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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:

Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation
Viola Galli, Manuel Venturi, Eleonora Mari, et al.
International Dairy Journal (2021) Vol. 127, pp. 105284-105284
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications
Dianzhi Hou, Jian Tang, Qiqian Feng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8852-8874
Closed Access | Times Cited: 52
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 30
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: 11
Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid
Ripon Baroi Milon, Pengchen Hu, Xueqiong Zhang, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 9
The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins
Kangyong Zhang, Yang Cheng, Yuning Yang, et al.
Food Chemistry (2025) Vol. 474, pp. 143221-143221
Closed Access
Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology
Mohammad Reza Edalatian Dovom, M B Habibi Najafi, Paria Rahnama Vosough, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 13
Anti-fatigue activities of γ-aminobutyric acid-enriched soymilk in an acute exercise-treated mouse model via regulating AMPK/PGC-1α pathway
Deju Zhang, Juan Xiong, Xiaorui Zhao, et al.
Food Bioscience (2023) Vol. 55, pp. 103060-103060
Closed Access | Times Cited: 12
Hybrid substrate-based pH autobuffering GABA fermentation by Levilactobacillus brevis CD0817
Lingqin Wang, Mengya Jia, Dandan Gao, et al.
Bioprocess and Biosystems Engineering (2024)
Closed Access | Times Cited: 4
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk
Viola Galli, Manuel Venturi, Eleonora Mari, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 407-407
Open Access | Times Cited: 20
Gamma-aminobutyric acid: a bioactive compound in foods
Jian‐Yong Chua, Matthew Kok Ping Koh, Shao‐Quan Liu
Elsevier eBooks (2024), pp. 237-284
Closed Access | Times Cited: 3
Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments
Inés María Ramos, J.M. Povéda
LWT (2022) Vol. 163, pp. 113581-113581
Open Access | Times Cited: 18
The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate
Wee Yin Koh, Xiao Xian Lim, Eva Sheue Wen Teoh, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 213-213
Open Access | Times Cited: 10
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
Luca Bettera, Matthias Dreier, Remo S. Schmidt, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 9
Biological Characterization and Metabolic Variations among Cell-Free Supernatants Produced by Selected Plant-Based Lactic Acid Bacteria
Wasim S. M. Qadi, Ahmed Mediani, Zalifah Mohd Kasim, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 849-849
Open Access | Times Cited: 9
The relationship between fermented and nonfermented dairy products consumption and hypertension among premature coronary artery disease patients: Iran premature coronary artery disease study
Shakila Ansari, Noushin Mohammadifard, Parisa Hajihashemi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3322-3335
Open Access | Times Cited: 3
Effect of Lactiplantibacillus plantarum cell-free supernatant on the physiology, quorum sensing, transcription, and enhanced GABA production of Enterococcus faecium
Xiao Tan, Shuming Zhang, Jiali Liu, et al.
LWT (2024) Vol. 198, pp. 115986-115986
Open Access | Times Cited: 3
Optimization of germination and ultrasonic‐assisted extraction for the enhancement of γ‐aminobutyric acid in pumpkin seed
Liang Li, Lin Chen, Guimei Liu, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 6, pp. 2101-2110
Open Access | Times Cited: 12
Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 402, pp. 110300-110300
Closed Access | Times Cited: 7
Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100839-100839
Open Access | Times Cited: 2
Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods
Inés María Ramos, Sara Rodríguez-Sánchez, Susana Seseña, et al.
LWT (2022) Vol. 165, pp. 113722-113722
Open Access | Times Cited: 11
High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia
Yuli Haryani, Nadrah Abdul Halid, Goh Sur Guat, et al.
Food Control (2022) Vol. 147, pp. 109558-109558
Closed Access | Times Cited: 10
Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredient
Yiyan Cui, P. P. Su, Dun Deng, et al.
Journal of Environmental Management (2022) Vol. 330, pp. 117060-117060
Closed Access | Times Cited: 8
Health Promoting Features of Sourdough Lactic Acid Bacteria
Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas
Springer eBooks (2024), pp. 379-394
Closed Access | Times Cited: 1
Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications
Rajashree Jena, Prasanta Kumar Choudhury
Food Bioscience (2024) Vol. 62, pp. 105276-105276
Closed Access | Times Cited: 1
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