OpenAlex Citation Counts

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:

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
Josué Delgado, Micaela Álvarez, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1578-1578
Open Access | Times Cited: 16

Showing 16 citing articles:

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?
Ranjan K. Mohapatra, Snehasish Mishra, Lawrence Sena Tuglo, et al.
Health Science Reports (2024) Vol. 7, Iss. 2
Open Access | Times Cited: 8

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
José María Martín-Miguélez, Irene Martín, Jurgen Robledo, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 231-231
Open Access

Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives
Gordana Zavišić, Slavica Ristić, Saša Petričević, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2487-2487
Open Access | Times Cited: 5

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives
Desislava Teneva, Petko Denev
Microorganisms (2023) Vol. 11, Iss. 8, pp. 1896-1896
Open Access | Times Cited: 13

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 8

Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Valentina Indio, Chiara Olivieri, Alex Lucchi, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 1

Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study
Nathália Fernandes, Yara Loforte, Vasco Cadavez, et al.
(2024)
Open Access | Times Cited: 1

An Overview of Ripening Processes
Romina Alina Marc, Crina Mureșan, Anamaria POP, et al.
Food science and nutrition (2023)
Open Access | Times Cited: 2

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
José María Martín-Miguélez, Jurgen Robledo, Irene Martín, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 172-172
Open Access

Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models
Vesna Milanović, Mariana Mariz, Federica Cardinali, et al.
Food Bioscience (2024) Vol. 60, pp. 104377-104377
Open Access

Determination of Bacterial Species Associated with Contamination of Poultry Feeds Produced by Three Different Companies in Abuja, Nigeria
G.G. Ezeagu, Maryam Bukar, Morenike Fadayomi
UMYU Journal of Microbiology Research (UJMR) (2024) Vol. 9, Iss. 1, pp. 102-108
Open Access

Encapsulating Biosurfactants in Biopolymers for Innovative Applications in the Food Industry
Niumaique Gonçalves da Silva, Franciely Grose Colodi, Mayka Reghiany Pedrão, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2528-2549
Open Access

Candida species covered from Traditional Cheeses: Characterization of C. albicans Regarding Virulence Factors, Biofilm Formation, Caseinase Activity, Antifungal Resistance and Phylogeny
Adalet Dışhan, Yasin Özkaya, Mehmet Cevat Temizkan, et al.
Food Microbiology (2024) Vol. 127, pp. 104679-104679
Closed Access

Debaryomyces hansenii reduces ochratoxin A production by Penicillium nordicum on dry-cured ham agar through volatile compounds
Elia Roncero, María J. Andrade, Micaela Álvarez, et al.
LWT (2024) Vol. 213, pp. 117030-117030
Open Access

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety
José María Martín-Miguélez, Irene Martín, Alberto González‐Mohíno, et al.
Journal of Food Science (2024)
Open Access

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Requested Article:

Showing 16 citing articles:

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