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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:

Antifungal lactic acid bacteria isolated from fermented beverages with activity against Colletotrichum gloeosporioides
Carolina Barrios-Roblero, Raymundo Rosas‐Quijano, Miguel Salvador‐Figueroa, et al.
Food Bioscience (2019) Vol. 29, pp. 47-54
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Isolation of antagonistic lactic acid bacteria from traditional fermented foods of China and biocontrol mode of Leuconostoc mesenteroides SNP037 against green pepper soft rot caused by Pectobacterium carotovorum
Jitao Tang, Lanhua Yi, Kaifang Zeng
Postharvest Biology and Technology (2024) Vol. 212, pp. 112872-112872
Closed Access | Times Cited: 7
Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread
Mengge Ma, Ao Li, Jin Feng, et al.
Food Chemistry (2024) Vol. 449, pp. 139181-139181
Closed Access | Times Cited: 6
Screening lactic acid bacteria from pickle and cured meat as biocontrol agents of Penicillium digitatum on citrus fruit
Ou C, Hong Yang, Jiahong Ma, et al.
Biological Control (2021) Vol. 158, pp. 104606-104606
Closed Access | Times Cited: 37
Use of Lactulose as Prebiotic and Chitosan Coating for Improvement the Viability of Lactobacillus sp. FM4.C1.2 Microencapsulate with Alginate
Fabiola Rizo-Vázquez, Alfredo Vázquez-Ovando, David Mejía-Reyes, et al.
Processes (2024) Vol. 12, Iss. 1, pp. 133-133
Open Access | Times Cited: 5
Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 5
Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects
Haïtam Lahmamsi, Samir Ananou, Rachid Lahlali, et al.
Folia Microbiologica (2024) Vol. 69, Iss. 3, pp. 465-489
Closed Access | Times Cited: 5
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 25-59
Closed Access | Times Cited: 32
Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi
Victor Dopazo, Carlos Luz, Jordí Mañes, et al.
Toxins (2021) Vol. 13, Iss. 6, pp. 412-412
Open Access | Times Cited: 27
Antifungal spectrum of chitosan films added with lactic acid bacteria cell-free supernatants
Bryan López-Pérez, David Mejía-Reyes, Raymundo Rosas‐Quijano, et al.
Food and Humanity (2025), pp. 100552-100552
Closed Access
Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage
Wilbert Gutiérrez-Sarmiento, Betsy Anaid Peña-Ocaña, Anayancy Lam-Gutiérrez, et al.
Microbiological Research (2022) Vol. 260, pp. 127045-127045
Open Access | Times Cited: 16
Antifungal Capacity of Microcapsules Containing Lactiplantibacillus plantarum TEP15 or Lactiplantibacillus pentosus TEJ4
Yeni Pérez-Ruiz, David Mejía-Reyes, Raymundo Rosas‐Quijano, et al.
Processes (2024) Vol. 12, Iss. 4, pp. 763-763
Open Access | Times Cited: 3
Inhibition of Botrytis cinerea and Escherichia coli by Lactic Acid Bacteria on Leafy Vegetables
Beata Kowalska, Magdalena Szczech, Anna Lisek
Agriculture (2024) Vol. 14, Iss. 8, pp. 1228-1228
Open Access | Times Cited: 2
Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)
Fernando H. Ranjith, Siti Hajar Ariffin, Belal J. Muhialdin, et al.
Postharvest Biology and Technology (2022) Vol. 189, pp. 111904-111904
Open Access | Times Cited: 12
Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides
Gilberto Barrios-Salgado, Alfredo Vázquez-Ovando, Raymundo Rosas‐Quijano, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 5, pp. 1182-1187
Closed Access | Times Cited: 11
Formulation of food grade Limosilactobacillus fermentum for antifungal properties isolated from home-made curd
Sucheta Mandal, Narayan Chandra Mandal
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 6
Films of Chitosan and Aloe vera for Maintaining the Viability and Antifungal Activity of Lactobacillus paracasei TEP6
Carolina Barragán-Menéndez, Didiana Gálvez-López, Raymundo Rosas‐Quijano, et al.
Coatings (2020) Vol. 10, Iss. 3, pp. 259-259
Open Access | Times Cited: 15
The Biocontrol of Plant Pathogenic Fungi by Selected Lactic Acid Bacteria: From Laboratory to Field Study
Romuald Gwiazdowski, K. Kubiak, Krzysztof Juś, et al.
Agriculture (2023) Vol. 14, Iss. 1, pp. 61-61
Open Access | Times Cited: 5
Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities
Leila Ben Farhat, Neyssene Aissaoui, Raquel Torrijos, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 5, pp. 3069-3082
Open Access | Times Cited: 8
Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation
Fernando H. Ranjith, Belal J. Muhialdin, Randolph Arroo, et al.
Food Control (2021) Vol. 134, pp. 108708-108708
Open Access | Times Cited: 11
In-vitro assessment for the control of Fusarium species using a lactic acid bacterium isolated from yellow pitahaya (Selenicereus megalanthus (K. Schum. Ex Vaupel Moran))
Leidy Johana Valencia‐Hernández, Karina López‐López, Eyder Daniel Gómez-López, et al.
Journal of Integrative Agriculture (2020) Vol. 20, Iss. 1, pp. 159-167
Open Access | Times Cited: 11
Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)
Fernando H. Ranjith, Belal J. Muhialdin, Noor Liyana Yusof, et al.
Plants (2021) Vol. 10, Iss. 2, pp. 285-285
Open Access | Times Cited: 10
Antagonistic Activity of Lactic Acid Bacteria Against Phytopathogenic Fungi Isolated from Cherry Tomato (Solanum lycopersicum var. cerasiforme)
Juan J. Manjarres Melo, Alejandro Álvarez, Cristina Ramírez, et al.
Current Microbiology (2021) Vol. 78, Iss. 4, pp. 1399-1408
Closed Access | Times Cited: 10
Application of Potentially Probiotic Fruit-Derived Lactic Acid Bacteria Loaded into Sodium Alginate Coatings to Control Anthracnose Development in Guava and Mango During Storage
Karina Félix Dias Fernandes, Kataryne Árabe Rimá de Oliveira, Evandro Leite de Souza
Probiotics and Antimicrobial Proteins (2021) Vol. 15, Iss. 3, pp. 573-587
Closed Access | Times Cited: 9
Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)
Belal J. Muhialdin, Anis Asyila Marzlan, Hana Kadum, et al.
Biotechnology & Biotechnological Equipment (2021) Vol. 35, Iss. 1, pp. 478-486
Open Access | Times Cited: 7
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