Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Yaqi Wang, Jiangtao Wu, Mengxin Lv, et al.
Frontiers in Bioengineering and Biotechnology (2021) Vol. 9
Open Access | Times Cited: 568

Showing 1-25 of 568 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: 180
Current insights into protein solubility: A review of its importance for alternative proteins
Lutz Großmann, David Julian McClements
Food Hydrocolloids (2022) Vol. 137, pp. 108416-108416
Open Access | Times Cited: 113
Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 5, pp. 1404-1421
Open Access | Times Cited: 103
Tumor-resident Lactobacillus iners confer chemoradiation resistance through lactate-induced metabolic rewiring
Lauren E. Colbert, Molly B. El Alam, Rui Wang, et al.
Cancer Cell (2023) Vol. 41, Iss. 11, pp. 1945-1962.e11
Open Access | Times Cited: 71
A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Foods (2023) Vol. 12, Iss. 15, pp. 2850-2850
Open Access | Times Cited: 69
Lactic Acid: A Comprehensive Review of Production to Purification
Abidemi Oluranti Ojo, Olga de Smidt
Processes (2023) Vol. 11, Iss. 3, pp. 688-688
Open Access | Times Cited: 50
Recent advances in modified poly (lactic acid) as tissue engineering materials
Samanta Castañeda-Rodríguez, Maykel González–Torres, Rosa María Ribas‐Aparicio, et al.
Journal of Biological Engineering (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 45
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
‘Multi-omics’ data integration: applications in probiotics studies
Iliya Dauda Kwoji, Olayinka Ayobami Aiyegoro, Moses Okpeku, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 36
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 36
Gamma-aminobutyric acid as a potential postbiotic mediator in the gut–brain axis
Jason Braga, Masubon Thongngam, Thanutchaporn Kumrungsee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 28
Next generation probiotics: Engineering live biotherapeutics
Sanjeeva Kumar Murali, Thomas J. Mansell
Biotechnology Advances (2024) Vol. 72, pp. 108336-108336
Closed Access | Times Cited: 17
Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production
Muhammad A. B. Siddik, B Julien, SM Majharul Islam, et al.
Reviews in Aquaculture (2024) Vol. 16, Iss. 3, pp. 1244-1265
Open Access | Times Cited: 16
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
Yulma Lizbeth Aguirre-García, Sendar Daniel Nery‐Flores, Lizeth Guadalupe Campos‐Múzquiz, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 168-168
Open Access | Times Cited: 15
The Profound Influence of Gut Microbiome and Extracellular Vesicles on Animal Health and Disease
Muttiah Barathan, Sook Luan Ng, Yogeswaran Lokanathan, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 4024-4024
Open Access | Times Cited: 15
Thermophilic biocatalysts for one-step conversion of citrus waste into lactic acid
Martina Aulitto, Alberto Alfano, Emanuela Maresca, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 13
Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals
María Laura Werning, Annel M. Hernández-Alcántara, María Julia Ruiz, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1284-1284
Open Access | Times Cited: 62
Lactic acid bacteria
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 2, pp. 13-31
Open Access | Times Cited: 57
Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action
Maria Teresa Rocchetti, Pasquale Russo, Vittorio Capozzi, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 21, pp. 12076-12076
Open Access | Times Cited: 54
Stochastic microbiome assembly depends on context
Eric W. Jones, Jean M. Carlson, David A. Sivak, et al.
Proceedings of the National Academy of Sciences (2022) Vol. 119, Iss. 7
Open Access | Times Cited: 53
Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables
Charles Obinwanne Okoye, Ke Dong, Yongli Wang, et al.
New Biotechnology (2022) Vol. 70, pp. 73-83
Open Access | Times Cited: 53
Influence of lactic acid bacteria metabolites on physical and chemical food properties
Evandro Leite de Souza, Kataryne ÁR de Oliveira, Maria EG de Oliveira
Current Opinion in Food Science (2022) Vol. 49, pp. 100981-100981
Closed Access | Times Cited: 50
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 43
Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
S. Rajendran, Patrick Silcock, Phil Bremer
Molecules (2023) Vol. 28, Iss. 7, pp. 3236-3236
Open Access | Times Cited: 34
Microbial Phytases: Properties and Applications in the Food Industry
Hanane Joudaki, Negar Aria, Roya Moravej, et al.
Current Microbiology (2023) Vol. 80, Iss. 12
Open Access | Times Cited: 33
Page 1 - Next Page

Scroll to top