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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:

Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety
Vincenzina Fusco, Daniele Chieffi, Maria De Angelis
Journal of Dairy Science (2022) Vol. 105, Iss. 12, pp. 9347-9366
Open Access | Times Cited: 12

Showing 12 citing articles:

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 20
Enhancing Safety and Quality in the Global Cheese Industry: A Review of Innovative Preservation Techniques
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 8
Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
Hüseyin Ender Gürmeriç, Mustafa Şengül, Tuba Erkaya
Food Bioscience (2024) Vol. 59, pp. 103812-103812
Closed Access | Times Cited: 4
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
Alessia Levante, Gaia Bertani, Martina Marrella, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 10
Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial
Vincenzina Fusco, Hikmate Abriouel, Evandro Leite de Souza
Microorganisms (2023) Vol. 11, Iss. 3, pp. 565-565
Open Access | Times Cited: 1
Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages
Fernando Loiola Nunes, Jeycy Kelle Sirqueira Mendonça, Bianca Pereira Dias, et al.
Foodborne Pathogens and Disease (2024)
Closed Access
Mozzarella cheese in Italy: Characteristics and occurrence of Listeria monocytogenes and coagulase-positive staphylococci at retail
Maria Francesca Iulietto, Roberto Condoleo, Maria Laura De Marchis, et al.
International Dairy Journal (2024) Vol. 157, pp. 106023-106023
Open Access
Mozzarella Cheese
Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola
Methods and protocols in food science (2024), pp. 31-54
Closed Access
From Block to Shred: Understanding the Factors Influencing Shreddability of Mozzarella Cheese
Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, et al.
Journal of Dairy Science (2024)
Open Access
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
Giovanni Bittante, Nicolò Amalfitano, Franco Tagliapietra, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4040-4040
Open Access
Listeria monocytogenes IN DAIRY PRODUCTS OCCURRENCE, MONITORING AND SURVEILLANCE
Cristina Stefania AFLOAREI, Amelia Buculei, Ancuța Chetrariu, et al.
Journal of Applied Life Sciences and Environment (2024) Vol. 57, Iss. 4(200)/2024, pp. 599-615
Open Access
Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk
Pavel Ačai, Martina Koňuchová, Ľubomí­r Valí­k
Applied Sciences (2023) Vol. 13, Iss. 15, pp. 8713-8713
Open Access
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