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:
Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices
Hebatoallah Hassan, Daniel St‐Gelais, Ahmed Gomaa, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 898-898
Open Access | Times Cited: 27
Hebatoallah Hassan, Daniel St‐Gelais, Ahmed Gomaa, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 898-898
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application
Deepak Kumar Verma, Mamta Thakur, Smita Singh, et al.
Food Bioscience (2022) Vol. 46, pp. 101594-101594
Closed Access | Times Cited: 94
Deepak Kumar Verma, Mamta Thakur, Smita Singh, et al.
Food Bioscience (2022) Vol. 46, pp. 101594-101594
Closed Access | Times Cited: 94
Food liposomes: Structures, components, preparations, and applications
Changhoon Chai, Jinhyung Park
Food Chemistry (2023) Vol. 432, pp. 137228-137228
Closed Access | Times Cited: 32
Changhoon Chai, Jinhyung Park
Food Chemistry (2023) Vol. 432, pp. 137228-137228
Closed Access | Times Cited: 32
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo Miguel Lisboa Oliveira, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 10
Hugo Miguel Lisboa Oliveira, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 10
Natural preservatives for dairy products
Rezvan Pourahmad, Elahesadat Hosseini, Fatemehsadat Mirmohammadmakki
Elsevier eBooks (2025), pp. 221-249
Closed Access
Rezvan Pourahmad, Elahesadat Hosseini, Fatemehsadat Mirmohammadmakki
Elsevier eBooks (2025), pp. 221-249
Closed Access
Biopreservation of dairy products using postbiotics
Nancy Awasti, Pranav Vashisht, Anandu Chandra Khanashyam, et al.
Elsevier eBooks (2025), pp. 607-623
Closed Access
Nancy Awasti, Pranav Vashisht, Anandu Chandra Khanashyam, et al.
Elsevier eBooks (2025), pp. 607-623
Closed Access
Bacteriocin-Based Synergetic Consortia: a Promising Strategy to Enhance Antimicrobial Activity and Broaden the Spectrum of Inhibition
Samira Soltani, Éric Biron, Laila Ben Said, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 1
Open Access | Times Cited: 34
Samira Soltani, Éric Biron, Laila Ben Said, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 1
Open Access | Times Cited: 34
Gastrointestinal Stability and Cytotoxicity of Bacteriocins From Gram-Positive and Gram-Negative Bacteria: A Comparative in vitro Study
Samira Soltani, Séverine Zirah, Sylvie Rebuffat, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 30
Samira Soltani, Séverine Zirah, Sylvie Rebuffat, et al.
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 30
The Application of Protective Cultures in Cheese: A Review
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 4
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 4
Nisin variants: What makes them different and unique?
Weslei da Silva Oliveira, César Roberto Viana Teixeira, Hilário Cuquetto Mantovani, et al.
Peptides (2024) Vol. 177, pp. 171220-171220
Closed Access | Times Cited: 3
Weslei da Silva Oliveira, César Roberto Viana Teixeira, Hilário Cuquetto Mantovani, et al.
Peptides (2024) Vol. 177, pp. 171220-171220
Closed Access | Times Cited: 3
Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
Vishakha Bisht, Biki Das, Naveen Kumar Navani
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Vishakha Bisht, Biki Das, Naveen Kumar Navani
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Multiple potential strategies for the application of nisin and derivatives
Fazlurrahman Khan, Priyanka Singh, Abhayraj S. Joshi, et al.
Critical Reviews in Microbiology (2022) Vol. 49, Iss. 5, pp. 628-657
Closed Access | Times Cited: 19
Fazlurrahman Khan, Priyanka Singh, Abhayraj S. Joshi, et al.
Critical Reviews in Microbiology (2022) Vol. 49, Iss. 5, pp. 628-657
Closed Access | Times Cited: 19
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
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
Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review
Wei Yu, Jinqi Guo, Yuanyuan Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3128-3128
Open Access | Times Cited: 9
Wei Yu, Jinqi Guo, Yuanyuan Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3128-3128
Open Access | Times Cited: 9
Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese
Hacer Meral Aktaş, Ahmet Erdoğan, Bülent Çetın
Food Bioscience (2023) Vol. 53, pp. 102739-102739
Closed Access | Times Cited: 5
Hacer Meral Aktaş, Ahmet Erdoğan, Bülent Çetın
Food Bioscience (2023) Vol. 53, pp. 102739-102739
Closed Access | Times Cited: 5
Multiplex-PCR Detection of Clostridium tyrobutyricum, Clostridium butyricum, and Clostridium sporogenes in Raw Milk for Cheesemaking
Irene Floris, Francesca Martucci, Angelo Romano, et al.
Life (2024) Vol. 14, Iss. 9, pp. 1093-1093
Open Access | Times Cited: 1
Irene Floris, Francesca Martucci, Angelo Romano, et al.
Life (2024) Vol. 14, Iss. 9, pp. 1093-1093
Open Access | Times Cited: 1
Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety
Vishakha Bisht, Biki Das, A Hussain, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Vishakha Bisht, Biki Das, A Hussain, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Enhancing Safety and Quality in the Global Cheese Industry: A Review of Innovative Preservation Techniques
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 1
Mohammed A Falih, Ammar B. Altemimi, Qausar Hamed ALKaisy, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40459-e40459
Open Access | Times Cited: 1
Role of Microbes in Modern Food Industry
Sumaira Mazhar, Roheela Yasmeen, Afeefa Chaudhry, et al.
International Journal of Innovations in Science and Technology (2022) Vol. 4, Iss. 1, pp. 65-77
Open Access | Times Cited: 8
Sumaira Mazhar, Roheela Yasmeen, Afeefa Chaudhry, et al.
International Journal of Innovations in Science and Technology (2022) Vol. 4, Iss. 1, pp. 65-77
Open Access | Times Cited: 8
Bacteriocin-Producing Enterococcus faecium OV3-6 as a Bio-Preservative Agent to Produce Fermented Houttuynia cordata Thunb. Beverages: A Preliminary Study
Thiwanya Choeisoongnern, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3520-3520
Open Access | Times Cited: 2
Thiwanya Choeisoongnern, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3520-3520
Open Access | Times Cited: 2
Cracking spoilage in jar cream cheese: Introducing, modeling and preventing
Mahmoud Yolmeh, Seid Mahdi Jafari
Heliyon (2024) Vol. 10, Iss. 3, pp. e25259-e25259
Open Access
Mahmoud Yolmeh, Seid Mahdi Jafari
Heliyon (2024) Vol. 10, Iss. 3, pp. e25259-e25259
Open Access
Cheese Ripening: Impact on Cheese as a Functional Food
Dina A. B. Awad, Adham M. Abdou
Food science and nutrition (2024)
Open Access
Dina A. B. Awad, Adham M. Abdou
Food science and nutrition (2024)
Open Access
Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension
Nadia El Alami El Hassani, Abdoullatif Baraket, Chakib Alem
Journal of Food Measurement & Characterization (2024)
Closed Access
Nadia El Alami El Hassani, Abdoullatif Baraket, Chakib Alem
Journal of Food Measurement & Characterization (2024)
Closed Access
Breakthrough innovations in industrial cheesemaking processes
Thomas Croguennec, Yves Le Loir, Romain Jeantet
Current Opinion in Food Science (2024), pp. 101267-101267
Open Access
Thomas Croguennec, Yves Le Loir, Romain Jeantet
Current Opinion in Food Science (2024), pp. 101267-101267
Open Access
Antimicrobial substances of natural origin: a review of properties and prospects
Daria Romanovna Chervotkina, А.В. Борисова
Proceedings of universities Applied chemistry and biotechnology (2022) Vol. 12, Iss. 2, pp. 254-267
Open Access | Times Cited: 2
Daria Romanovna Chervotkina, А.В. Борисова
Proceedings of universities Applied chemistry and biotechnology (2022) Vol. 12, Iss. 2, pp. 254-267
Open Access | Times Cited: 2
