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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:

Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 73

Showing 26-50 of 73 citing articles:

Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage
Omotade R. Ogunremi, Susette Freimüller Leischtfeld, Sandra Mischler, et al.
Food Bioscience (2022) Vol. 49, pp. 101648-101648
Open Access | Times Cited: 19
Lactic acid bacteria andBacillusspp. as fungal biological control agents
Melissa Tiemi Hirozawa, Mário Augusto Ono, Igor Massahiro de Souza Suguiura, et al.
Journal of Applied Microbiology (2022) Vol. 134, Iss. 2
Open Access | Times Cited: 19
Clean Label Approaches in Cheese Production: Where Are We?
Jaime Fernandes, Sandra Gomes, Fernando H. Reboredo, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 805-805
Open Access
Bacteriocins From LAB and Other Alternative Approaches for the Control of Clostridium and Clostridiodes Related Gastrointestinal Colitis
Svetoslav Dimitrov Todorov, Hyeji Kang, И. Иванова, et al.
Frontiers in Bioengineering and Biotechnology (2020) Vol. 8
Open Access | Times Cited: 29
Biocontrol of volatile organic compounds obtained from Bacillus subtilis CL2 against Aspergillus flavus in peanuts during storage
Lijun Ling, Kunling Jiang, Wenting Cheng, et al.
Biological Control (2022) Vol. 176, pp. 105094-105094
Closed Access | Times Cited: 18
Strategies for the Development of Bioprotective Cultures in Food Preservation
Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, et al.
International Journal of Microbiology (2022) Vol. 2022, pp. 1-16
Open Access | Times Cited: 16
Hypocholesterolemic potential of Bacillus amyloliquefaciens KAVK1 modulates lipid accumulation on 3T3-L1 adipose cells and high fat diet-induced obese rat model
V. Kokila, S. Karthick Raja Namasivayam, K. Amutha, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 7
Closed Access | Times Cited: 3
Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms
Hong Chen, Xiaohai Yan, Gengan Du, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2544-2558
Closed Access | Times Cited: 23
Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food
Samia El oirdi, Tarik Lakhlifi, Ali Adem Bahar, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 6
Open Access | Times Cited: 21
Fungal control in foods through biopreservation
Alejandro Hernández, Alicia Rodríguez, Maria de Guı́a Córdoba, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100904-100904
Closed Access | Times Cited: 16
Comparative Genomics of the Transport Proteins of Ten Lactobacillus Strains
Hassan Zafar, Milton H. Saier
Genes (2020) Vol. 11, Iss. 10, pp. 1234-1234
Open Access | Times Cited: 21
Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum
Juliana Ramos-Pereira, Juliana Mareze, Domingo Fernández, et al.
International Journal of Food Microbiology (2021) Vol. 355, pp. 109331-109331
Closed Access | Times Cited: 18
Assessment of probiotic efficacy and anticancer activities of Lactiplantibacillus plantarum ESSG1 (MZ683194.1) and Lactiplantibacillus pentosus ESSG2 (MZ683195.1) isolated from dairy products
Sawsan Abd Ellatif, Nahla Alsayd Bouqellah, Marwa M. Abu‐Serie, et al.
Environmental Science and Pollution Research (2022) Vol. 29, Iss. 26, pp. 39684-39701
Closed Access | Times Cited: 12
Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage
Zheng Zhao, David J. Simpson, Michael G. Gänzle
International Dairy Journal (2024) Vol. 152, pp. 105883-105883
Closed Access | Times Cited: 2
Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations
Yesica Ruiz-Ramírez, Paula Cecilia Guadarrama-Mendoza, Rogelio Valadez-Blanco, et al.
(2024), pp. 339-368
Closed Access | Times Cited: 2
Evaluation of the efficacy of commercial protective cultures against mold and yeast in queso fresco
Ghadeer M. Makki, Sarah M. Kozak, Katharine G. Jencarelli, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 11, pp. 9946-9957
Open Access | Times Cited: 16
Quantitative High-Throughput Screening Methods Designed for Identification of Bacterial Biocontrol Strains with Antifungal Properties
Bodil Kjeldgaard, Ana Rute Neves, César Fonseca, et al.
Microbiology Spectrum (2022) Vol. 10, Iss. 2
Open Access | Times Cited: 11
Antifungal activity of lactic acid bacteria and their application in food biopreservation
Houssam Abouloifa, Ismail Hasnaoui, Yahya Rokni, et al.
Advances in applied microbiology (2022), pp. 33-77
Closed Access | Times Cited: 11
Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures
Ce Shi, Susanne Knøchel
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 13
Genomic, metabolomic, and functional characterisation of beneficial properties of Pediococcus pentosaceus ST58, isolated from human oral cavity
Lorenzo Favaro, Stefano Campanaro, Joanna Ivy Irorita Fugaban, et al.
Beneficial Microbes (2023) Vol. 14, Iss. 1, pp. 57-72
Closed Access | Times Cited: 5
A study of the residual fermentation sugars influence on an alternative downstream process for first and second-generation lactic acid
Regiane Alves de Oliveira, Andrea Komesu, Carlos Eduardo Vaz Rossell, et al.
Sustainable Chemistry and Pharmacy (2019) Vol. 15, pp. 100206-100206
Closed Access | Times Cited: 15
Compatibility of Commercially Produced Protective Cultures with Common Cheesemaking Cultures and Their Antagonistic Effect on Foodborne Pathogens
Catherine Gensler, Stephanie R.B. Brown, Sulaiman F. Aljasir, et al.
Journal of Food Protection (2020) Vol. 83, Iss. 6, pp. 1010-1019
Open Access | Times Cited: 14
Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria
Steve Francky Sohanang Nodem, Monika Coton, Stella Debaets, et al.
LWT (2020) Vol. 138, pp. 110635-110635
Open Access | Times Cited: 13
Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese
Ghadeer M. Makki, Sarah M. Kozak, Katharine G. Jencarelli, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 3, pp. 2709-2718
Open Access | Times Cited: 12
Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains
Meg Rouxel, Manon Barthe, Pierre Marchand, et al.
International Journal of Food Microbiology (2020) Vol. 333, pp. 108798-108798
Open Access | Times Cited: 12

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