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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:

Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review
Yue Ma, Mengjie Wu, Xiaojie Qin, et al.
Food Microbiology (2023) Vol. 112, pp. 104242-104242
Closed Access | Times Cited: 20

Showing 20 citing articles:

Study on the control effect and physiological mechanism of Wickerhamomyces anomalus on primary postharvest diseases of peach fruit
Yali Zhou, Lina Zhao, Yaqi Chen, et al.
International Journal of Food Microbiology (2024) Vol. 413, pp. 110575-110575
Closed Access | Times Cited: 10
Carboxymethyl chitosan promotes biofilm-formation of Cryptococcus laurentii to improve biocontrol efficacy against Penicillium expansum in grapefruit
Huayu Wu, Fang Wang, Le Yang, et al.
Advanced Composites and Hybrid Materials (2024) Vol. 7, Iss. 1
Closed Access | Times Cited: 6
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Profiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol
Iglė Vepštaitė‐Monstavičė, Juliana Lukša-Žebelovič, Violeta Apšegaitė, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 288-288
Open Access
Construction of Composite Microorganisms and Their Physiological Mechanisms of Postharvest Disease Control in Red Grapes
Jingwei Chen, Hongyin Zhang, Esa Abiso Godana, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 408-408
Open Access
Biotechnological potential of red yeast isolated from birch forests in Poland
Anna M. Kot, Paulina Laszek, Marek Kieliszek, et al.
Biotechnology Letters (2024) Vol. 46, Iss. 4, pp. 641-669
Open Access | Times Cited: 4
Microorganisms Associated with Food Spoilage and Foodborne Diseases
Adenike A. Akinsemolu, Helen Onyeaka
(2024), pp. 489-531
Closed Access | Times Cited: 4
Exploring yeast‐based microbial interactions: The next frontier in postharvest biocontrol
Bilal Ağırman, Erdem Çarşanba, Luca Settanni, et al.
Yeast (2023) Vol. 40, Iss. 10, pp. 457-475
Open Access | Times Cited: 13
Recruiting grape‐isolated antagonistic yeasts for the sustainable bio‐management of Botrytis cinerea on grapes
Sebahat Öztekin, Funda Karbancıoğlu‐Güler
Food and Energy Security (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategies
Matthias Sipiczki
International Journal of Food Microbiology (2023) Vol. 406, pp. 110360-110360
Open Access | Times Cited: 8
Efficacy of Wickerhamomyces anomalus in the biocontrol of black spot decay in tomatoes and investigation of the mechanisms involved
Marui Zhu, Qiya Yang, Esa Abiso Godana, et al.
Biological Control (2023) Vol. 186, pp. 105356-105356
Closed Access | Times Cited: 8
Identification and characterization of the antifungal proteins from Bacillus velezensis KL-2 to target plant pathogenic fungi
Jinhua Zhou, Junjie Li, Sibao Wan, et al.
Food Bioscience (2024) Vol. 59, pp. 104019-104019
Closed Access | Times Cited: 2
Potential applications of encapsulated yeasts especially within alginate and chitosan as smart bioreactors and intelligent micro-machines
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 7, pp. 100513-100513
Open Access | Times Cited: 2
Food Microbiology and the Application of Nanotechnology in Food Processing and Safety
Boro Arthi, Jothi Dheivasikamani Abidharini, Gunasekaran Arthi, et al.
(2024), pp. 341-361
Closed Access | Times Cited: 1
High intragenomic, intergenomic, and phenotypic diversity in pulcherrimin-producing Metschnikowia yeasts indicates a special mode of genome evolution
Matthias Sipiczki, Kinga Czentye, Zoltán Kállai
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials
Gabriela N. Tenea, Blanca Anrango Cajas, Bladimir Carlosama Sanchez
Foods (2023) Vol. 12, Iss. 13, pp. 2435-2435
Open Access | Times Cited: 2
Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers
Y. Kim, Rewa Rai, Nitin Nitin
Food Control (2024) Vol. 166, pp. 110743-110743
Closed Access
Epiphytic Yeasts from South Romania for Preventing Food Microbial Contamination
Viorica Maria Corbu, Andreea Ștefania Dumbravǎ, Irina Gheorghe-Barbu, et al.
Life (2024) Vol. 14, Iss. 9, pp. 1087-1087
Open Access
The yeast Wickerhamomyces anomalus acts as a predator of the olive anthracnose-causing fungi, Colletotrichum nymphaeae, C. godetiae, and C. gloeosporioides
Mariana Amorim-Rodrigues, Rogélio Lopes Brandão, Fernanda Cassió, et al.
Frontiers in Fungal Biology (2024) Vol. 5
Open Access
Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade
Fan Liu, Lidan Lin, Liurong Cheng, et al.
LWT (2023) Vol. 187, pp. 115358-115358
Open Access | Times Cited: 1
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