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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:

Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 69
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
Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage
Bingyu Chen, Jun Mei, Jing Xie
Food Bioscience (2024) Vol. 60, pp. 104315-104315
Closed Access | Times Cited: 10
Promising future of citrus waste into fermented high-quality bio-feed in the poultry nutrition and safe environment
Muhammad Saeed, Asghar Ali Kamboh, Huayou Chen
Poultry Science (2024) Vol. 103, Iss. 4, pp. 103549-103549
Open Access | Times Cited: 9
Comprehensive Review on the Biocontrol of Listeria monocytogenes in Food Products
Leontina Grigore‐Gurgu, Florentina Ionela Bucur, Octavian Augustin Mihalache, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 734-734
Open Access | Times Cited: 8
Nitrite reductases of lactic acid bacteria: Regulation of enzyme synthesis and activity, and different applications
Jingwen Yuan, Xiaoqun Zeng, Ping Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103833-103833
Closed Access | Times Cited: 6
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
Lactiplantibacillus plantarum P101 Alleviates Liver Toxicity of Combined Microplastics and Di-(2-Ethylhexyl) Phthalate via Regulating Gut Microbiota
Jingwen Guo, Tao You, Xiaoyan Feng, et al.
Probiotics and Antimicrobial Proteins (2025)
Open Access
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review
Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Closed Access | Times Cited: 15
Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product
Shanta Paul, Tanim Jabid Hossain, Ferdausi Ali, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 4
Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety
Bakhtawar Shafique, Muhammad Modassar Ali Nawaz Ranjha, Mian Anjum Murtaza, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 85-85
Open Access | Times Cited: 21
Bongkrekic Acid and Burkholderia gladioli pathovar cocovenenans: Formidable Foe and Ascending Threat to Food Safety
Dong Han, Jian Chen, Wei Chen, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3926-3926
Open Access | Times Cited: 11
Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources
Stefania Costa, Daniela Summa, Matteo Radice, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 3
Resilient Sustainable Current and Emerging Technologies for Foodborne Pathogen Detection
Debarati Bhowmik, Jonathan Rickard, Raz Jelinek, et al.
Sustainable Food Technology (2024)
Open Access | Times Cited: 3
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities
Bianca de Oliveira Hosken, Gilberto Vinícius de Melo Pereira, Thamylles Thuany Mayrink Lima, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 409-409
Open Access | Times Cited: 8
Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
Yuqian Xu, Xiangyuan Wen, Dequan Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 939-954
Closed Access | Times Cited: 8
Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage
Mohammad Afzal Hossain, Md. Mozammel Hoque, Monzur Morshed Ahmed, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh
Wisnu Adi Wicaksono, Oluwakemi Elizabeth Akinyemi, Birgit Wassermann, et al.
Food Research International (2024) Vol. 196, pp. 115030-115030
Open Access | Times Cited: 2
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
Siti Hajar‐Azhari, Nuraldayana Daud, Belal J. Muhialdin, et al.
International Journal of Food Microbiology (2023) Vol. 395, pp. 110190-110190
Closed Access | Times Cited: 7
Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II
Monica Trif, Alexandru Rusu, Tuba Esatbeyoglu, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents
Claudia López-Rodríguez, Carol Verheecke‐Vaessen, Caroline Strub, et al.
Journal of Fungi (2024) Vol. 10, Iss. 8, pp. 590-590
Open Access | Times Cited: 1
Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk
Anastasiia Shuba, Р. У. Умарханов, Ekaterina Bogdanova, et al.
Sensors (2024) Vol. 24, Iss. 11, pp. 3634-3634
Open Access | Times Cited: 1
Role of postbiotics in food and health: a comprehensive review
Fakhar Islam, Faiza Azmat, Ali Imran, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Improvement of the safety of artisanal Spanish fermented sausages: spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain
Federica Barbieri, Giulia Tabanelli, Oriol Comas-Basté, et al.
Food Control (2024), pp. 110962-110962
Open Access | Times Cited: 1
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