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:

The inhibitory effects of lactic acid bacteria isolated from sourdough on the mycotoxigenic fungi growth and mycotoxins from wheat bread
Imane El Houssni, Khadija Khedid, Ahmed Zahidi, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 50, pp. 102702-102702
Closed Access | Times Cited: 17

Showing 17 citing articles:

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria
Shruti Krishnan, K. Madhavan Nampoothiri, Anandhu Suresh, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 11
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 17
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 711-711
Open Access | Times Cited: 4
Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor
Jun Huang, Gang Yang, Kewei Chen, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110809-110809
Closed Access | Times Cited: 4
Investigation of heat-resistant antifungal agents from Bacillus amyloliquefaciens and Bacillus subtilis for biocontrol of mycotoxigenic fungi
Randa Zeidan, Zahoor Ul Hassan, Mohammad Y. Ashfaq, et al.
Environmental Technology & Innovation (2024) Vol. 36, pp. 103748-103748
Open Access | Times Cited: 4
Effectiveness of various methods to reduce aflatoxin M1 levels in milk, a systematic review
Yeganeh Mazaheri, Parisa Shavali-gilani, Nabi Shariatifar, et al.
Food Chemistry X (2024) Vol. 23, pp. 101737-101737
Open Access | Times Cited: 4
Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, et al.
(2024)
Open Access | Times Cited: 2
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
Lílian Borges Teixeira, J Campos, Caroline Isabel Kothe, et al.
Food Research International (2024) Vol. 189, pp. 114482-114482
Closed 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
Lactic Acid Bacteria As Biological Control Agent For Controlling Aspergillus Growth and Aflatoxin Production: A Review
Rubi Ahuja, Minhaj Ahmad Khan
Current Green Chemistry (2024) Vol. 11, Iss. 4, pp. 351-368
Closed Access
Microbiological survey and Physicochemical Analysis of Moroccan Durum, Soft and Red Wheat Landraces
Imane El Houssni, Ahmed Zahidi, Abdelmoula El Ouardi, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101199-101199
Open Access
Kailgraudu mieži ierauga fermentācijā = Hull-less barley in sourdough fermentation
Sanita Reidzāne
(2024)
Open Access
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Zhenyun She, Qinyu Zhao, Danting Hou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101614-101614
Open Access
Safety aspects of natural starter used in sourdough products
Iulia Bleoancă, Leontina Grigore‐Gurgu, Bogdan Păcularu‐Burada, et al.
Elsevier eBooks (2024), pp. 19-46
Closed Access
Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
Ceren Mutlu, Cihadiye Candal, Sultan Arslan‐Tontul, et al.
Elsevier eBooks (2024), pp. 3-18
Closed Access
Sourdough and bread spoilage microorganisms
Wilson Josè Fernandes Lemos, Stefano Campanaro, Laura Treu, et al.
Elsevier eBooks (2024), pp. 249-259
Closed Access
Page 1

Scroll to top