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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 51-75 of 109 citing articles:

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia
Abdi Bedassa, Henok Nahusenay, Zerihun Asefa, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 7
Technological Aptitude and Sensitivity of Lactic Acid Bacteria Leuconostoc Isolated from Raw Milk of Cows: From Step-by-Step Experimental Procedure to the Results
Nora Hamdaoui, Yahya Rokni, Abdeslam Asehraou, et al.
Indonesian Journal of Science and Technology (2022) Vol. 8, Iss. 2, pp. 157-170
Open Access | Times Cited: 7
Phenotypic and Safety Assessment of the Cheese Strain Lactiplantibacillus plantarum LL441, and Sequence Analysis of its Complete Genome and Plasmidome
Ana Belén Flórez, Lucía Vázquez, Javier Rodríguez, et al.
International Journal of Molecular Sciences (2022) Vol. 24, Iss. 1, pp. 605-605
Open Access | Times Cited: 6
Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products
Nuthathai Sutthiwong, Supaporn Lekavat, Laurent Dufossé
Foods (2023) Vol. 12, Iss. 6, pp. 1270-1270
Open Access | Times Cited: 3
Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120
Sofia P.M. Silva, J. A. Teixeira, C.C.G. Silva
Foods (2023) Vol. 12, Iss. 7, pp. 1396-1396
Open Access | Times Cited: 3
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Beatriz Silva, Nathália Fernandes, Laís Carvalho, et al.
Italian Journal of Food Safety (2023)
Open Access | Times Cited: 3
Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria
Karlo Arturo Gutiérrez Coronado, Silvia Melissa García-Torres, Juan P. Caldas-Cueva, et al.
(2023)
Open Access | Times Cited: 2
Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus
Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 328-339
Open Access | Times Cited: 2
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 2
Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota
Eleni Sioziou, Athanasia Kakouri, Loulouda Bosnea, et al.
Current Research in Microbial Sciences (2023) Vol. 6, pp. 100209-100209
Open Access | Times Cited: 2
Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
Almudena V. Merchán, Santiago Ruíz-Moyano, María José Benito, et al.
Food Bioscience (2023) Vol. 57, pp. 103491-103491
Closed Access | Times Cited: 2
Functional Cheeses: Updates on Probiotic Preservation Methods
Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 2
Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies
Bruno Galli, Olga Nikoloudaki, Lena Granehäll, et al.
International Journal of Food Microbiology (2023) Vol. 411, pp. 110548-110548
Open Access | Times Cited: 2
Features of the selection of starter cultures in the production of functional fermented milk products
Мария Сергеевна Каночкина, Людмила Афанасьевна Иванова, A. D. Konovalova, et al.
Vestnik MGTU (2023) Vol. 26, Iss. 4, pp. 511-528
Open Access | Times Cited: 2
Aislamiento de bacterias ácido lácticas con potencial probiótico de alimentos fermentados típicos de México: una revisión
Alejandro Iraid Santander-Cortés, Javier Castro‐Rosas
PÄDI Boletín Científico de Ciencias Básicas e Ingenierías del ICBI (2024) Vol. 11, Iss. 22, pp. 59-68
Open Access
Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow’s Milk
José A. Valenzuela, Lucía Vázquez, Javier Rodríguez, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 4, pp. 2328-2328
Open Access
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
Ratmawati Malaka, Fatma Maruddin, F. A. Arief, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-11
Open Access
Differences in the Growth, Acidification, and Proteolytic Activities of Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus, and Streptococcus Salivarius Subsp. Thermophilus in Camel and Bovine Milk Fermentation
Kobika Chelladhurai, Santhoshani Warakaulle, Sifatun Nesa Ali, et al.
(2024)
Closed Access
Properties and Performance of Biopolymers in Textile Applications
Kazi Rezwan Hossain, Sharmin Akter, Muntajena Nanjeba, et al.
(2024), pp. 41-86
Closed Access
Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles
Isabela Jaeger, Cecília R. Köhn, Joshua D. Evans, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Microbiological Synthesis of Bioplastics
Mohamad Hazari Hazwan, Nurul A.M. Ridzuan, Jennifer Janani Sathiaseelan, et al.
Elsevier eBooks (2024)
Closed Access
Selection of starter lactic acid bacteria capable of forming biofilms on wooden vat prototypes for their future application in traditional Sicilian goat's milk cheese making
Fanny Claire Capri, Raimondo Gaglio, Luigi Botta, et al.
International Journal of Food Microbiology (2024) Vol. 419, pp. 110752-110752
Open Access
Probiotic Property and Antibacterial Activity Analysis of Sour Curd Derived Lactobacilli Isolates by in vitro Methods
Suchhanda Nandi, Shyamapada Mandal
International Journal of Science and Healthcare Research (2024) Vol. 9, Iss. 2, pp. 135-142
Open Access
Zein/MnO2 Nanosheet Composites Integrated with a Smartphone for Colorimetric Sensors for On-Site Detection of Adulterants in Milk
Tamires S. Pereira, Danilo Martins dos Santos, Rafaela S. André, et al.
ACS Applied Nano Materials (2024) Vol. 7, Iss. 11, pp. 13701-13711
Open Access
STUDIES ON THE CARBON CATABOLITE REPRESSION IN LACTIC ACID BACTERIA ISOLATED FROM WINE
V. R. Filimon, Rodica Paşa, Roxana Mihaela Filimon, et al.
Journal of Experimental and Molecular Biology (2024) Vol. 25, Iss. 2, pp. 85-92
Open Access

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