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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:

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: 16

Showing 16 citing articles:

Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties
Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 111-111
Open Access
Optimización de medios para producción de bacteriocinas antimicrobianas obtenidas de BAL de Chicha de chontaduro
Evelyn Marlein Serpa Gavilánez, V Fernando, Sungey Naynee Sánchez Llaguno, et al.
Revista InGenio (2025) Vol. 8, Iss. 1, pp. 1-20
Closed Access
Assessment of Fermented Unripe Plantains and Soybean Blends Using Microbiological Methods
Elias Similoluwa Orekoya, Victor Olusegun Oyetayo, Deke Victoria Adegunloye
Asian Journal of Biological Sciences (2025) Vol. 18, Iss. 2, pp. 541-555
Closed Access
An Insight into Bacteriocins for Combating Microbial Infections and Ensuring Food Safety
Mithu Howlader, Shuvo Chandra Das, Shipan Das Gupta, et al.
International Journal of Peptide Research and Therapeutics (2025) Vol. 31, Iss. 2
Closed Access
The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
Barbara Sionek, Aleksandra Szydłowska, Danuta Kołożyn‐Krajewska
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5557-5557
Open Access | Times Cited: 3
Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources
Stefania Costa, Daniela Summa, Matteo Radice, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 3
Impact of Metabolites from Foodborne Pathogens on Cancer
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 3
Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties
C.C.G. Silva, Susana C. Ribeiro
Foods (2024) Vol. 13, Iss. 10, pp. 1452-1452
Open Access | Times Cited: 2
Biopreservation and the Safety of Fish and Fish Products, the Case of Lactic Acid Bacteria: A Basic Perspective
Alejandro De Jesús Cortés-Sánchez, María Eugenia Jaramillo‐Flores, Mayra Díaz‐Ramírez, et al.
Fishes (2024) Vol. 9, Iss. 8, pp. 303-303
Open Access | Times Cited: 2
Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products
Houssam Abouloifa, Sara Gaamouche, Nabil Ghabbour, et al.
Bioresource Technology Reports (2024) Vol. 27, pp. 101941-101941
Closed Access | Times Cited: 1
Lactobacillus fermentum SNR1: Probiotic efficiency and characterization of the antimicrobial peptide against dental caries and foodborne pathogens
Repally Ayyanna, Palanichamy Esakkiraj, Natwar Jha, et al.
The Microbe (2024) Vol. 5, pp. 100190-100190
Open Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
SCREENING AND MODULATION OF THE BACTERICIDAL POTENTIAL OF PICKLE-BASED LACTIC ACID BACTERIA AGAINST COMMON NOSOCOMIAL PATHOGENS
Maham Chaudhry, Bushra Mazhar, Sara Hayee, et al.
Pakistan Journal of Biotechnology (2024) Vol. 21, Iss. 2, pp. 435-444
Open Access
Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products
Khaled Elsaadany, Abeer I. M. EL‐Sayed, Sameh Awad
Foods (2024) Vol. 13, Iss. 19, pp. 3059-3059
Open Access
Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs
Yiqun Zhu, Mengqing Gu, Y W Su, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3365-3365
Open Access
Production and transformation of biogenic amines in different food products by the metabolic activity of the lactic acid bacteria
Riza Jane S Banicod, Wilson Ntege, Moses Njeru Njiru, et al.
International Journal of Food Microbiology (2024) Vol. 428, pp. 110996-110996
Closed Access
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