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:
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects
Felipe González‐González, Susana Delgado, Lorena Ruíz, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 1, pp. 212-229
Open Access | Times Cited: 24
Felipe González‐González, Susana Delgado, Lorena Ruíz, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 1, pp. 212-229
Open Access | Times Cited: 24
Showing 24 citing articles:
Fermented Foods, Health and the Gut Microbiome
Natasha Leeuwendaal, Catherine Stanton, Paul W. O’Toole, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 205
Natasha Leeuwendaal, Catherine Stanton, Paul W. O’Toole, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1527-1527
Open Access | Times Cited: 205
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 12
The Application of Protective Cultures in Cheese: A Review
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 6
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 6
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 14
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 14
Insights on the microbiology of Ethiopian fermented milk products: A review
Tiruha Habte Karssa, Jamal Kussaga, Teresa Semedo‐Lemsaddek, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6990-7003
Open Access | Times Cited: 5
Tiruha Habte Karssa, Jamal Kussaga, Teresa Semedo‐Lemsaddek, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6990-7003
Open Access | Times Cited: 5
Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products
Pilar Colás‐Medà, İnmaculada Viñas, Isabel Alegre
Antibiotics (2023) Vol. 12, Iss. 2, pp. 414-414
Open Access | Times Cited: 11
Pilar Colás‐Medà, İnmaculada Viñas, Isabel Alegre
Antibiotics (2023) Vol. 12, Iss. 2, pp. 414-414
Open Access | Times Cited: 11
Functional modulation of the human gut microbiome by bacteria vehicled by cheese
Christian Milani, Giulia Longhi, Giulia Alessandri, et al.
Applied and Environmental Microbiology (2025)
Open Access
Christian Milani, Giulia Longhi, Giulia Alessandri, et al.
Applied and Environmental Microbiology (2025)
Open Access
Natural Antimicrobial Compounds in Food Safety
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Slavica Vesković-Moračanin
(2025), pp. 133-192
Closed Access
Determination of some physicochemical, microbiological, sensorial properties and vitamin B12 contents in kefir by using biopreservative cultures
Yigithan Balta, Oktay Yerlıkaya
Food Bioscience (2025), pp. 106542-106542
Closed Access
Yigithan Balta, Oktay Yerlıkaya
Food Bioscience (2025), pp. 106542-106542
Closed Access
New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products’ Fermentation
Paola Foti, Cinzia Caggia, Flora V. Romeo
Foods (2025) Vol. 14, Iss. 8, pp. 1439-1439
Open Access
Paola Foti, Cinzia Caggia, Flora V. Romeo
Foods (2025) Vol. 14, Iss. 8, pp. 1439-1439
Open Access
The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective
I. G. Malos, Andra-Ionela Ghizdareanu, Livia Vidu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1488-1488
Open Access
I. G. Malos, Andra-Ionela Ghizdareanu, Livia Vidu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1488-1488
Open Access
The role of dairy food intake for improving health among black Americans across the life continuum: A summary of the evidence
Kevin Comerford, Yolanda Lawson, Michal Young, et al.
Journal of the National Medical Association (2024) Vol. 116, Iss. 2, pp. 292-315
Open Access | Times Cited: 3
Kevin Comerford, Yolanda Lawson, Michal Young, et al.
Journal of the National Medical Association (2024) Vol. 116, Iss. 2, pp. 292-315
Open Access | Times Cited: 3
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species
Arati Chaudhary, Nidhi Prajapati, Ansh Prajapati, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6769-6782
Open Access | Times Cited: 3
Arati Chaudhary, Nidhi Prajapati, Ansh Prajapati, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6769-6782
Open Access | Times Cited: 3
Production of GABA in milk fermented by Bifidobacterium adolescentis strains selected on the bases of their technological and gastrointestinal performance
Hector Tamés, Carlos Sabater, Abelardo Margollés, et al.
Food Research International (2023) Vol. 171, pp. 113009-113009
Open Access | Times Cited: 7
Hector Tamés, Carlos Sabater, Abelardo Margollés, et al.
Food Research International (2023) Vol. 171, pp. 113009-113009
Open Access | Times Cited: 7
Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation
Muhammad Aamir, Arfa Arshad, Muhammad Afzaal, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2732-2741
Open Access | Times Cited: 4
Muhammad Aamir, Arfa Arshad, Muhammad Afzaal, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2732-2741
Open Access | Times Cited: 4
Fortification of Dairy Products using Plant-derived Bioactive Compounds
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access | Times Cited: 1
Huda Wazzan
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 561-571
Open Access | Times Cited: 1
Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk
Carlos Pereira, David Silva Gomes, Susana Dias, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 625-643
Open Access | Times Cited: 1
Carlos Pereira, David Silva Gomes, Susana Dias, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 625-643
Open Access | Times Cited: 1
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Peculiarities of development and metabolism of <i>Streptococcus thermophilus</i> strains under different conditions of deep liquid phase cultivation
G.М. Sviridenko, Olga Shukhalova, Е. С. Данилова
Food systems (2024) Vol. 6, Iss. 4, pp. 512-518
Open Access
G.М. Sviridenko, Olga Shukhalova, Е. С. Данилова
Food systems (2024) Vol. 6, Iss. 4, pp. 512-518
Open Access
Synbiotic Nutritious Drink: Potential and Safety Evaluation
Journal of Food Chemistry and Nanotechnology (2024) Vol. 10, Iss. 2
Open Access
Journal of Food Chemistry and Nanotechnology (2024) Vol. 10, Iss. 2
Open Access
A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products
Ashmitha Kalairaj, Swethashree Rajendran, R. Karthikeyan, et al.
Applied Biochemistry and Biotechnology (2024)
Closed Access
Ashmitha Kalairaj, Swethashree Rajendran, R. Karthikeyan, et al.
Applied Biochemistry and Biotechnology (2024)
Closed Access
Production and evaluation of probiotic brown yoghurt made from buffalo milk as an innovative functional dairy product
Sameh Sobhy El‐Hadad, Mahmoud Abd El‐Aziz, Mohamed Fouad, et al.
Annals of Microbiology (2024) Vol. 74, Iss. 1
Open Access
Sameh Sobhy El‐Hadad, Mahmoud Abd El‐Aziz, Mohamed Fouad, et al.
Annals of Microbiology (2024) Vol. 74, Iss. 1
Open Access
AFRICAN FERMENTED FOODS AND BEVERAGES. POTENTIAL IMPACT ON HEALTH
Victoria Bell, José Guina, Tito Fernandes
(2023), pp. 293-322
Closed Access | Times Cited: 1
Victoria Bell, José Guina, Tito Fernandes
(2023), pp. 293-322
Closed Access | Times Cited: 1
Biopreservation of Dairy Products Through Postbiotics
Stephen Mekwan, Lokesh Ravi
Methods and protocols in food science (2023), pp. 351-362
Closed Access | Times Cited: 1
Stephen Mekwan, Lokesh Ravi
Methods and protocols in food science (2023), pp. 351-362
Closed Access | Times Cited: 1
