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OpenAlex Citation Counts

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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:

Effect of yeasts on food quality and safety and possibilities of their inhibition
Reda Riešutė, Joana Šalomskienė, David Sáez Moreno, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 1-10
Closed Access | Times Cited: 64

Showing 26-50 of 64 citing articles:

Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks
Andrea Osimani, Cristiana Garofalo, Joanna Harasym, et al.
Current Opinion in Food Science (2022) Vol. 45, pp. 100821-100821
Closed Access | Times Cited: 13
Safety assessment of white colony-forming yeasts in kimchi
Chang Hee Jeong, Joon Yong Kim, Young J. Oh, et al.
Food Microbiology (2022) Vol. 106, pp. 104057-104057
Open Access | Times Cited: 13
Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage
Nhu‐Ngoc Nguyen, Anh Duy, Thach Phan Van, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2383-2399
Closed Access | Times Cited: 2
The Emergence of N. sativa L. as a Green Antifungal Agent
Raghvendra Pandey, Brijesh Pandey, Atul Bhargava
Mini-Reviews in Medicinal Chemistry (2024) Vol. 24, Iss. 16, pp. 1521-1534
Closed Access | Times Cited: 2
Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus)
HENNY HELMI, Riwan Kusmiadi, R G Mahardika, et al.
Biodiversitas Journal of Biological Diversity (2024) Vol. 25, Iss. 2
Open Access | Times Cited: 2
The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study
Anna Diowksz, Przemysław Kopeć, Anna Koziróg
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10648-10648
Open Access | Times Cited: 2
Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles
Ting Cai, Pei Shi, Shan Zhang, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1593-1593
Open Access | Times Cited: 5
Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation
Stojan Mančić, Bojana Danilović, Marko Malićanin, et al.
Agriculture (2021) Vol. 11, Iss. 4, pp. 358-358
Open Access | Times Cited: 11
Black-carrot drink şalgam as a habitat for spoilage yeasts
Dilek Safkan, Bilal Ağırman, Bekir Safkan, et al.
Fungal Biology (2024) Vol. 128, Iss. 8, pp. 2471-2478
Closed Access | Times Cited: 1
Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution
Haohui Xie, Quliang Gu, Weiji Chen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Efficacy of lyophilized Lactobacillus sakei as a potential candidate for preventing carbapenem-resistant Klebsiella infection
Hanieh Tajdozian, Hoonhee Seo, Yoonkyoung Jeong, et al.
Annals of Microbiology (2024) Vol. 74, Iss. 1
Open Access | Times Cited: 1
Valorisation of Citrus limetta peel for Aspergillus terreus FP6 mediated pectinase fermentation and application in grape juice clarification
Dibbyangana Mukhopadhyay, Rajrupa Bhattacharyya, Sourav Bhattacharya, et al.
Journal of King Saud University - Science (2024) Vol. 36, Iss. 10, pp. 103454-103454
Open Access | Times Cited: 1
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: stability and predictive growth of lactic acid cultures
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access | Times Cited: 1
Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation
Vanessa Paula, Luís G. Dias, Letı́cia M. Estevinho
Molecules (2024) Vol. 29, Iss. 9, pp. 1941-1941
Open Access | Times Cited: 1
Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families
Sueny Andrade Batista, Elke Stedefeldt, Eduardo Yoshio Nakano, et al.
Sustainability (2021) Vol. 13, Iss. 4, pp. 2324-2324
Open Access | Times Cited: 7
Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade
Fan Liu, Lidan Lin, Liurong Cheng, et al.
LWT (2023) Vol. 187, pp. 115358-115358
Open Access | Times Cited: 2
Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes
Zühal Alkay, Enes Dertli̇
Springer eBooks (2024), pp. 309-341
Closed Access
Uji Angka Lempeng Total dan Angka Kapang Khamir Ekstrak Buah Okra (Abelmoschus esculentus L.)
Pra Panca Bayu Chandra
Parapemikir Jurnal Ilmiah Farmasi (2024) Vol. 13, Iss. 2, pp. 204-210
Open Access
Isolation, Identification, and Characteristics of Local Yeast Isolates with Proteolytic Capability Obtained from Traditional Processed Indonesian Duck Eggs
Andry Pratama, Jajang Gumilar, Wendry Setiyadi Putranto, et al.
Journal of Pure and Applied Microbiology (2024) Vol. 18, Iss. 3, pp. 1566-1579
Open Access
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island
Lin Huang, Yuan Wang, Keyan Zhong, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization
Maria Carolina Mesquita, Márcio Antônio Mendonça, Raquel Braz Assunção Botelho, et al.
PLoS ONE (2024) Vol. 19, Iss. 8, pp. e0307640-e0307640
Open Access
Investigating the effect of combined radiofrequency cold plasma (RF-CP) treatment on techno-functional attributes of Cashewnut
Rajeev Ranjan, Anil Kumar Chauhan, Arun Kumar Gupta, et al.
Journal of Stored Products Research (2024) Vol. 109, pp. 102406-102406
Closed Access
Exploring Biochemical Parameters and Enzyme Profiles in Yeast-Assisted Fermentation of Biofortified Palm Kernel Cake
Egoamaka O. Egbune, Olisemeke U. Egbune, Theresa Ezedom, et al.
Industrial Biotechnology (2024)
Closed Access
Fungi
Angela Racioppo, Angela Guerrieri
Elsevier eBooks (2024), pp. 175-195
Closed Access
Development of konjac glucomannan-based active-intelligent emulsion films loaded with different curcumin-metal chelates: Stability, antioxidant, fresh-keeping and freshness detection properties
Siyu Zhou, Juncong Li, Dehui Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137231-137231
Closed Access

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