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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:

Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, et al.
Journal of Functional Foods (2021) Vol. 84, pp. 104599-104599
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 86
Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product
Alireza Vasiee, Fereshteh Falah, Seyed Ali Mortazavi
Journal of Applied Microbiology (2022) Vol. 133, Iss. 5, pp. 3201-3214
Closed Access | Times Cited: 47
Chitosan-based films grafted with citrus waste-derived antifungal agents: An innovative and sustainable approach to enhance post-harvest preservation of citrus fruit
Deniz Arslan, Nunzio Tuccitto, Alessandro Auditore, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130514-130514
Closed Access | Times Cited: 11
Human Breast Milk: The Role of Its Microbiota and Metabolites in Infant Health
Meng Zhang, Hui Qiao, Shuwei Yang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 10665-10678
Closed Access | Times Cited: 10
Screening, Identification, and Probiotic Properties of Bacillus Pumilus From Yak
Jiangying Lei, Xuan Ran, Minghao Guo, et al.
Probiotics and Antimicrobial Proteins (2023) Vol. 16, Iss. 2, pp. 531-540
Closed Access | Times Cited: 17
Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk
Yajuan Wang, Kaibo Feng, Junhao Jin, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 105-113
Closed Access | Times Cited: 24
Screening and genome analysis of lactic acid bacteria with high exopolysaccharide production and good probiotic properties
Jing Lu, Yunren Mao, Ting Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103211-103211
Closed Access | Times Cited: 14
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties
Zixin Han, Shuyuan Shi, Boqing Yao, et al.
Food Reviews International (2025), pp. 1-35
Closed Access
Probiotic efficacy, antioxidant, antimicrobial and anticancer activities of Cell free supernatant derived from Weissella confusa isolated from Oreochromis niloticus- an in vitro study
K Sreelakshmi, K. Kadirvelu, Venkatachalam Ramasubramanian
The Microbe (2025), pp. 100291-100291
Open Access
Progress in Probiotic Science: Prospects of Functional Probiotic‐Based Foods and Beverages
Musaalbakri Abdul Manan
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
Yun Lu, Shuqi Xing, Laping He, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3063-3063
Open Access | Times Cited: 18
Functional characterization of Lactobacilli strains with antimicrobial activity against Salmonella spp. and cell viability in fermented dairy product
Vanessa Lando, Nátalia Zini Valduga, Liziane Schittler Moroni
Biocatalysis and Agricultural Biotechnology (2023) Vol. 47, pp. 102605-102605
Closed Access | Times Cited: 7
Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa
Joana Coimbra-Gomes, Patrícia J.M. Reis, Tânia G. Tavares, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3285-3285
Open Access | Times Cited: 7
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
Some factors affecting the bioactive substances of lactogenic tea
Sunisa Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, et al.
Italian Journal of Food Science (2023) Vol. 35, Iss. 3, pp. 75-89
Open Access | Times Cited: 4
Molecular Mechanism of Novel PAMAM Dendrimer Decorated Tectona grandis and Lactobacillus plantarum Nanoparticles on Autophagy-Induced Apoptosis in TNBC Cells
Saradhadevi Muthukrishnan, Gayathiri Gunasangkaran, Anjali K. Ravi, et al.
BioNanoScience (2024) Vol. 14, Iss. 3, pp. 2940-2963
Closed Access | Times Cited: 1
In vitro probiotic and bio-functional properties of a synbiotic composed of Lactobacillus helveticus MTCC 5463 and Fructo-oligosaccharide
S. Kiran, V. Sreeja, H. Patel
Food Bioscience (2024) Vol. 63, pp. 105747-105747
Closed Access | Times Cited: 1
Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis
L.P. Soto, Noelí Sirini, L.S. Frizzo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12178-12206
Closed Access | Times Cited: 6
Probiotic characterization of lactic acid bacteria from artisanal goat cheese for functional dairy product development
Abraham Alejandro Sesín, J. Paz, Ana E. Ledesma, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2023) Vol. 26
Open Access | Times Cited: 3
Verticle transmission of unique bacterial strains from mother to infant via consuming natural kefir
Rabia Tuğçe Tunay, Tuğba Kök Taş
International Dairy Journal (2021) Vol. 126, pp. 105251-105251
Closed Access | Times Cited: 4
Isolation and evaluation of Pediococcus acidilactici YH-15 from cat milk: potential Probiotic effects and antimicrobial properties
Yahui Li, Yiwen Zhang, Junxin Zhao, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39539-e39539
Open Access
Alleviating D-Galactose-Induced Aging in Mice by Modulating Gut-Liver Axis Using Lactiplantibacillus plantarum TY-Y10
Shaoqi Shi, Xiaoxia Li, Feng Zhang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3618-3618
Open Access
Biorefinery of Lignocellulosic and Marine Resources for Obtaining Active PVA/Chitosan/Phenol Films for Application in Intelligent Food Packaging
Mary Isabel Lopretti Correa, Diego Batista-Menezes, Stephany Cunha de Rezende, et al.
Polymers (2024) Vol. 17, Iss. 1, pp. 82-82
Open Access
Probiotic Fermented Milk
Shibo Ma, J.K. Vidanarachchi, Chaminda Senaka Ranadheera
Methods and protocols in food science (2023), pp. 1-33
Closed Access | Times Cited: 1
CARACTERIZACIÓN DE LA MICROBIOTA DE LA LECHE MATERNA DE DONANTES Y LAS HECES DE SUS LACTANTES RESIDENTES EN ANTIOQUIA, COLOMBIA
Yara Corrêa, Samantha Roldán-Pérez, Olga Inés Montoya, et al.
Revista de la Facultad de Ciencias (2023) Vol. 12, Iss. 1, pp. 6-23
Open Access | Times Cited: 1
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