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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:

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

Showing 14 citing articles:

Lactofermentation of vegetables: An ancient method of preservation matching new trends
Anne Thierry, Céline Baty, Laurent Marché, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104112-104112
Open Access | Times Cited: 20
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
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
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
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
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
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
Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style
Chafiaa Sab, Concepción Romero, Manuel Brenes, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 9
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
Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations
Francisco Noé Arroyo‐López, Antonio Benítez‐Cabello, Verónica Romero‐Gil, et al.
International Journal of Food Microbiology (2021) Vol. 359, pp. 109415-109415
Open Access | Times Cited: 8
Traditional Fermented Foods: Introducing the “Fructan Link”
Luz Cristina Vallejo-García, Jaime Ricardo Porras-Domínguez, Agustín López‐Munguía
Elsevier eBooks (2023), pp. 147-166
Closed Access | Times Cited: 2
Poultry house as point source of intense bioaerosol emission
Rafał L. Górny, Małgorzata Gołofit-Szymczak, Marcin Cyprowski, et al.
Annals of Agricultural and Environmental Medicine (2023) Vol. 30, Iss. 3, pp. 432-454
Open Access | Times Cited: 2
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives
Marilisa Giavalisco, Emanuela Lavanga, Annamaria Ricciardi, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 351-351
Open Access
Treatment of Table Olives with 1-methylcyclopropene, Heat Shock, and Dimethyl Dicarbonate Impacts the Microbial Fermentation Profile and Composition of the Fruit Biofilm
Elio López‐García, Antonio Benítez‐Cabello, Francisco Rodríguez‐Gómez, et al.
Food Control (2024) Vol. 169, pp. 111021-111021
Open Access
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