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:

Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 15

Showing 15 citing articles:

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: 13
Bacterial Degradation of Antinutrients in Foods: The Genomic Insight
Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2408-2408
Open Access | Times Cited: 5
Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread
Mehrab Sayadi, Akram Arianfar, Ali Mohamadi Sani, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Understanding of Germination Duration and Cereal Type on the Quality and Sensory Attributes of Bread during Primary Fermentation
Hagos Hailu Kassegn, Birhanu Kahsay Meresa, Daniel Balema Tesfu
Research Square (Research Square) (2025)
Closed Access
The role of flours and leavening systems on the formation of acrylamide in the technological process of baked products: cases studies of bread and biscuits
Andrea Marianelli, Ylenia Pieracci, Giulio Scappaticci, et al.
LWT (2025), pp. 117387-117387
Open Access
Feature Review Papers in Microbial Metabolism, Physiology and Genetics
Ronnie Willaert
Fermentation (2025) Vol. 11, Iss. 2, pp. 78-78
Open Access
Inhibition of toxigenic Aspergillus ochraceus by Lactobacillus amylolyticus L6 via its metabolites, hydroxy-3-methoxycinnamic acid and 3,7-dimethyl-2,6-octadienol
Peipei An, Li Li, Ying He, et al.
LWT (2025), pp. 117551-117551
Open Access
Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms
Ivan Prasev, Rositsa Denkova-Kostova, Anna Koleva, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 02004-02004
Open Access
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
Tianyu Mou, Rui‐Xia Xu, Qin Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1253-1253
Open Access
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, D. Arrioja-Bretón, et al.
International Journal of Environmental Research and Public Health (2024) Vol. 21, Iss. 5, pp. 560-560
Open Access | Times Cited: 2
Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Nelly Ramírez‐Corona, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2318-2318
Open Access | Times Cited: 1
Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1870-1870
Open Access | Times Cited: 1
Investigation on L -rhamnose metabolism of Loigolactobacillus coryniformis subsp. coryniformis DSM 20001 and its propionate-containing fermentates
Menşure Elvan, Kathrine Gravlund Fo̷nss, María Florencia Bambace, et al.
Applied and Environmental Microbiology (2024) Vol. 91, Iss. 1
Open Access | Times Cited: 1
Baked Products Enriched with Grain and Seeds Sprouts
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Aurelio López‐Malo
Food and Humanity (2024) Vol. 3, pp. 100426-100426
Closed Access
Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products
Emma Mani‐López, Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access
Page 1

Scroll to top