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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:

Cheesomics: the future pathway to understanding cheese flavour and quality
Roya Afshari, Christopher J. Pillidge, Daniel A. Dias, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 60, Iss. 1, pp. 33-47
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Maria L. Marco, Mary Ellen Sanders, Michael G. Gänzle, et al.
Nature Reviews Gastroenterology & Hepatology (2021) Vol. 18, Iss. 3, pp. 196-208
Open Access | Times Cited: 549
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Yingying Hu, Lang Zhang, Rongxin Wen, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 10, pp. 2741-2755
Closed Access | Times Cited: 214
Milk microbiota: Characterization methods and role in cheese production
Bruno Tilocca, Nicola Costanzo, Valeria Maria Morittu, et al.
Journal of Proteomics (2019) Vol. 210, pp. 103534-103534
Closed Access | Times Cited: 128
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 602-602
Open Access | Times Cited: 95
The microbiota of dairy milk: A review
Eugenio Parente, Annamaria Ricciardi, Teresa Zotta
International Dairy Journal (2020) Vol. 107, pp. 104714-104714
Closed Access | Times Cited: 88
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions
Marta Moniente, Diego García‐Gonzalo, Ignacio Ontañón, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1481-1523
Closed Access | Times Cited: 72
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
Mohamed Mannaa, Gil‐Soo Han, Young‐Su Seo, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2861-2861
Open Access | Times Cited: 70
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
Liang Yang, Wenlai Fan, Yan Xu
Food Chemistry (2023) Vol. 438, pp. 137988-137988
Closed Access | Times Cited: 32
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
Linfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8367-8383
Closed Access | Times Cited: 27
Metabolomics and (craft) beers – recent advances
Nikko Angelo S. Carisma, Mariafe Calingacion
Food Research International (2025) Vol. 205, pp. 116010-116010
Closed Access | Times Cited: 1
Metaproteomics insights into traditional fermented foods and beverages
Liang Yang, Wenlai Fan, Yan Xu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2506-2529
Open Access | Times Cited: 66
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
Potential of Meta-Omics to Provide Modern Microbial Indicators for Monitoring Soil Quality and Securing Food Production
Christophe Djemiel, Samuel Dequiedt, Battle Karimi, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 33
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
Erasmo Neviani, Alessia Levante, Monica Gatti
Fermentation (2024) Vol. 10, Iss. 4, pp. 186-186
Open Access | Times Cited: 6
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
Roya Afshari, Christopher J. Pillidge, Elizabeth S. Read, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 44
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses
Justin Falardeau, Aljoša Trmčić, Siyun Wang
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4019-4048
Closed Access | Times Cited: 39
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
Felipe González‐González, Susana Delgado, Lorena Ruíz, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 1, pp. 212-229
Open Access | Times Cited: 24
A review of methods for the inference and experimental confirmation of microbial association networks in cheese
Eugenio Parente, Teresa Zotta, Annamaria Ricciardi
International Journal of Food Microbiology (2022) Vol. 368, pp. 109618-109618
Open Access | Times Cited: 23
Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, et al.
Microorganisms (2022) Vol. 10, Iss. 5, pp. 1073-1073
Open Access | Times Cited: 23
Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes
Huaixiang Tian, Rui Yang, Xuefeng Sun, et al.
Food Bioscience (2023) Vol. 53, pp. 102504-102504
Closed Access | Times Cited: 13
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
Eleni Kamilari, Marios Tomazou, Άθως Αντωνιάδης, et al.
International Journal of Food Science (2019) Vol. 2019, pp. 1-15
Open Access | Times Cited: 38
A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk
Pierluigi Caboni, D. Maxia, Paola Scano, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 6, pp. 5005-5018
Open Access | Times Cited: 36
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture
Teresa Zotta, Annamaria Ricciardi, Nicola Condelli, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 14, pp. 3898-3912
Closed Access | Times Cited: 32
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
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