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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:

Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage
Luca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2023) Vol. 175, pp. 113754-113754
Closed Access | Times Cited: 7

Showing 7 citing articles:

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 15
Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis
Giorgia Rampanti, Federica Cardinali, Ilario Ferrocino, et al.
Insects (2025) Vol. 16, Iss. 2, pp. 122-122
Open Access
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in lower Silesia (Poland)
Federica Cardinali, Giorgia Rampanti, Joanna Harasym, et al.
Food Research International (2025) Vol. 211, pp. 116398-116398
Open Access
Selection of starter cultures from olive skin to improve the quality of fermented table olives
Paola Foti, Lara Signorello, Maria Gullo, et al.
Journal of Agriculture and Food Research (2025), pp. 101972-101972
Open Access
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open 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 | Times Cited: 2
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)
Ali Tekin, Hilal Kanmaz, Büşra Kaya, et al.
Food Chemistry Advances (2024), pp. 100873-100873
Open Access | Times Cited: 1
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