Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality
Nan Jiang, Rina Wu, Chen Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5446-5458
Closed Access | Times Cited: 18

Showing 18 citing articles:

Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives
Xiangyong Zeng, Yunman Zou, Jia Zheng, et al.
Microbiological Research (2023) Vol. 273, pp. 127414-127414
Open Access | Times Cited: 71
Microbial interactions shape cheese flavour formation
Chrats Melkonian, Francisco Zorrilla, Inge Kjærbølling, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 23
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 6
A bibliometric analysis of the global impact of metaproteomics research
AbdulAziz Ascandari, Suleiman Aminu, Nour El Houda Safdi, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 11
A review of genetic resources and trends of omics applications in donkey research: focus on China
Muhammad Zahoor Khan, Wenting Chen, Xinrui Wang, et al.
Frontiers in Veterinary Science (2024) Vol. 11
Open Access | Times Cited: 4
Bright antimicrobial surfaces based on Schottky interfaces: from light illumination to bacterial charging
Zubair Ahmed, Zhong Lin Wang, Muhammad Adil, et al.
Smart Materials in Medicine (2025)
Open Access
Application of Omics in Donkey Meat Research: A Review
Qiying Zhu, Yongdong Peng, Xiaotong Liu, et al.
Animals (2025) Vol. 15, Iss. 7, pp. 991-991
Open Access
Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem
Rina Mekuli, Mahtab Shoukat, Éric Dugat‐Bony, et al.
Journal of Bacteriology (2025)
Open Access
Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution
Chen Chen, Zihang Shi, Xiankang Fan, et al.
Food Research International (2023) Vol. 174, pp. 113596-113596
Closed Access | Times Cited: 10
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack
Hongyan Chen, Lu Liu, Lu Jiang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101246-101246
Open Access | Times Cited: 3
Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae
Lutfiye Yilmaz‐Ersan, Gizem Suna
Talanta (2024) Vol. 272, pp. 125801-125801
Closed Access | Times Cited: 1
Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses
Susana Serrano, Susana Morais, Teresa Semedo‐Lemsaddek
Frontiers in Industrial Microbiology (2024) Vol. 2
Open Access | Times Cited: 1
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
Weicheng Li, Yudong Shi, Jiaqi Sun, et al.
Food Chemistry (2024) Vol. 469, pp. 142644-142644
Closed Access | Times Cited: 1
Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses
Ryosuke Unno, Toshihiro Suzuki, Yumika Osaki, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 6
Open Access | Times Cited: 5
Strategies for Studying the Microbiome of Fermented Foods
Alexander da Silva Vale, Natan Wiele, Maria Clara Manzoki, et al.
(2024), pp. 221-244
Closed Access
Inter-species metabolic interactions in cheese flavour formation
Chrats Melkonian, Francisco Zorrilla, Inge Kjærbølling, et al.
Research Square (Research Square) (2023)
Open Access | Times Cited: 1
Emerging Microbial Identification Technologies in the Era of OMICS and Genome Editing
Mohammad Riyaz, Khem Raj
(2023), pp. 37-63
Closed Access
Page 1

Scroll to top