Microbiology (2022) Vol. 107, pp. 104063-104063
Closed Access | Times Cited: 8
Fungal biodiversity in commercial table olive packages
Antonio Benítez‐Cabello, Javier Ramiro-García, Verónica Romero‐Gil, et al.
Food Microbiology (2022) Vol. 107, pp. 104082-104082
Open Access | Times Cited: 7
The Rising Role of Omics and Meta-Omics in Table Olive Research
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3783-3783
Open Access | Times Cited: 3
Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.
Antonio de Castro, José Luis Ruiz-Barba, Concepción Romero, et al.
Food Control (2022) Vol. 136, pp. 108868-108868
Open Access | Times Cited: 6
Hi-C Metagenomics Facilitate Comparative Genome Analysis of Bacteria and Yeast from Spontaneous Beer and Cider
Ignat V. Sonets, Mikhail A. Solovyev, Valeria A. Ivanova, et al.
(2024)
Closed Access
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