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:
Exploring the Multifaceted Potential of a Peptide Fraction Derived from Saccharomyces cerevisiae Metabolism: Antimicrobial, Antioxidant, Antidiabetic, and Anti-Inflammatory Properties
Patrícia Branco, Elisabete Muchagato Maurício, Ana Catarina Costa, et al.
Antibiotics (2023) Vol. 12, Iss. 8, pp. 1332-1332
Open Access | Times Cited: 13
Patrícia Branco, Elisabete Muchagato Maurício, Ana Catarina Costa, et al.
Antibiotics (2023) Vol. 12, Iss. 8, pp. 1332-1332
Open Access | Times Cited: 13
Showing 13 citing articles:
Origin of Antibiotics and Antibiotic Resistance, and Their Impacts on Drug Development: A Narrative Review
Ghazala Muteeb, Md Tabish Rehman, Moyad Shahwan, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 11, pp. 1615-1615
Open Access | Times Cited: 264
Ghazala Muteeb, Md Tabish Rehman, Moyad Shahwan, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 11, pp. 1615-1615
Open Access | Times Cited: 264
Impact of Commercial Protective Culture on Manouri PDO Cheese
Τhomas Bintsis, Maria Kyritsi
Fermentation (2025) Vol. 11, Iss. 1, pp. 35-35
Open Access
Τhomas Bintsis, Maria Kyritsi
Fermentation (2025) Vol. 11, Iss. 1, pp. 35-35
Open Access
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Dietary Saccharomyces cerevisiae fermentation product improved egg quality by modulating intestinal health, ovarian function, and cecal microbiota in post-peak laying hens
Haojie Gong, Futian Liang, Chunyan Cai, et al.
Poultry Science (2025) Vol. 104, Iss. 5, pp. 104979-104979
Open Access
Haojie Gong, Futian Liang, Chunyan Cai, et al.
Poultry Science (2025) Vol. 104, Iss. 5, pp. 104979-104979
Open Access
Macromolecules from mushrooms, venoms, microorganisms, and plants for diabetes treatment - Progress or setback?
Asmaa Chbel, Ayoub Lafnoune, Imane Nait Irahal, et al.
Biochimie (2024) Vol. 227, pp. 119-128
Closed Access | Times Cited: 4
Asmaa Chbel, Ayoub Lafnoune, Imane Nait Irahal, et al.
Biochimie (2024) Vol. 227, pp. 119-128
Closed Access | Times Cited: 4
A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Novel Saccharomyces cerevisiae-Loaded Polyvinylpyrrolidone/SiO2 Nanofiber for Wound Dressing Prepared Using Electrospinning Method
Yeon Seo Cho, Hongjun Yoon, Sung Giu Jin
Materials (2024) Vol. 17, Iss. 12, pp. 2903-2903
Open Access | Times Cited: 1
Yeon Seo Cho, Hongjun Yoon, Sung Giu Jin
Materials (2024) Vol. 17, Iss. 12, pp. 2903-2903
Open Access | Times Cited: 1
Peptides of yeast Saccharomyces cerevisiae activated by the malt sprout extract: preparation, identification and bioactivity
Larisa Permyakova, Irina Sergeeva, Larisa Ryabokoneva, et al.
Food Bioscience (2024) Vol. 61, pp. 104867-104867
Closed Access | Times Cited: 1
Larisa Permyakova, Irina Sergeeva, Larisa Ryabokoneva, et al.
Food Bioscience (2024) Vol. 61, pp. 104867-104867
Closed Access | Times Cited: 1
Biodiversity and probiotic potential of yeasts isolated from sumbawa horse milk
Nurlaili Ekawati, Ilma Mutiara, Ai Hertati, et al.
Molecular Biology Reports (2024) Vol. 51, Iss. 1
Closed Access | Times Cited: 1
Nurlaili Ekawati, Ilma Mutiara, Ai Hertati, et al.
Molecular Biology Reports (2024) Vol. 51, Iss. 1
Closed Access | Times Cited: 1
Exploring Cynara cardunculus L. by-products potential: Antioxidant and antimicrobial properties
Cássia H. Barbosa, Maria Paula Duarte, Mariana Andrade, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119559-119559
Open Access | Times Cited: 1
Cássia H. Barbosa, Maria Paula Duarte, Mariana Andrade, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119559-119559
Open Access | Times Cited: 1
Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact
Alberto De Iseppi, Gaspare La Rocca, Matteo Marangon, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24749-24761
Closed Access | Times Cited: 1
Alberto De Iseppi, Gaspare La Rocca, Matteo Marangon, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24749-24761
Closed Access | Times Cited: 1
Evaluation of Biotechnological Active Peptides Secreted by Saccharomyces cerevisiae with Potential Skin Benefits
Elisabete Muchagato Maurício, Patrícia Branco, Ana Luiza Rodrigues Araujo, et al.
Antibiotics (2024) Vol. 13, Iss. 9, pp. 881-881
Open Access
Elisabete Muchagato Maurício, Patrícia Branco, Ana Luiza Rodrigues Araujo, et al.
Antibiotics (2024) Vol. 13, Iss. 9, pp. 881-881
Open Access
Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
Ana Chioru, Chiseliță Natalia, Natalia Suhodol, et al.
Food and Nutrition Sciences (2023) Vol. 14, Iss. 11, pp. 1133-1148
Open Access | Times Cited: 1
Ana Chioru, Chiseliță Natalia, Natalia Suhodol, et al.
Food and Nutrition Sciences (2023) Vol. 14, Iss. 11, pp. 1133-1148
Open Access | Times Cited: 1
