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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:

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Mirjana Grujović, Katarina Mladenović, Teresa Semedo‐Lemsaddek, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1537-1567
Open Access | Times Cited: 90

Showing 1-25 of 90 citing articles:

Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 81
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
Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters
Sujay S. Huligere, V. Kumari, Taha Alqadi, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 49
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
Lei Chen, Rui Liu, Mangang Wu, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104371-104371
Closed Access | Times Cited: 25
Microencapsulation of Lactobacillus sakei and Lactobacillus rhamnosus in Whey Protein Isolate and Sodium Hyaluronate for Potential Food-Grade Probiotic Delivery System
Ling Zhou, Yanxin Huang, Danli Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104784-104784
Closed Access | Times Cited: 15
Bridging gap in the treatment of Alzheimer’s disease via postbiotics: Current practices and future prospects
Bushra Bashir, Monica Gulati, Sukriti Vishwas, et al.
Ageing Research Reviews (2025), pp. 102689-102689
Closed Access | Times Cited: 2
Overview of the Importance of Biotics in Gut Barrier Integrity
Aleksandra M. Kocot, Elżbieta Jarocka‐Cyrta, Natalia Drabińska
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 5, pp. 2896-2896
Open Access | Times Cited: 52
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 29
The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge
Mehmet Arif İçer, Sena Özbay, Duygu Ağagündüz, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2965-2965
Open Access | Times Cited: 23
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 14
Characterization, antibacterial, and cytotoxic activities of silver nanoparticles using the whole biofilm layer as a macromolecule in biosynthesis
Aghapy Yermans Yakoup, Azza G. Kamel, Yasmin Elbermawy, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 10
Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages
Tanja Petrović, Vladimir Tomović, Katarina G. Marković, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 349-349
Open Access | Times Cited: 1
Controlled release of Lactiplantibacillus plantarum by colon-targeted adhesive pectin microspheres: Effects of pectin methyl esterification degrees
Danling Xu, Xiaogan Zhao, Ghahvechi Chaeipeima Mahsa, et al.
Carbohydrate Polymers (2023) Vol. 313, pp. 120874-120874
Closed Access | Times Cited: 21
In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties
Ashwinipriyadarshini Megur, Eric Banan-Mwine Daliri, Toma Balnionytė, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 13
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Fatma I. Abdel Tawab, Menna H. Abd Elkadr, Amany M. Sultan, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 13
Lactic Acid Bacteria isolated from traditional and innovative alheiras as potential biocontrol agents
Inês Azevedo, Joana Barbosa, Helena Albano, et al.
Food Microbiology (2023) Vol. 119, pp. 104450-104450
Open Access | Times Cited: 13
Production of bacteriocins by AI: As food preservative
Mudasir Rashid, Amzad Basha Kolar, S. I. Beema Jainab, et al.
Methods in microbiology (2025)
Closed Access
Technological aspects of lactic acid bacteria originated from artisanal cheeses
Éva Laslo, Éva György, András Szabó
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 61-82
Open Access
Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application Strategies
Tchouli Noufeu, Yueqin Li, Ndeye Fatou Toure, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 743-743
Open Access
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
Shi Nie, Lu Zhang, Yutong Xie, et al.
Food Chemistry X (2025) Vol. 26, pp. 102319-102319
Open Access
Comparison of variable optimization algorithms for PLS regression models of kerosene content in edible oils
Wangfei Luo, Jihong Deng, Hui Jiang, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025) Vol. 336, pp. 126045-126045
Closed Access
Current application and future prospects of CRISPR-Cas in lactic acid Bacteria: A review
Yongping Xin, Tingting Guo, Mingqiang Qiao
Food Research International (2025), pp. 116315-116315
Closed Access
Food fermentation in space: Opportunities and challenges
Maggie Coblentz, Joshua D. Evans, Caroline Isabel Kothe, et al.
iScience (2025), pp. 112189-112189
Open Access
Gastronomic Treasures of Southern Italy: The Role of Wooden Equipment and Heritage Cheeses
Gabriele Busetta, Luca Settanni, Raimondo Gaglio
International Journal of Gastronomy and Food Science (2025), pp. 101179-101179
Closed Access
Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization
Fasiha Fayyaz Khan, Asma Sohail, Shakira Ghazanfar, et al.
Probiotics and Antimicrobial Proteins (2022) Vol. 15, Iss. 2, pp. 239-263
Closed Access | Times Cited: 19
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