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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:

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections
Francesca Patrignani, Lorenzo Siroli, Carola Parolin, et al.
PLoS ONE (2019) Vol. 14, Iss. 1, pp. e0208906-e0208906
Open Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Probiotics in the dairy industry—Advances and opportunities
Jie Gao, Xiyu Li, Guohua Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3937-3982
Closed Access | Times Cited: 138
Targeted Delivery of Probiotics: Perspectives on Research and Commercialization
K.S. Yoha, Sundus Nida, Sayantani Dutta, et al.
Probiotics and Antimicrobial Proteins (2021) Vol. 14, Iss. 1, pp. 15-48
Open Access | Times Cited: 111
The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties
Nicoleta-Maricica Maftei, Cosmin Raducu Raileanu, Alexia Anastasia Stefania Balta, et al.
Microorganisms (2024) Vol. 12, Iss. 2, pp. 234-234
Open Access | Times Cited: 110
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses
Hassan Barzegar, Behrooz Alizadeh Behbahani, Fereshteh Falah
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4094-4107
Open Access | Times Cited: 69
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Fermentation (2022) Vol. 8, Iss. 9, pp. 425-425
Open Access | Times Cited: 67
Cheeses as food matrixes for probiotics: In vitro and in vivo tests
Fernanda Rodrigues Leite Rolim, Oliveiro Caetano de Freitas Neto, Maria Elieidy Gomes de Oliveira, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 138-154
Closed Access | Times Cited: 68
Design of PCR assays to specifically detect and identify 37 Lactobacillus species in a single 96 well plate
Eiseul Kim, Seung-Min Yang, Bora Lim, et al.
BMC Microbiology (2020) Vol. 20, Iss. 1
Open Access | Times Cited: 62
In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product
Soumitra Nath, Jibalok Sikidar, Monisha Roy, et al.
Food Quality and Safety (2020) Vol. 4, Iss. 4, pp. 213-223
Open Access | Times Cited: 56
Mechanistic insights into the action of probiotics against bacterial vaginosis and its mediated preterm birth: An overview
H.N. Basavaprabhu, K. S. Sonu, Ratna Prabha
Microbial Pathogenesis (2020) Vol. 141, pp. 104029-104029
Closed Access | Times Cited: 52
The pathogenesis of prevalent aerobic bacteria in aerobic vaginitis and adverse pregnancy outcomes: a narrative review
Xiaotong Ma, Ming‐Hsun Wu, Chen Wang, et al.
Reproductive Health (2022) Vol. 19, Iss. 1
Open Access | Times Cited: 31
Unraveling the Gut Microbiome–Diet Connection: Exploring the Impact of Digital Precision and Personalized Nutrition on Microbiota Composition and Host Physiology
Giada Bianchetti, Flavio De Maio, Alessio Abeltino, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3931-3931
Open Access | Times Cited: 18
Extracellular secretion of feruloyl esterase derived from Lactobacillus crispatus in Escherichia coli and its application for ferulic acid production
Zhenshang Xu, Ting Wang, Susu Zhang
Bioresource Technology (2019) Vol. 288, pp. 121526-121526
Closed Access | Times Cited: 50
Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract
María Elena Nader‐Macías, Priscilla Romina De Gregorio, Jessica Alejandra Silva
Pharmacology Research & Perspectives (2021) Vol. 9, Iss. 5
Open Access | Times Cited: 32
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation
Chiara Marangelo, Riccardo Marsiglia, Lorenzo Nissen, et al.
Food Research International (2025) Vol. 202, pp. 115577-115577
Open Access
Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization
Bhushan P. Meshram, Prachi Jain, Kirtiraj K. Gaikwad
ACS Food Science & Technology (2025)
Closed Access
Bioconservation of artisanal raw goat milk cheese produced with lactic acid bacteria of the genus Lacticaseibacillus spp.
Bruno Fonsêca Feitosa, Leidiana Elias Xavier, Jayuri Susy Fernandes de Araújo, et al.
Food Research International (2025) Vol. 206, pp. 116070-116070
Closed Access
Functional and biological characterization of Lactobacillus plantarum with isatin for use as probiotics for therapeutic options
Ramya Ravindhiran, Madhan Subramanian, Madhumitha Rajalingam, et al.
Journal of Asian Natural Products Research (2025), pp. 1-17
Closed Access
Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis
Tuba Erkaya, Ali Adnan Hayaloğlu
International Dairy Journal (2024) Vol. 152, pp. 105894-105894
Closed Access | Times Cited: 3
Sensory methods applied to the development of probiotic and prebiotic foods
Adriana Gámbaro, Matthew B. McSweeney
Advances in food and nutrition research (2020), pp. 295-337
Closed Access | Times Cited: 21
In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses
Facundo Cuffia, Guillermo George, Lucas C. Godoy, et al.
Food Research International (2019) Vol. 125, pp. 108606-108606
Closed Access | Times Cited: 22
An introduction to probiotics
Priscilla Magro Reque, Adriano Brandelli
Elsevier eBooks (2022), pp. 1-17
Closed Access | Times Cited: 10
Impact of oral galenic formulations of Lactobacillus salivarius on probiotic survival and interactions with microbiota in human in vitro gut models
Marie-Édith Arnal, Sylvain Denis, Ophélie Uriot, et al.
Beneficial Microbes (2021) Vol. 12, Iss. 4, pp. 381-396
Open Access | Times Cited: 14
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Huifang Cai, Etske Bijl, Elke Scholten, et al.
Food Research International (2022) Vol. 165, pp. 112421-112421
Closed Access | Times Cited: 9
Curative Treatment of Candidiasis by the Live Biotherapeutic Microorganism Lactobacillus rhamnosus Lcr35® in the Invertebrate Model Caenorhabditis elegans: First Mechanistic Insights
Cyril Poupet, Philippe Veisseire, Muriel Bonnet, et al.
Microorganisms (2019) Vol. 8, Iss. 1, pp. 34-34
Open Access | Times Cited: 15
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods
Margherita D’Alessandro, Carola Parolin, Danka Bukvički, et al.
Microorganisms (2021) Vol. 9, Iss. 4, pp. 833-833
Open Access | Times Cited: 12
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