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:
Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 11
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 11
Showing 11 citing articles:
Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production
Wenhua Tong, Haoran Xu, Ping He, et al.
Food Research International (2025), pp. 115911-115911
Closed Access
Wenhua Tong, Haoran Xu, Ping He, et al.
Food Research International (2025), pp. 115911-115911
Closed Access
Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
Zahra Zareie, Ali Moayedi, Kourosh Tabar‐Heydar, et al.
Food Research International (2025), pp. 115912-115912
Closed Access
Zahra Zareie, Ali Moayedi, Kourosh Tabar‐Heydar, et al.
Food Research International (2025), pp. 115912-115912
Closed Access
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Giorgia Rampanti, A Cantarini, Federica Cardinali, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1115-1115
Open Access | Times Cited: 2
Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
Ambra Rita Di Rosa, Francesca Accetta, Fabrizio Domenico Nicosia, et al.
Food Bioscience (2024) Vol. 59, pp. 103917-103917
Open Access | Times Cited: 1
Ambra Rita Di Rosa, Francesca Accetta, Fabrizio Domenico Nicosia, et al.
Food Bioscience (2024) Vol. 59, pp. 103917-103917
Open Access | Times Cited: 1
Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves
Paulina Zavistanavičiūtė, Modestas Ružauskas, Ramūnas Antanaitis, et al.
Animals (2023) Vol. 13, Iss. 21, pp. 3345-3345
Open Access | Times Cited: 2
Paulina Zavistanavičiūtė, Modestas Ružauskas, Ramūnas Antanaitis, et al.
Animals (2023) Vol. 13, Iss. 21, pp. 3345-3345
Open Access | Times Cited: 2
Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese
Fabrizio Domenico Nicosia, Alessandra Pino, Amanda Vaccalluzzo, et al.
Food Bioscience (2023) Vol. 56, pp. 103284-103284
Open Access | Times Cited: 2
Fabrizio Domenico Nicosia, Alessandra Pino, Amanda Vaccalluzzo, et al.
Food Bioscience (2023) Vol. 56, pp. 103284-103284
Open Access | Times Cited: 2
Insights into Health-Promoting Components in Cheese beyond Bioactive Peptides
Lourdes Santiago‐López, Joel Said García‐Romo, Adrián Hernández‐Mendoza, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 3, pp. 537-548
Closed Access
Lourdes Santiago‐López, Joel Said García‐Romo, Adrián Hernández‐Mendoza, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 3, pp. 537-548
Closed Access
Exploring Phenotype, Genotype, and the Production of Promising GABA Postbiotics by Lactiplantibacillus plantarum: A Comprehensive Investigation
Heba Abdelmotaal, Amro Abdelazez, Peikun Wang, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 309-309
Open Access
Heba Abdelmotaal, Amro Abdelazez, Peikun Wang, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 309-309
Open Access
Development of a plant-based milk-clotting enzyme and a debittering microbial culture for the formulation of halal-certified healthy cheese
Fabrizio Domenico Nicosia
(2024)
Open Access
Fabrizio Domenico Nicosia
(2024)
Open Access
Lactobacilli as additional cultures in cheese making
N.P. Sorokina, I.V. Kucherenko, A. L. Bruckaya
Food systems (2024) Vol. 7, Iss. 3, pp. 410-419
Open Access
N.P. Sorokina, I.V. Kucherenko, A. L. Bruckaya
Food systems (2024) Vol. 7, Iss. 3, pp. 410-419
Open Access
Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses
Тијана Ледина, Jasna Djordjević, Milica Glišić, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 38-38
Open Access
Тијана Ледина, Jasna Djordjević, Milica Glišić, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 38-38
Open Access
Microbial Ecology of Local Cheese: A Focus on Lactic Acid Bacteria
European Journal of Medical and Health Sciences (2024), pp. 208-217
Open Access
European Journal of Medical and Health Sciences (2024), pp. 208-217
Open Access
Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis
G.М. Sviridenko, O. M. Shukhalova, Denis Mamykin
Dairy Industry (2023), pp. 71-76
Open Access | Times Cited: 1
G.М. Sviridenko, O. M. Shukhalova, Denis Mamykin
Dairy Industry (2023), pp. 71-76
Open Access | Times Cited: 1
