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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:

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: 55

Showing 1-25 of 55 citing articles:

Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 16
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
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: 12
Optimization of the production of Exopolysaccharide (EPS) from biofilm-forming bacterial consortium using different parameters
Km Jyoti, Kuldeep Soni, Ram Chandra
The Microbe (2024) Vol. 4, pp. 100117-100117
Open Access | Times Cited: 10
Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia (Oreochromis niloticus) Reared in a Biofloc System
N. Neves, Juliano De Dea Lindner, Larissa Stockhausen, et al.
Animals (2024) Vol. 14, Iss. 2, pp. 332-332
Open Access | Times Cited: 8
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria
Sisi Chen, Keke Suo, Qiaozhen Kang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-16
Closed Access | Times Cited: 1
Advances in equol production: Sustainable strategies for unlocking soy isoflavone benefits
Cecilia Ortíz, Bruno Manta
Results in Chemistry (2024) Vol. 7, pp. 101288-101288
Open Access | Times Cited: 6
Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
Yinchu Liu, Sai Gao, Yue Cui, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 198-198
Open Access | Times Cited: 6
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
A simple and effective method to enhance the level of gamma-aminobutyric acid in Chinese yam tubers while preserving its original appearance
Qiang Wang, Zhuo Chen, Xueqin Gao, et al.
Food Chemistry X (2025), pp. 102379-102379
Open Access
Utilization of Lactiplantibacillus plantarum to enhance the flavor quality and safety properties of radish paocai
Huan Yang, Shangjie Yao, Liying Hao, et al.
Food Bioscience (2025), pp. 106511-106511
Closed Access
An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects
Rahman Qadir, Wan Nur Afifah Wan Mohamad Nasir, Azila Azmi, et al.
Journal of Food Composition and Analysis (2025), pp. 107578-107578
Closed Access
Recent Advances in Fermented Functional Foods
María Luz Mohedano, Kenza Zarour, Iñaki Diez‐Ozaeta, et al.
Royal Society of Chemistry eBooks (2025), pp. 30-61
Closed Access
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 12
Genetic and functional characterization of a Limosilactobacillus fermentum strain with β-galactosidase activity, isolated from Chhurpi sample of Sikkim
Ashutosh Kumar Singh, Tania Raheja, Puja Sarkar, et al.
Food and Bioproducts Processing (2025)
Closed Access
Artificial Intelligence-Driven Recommendations and Functional Food Purchases: Understanding Consumer Decision-Making
Wenxin Wang, Chen Zhiguang, Jiwei Kuang
Foods (2025) Vol. 14, Iss. 6, pp. 976-976
Open Access
Functional Component Production Capabilities in Milk Fermentation of Some Featured Lactic Acid Bacteria Species for Use in Different Food Processes
Tuğba Kök Taş, Fatma Ecemnur Duran, Nilgün Özdemir, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 165-165
Open Access
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Damla Avci, Simona Gillarová, Svatopluk Henke, et al.
Czech Journal of Food Sciences (2025)
Open Access
Health-promoting effects and safety aspects of Lactobacillus delbrueckii: A food industry species
Luís Cláudio Lima de Jesus, Rhayane Cristina Viegas Santos, Ludmila Silva Quaresma, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104605-104605
Closed Access | Times Cited: 3
Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources
Stefania Costa, Daniela Summa, Matteo Radice, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 3
Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types
Zoltan Urshev, Dilyana Doynova, Ivan Prasev, et al.
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 2093-2093
Open Access | Times Cited: 2
Probiotic formulations for human health: Current research and future perspective
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, et al.
Journal of Applied Biology & Biotechnology (2024)
Open Access | Times Cited: 2
Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis
R. Sigala-Robles, María del Carmen Estrada‐Montoya, María J. Torres‐Llanez, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1171-1179
Open Access | Times Cited: 2
Mutual adhesion of Lactobacillus spp. to intestinal cells: A review of perspectives on surface layer proteins and cell surface receptors
Yixin Zheng, Jinrong Zhao, Xinyu Nie, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137031-137031
Closed Access | Times Cited: 2
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