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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:

Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry
Yuanmei Xu, Yanlong Cui, Fangfang Yue, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 475-499
Closed Access | Times Cited: 143

Showing 1-25 of 143 citing articles:

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
Julia Szutowska
European Food Research and Technology (2020) Vol. 246, Iss. 3, pp. 357-372
Closed Access | Times Cited: 170
Exopolysaccharides as Antimicrobial Agents: Mechanism and Spectrum of Activity
Abdelmoneim Abdalla, Mutamed Ayyash, Amin N. Olaimat, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 164
Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications
Phu-Tho Nguyen, Tho-Thi Nguyen, Duc‐Cuong Bui, et al.
AIMS Microbiology (2020) Vol. 6, Iss. 4, pp. 451-469
Open Access | Times Cited: 163
The promotion mechanism of prebiotics for probiotics: A review
Siyong You, Yuchen Ma, Bowen Yan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 149
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Roberta Prete, Mohammad Khairul Alam, Giorgia Perpetuini, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1653-1653
Open Access | Times Cited: 115
Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms
Fedrick C. Mgomi, Yi-ran Yang, Gen Cheng, et al.
Biofilm (2023) Vol. 5, pp. 100118-100118
Open Access | Times Cited: 64
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10730-10748
Closed Access | Times Cited: 54
Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41
Mutamed Ayyash, Basim Abu‐Jdayil, Amin N. Olaimat, et al.
Carbohydrate Polymers (2019) Vol. 229, pp. 115462-115462
Closed Access | Times Cited: 122
Structural characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus helveticus LZ-R-5
Xiu You, Zhi Li, Kai Ma, et al.
Carbohydrate Polymers (2020) Vol. 235, pp. 115977-115977
Closed Access | Times Cited: 114
Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk
Mutamed Ayyash, Basim Abu‐Jdayil, Pariyaporn Itsaranuwat, et al.
Food Chemistry (2020) Vol. 333, pp. 127418-127418
Closed Access | Times Cited: 78
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Mehran Moradi, Jonas T. Guimarães, Serpil Şahin
Current Opinion in Food Science (2020) Vol. 40, pp. 33-39
Closed Access | Times Cited: 78
Separation, structural characteristics and biological activity of lactic acid bacteria exopolysaccharides separated by aqueous two-phase system
Bin Jiang, Wang Linlin, Mengsihan Zhu, et al.
LWT (2021) Vol. 147, pp. 111617-111617
Closed Access | Times Cited: 67
Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals
María Laura Werning, Annel M. Hernández-Alcántara, María Julia Ruiz, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1284-1284
Open Access | Times Cited: 67
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
Daniel Abarquero, Erica Renes, J.M. Fresno, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 16-26
Open Access | Times Cited: 59
Recent Advancements in Microbial Polysaccharides: Synthesis and Applications
Yehia A.‐G. Mahmoud, Mehrez E. El‐Naggar, Ahmed Abdel‐Megeed, et al.
Polymers (2021) Vol. 13, Iss. 23, pp. 4136-4136
Open Access | Times Cited: 58
Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability
Jinsong Wu, Xiangpeng Han, Meizhi Ye, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 7043-7064
Closed Access | Times Cited: 54
Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry
Hadi Pourjafar, Fereshteh Ansari, Alireza Sadeghi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8194-8225
Closed Access | Times Cited: 40
Characterization on structure and bioactivities of an exopolysaccharide from Lactobacillus curvatus SJTUF 62116
Jinyu Zhu, Zhongfang Tan, Zhong Zhang, et al.
International Journal of Biological Macromolecules (2022) Vol. 210, pp. 504-517
Closed Access | Times Cited: 38
Instant Protection Spray for Anti‐Infection and Accelerated Healing of Empyrosis
Guan Wei, Caixin Gong, Shuilin Wu, et al.
Advanced Materials (2023) Vol. 36, Iss. 3
Closed Access | Times Cited: 31
Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review
Kangyong Zhang, Sibo Liu, Shengnan Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128733-128733
Closed Access | Times Cited: 30
Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application
Cristina Mihaela Nicolescu, Marius Bumbac, Claudia Lavinia Buruleanu, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1539-1539
Open Access | Times Cited: 27
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
Guangqiang Wei, Xingying Dai, Bo Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108993-108993
Closed Access | Times Cited: 24
Production, purification, and functional characterization of glucan exopolysaccharide produced by Enterococcus hirae strain OL616073 of fermented food origin
Digambar Kavitake, Swati Tiwari, Palanisamy Bruntha Devi, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129105-129105
Closed Access | Times Cited: 14
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 9
Characterization of exopolysaccharides produced by Weissella confusa XG-3 and their potential biotechnological applications
Dan Zhao, Jing Jiang, Lina Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 178, pp. 306-315
Closed Access | Times Cited: 54
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