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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 activity and applications of fermentates from lactic acid bacteria – a review
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 292-306
Open Access | Times Cited: 10

Showing 10 citing articles:

Fermenting of Flaxseed Cake with Lactiplantibacillus plantarum K06 to Increase its Application as Food Ingredient - the Effect on Changes in Protein and Phenolic Profiles, Cyanogenic Glycoside Degradation, and Functional Properties
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
Tushar Joshi, Salini S.V, Lakshmi Mohan, et al.
Food and Humanity (2024) Vol. 3, pp. 100341-100341
Closed Access | Times Cited: 5
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, D. Arrioja-Bretón, et al.
International Journal of Environmental Research and Public Health (2024) Vol. 21, Iss. 5, pp. 560-560
Open Access | Times Cited: 1
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
Kayque Ordonho Carneiro, Gabriela Zampieri Campos, João Marcos Scafuro Lima, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3170-3170
Open Access | Times Cited: 1
Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Nelly Ramírez‐Corona, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2318-2318
Open Access | Times Cited: 1
Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei
Natália Martins dos Santos do Vale, Michelle Rayssa Pereira de Melo, Adelmo Cavalcante Pascoal Filho, et al.
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5509-5509
Open Access
Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi
Xiaohan Jia, Xinyi Wang, Hongfan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1870-1870
Open Access
Anti‐mold properties of fermented apple juice in bread
Pierre Gélinas, Nathalie Rémillard
Cereal Chemistry (2024)
Closed Access
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Aliona Ghendov‐Moșanu, Sorina Ropciuc, Adriana Dabija, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 41-41
Open Access
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