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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:

Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”
Miroslava Kačániová, Margarita Terentjeva, Simona Kunová, et al.
Open Life Sciences (2021) Vol. 16, Iss. 1, pp. 277-286
Open Access | Times Cited: 11

Showing 11 citing articles:

Microbial Communities of Artisanal Fermented Milk Products from Russia
Tatiana V. Kochetkova, Ilya P. Grabarnik, A. A. Klyukina, et al.
Microorganisms (2022) Vol. 10, Iss. 11, pp. 2140-2140
Open Access | Times Cited: 16
The Efficacy of Short-Term Weight Loss Programs and Consumption of Natural Probiotic Bryndza Cheese on Gut Microbiota Composition in Women
Ivan Hric, Simona Ugrayová, Adela Penesová, et al.
Nutrients (2021) Vol. 13, Iss. 6, pp. 1753-1753
Open Access | Times Cited: 19
Effect of High-intensity Training and Probiotics on Gut Microbiota Diversity in Competitive Swimmers: Randomized Controlled Trial
Viktor Bielik, Ivan Hric, Simona Ugrayová, et al.
Sports Medicine - Open (2022) Vol. 8, Iss. 1
Open Access | Times Cited: 13
Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains
Matthias Sipiczki, Valéria Hrabovszki
International Journal of Food Microbiology (2023) Vol. 388, pp. 110088-110088
Closed Access | Times Cited: 7
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese
Simona Kunová, Isabella Taglieri, Peter Haščí­k, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4487-4487
Open Access | Times Cited: 6
Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
Rui Rocha, Manuela Vaz‐Velho, J. S. Santos, et al.
Microorganisms (2021) Vol. 9, Iss. 10, pp. 2007-2007
Open Access | Times Cited: 13
Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation
Paola Foti, Nunziatina Russo, Cinzia Lucia Randazzo, et al.
Food Bioscience (2023) Vol. 52, pp. 102358-102358
Open Access | Times Cited: 5
Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang
Yuhui Li, Chunyan Wang, Jungang Wang
International Dairy Journal (2023) Vol. 143, pp. 105672-105672
Closed Access | Times Cited: 3
Composition of Ewe’s Lump cheese during the production season
Peter Zajác, Jozef Čurlej, Jozef Čapla, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 1
Open Access | Times Cited: 2
Identification of lactic acid bacteria isolated from the Protected Geographical Indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity
Fatmagül Halıcı Demir, Binnur Kaptan
International Dairy Journal (2024) Vol. 162, pp. 106156-106156
Closed Access
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION
Svitlana Danylenko, Valery BONDARCHUK, A. Khablenko, et al.
Food Science and Technology (2023) Vol. 17, Iss. 3
Open Access
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