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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:

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 109

Showing 26-50 of 109 citing articles:

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
Beatriz Silva, J. A. Teixeira, Vasco Cadavez, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3206-3206
Open Access | Times Cited: 7
Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese
S. Pérez, Sara Lucía Gómez Rodríguez, José Uriel Sepúlveda Valencia, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21558-e21558
Open Access | Times Cited: 7
The Potential of Meta-Proteomics and Artificial Intelligence to Establish the Next Generation of Probiotics for Personalized Healthcare
Arpita Das, Rama N. Behera, Ayushi Kapoor, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17528-17542
Closed Access | Times Cited: 7
Evaluation of the Anticancer and Probiotic Potential of Autochthonous (Wild) Lacticaseibacillus paracasei Strains from New Ecological Niches as a Possible Additive for Functional Dairy Foods
E. Vachkova, Valeria Petrova, Н. Григорова, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 185-185
Open Access | Times Cited: 6
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
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2023) Vol. 12, Iss. 5, pp. 990-990
Open Access | Times Cited: 5
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
Paolo D’Incecco, Luca Bettera, Elena Bancalari, et al.
Food Research International (2023) Vol. 172, pp. 113102-113102
Open Access | Times Cited: 5
Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
Luana Faria Silva, Tássila Nakata Sunakozawa, Diego Alves Monteiro, et al.
Metabolites (2023) Vol. 13, Iss. 11, pp. 1134-1134
Open Access | Times Cited: 5
Phenotypic, Technological, Safety, and Genomic Profiles of Gaba-Producing <em>Lactococcus lactis</em> and <em>Streptococcus thermophilus</em> Strains Isolated from Cow’s Milk
José A. Valenzuela, Lucía Vázquez, Javier Rodríguez, et al.
(2024)
Open Access | Times Cited: 1
Screening and characterization of Enterococcus durans isolates from raw organic milk in Southern Brazil: Assessing technological potential
Vanessa Luiza da Cunha, Eduardo Leonarski, Jaqueline de Oliveira, et al.
Food and Humanity (2024) Vol. 2, pp. 100276-100276
Closed Access | Times Cited: 1
Important properties of lactic acid bacteria and their role in industry
T. Aleksanyan, Lilit Hakobyan, S. Dimov, et al.
Elsevier eBooks (2024), pp. 1-46
Closed Access | Times Cited: 1
Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese
Cristian Mauricio Barreto Pinilla, Wellington da Silva Oliveira, Aline de Oliveira Garcia, et al.
Letters in Applied Microbiology (2024) Vol. 77, Iss. 4
Closed Access | Times Cited: 1
Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process
Cresciense Lecaudé, Nicolas Orieux, Sarah Chuzeville, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110712-110712
Closed Access | Times Cited: 1
Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics
Camila Neves Meireles Costa, Julia Mariano Caju de Oliveira, Ângela Matilde da Silva Alves, et al.
International Dairy Journal (2024) Vol. 155, pp. 105972-105972
Closed Access | Times Cited: 1
Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
(2024)
Open Access | Times Cited: 1
The effects of soaking in salted blackcurrant wine on the properties of cheese
László Gyenge, Kinga Erdő, Csilla Albert, et al.
Heliyon (2024) Vol. 10, Iss. 14, pp. e34060-e34060
Open Access | Times Cited: 1
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
Kobika Chelladhurai, Santhoshani Warakaulle, Sifatun Nesa Ali, et al.
International Dairy Journal (2024) Vol. 160, pp. 106075-106075
Closed Access | Times Cited: 1
Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses
Susana Serrano, Maria Vitória Ferreira, Cinthia Alves‐Barroco, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3067-3067
Open Access | Times Cited: 1
Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
Juliana S. Graça, Marianna Miranda Furtado, Luísa Freire, et al.
Food Microbiology (2024) Vol. 125, pp. 104660-104660
Closed Access | Times Cited: 1
Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation
Vaishnavi Pratha Gajendran, Sumathi Rajamani
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
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: 1
Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto
Vongsathorn Ngampuak, Acharawan Thongmee, Napapan Pongpoungphet, et al.
International Journal of Food Science (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 4
Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk
Vanessa Santos Simões Pires, Susana C. Ribeiro, Sofia P.M. Silva, et al.
Journal of Applied Microbiology (2023) Vol. 134, Iss. 6
Closed Access | Times Cited: 4
Fermentative optimization and characterization of exopolysaccharides from Enterococcus faecium F58 isolated from traditional fresh goat cheese
Mariem Zanzan, Youssef Ezzaky, Fouad Achemchem, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 5, pp. 1195-1205
Closed Access | Times Cited: 4
Dairy Products: A Potential Source of Multidrug-Resistant Enterococcus faecalis and Enterococcus faecium Strains
Marlena Gołaś-Prądzyńska, Magdalena Łuszczyńska, Jolanta G. Rola
Foods (2022) Vol. 11, Iss. 24, pp. 4116-4116
Open Access | Times Cited: 8

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