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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:

Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics
Georgios P. Danezis, Athanasios C. Pappas, Eleni Tsiplakou, et al.
International Dairy Journal (2019) Vol. 104, pp. 104599-104599
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Critical review: Metabolomics in dairy science – Evaluation of milk and milk product quality
Joon Hyuk Suh
Food Research International (2022) Vol. 154, pp. 110984-110984
Closed Access | Times Cited: 70
Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review
Mengying Shuai, Chuanyi Peng, Huiliang Niu, et al.
Food Chemistry (2021) Vol. 374, pp. 131713-131713
Closed Access | Times Cited: 67
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
Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications
Artemis P. Louppis, Michael G. Kontominas
Food Chemistry (2024) Vol. 445, pp. 138758-138758
Closed Access | Times Cited: 7
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers
Eleni C. Pappa, Efthymia Kondyli
Dairy (2023) Vol. 4, Iss. 1, pp. 43-67
Open Access | Times Cited: 13
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding
Sofia Michailidou, Eleftherios Pavlou, Konstantinos Pasentsis, et al.
Food Microbiology (2021) Vol. 99, pp. 103836-103836
Closed Access | Times Cited: 30
Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods
Marco Cardin, Barbara Cardazzo, Jérôme Mounier, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3379-3379
Open Access | Times Cited: 21
Multi-Element Assessment of Potentially Toxic and Essential Elements in New and Traditional Food Varieties in Sweden
Barbro Kollander, Ilia Rodushkin, Birgitta Sundström
Foods (2023) Vol. 12, Iss. 9, pp. 1831-1831
Open Access | Times Cited: 11
Discriminative power of DNA-based, volatilome, near infrared spectroscopy, elements and stable isotopes methods for the origin authentication of typical Italian mountain cheese using sPLS-DA modeling
Marco Cardin, Jérôme Mounier, Emmanuel Coton, et al.
Food Research International (2024) Vol. 178, pp. 113975-113975
Open Access | Times Cited: 4
A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses
Larissa P. Margalho, Bruna A. Kamimura, Tatiana Colombo Pimentel, et al.
Journal of Food Composition and Analysis (2021) Vol. 101, pp. 103955-103955
Closed Access | Times Cited: 26
Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements
Shuxian Shao, Mengting Xu, Xiansheng Liao, et al.
Food Research International (2023) Vol. 165, pp. 112522-112522
Closed Access | Times Cited: 10
Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication
Georgios P. Danezis, Eleni Tsiplakou, Eleni C. Pappa, et al.
European Food Research and Technology (2020) Vol. 246, Iss. 9, pp. 1741-1753
Closed Access | Times Cited: 24
FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products
Georgios Theodoridis, Alexandros Pechlivanis, Νikolaos S. Τhomaidis, et al.
Metabolites (2021) Vol. 11, Iss. 2, pp. 74-74
Open Access | Times Cited: 21
Rare Earths as Authenticity Markers for the Discrimination of Greek and Turkish Pistachios Using Elemental Metabolomics and Chemometrics
Natasa P. Kalogiouri, Natalia Manousi, Dimitris Klaoudatos, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 349-349
Open Access | Times Cited: 21
Application of infrared spectroscopic techniques to cheese authentication: A review
Larissa K R Silva, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão
International Journal of Dairy Technology (2022) Vol. 75, Iss. 3, pp. 490-512
Closed Access | Times Cited: 16
Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans
Claudia de León‐Solís, Victoria Casasola, Tania Monterroso
Heliyon (2023) Vol. 9, Iss. 11, pp. e21402-e21402
Open Access | Times Cited: 6
Characterization of elements and carbon and nitrogen stable isotopes in American ginseng (Panax quinquefolius L): Determining the geographical origin combining with chemometrics
Mengying Shuai, Chuanyi Peng, Yang Yang, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105417-105417
Closed Access | Times Cited: 5
Compositional Differences of Greek Cheeses of Limited Production
Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2426-2426
Open Access | Times Cited: 5
Determining the geographical origin of milk by multivariate analysis based on stable isotope ratios, elements and fatty acids
Siyan Xu, Chaomin Zhao, Xiaojun Deng, et al.
Analytical Methods (2021) Vol. 13, Iss. 22, pp. 2537-2548
Closed Access | Times Cited: 12
Review of the applications of metabolomics approaches in dairy science: From factory to human
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 468-481
Closed Access | Times Cited: 4
Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value
Andrea Mara, Marco Caredda, Margherita Addis, et al.
Molecules (2024) Vol. 29, Iss. 4, pp. 869-869
Open Access | Times Cited: 1
Elemental profiles of swine tissues as descriptors for the traceability of value-added Italian heavy pig production chains
Maria Olga Varrà, Lenka Husáková, Emanuela Zanardi, et al.
Meat Science (2023) Vol. 204, pp. 109285-109285
Open Access | Times Cited: 3
Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification
Roisin O Sullivan, Raquel Cama‐Moncunill, Michael Salter‐Townshend, et al.
Food Chemistry X (2023) Vol. 19, pp. 100858-100858
Open Access | Times Cited: 3
Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
Ioannis Sakaridis, Evdoxios Psomas, Maria-Anastasia Karatzia, et al.
Veterinary Sciences (2022) Vol. 9, Iss. 10, pp. 569-569
Open Access | Times Cited: 4
Correction: Determining the geographical origin of milk by multivariate analysis based on stable isotope ratios, elements and fatty acids
Siyan Xu, Chaomin Zhao, Xiaojun Deng, et al.
Analytical Methods (2021) Vol. 13, Iss. 25, pp. 2888-2888
Closed Access | Times Cited: 5
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