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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:

Influence of lactic acid bacteria metabolites on physical and chemical food properties
Evandro Leite de Souza, Kataryne ÁR de Oliveira, Maria EG de Oliveira
Current Opinion in Food Science (2022) Vol. 49, pp. 100981-100981
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 31
Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 292-306
Open Access | Times Cited: 10
Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103815-103815
Closed Access | Times Cited: 8
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 8
Exopolysaccharides: Exploring their role as postbiotics
S. Vijayalakshmi, Ramachandran Chelliah, Kaliyan Barathikannan, et al.
Elsevier eBooks (2025), pp. 181-206
Closed Access
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 17
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
Yumei Tan, Mengxiang Gao, Li Li, et al.
LWT (2024) Vol. 197, pp. 115931-115931
Open Access | Times Cited: 5
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages
Serena Marulo, Salvatore De, Chiara Nitride, et al.
Food Bioscience (2024) Vol. 59, pp. 103988-103988
Open Access | Times Cited: 4
Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 4
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages
Fang Gao, Kaiping Zhang, Daixun Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101205-101205
Open Access | Times Cited: 3
Whole-genome analysis, evaluation and regulation of in vitro and in vivo GABA production from Levilactobacillus brevis YSJ3
Hui Liu, Daiyao Liu, Chengcheng Zhang, et al.
International Journal of Food Microbiology (2024) Vol. 421, pp. 110787-110787
Closed Access | Times Cited: 3
Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review
N.M. Revutskaya, E. K. Polishchuk, Ivan Kozyrev, et al.
Polymers (2024) Vol. 16, Iss. 14, pp. 1976-1976
Open Access | Times Cited: 3
Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
Mehmet Arif İçer, Buse Sarikaya, Emine Koçyiğit, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2437-2437
Open Access | Times Cited: 3
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 10
Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum
Jiawei Li, Ru Song, Xiaoyu Zou, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3761-3761
Open Access | Times Cited: 9
Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
Hong Li, Jiang Zhu, Yue Xiao, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 402-402
Open Access | Times Cited: 8
Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria
Sofia P.M. Silva, J. A. Teixeira, C.C.G. Silva
Food Bioscience (2023) Vol. 56, pp. 103196-103196
Open Access | Times Cited: 8
Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074
Hongcai Li, Lingjia Fan, Siqi Yang, et al.
Food Bioscience (2023) Vol. 57, pp. 103496-103496
Closed Access | Times Cited: 8
Quantifying the viability of lactic acid bacteria using ratiometric fluorescence assays
Yajing Chen, Jian Sun, Meiping Luo, et al.
Microchemical Journal (2024) Vol. 206, pp. 111485-111485
Closed Access | Times Cited: 2
Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles
Chang Chen, Huilin Li, YunPing Zhu, et al.
Food Bioscience (2024) Vol. 61, pp. 104986-104986
Closed Access | Times Cited: 2
Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
Sabrina Duarte de Oliveira, Evandro Leite de Souza, Caroliny Mesquita Araújo, et al.
3 Biotech (2023) Vol. 13, Iss. 9
Open Access | Times Cited: 7
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 6
Current Applications and Future Trends of Dehydrated Lactic Acid Bacteria for Incorporation in Animal Feed Products
Ana Florencia Moretti, Natalia S. Brizuela, Bárbara M. Bravo‐Ferrada, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 742-742
Open Access | Times Cited: 5
β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures
Isadora Kaline Camelo Pires de Oliveira Galdino, Miqueas Oliveira Morais da Silva, Ana Paula Silva, et al.
PeerJ (2023) Vol. 11, pp. e16094-e16094
Open Access | Times Cited: 5
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
Coral Barcenilla, Alba Puente, José F. Cobo‐Díaz, et al.
LWT (2024) Vol. 200, pp. 116166-116166
Open Access | Times Cited: 1
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