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:

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
Harsh Mathur, Tom Beresford, Paul D. Cotter
Nutrients (2020) Vol. 12, Iss. 6, pp. 1679-1679
Open Access | Times Cited: 277

Showing 1-25 of 277 citing articles:

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Chrysoula Voidarou, Μαρία Αντωνιάδου, Georgios Rozos, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 69-69
Open Access | Times Cited: 166
Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food
Helena Mylise Sørensen, Keith D. Rochfort, Susan Maye, et al.
Nutrients (2022) Vol. 14, Iss. 14, pp. 2938-2938
Open Access | Times Cited: 99
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
Noemí Echegaray, Birsen Yılmaz, Heena Sharma, et al.
Microbiological Research (2022) Vol. 268, pp. 127289-127289
Open Access | Times Cited: 95
Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry
Yanglei Yi, Ping Li, Fan Zhao, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 387-401
Closed Access | Times Cited: 87
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 82
A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry
Bibi Nabihah Abdul Hakim, Ng Jia Xuan, Siti Nur Hazwani Oslan
Foods (2023) Vol. 12, Iss. 15, pp. 2850-2850
Open Access | Times Cited: 82
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: 80
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review
Victor E. Vera-Santander, Ricardo H. Hernández‐Figueroa, María Teresa Jiménez‐Munguía, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1230-1230
Open Access | Times Cited: 78
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
Wenhui Duan, Qijie Guan, Huiling Zhang, et al.
Food Chemistry (2022) Vol. 408, pp. 135155-135155
Closed Access | Times Cited: 69
Fermented foods, their microbiome and its potential in boosting human health
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 2
Open Access | Times Cited: 29
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
Yulma Lizbeth Aguirre-García, Sendar Daniel Nery‐Flores, Lizeth Guadalupe Campos‐Múzquiz, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 168-168
Open Access | Times Cited: 24
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2639-2639
Open Access | Times Cited: 99
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 92
Intestinal microbiota and its interaction to intestinal health in nursery pigs
Marcos Elias Duarte, Sung Woo Kim
Animal nutrition (2021) Vol. 8, pp. 169-184
Open Access | Times Cited: 89
Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
Duygu Ağagündüz, Birsen Yılmaz, Teslime Özge Şahin, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3099-3099
Open Access | Times Cited: 62
FermFooDb: A database of bioactive peptides derived from fermented foods
Anita Chaudhary, Sherry Bhalla, Sumeet Patiyal, et al.
Heliyon (2021) Vol. 7, Iss. 4, pp. e06668-e06668
Open Access | Times Cited: 61
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 55
Mapping the worldwide knowledge of antimicrobial substances produced by Lactobacillus spp.: A bibliometric analysis
Ana Paula Mörschbächer, Camille Eichelberger Granada
Biochemical Engineering Journal (2022) Vol. 180, pp. 108343-108343
Closed Access | Times Cited: 51
Exploring the Therapeutic Potentials of Exopolysaccharides Derived From Lactic Acid Bacteria and Bifidobacteria: Antioxidant, Antitumor, and Periodontal Regeneration
Maha A. Khalil, Fatma Sonbol, Lamiaa A. Al-Madboly, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 44
Characterization on structure and bioactivities of an exopolysaccharide from Lactobacillus curvatus SJTUF 62116
Jinyu Zhu, Zhongfang Tan, Zhong Zhang, et al.
International Journal of Biological Macromolecules (2022) Vol. 210, pp. 504-517
Closed Access | Times Cited: 38
Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 292-306
Open Access | Times Cited: 13
Unlocking the power of postbiotics: A revolutionary approach to nutrition for humans and animals
Xinjie Zhao, Shuai Liu, Sumin Li, et al.
Cell Metabolism (2024) Vol. 36, Iss. 4, pp. 725-744
Open Access | Times Cited: 13
Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures
Ida De Chiara, Rosangela Marasco, Milena Della Gala, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 957-957
Open Access | Times Cited: 9
Page 1 - Next Page

Scroll to top