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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:

Invited review: Review of taxonomic changes in dairy-related lactobacilli
T. S. Oberg, Donald J. McMahon, M. D. Culumber, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 2750-2770
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Lactobacillus helveticus: Health effects, current applications, and future trends in dairy fermentation
Kobika Chelladhurai, Mutamed Ayyash, Mark S. Turner, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 159-168
Open Access | Times Cited: 41
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 298-298
Open Access | Times Cited: 19
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 39
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 35
Distribution and roles of Ligilactobacillus murinus in hosts
Zhou Chuandong, Jicong Hu, Jiawen Li, et al.
Microbiological Research (2024) Vol. 282, pp. 127648-127648
Closed Access | Times Cited: 14
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 11
Impact of microencapsulated starter culture on the quality characteristics of Italian-type salami during storage
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Stress Tolerance and Metabolism Profiling of Selected Functional Probiotic Strains
Shing Ching Khoo, Kah Wei Chin, Tai Zhi Ting, et al.
Food Bioscience (2025), pp. 105919-105919
Closed Access | Times Cited: 1
Surface layer proteins in species of the family Lactobacillaceae
María Mercedes Palomino, Mariana C. Allievi, Tania B. Gordillo, et al.
Microbial Biotechnology (2023) Vol. 16, Iss. 6, pp. 1232-1249
Open Access | Times Cited: 18
Fermented Mare Milk and Its Microorganisms for Human Consumption and Health
Francesca Martuzzi, P. Franceschi, P. Formaggioni
Foods (2024) Vol. 13, Iss. 3, pp. 493-493
Open Access | Times Cited: 7
The Main Features and Microbiota Diversity of Fermented Camel Milk
Zauresh Bilal, Shynar Akhmetsadykova, Almagul Baubekova, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1985-1985
Open Access | Times Cited: 5
Antimicrobial Activity and Peptidomic Analysis of Halotolerant Lactiplantibacillus plantarum CH
Thuluz Meza‐Menchaca, Pranoy Paul, Alberto Sánchez-Medina, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Development and Applications of CRISPR/Cas9-Based Genome Editing in Lactobacillus
Yulin Mu, Chengxiao Zhang, Taihua Li, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 21, pp. 12852-12852
Open Access | Times Cited: 22
In Vitro and In Vivo Study of Combined Effect of Some Algerian Medicinal Plants and Probiotics against Helicobacter pylori
Bouhenni Hasna, Houari Hemida, Koula Doukani, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1242-1242
Open Access | Times Cited: 12
Population and functional genomics of lactic acid bacteria, an important group of food microorganism: Current knowledge, challenges, and perspectives
Weicheng Li, Qiong Wu, Lai‐Yu Kwok, et al.
Food Frontiers (2023) Vol. 5, Iss. 1, pp. 3-23
Open Access | Times Cited: 12
Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart
Barbara Wróblewska, Aleksandra Kuliga, Kinga Wnorowska
Molecules (2023) Vol. 28, Iss. 24, pp. 8081-8081
Open Access | Times Cited: 11
Review of the function, substrate affinity, and potential application of bile salt hydrolase originated from probiotic strains of Lactobacillus, Bifidobacterium, and Enterococcus
Mo Hyeon Kang, Arxel G. Elnar, Geun‐Bae Kim
Food Science of Animal Resources (2025) Vol. 45, Iss. 2, pp. 353-374
Open Access
Higher bacterial diversity, bioactive peptides, and enhanced immunomodulatory effects in raw milk kefir made with defined starter cultures compared to backslopping methods
Ton Baars, Betty C. A. M. van Esch, Mara A. P. Diks, et al.
International Dairy Journal (2025) Vol. 164, pp. 106202-106202
Open Access
Lactic acid bacteria: prominent player in the fight against human pathogens
Ujjayni Saha, Sunil D. Saroj
Expert Review of Anti-infective Therapy (2022) Vol. 20, Iss. 11, pp. 1435-1453
Closed Access | Times Cited: 18
Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production
YiNing Dong, Jennifer Ronholm, Ismaı̈l Fliss, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 3
Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures
Hanh T.H. Nguyen, Mariza Gomes Reis, Yunchao Wa, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1875-1875
Open Access | Times Cited: 8
Probiotic Properties of Lactic Acid Bacteria Newly Isolated from Algerian Raw Cow’s Milk
Nacima Kouadri Boudjelthia, Meryem Belabbas, Nahla Bekenniche, et al.
Microorganisms (2023) Vol. 11, Iss. 8, pp. 2091-2091
Open Access | Times Cited: 8
Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties
Mian Shamas Murtaza, Sanabil Yaqoob, Bismillah Mubeen, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107176-107176
Open Access | Times Cited: 2
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, et al.
Food Research International (2022) Vol. 157, pp. 111481-111481
Closed Access | Times Cited: 12
Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
Guillermo H. Peralta, Victoria Beret, Milagros Bürgi, et al.
International Dairy Journal (2023) Vol. 147, pp. 105763-105763
Closed Access | Times Cited: 6
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