Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 109

Showing 1-25 of 109 citing articles:

Probiotics in the Sourdough Bread Fermentation: Current Status
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Alane Beatriz Vermelho
Fermentation (2023) Vol. 9, Iss. 2, pp. 90-90
Open Access | Times Cited: 29
Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application
Cristina Mihaela Nicolescu, Marius Bumbac, Claudia Lavinia Buruleanu, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1539-1539
Open Access | Times Cited: 22
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening
Bruno Galli, Olga Nikoloudaki, Stefano Tonini, et al.
Food Research International (2023) Vol. 167, pp. 112743-112743
Open Access | Times Cited: 20
Microbial metabolites for food packaging applications
Akila Duraisamy, Ramalakshmi Alaguthevar, M. Balakrishnan, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101443-101443
Closed Access
Influence of the β-Casein Genotype of Cow’s Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production
Louisa Zinßius, Lucas Keuter, Carsten Krischek, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 463-463
Open Access
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review
Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Closed Access | Times Cited: 15
Biological control of pathogens in artisanal cheeses
Sarahí del Carmen Rangel-Ortega, Lizeth Guadalupe Campos‐Múzquiz, Ana Verónica Charles-Rodríguez, et al.
International Dairy Journal (2023) Vol. 140, pp. 105612-105612
Closed Access | Times Cited: 14
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time
Bruno Galli, Elisabetta Trossolo, Ilaria Carafa, et al.
Food Chemistry (2024) Vol. 444, pp. 138544-138544
Open Access | Times Cited: 4
Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product
Shanta Paul, Tanim Jabid Hossain, Ferdausi Ali, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 2
Closed Access | Times Cited: 4
Pre-clinical safety and toxicity assessment of Limosilactobacillus fermentum NCDC 400 in murine model
Basavaprabhu Haranahalli Nataraj, K. Jeevan, Ajay Kumar Dang, et al.
Microbial Pathogenesis (2024) Vol. 189, pp. 106589-106589
Closed Access | Times Cited: 4
Optimization of sulfate reduction and methanogenesis via phase separation in a two-phase internal circulation reactor for the treatment of high-sulfate organic wastewater
Jun Li, Yifan Feng, Duanhao Wang, et al.
Water Research (2024) Vol. 260, pp. 121918-121918
Closed Access | Times Cited: 4
Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production
YiNing Dong, Jennifer Ronholm, Ismaı̈l Fliss, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 3
Whey - From waste to a valuable resource
Volodymyr Besediuk, Mykola Yatskov, Natalia Korchyk, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101280-101280
Open Access | Times Cited: 3
Understanding the journey of biopolymeric nanoformulations for oral drug delivery: Conventional to advanced treatment approaches
Ameya Sharma, Nitin Jangra, Divya Dheer, et al.
European Polymer Journal (2024) Vol. 218, pp. 113338-113338
Closed Access | Times Cited: 3
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
Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia
Abdi Bedassa, Henok Nahusenay, Zerihun Asefa, et al.
Food Safety and Risk (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 8
Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat
Paulina Zavistanavičiūtė, Jolita Klementavičiūtė, Dovilė Klupšaitė, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1391-1391
Open Access | Times Cited: 8
Multidrug Resistance in Enterococci Isolated from Cheese and Capable of Producing Benzalkonium Chloride-Resistant Biofilms
Acácio Salamandane, Gomes Cahango, Belo Afonso Muetanene, et al.
Biology (2023) Vol. 12, Iss. 10, pp. 1353-1353
Open Access | Times Cited: 8
Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics
Natalia Tsouggou, Aleksandra Slavko, Olympia Tsipidou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 2
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
Mirco Vacca, Giuseppe Celano, Nadia Serale, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6541-6557
Open Access | Times Cited: 2
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
Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market
Isabela Jaeger, Cecília R. Köhn, Joshua D. Evans, et al.
Food Research International (2024) Vol. 191, pp. 114724-114724
Open Access | Times Cited: 2
Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin
Nikola Popović, Katarina Veljović, Dušan Radojević, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2637-2637
Open Access | Times Cited: 2
Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties
Jéssica Lima de Morais, Fabrícia França Bezerril, Vanessa Viera, et al.
Food Research International (2024) Vol. 196, pp. 115130-115130
Closed Access | Times Cited: 2
Lactic Acid Bacteria: Review on the Potential Delivery System as an Effective Probiotic
Philip Junior Yeboah, Namesha Dulari Wijemanna, Abdulhakim S. Eddin, et al.
Food science and nutrition (2023)
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top