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.

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Showing 19 citing articles:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 60

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides
Laura Quintieri, Francesca Fanelli, Linda Monaci, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 601-601
Open Access | Times Cited: 12

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods
Yan He, Pascal Degraeve, Nadia Oulahal
Heliyon (2024) Vol. 10, Iss. 3, pp. e24929-e24929
Open Access | Times Cited: 9

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

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
Luca Bettera, Matthias Dreier, Remo S. Schmidt, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 8

Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics
Sonam Lama, Jyoti Prakash Tamang
Fermentation (2022) Vol. 8, Iss. 12, pp. 664-664
Open Access | Times Cited: 11

Development of technology for the manufacture of yogurt from combined cow and mare's milk enriched with plant extract in Kazakhstan
K. Zh. Tleuova, А. У. Шингисов, S. S. Vetokhin
Plant Science Today (2024)
Open Access | Times Cited: 1

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
Iddrisu Ibrahim, Joseph Ayariga, Junhuan Xu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1207-1207
Open Access | Times Cited: 5

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products
Ana Agustina Bengoa, María Teresa Dueñas, Alicia Prieto, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 4

Identification of microorganisms from fermented biowaste and the potential for wastewater treatment
Regina Leong Zhi Ling, Lai Kuan Kong, Lai Huat Lim, et al.
Environmental Research (2022) Vol. 218, pp. 115013-115013
Closed Access | Times Cited: 8

Usefulness of Potentially Probiotic L. lactis Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese
Monika Pytka, Monika Kordowska‐Wiater, Justyna Wajs, et al.
Applied Sciences (2022) Vol. 12, Iss. 23, pp. 12088-12088
Open Access | Times Cited: 6

Non-saccharomyces yeast probiotics: revealing relevance and potential
Silvia Cristina Vergara Alvarez, María José Leiva Alaniz, María Victoria Mestre, et al.
FEMS Yeast Research (2023) Vol. 23
Open Access | Times Cited: 3

Evaluation of Lactic Acid Bacteria Isolated from Piglets Tract and Encapsulation of Selected Probiotic Cells
Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Hăbeanu, et al.
Agriculture (2023) Vol. 13, Iss. 5, pp. 1098-1098
Open Access | Times Cited: 2

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3949-3949
Open Access | Times Cited: 2

Stress response and adaptation mechanisms in Kluyveromyces marxianus
G. Flores-Cosío, J.A. García-Béjar, Dania Sandoval-Nuñez, et al.
Advances in applied microbiology (2024), pp. 27-62
Closed Access

A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
J.Q. Yuan, Donglin Ma, Yi Yang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103874-103874
Closed Access

Wine Making: Influence of pH on Physicochemical Parameters of Wine Must Produce from Hot Water Extract of Broom-cluster Fig (Ficus capensis) Leaf using Saccharomyces cerevisiae
U. Dennis-Eboh, F. I. Achuba, B. O. George
Journal of applied science and environmental management (2023) Vol. 27, Iss. 1, pp. 177-182
Open Access

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