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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:

Lactic acid bacteria: from starter cultures to producers of chemicals
Rajni Hatti‐Kaul, Lu Chen, Tarek Dishisha, et al.
FEMS Microbiology Letters (2018) Vol. 365, Iss. 20
Open Access | Times Cited: 169

Showing 1-25 of 169 citing articles:

Menopause-Associated Lipid Metabolic Disorders and Foods Beneficial for Postmenopausal Women
Seong‐Hee Ko, Hyun‐Sook Kim
Nutrients (2020) Vol. 12, Iss. 1, pp. 202-202
Open Access | Times Cited: 339
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 109
The performance of lactic acid bacteria in silage production: A review of modern biotechnology for silage improvement
Charles Obinwanne Okoye, Yongli Wang, Lu Gao, et al.
Microbiological Research (2022) Vol. 266, pp. 127212-127212
Open Access | Times Cited: 75
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
Soumi De Montijo-Prieto, María del Carmen Razola‐Díaz, Federica Barbieri, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 298-298
Open Access | Times Cited: 39
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
Carlos Sabater, Lorena Ruíz, Susana Delgado, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 98
Safety Aspects of Genetically Modified Lactic Acid Bacteria
Tina Vida Plavec, Aleš Berlec
Microorganisms (2020) Vol. 8, Iss. 2, pp. 297-297
Open Access | Times Cited: 94
Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech
Rosa Aragão Börner, Vijayalakshmi Kandasamy, Amalie M Axelsen, et al.
FEMS Microbiology Letters (2018) Vol. 366, Iss. 1
Open Access | Times Cited: 85
Characterization of Apis mellifera Gastrointestinal Microbiota and Lactic Acid Bacteria for Honeybee Protection—A Review
Adriana Nowak, Daria Szczuka, Anna Górczyńska, et al.
Cells (2021) Vol. 10, Iss. 3, pp. 701-701
Open Access | Times Cited: 84
Trends and hassles in the microbial production of lactic acid from lignocellulosic biomass
Marknoah Chinenye Nwamba, Fubao Sun, Marie Rose Mukasekuru, et al.
Environmental Technology & Innovation (2020) Vol. 21, pp. 101337-101337
Closed Access | Times Cited: 79
Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi
Se-Jin Lee, Hye-Sung Jeon, Ji‐Yeon Yoo, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2148-2148
Open Access | Times Cited: 64
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 51
Antimicrobial, anti-biofilm, antioxidant and cytotoxic effects of bacteriocin by Lactococcus lactis strain CH3 isolated from fermented dairy products—An in vitro and in silico approach
Raman Krishnamoorthi, Moovendran Srinivash, Pambayan Ulagan Mahalingam, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 291-306
Closed Access | Times Cited: 38
Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 31
CRISPR-Cas systems of lactic acid bacteria and applications in food science
Yanhua Cui, Xiaojun Qu
Biotechnology Advances (2024) Vol. 71, pp. 108323-108323
Closed Access | Times Cited: 6
Automated adjustment of metabolic niches enables the control of natural and engineered microbial co-cultures
Juan A. Martínez, Romain Bouchat, Tiphaine Gallet de Saint Aurin, et al.
Trends in biotechnology (2025)
Closed Access
Upcycling Solid Wastes: Using Abundant Egg Shell Wastes for the Greener Production of Lactic Acid Under Ambient Conditions
Sreejith Sreekantan, Amitha Kalappurakkal Sudhakaran, Banu Marimuthu
Journal of environmental chemical engineering (2025), pp. 115603-115603
Closed Access
Metabolic engineering coupled with adaptive evolution strategies for the efficient production of high-quality L-lactic acid by Lactobacillus paracasei
Xiwei Tian, Xuehua Liu, Yifan Zhang, et al.
Bioresource Technology (2020) Vol. 323, pp. 124549-124549
Closed Access | Times Cited: 50
Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation
Romina Levit, Graciela Savoy de Giori, Alejandra Moreno de LeBlanc, et al.
Journal of Applied Microbiology (2020) Vol. 130, Iss. 5, pp. 1412-1424
Closed Access | Times Cited: 49
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain
Min Yap, Danilo Ercolini, Avelino Álvarez‐Ordóñez, et al.
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 361-384
Open Access | Times Cited: 47
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects
Zizhong Tang, Zhiqiao Zhao, Xulong Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 4835-4872
Closed Access | Times Cited: 34
Journey of the Probiotic Bacteria: Survival of the Fittest
Allyson Andrade Mendonça, Walter de Paula Pinto-Neto, Giselle Alves da Paixão, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 95-95
Open Access | Times Cited: 34
Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review
Juan Gilberto Martínez-Miranda, Isaac Chaírez, Enrique Duran-Páramo
Applied Biochemistry and Biotechnology (2022) Vol. 194, Iss. 6, pp. 2762-2795
Closed Access | Times Cited: 33
Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds
Marisa Marnpae, Charoonsri Chusak, Vernabelle Balmori, et al.
LWT (2022) Vol. 169, pp. 113986-113986
Open Access | Times Cited: 28
Integrated molecular approaches for fermented food microbiome research
Aaron M. Walsh, John Leech, Curtis Huttenhower, et al.
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 2
Open Access | Times Cited: 15
Lactic Acid Bacteria in Sustainable Food Production
Kamila Rachwał, Klaudia Gustaw
Sustainability (2024) Vol. 16, Iss. 8, pp. 3362-3362
Open Access | Times Cited: 5
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