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:
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 10
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 10
Showing 10 citing articles:
Simultaneous Encapsulation of Probiotic Bacteria (Lactococcus lactis, and Lactiplantibacillus plantarum) in Calcium Alginate Hydrogels
Marko Vinceković, Luna Maslov, Fabijan Oštarić, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 34-34
Open Access
Marko Vinceković, Luna Maslov, Fabijan Oštarić, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 34-34
Open Access
Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment
Lihan Wang, Jingqi Cheng, Runze Li, et al.
Food Research International (2025) Vol. 202, pp. 115703-115703
Closed Access
Lihan Wang, Jingqi Cheng, Runze Li, et al.
Food Research International (2025) Vol. 202, pp. 115703-115703
Closed Access
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements
Lei Chen, Cheng–I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access
Lei Chen, Cheng–I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access
Isolation and identification of Lactococcus lactis M69 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties
Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia, Hossein Jooyandeh, et al.
Iṭṭilā’āt-i māhiyānah. (2025) Vol. 19, Iss. 4, pp. 35-47
Closed Access
Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia, Hossein Jooyandeh, et al.
Iṭṭilā’āt-i māhiyānah. (2025) Vol. 19, Iss. 4, pp. 35-47
Closed Access
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese
Mirjana Grujović, Katarina Marković, Susana Morais, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2065-2065
Open Access | Times Cited: 2
Mirjana Grujović, Katarina Marković, Susana Morais, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2065-2065
Open Access | Times Cited: 2
Isolation and Identification Lactic Acid Bacteria from Artisanal Turkish Cheeses, and Evaluation of Γ-Aminobutyric Acid (Gaba) Production Potential
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
(2024)
Closed Access
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
(2024)
Closed Access
GABA, epigallocatechin gallate, tea, and the gut-brain axis
Tina Hinton, Graham A.R. Johnston
Neurochemistry International (2024), pp. 105860-105860
Open Access
Tina Hinton, Graham A.R. Johnston
Neurochemistry International (2024), pp. 105860-105860
Open Access
Update application of enzyme in food processing, preservation, and detection
Huan Wang, Zhongke Sun, Yanli Qi, et al.
Food Bioengineering (2024)
Open Access
Huan Wang, Zhongke Sun, Yanli Qi, et al.
Food Bioengineering (2024)
Open Access
Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
International Dairy Journal (2024) Vol. 161, pp. 106132-106132
Closed Access
Neslihan Ayağ, Eli̇f Daǧdemi̇r, Bülent Çetın, et al.
International Dairy Journal (2024) Vol. 161, pp. 106132-106132
Closed Access
Cross-over Fermentation Dynamics and Proteomic Properties of Acid Gels with Indigenous Lactobacillus spp. Isolated from Cheeses
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access
