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:
Improving the drying of Propionibacterium freudenreichii starter cultures
Romain Jeantet, Gwénaël Jan
Applied Microbiology and Biotechnology (2021)
Open Access | Times Cited: 7
Romain Jeantet, Gwénaël Jan
Applied Microbiology and Biotechnology (2021)
Open Access | Times Cited: 7
Showing 7 citing articles:
Characteristics of Probiotic Preparations and Their Applications
Guangqiang Wang, Yunhui Chen, Yongjun Xia, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2472-2472
Open Access | Times Cited: 65
Guangqiang Wang, Yunhui Chen, Yongjun Xia, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2472-2472
Open Access | Times Cited: 65
Reprocessing of side-streams towards obtaining valuable bacterial metabolites
Kamil Piwowarek, Edyta Lipińska, Marek Kieliszek
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 7-8, pp. 2169-2208
Open Access | Times Cited: 10
Kamil Piwowarek, Edyta Lipińska, Marek Kieliszek
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 7-8, pp. 2169-2208
Open Access | Times Cited: 10
Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology
Alexander Dank, Tjakko Abee, Eddy J. Smid
Current Opinion in Food Science (2023) Vol. 52, pp. 101048-101048
Closed Access | Times Cited: 7
Alexander Dank, Tjakko Abee, Eddy J. Smid
Current Opinion in Food Science (2023) Vol. 52, pp. 101048-101048
Closed Access | Times Cited: 7
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1207-1207
Open Access | Times Cited: 5
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1207-1207
Open Access | Times Cited: 5
Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions
Assan Ospanov, Shukhrat Velyamov, Dinara Tlevlessova, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Assan Ospanov, Shukhrat Velyamov, Dinara Tlevlessova, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
(2023)
Open Access
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
(2023)
Open Access
Metagenomic Analysis of Microbial Communities from Coal Waste
Nunung Eni Elawati, Catur Retno Lestari, Martha Aulia Marco, et al.
Biosaintifika Journal of Biology & Biology Education (2023) Vol. 15, Iss. 3, pp. 306-313
Open Access
Nunung Eni Elawati, Catur Retno Lestari, Martha Aulia Marco, et al.
Biosaintifika Journal of Biology & Biology Education (2023) Vol. 15, Iss. 3, pp. 306-313
Open Access
