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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:

Secondary and Adjunct Cultures
Françoise Irlinger, Sandra Hélinck, Jean Luc Jany
Elsevier eBooks (2017), pp. 273-300
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie‐Christine Montel, Solange Buchin, Adrien Mallet, et al.
International Journal of Food Microbiology (2014) Vol. 177, pp. 136-154
Closed Access | Times Cited: 549
Production of gaba (γ - aminobutyric acid) by microorganisms: a review
Radhika Dhakal, Vivek K. Bajpai, Kwang‐Hyun Baek
Brazilian Journal of Microbiology (2012) Vol. 43, Iss. 4, pp. 1230-1241
Open Access | Times Cited: 449
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
Luca Settanni, Giancarlo Moschetti
Food Microbiology (2010) Vol. 27, Iss. 6, pp. 691-697
Closed Access | Times Cited: 410
Safety assessment of dairy microorganisms: The Lactobacillus genus☆
Marion Bernardeau, Jean‐Paul Vernoux, Ségolène Henri-Dubernet, et al.
International Journal of Food Microbiology (2007) Vol. 126, Iss. 3, pp. 278-285
Closed Access | Times Cited: 365
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Trends in Food Science & Technology (2015) Vol. 45, Iss. 2, pp. 167-178
Closed Access | Times Cited: 191
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 875-875
Open Access | Times Cited: 81
Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment
J. Blaya, Zoha Barzideh, Gisèle LaPointe
Journal of Dairy Science (2017) Vol. 101, Iss. 4, pp. 3611-3629
Open Access | Times Cited: 162
Cheese yeasts
Marie‐Therese Fröhlich‐Wyder, Emmanuelle Arias‐Roth, Ernst Jakob
Yeast (2018) Vol. 36, Iss. 3, pp. 129-141
Open Access | Times Cited: 124
Lipolysis and Metabolism of Fatty Acids in Cheese
Anne Thierry, Yvonne F. Collins, María C. Abeijón Mukdsi, et al.
Elsevier eBooks (2017), pp. 423-444
Closed Access | Times Cited: 113
Sweat and Sebum Preferences of the Human Skin Microbiota
Mary Hannah Swaney, Amanda Nelsen, Shelby Sandstrom, et al.
Microbiology Spectrum (2023) Vol. 11, Iss. 1
Open Access | Times Cited: 39
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
C.D. Hickey, Jeremiah J. Sheehan, Martin G. Wilkinson, et al.
Frontiers in Microbiology (2015) Vol. 6
Open Access | Times Cited: 83
Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing
Joelle K. Salazar, Christina K. Carstens, Padmini Ramachandran, et al.
BMC Microbiology (2018) Vol. 18, Iss. 1
Open Access | Times Cited: 69
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
Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk Smear Cheese Reblochon de Savoie
C Mariani, Romain Briandet, J.F. Chamba, et al.
Journal of Dairy Science (2007) Vol. 90, Iss. 4, pp. 1653-1661
Open Access | Times Cited: 89
Biotechnological approaches for the production of designer cheese with improved functionality
Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 960-979
Closed Access | Times Cited: 48
Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese
Lang Sun, Dennis J. D’Amico
mSystems (2021) Vol. 6, Iss. 5
Open Access | Times Cited: 33
Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures
Pedro Nieto-Arribas, J.M. Povéda, Susana Seseña, et al.
Food Control (2009) Vol. 20, Iss. 12, pp. 1092-1098
Closed Access | Times Cited: 65
Propionic acid production from food waste in batch reactors: Effect of pH, types of inoculum, and thermal pre-treatment
Rowayda Ali, Florencia Saravia, Andrea Hille‐Reichel, et al.
Bioresource Technology (2020) Vol. 319, pp. 124166-124166
Closed Access | Times Cited: 34
Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories
Olga María Bonilla‐Luque, Arícia Possas, Marta López Cabo, et al.
Food Microbiology (2023) Vol. 114, pp. 104301-104301
Open Access | Times Cited: 11
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: 4
Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
María C. Abeijón Mukdsi, Roxana Medina, María de Fátima Álvarez, et al.
Food Chemistry (2009) Vol. 117, Iss. 2, pp. 241-247
Open Access | Times Cited: 49
Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses
Raimondo Gaglio, Nicola Francesca, Rosalia Di Gerlando, et al.
Dairy Science and Technology (2013) Vol. 94, Iss. 2, pp. 157-180
Open Access | Times Cited: 43
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains
Niccolò Renoldi, Nadia Innocente, Anna Rossi, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3101-3113
Open Access | Times Cited: 3
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
Massimo Todaro, Nicola Francesca, Stefano Reale, et al.
European Food Research and Technology (2011) Vol. 233, Iss. 6, pp. 931-940
Closed Access | Times Cited: 40
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese
Felicia Ciocia, Paul L.H. McSweeney, Paolo Piraino, et al.
Dairy Science and Technology (2013) Vol. 93, Iss. 6, pp. 623-640
Open Access | Times Cited: 33
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