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:
Optimization of phenyllactic acid production by Pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in bread
Ana Yanina Bustos, Graciela Font de Valdez, Carla Luciana Gerez
Biological Control (2018) Vol. 123, pp. 137-143
Open Access | Times Cited: 27
Ana Yanina Bustos, Graciela Font de Valdez, Carla Luciana Gerez
Biological Control (2018) Vol. 123, pp. 137-143
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review
Faizan Ahmed Sadiq, Bowen Yan, Fengwei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1403-1436
Closed Access | Times Cited: 258
Faizan Ahmed Sadiq, Bowen Yan, Fengwei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1403-1436
Closed Access | Times Cited: 258
Phenyllactic acid: A green compound for food biopreservation
R.V. Rajanikar, Basavaprabhu Haranahalli Nataraj, Harshita Naithani, et al.
Food Control (2021) Vol. 128, pp. 108184-108184
Closed Access | Times Cited: 77
R.V. Rajanikar, Basavaprabhu Haranahalli Nataraj, Harshita Naithani, et al.
Food Control (2021) Vol. 128, pp. 108184-108184
Closed Access | Times Cited: 77
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 52
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
Imane El Houssni, Khadija Khedid, Ahmed Zahidi, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 50, pp. 102702-102702
Closed Access | Times Cited: 17
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Aiping Liu, Rui‐Xia Xu, Shun Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 26
Aiping Liu, Rui‐Xia Xu, Shun Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 26
Lactic acid bacteria: isolation–characterization approaches and industrial applications
Haritha Meruvu, Şebnem Harsa
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8337-8356
Open Access | Times Cited: 24
Haritha Meruvu, Şebnem Harsa
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8337-8356
Open Access | Times Cited: 24
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review
Guohua Zhang, Jian Tu, Faizan Ahmed Sadiq, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1209-1226
Open Access | Times Cited: 39
Guohua Zhang, Jian Tu, Faizan Ahmed Sadiq, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1209-1226
Open Access | Times Cited: 39
Recent development of phenyllactic acid: physicochemical properties, biotechnological production strategies and applications
Hao Wu, Cuie Guang, Wenli Zhang, et al.
Critical Reviews in Biotechnology (2021) Vol. 43, Iss. 2, pp. 293-308
Closed Access | Times Cited: 32
Hao Wu, Cuie Guang, Wenli Zhang, et al.
Critical Reviews in Biotechnology (2021) Vol. 43, Iss. 2, pp. 293-308
Closed Access | Times Cited: 32
Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry
Nerea Garin-Murguialday, Laura Espina, Raquel Virto, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 3
Nerea Garin-Murguialday, Laura Espina, Raquel Virto, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4016-4016
Open 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
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
3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables
Juanjuan Xu, Jin-Zhi Sun, Kuo-Lin Si, et al.
LWT (2021) Vol. 149, pp. 111780-111780
Closed Access | Times Cited: 21
Juanjuan Xu, Jin-Zhi Sun, Kuo-Lin Si, et al.
LWT (2021) Vol. 149, pp. 111780-111780
Closed Access | Times Cited: 21
Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi
Eva M. Mateo, Andrea Tarazona, Misericordia Jiménez, et al.
Toxins (2022) Vol. 14, Iss. 11, pp. 807-807
Open Access | Times Cited: 15
Eva M. Mateo, Andrea Tarazona, Misericordia Jiménez, et al.
Toxins (2022) Vol. 14, Iss. 11, pp. 807-807
Open Access | Times Cited: 15
Effects of Phenyllactic Acid, Lactic Acid Bacteria, and Their Mixture on Fermentation Characteristics and Microbial Community Composition of Timothy Silage
Ping Li, Yongxiang Lu, Man Zhao, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 20
Ping Li, Yongxiang Lu, Man Zhao, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 20
Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges
Bishwambhar Mishra, Awdhesh Kumar Mishra, Sanjay Kumar, et al.
Metabolites (2021) Vol. 12, Iss. 1, pp. 12-12
Open Access | Times Cited: 18
Bishwambhar Mishra, Awdhesh Kumar Mishra, Sanjay Kumar, et al.
Metabolites (2021) Vol. 12, Iss. 1, pp. 12-12
Open Access | Times Cited: 18
Microbially produced short-chain carboxylic acids are ancient food biopreservatives with complex mode of action
Ker‐Sin Ng, María Florencia Bambace, Clarissa Schwab
Current Opinion in Food Science (2023) Vol. 52, pp. 101066-101066
Open Access | Times Cited: 7
Ker‐Sin Ng, María Florencia Bambace, Clarissa Schwab
Current Opinion in Food Science (2023) Vol. 52, pp. 101066-101066
Open Access | Times Cited: 7
Effects of LAB Inoculants on the Fermentation Quality, Chemical Composition, and Bacterial Community of Oat Silage on the Qinghai-Tibetan Plateau
Qiming Cheng, Liangyin Chen, Yulian Chen, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 787-787
Open Access | Times Cited: 12
Qiming Cheng, Liangyin Chen, Yulian Chen, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 787-787
Open Access | Times Cited: 12
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
Houssam Abouloifa, Ismail Hasnaoui, Yahya Rokni, et al.
Advances in applied microbiology (2022), pp. 33-77
Closed Access | Times Cited: 11
Effects of Phenyllactic Acid on Fermentation Parameters, Nitrogen Fractions and Bacterial Community of High-Moisture Stylo Silage
Chenxi Dong, Ping Liu, Xianliu Wang, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 572-572
Open Access | Times Cited: 4
Chenxi Dong, Ping Liu, Xianliu Wang, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 572-572
Open Access | Times Cited: 4
Efficient production of phenyllactic acid in Escherichia coli via metabolic engineering and fermentation optimization strategies
Weibin Wu, Maosen Chen, Chenxi Li, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Weibin Wu, Maosen Chen, Chenxi Li, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
Xueying Wu, Yongxin Liu, Zhengli Guo, et al.
Food Control (2024) Vol. 168, pp. 110940-110940
Closed Access | Times Cited: 1
Xueying Wu, Yongxin Liu, Zhengli Guo, et al.
Food Control (2024) Vol. 168, pp. 110940-110940
Closed Access | Times Cited: 1
Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation
Chung‐Hsiung Huang, Wei-Chen Chen, Yu-Huei Gao, et al.
Processes (2021) Vol. 9, Iss. 4, pp. 678-678
Open Access | Times Cited: 9
Chung‐Hsiung Huang, Wei-Chen Chen, Yu-Huei Gao, et al.
Processes (2021) Vol. 9, Iss. 4, pp. 678-678
Open Access | Times Cited: 9
Liquid chromatography-tandem mass spectrometry analysis for identification and quantification of antimicrobial compounds in distillery wastewater
Waner Hou, Jiayin Ling, Yanbin Xu, et al.
MethodsX (2021) Vol. 8, pp. 101470-101470
Open Access | Times Cited: 6
Waner Hou, Jiayin Ling, Yanbin Xu, et al.
MethodsX (2021) Vol. 8, pp. 101470-101470
Open Access | Times Cited: 6
Biotechnological and Medical Aspects of Lactic Acid Bacteria Used for Plant Protection: A Comprehensive Review
Simon Bergsma, Gerrit Jan Willem Euverink, Nikolaos Charalampogiannis, et al.
BioTech (2022) Vol. 11, Iss. 3, pp. 40-40
Open Access | Times Cited: 4
Simon Bergsma, Gerrit Jan Willem Euverink, Nikolaos Charalampogiannis, et al.
BioTech (2022) Vol. 11, Iss. 3, pp. 40-40
Open Access | Times Cited: 4
Pro and prebiotics foods that modulate human health
Oana Lelia Pop, Sonia Socaci, Ramona Suharoschi, et al.
Elsevier eBooks (2019), pp. 283-313
Closed Access | Times Cited: 5
Oana Lelia Pop, Sonia Socaci, Ramona Suharoschi, et al.
Elsevier eBooks (2019), pp. 283-313
Closed Access | Times Cited: 5
Lactic Acid Bacteria Influence Silage Fermentation Characteristics and Bacterial Community Composition of Oat in Cold Region
Qiming Cheng, Liangyin Chen, Yulian Chen, et al.
Research Square (Research Square) (2021)
Closed Access | Times Cited: 1
Qiming Cheng, Liangyin Chen, Yulian Chen, et al.
Research Square (Research Square) (2021)
Closed Access | Times Cited: 1
