Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effect of yeasts on food quality and safety and possibilities of their inhibition
Reda Riešutė, Joana Šalomskienė, David Sáez Moreno, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 1-10
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Single Cell Protein Production Using Different Fruit Waste: A Review
Punniamoorthy Thiviya, Ashoka Gamage, Ranganathan Kapilan, et al.
Separations (2022) Vol. 9, Iss. 7, pp. 178-178
Open Access | Times Cited: 67
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: 48
Probiotic properties of yeasts in traditional fermented foods and beverages
Jyoti Prakash Tamang, Sonam Lama
Journal of Applied Microbiology (2022) Vol. 132, Iss. 5, pp. 3533-3542
Closed Access | Times Cited: 54
Study on the antifungal activity and mechanism of tea saponin from Camellia oleifera cake
Zhiliang Yu, Xuehui Wu, Junhua He
European Food Research and Technology (2022) Vol. 248, Iss. 3, pp. 783-795
Closed Access | Times Cited: 41
Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions
Siyu Zhou, Haonan Peng, Aiqing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131875-131875
Closed Access | Times Cited: 12
Microbial spoilage of foods: fundamentals
Daniela Campaniello, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Elsevier eBooks (2024), pp. 1-22
Closed Access | Times Cited: 10
Disclosing the potential of Cupressus leylandii A.B. Jacks & Dallim, Eucalyptus globulus Labill., Aloysia citrodora Paláu, and Melissa officinalis L. hydrosols as eco-friendly antimicrobial agents
Heloísa H. S. Almeida, Pedro Jorge Louro Crugeira, Joana S. Amaral, et al.
Natural Products and Bioprospecting (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 7
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
Josué Delgado, Micaela Álvarez, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1578-1578
Open Access | Times Cited: 16
Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry
Rui Li, Cheng Chen, Ming Chen, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 1865-1878
Closed Access | Times Cited: 15
Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies
Peter Ayogu, Viviana Martins, Hernâni Gerós
OENO One (2024) Vol. 58, Iss. 1
Open Access | Times Cited: 5
Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Probiotic Potential of Yeast, Mold, and Intermediate Morphotypes of Geotrichum candidum in Modulating Gut Microbiota and Body Physiology in Mice
Madeeha Gohar, Nazma Shaheen, Sagar M. Goyal, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health
Ariana Saraiva, Dele Raheem, Pierre-Marie Roy, et al.
Nutrients (2025) Vol. 17, Iss. 6, pp. 986-986
Open Access
Versatile nanocellulose-based nanohybrids: A promising-new class for active packaging applications
Somia Yassin Hussain Abdalkarim, Lumin Chen, Hou‐Yong Yu, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 1915-1930
Closed Access | Times Cited: 34
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 25-59
Closed Access | Times Cited: 32
Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect
Baozhong Cui, Yanan Sun, Ke Wang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 103026-103026
Closed Access | Times Cited: 24
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: 23
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 12
Fluorescent noble metal nanoclusters for contaminants analysis in food matrix
Ling Chen, Zehua Cheng, Mai Luo, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3519-3537
Closed Access | Times Cited: 27
Therapeutic effects of garlic (Allium sativum) on female reproductive system: A systematic review
Fatemeh Jafari, Somayyeh Khalilzadeh, Fatemeh Nejatbakhsh
Heliyon (2023) Vol. 9, Iss. 12, pp. e22555-e22555
Open Access | Times Cited: 10
Properties and mechanism of the antimicrobial peptide APT produced by Lactobacillus ALAC-4
Shuai Wang, Yujiao Zhang, Mandlaa, et al.
LWT (2022) Vol. 165, pp. 113713-113713
Open Access | Times Cited: 14
Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts
Bernard Gitura Kimani, Miklós Takó, Csilla Veres, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1338-1338
Open Access | Times Cited: 8
Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus)
HENNY HELMI, Riwan Kusmiadi, R G Mahardika, et al.
Biodiversitas Journal of Biological Diversity (2024) Vol. 25, Iss. 2
Open Access | Times Cited: 2
Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks
Andrea Osimani, Cristiana Garofalo, Joanna Harasym, et al.
Current Opinion in Food Science (2022) Vol. 45, pp. 100821-100821
Closed Access | Times Cited: 13
Safety assessment of white colony-forming yeasts in kimchi
Chang Hee Jeong, Joon Yong Kim, Young J. Oh, et al.
Food Microbiology (2022) Vol. 106, pp. 104057-104057
Open Access | Times Cited: 13
Page 1 - Next Page

Scroll to top