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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:

Multi-Product Lactic Acid Bacteria Fermentations: A Review
José Aníbal Mora-Villalobos, Jéssica Montero‐Zamora, Natalia Barboza, et al.
Fermentation (2020) Vol. 6, Iss. 1, pp. 23-23
Open Access | Times Cited: 149

Showing 1-25 of 149 citing articles:

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking
Ana Mendes‐Ferreira, Arlete Mendes‐Faia
Foods (2020) Vol. 9, Iss. 9, pp. 1231-1231
Open Access | Times Cited: 142
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
Sangkaran Pannerchelvan, Leonardo Rios‐Solis, Fadzlie Wong Faizal Wong, et al.
Food & Function (2023) Vol. 14, Iss. 9, pp. 3929-3948
Closed Access | Times Cited: 41
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
Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium
Katarzyna Śliżewska, Agnieszka Chlebicz-Wójcik
Biology (2020) Vol. 9, Iss. 12, pp. 423-423
Open Access | Times Cited: 88
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 86
Characterization of Apis mellifera Gastrointestinal Microbiota and Lactic Acid Bacteria for Honeybee Protection—A Review
Adriana Nowak, Daria Szczuka, Anna Górczyńska, et al.
Cells (2021) Vol. 10, Iss. 3, pp. 701-701
Open Access | Times Cited: 84
Comparative Studies of Inhibitory and Antioxidant Activities, and Organic Acids Compositions of Postbiotics Produced by Probiotic Lactiplantibacillus plantarum Strains Isolated From Malaysian Foods
Hui Mei Chang, Hooi Ling Foo, Teck Chwen Loh, et al.
Frontiers in Veterinary Science (2021) Vol. 7
Open Access | Times Cited: 79
Antimicrobial properties of Lactobacillus cell‐free supernatants against multidrug‐resistant urogenital pathogens
Marina Scillato, Ambra Spitale, Gino Mongelli, et al.
MicrobiologyOpen (2021) Vol. 10, Iss. 2
Open Access | Times Cited: 74
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 189-198
Closed Access | Times Cited: 72
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
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees
Massimo Iorizzo, Francesco Letizia, Sonia Ganassi, et al.
Insects (2022) Vol. 13, Iss. 3, pp. 308-308
Open Access | Times Cited: 49
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 47
A Review on Biodegradable Packaging Films from Vegetative and Food Waste
Prashant Gupta, Bhagwan Toksha, Mostafizur Rahaman
The Chemical Record (2022) Vol. 22, Iss. 7
Closed Access | Times Cited: 43
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Raphael D. Ayivi, Salam A. Ibrahim
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7008-7025
Open Access | Times Cited: 39
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1493-1509
Open Access | Times Cited: 27
Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink
Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Alireza Vasiee, et al.
LWT (2023) Vol. 188, pp. 115428-115428
Open Access | Times Cited: 20
Unlocking the Potential of Fermentation in Cosmetics: A Review
Cristina Pérez‐Rivero, José Pablo López‐Gómez
Fermentation (2023) Vol. 9, Iss. 5, pp. 463-463
Open Access | Times Cited: 19
Development of a Quinoa‐Based Fermentation Medium for Propagation of Lactobacillus Plantarum and Weissella Confusa in Opaque Beer Production
Shepherd Manhokwe, Tatenda Musarurwa, Talknice Zvamaziva Jombo, et al.
International Journal of Microbiology (2025) Vol. 2025, Iss. 1
Open Access
Upcycling Solid Wastes: Using Abundant Egg Shell Wastes for the Greener Production of Lactic Acid Under Ambient Conditions
Sreejith Sreekantan, Amitha Kalappurakkal Sudhakaran, Banu Marimuthu
Journal of environmental chemical engineering (2025), pp. 115603-115603
Closed Access
Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation
Hong‐Ting Victor Lin, Meiying Huang, Te-Yu Kao, et al.
Fermentation (2020) Vol. 6, Iss. 1, pp. 37-37
Open Access | Times Cited: 62
Role of LAB in silage fermentation: Effect on nutritional quality and organic acid production—An overview
Da-Hye Kim, Kyung Dong Lee, Ki Choon Choi
AIMS Agriculture and Food (2021) Vol. 6, Iss. 1, pp. 216-234
Open Access | Times Cited: 42
Protective Cultures in Food Products: From Science to Market
Sebastian W. Fischer, Fritz Titgemeyer
Foods (2023) Vol. 12, Iss. 7, pp. 1541-1541
Open Access | Times Cited: 17
Research progress on the biosynthesis of d-lactic acid from low-value biomass materials
Haowei Zu, Yilu Wu, Zicheng Liao, et al.
Biomass and Bioenergy (2024) Vol. 182, pp. 107067-107067
Closed Access | Times Cited: 4
Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
Bogdan Păcularu‐Burada, Luminița Anca Georgescu, Mihaela Aida Vasile, et al.
Microorganisms (2020) Vol. 8, Iss. 5, pp. 643-643
Open Access | Times Cited: 46
Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages
Reda Nemo, Ketema Bacha
LWT (2020) Vol. 131, pp. 109713-109713
Closed Access | Times Cited: 40
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