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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 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

Showing 19 citing articles:

Biocontrol Activity of New Lactic Acid Bacteria Isolates Against Fusaria and Fusarium Mycotoxins
Shruti Krishnan, Prakasan A. Anaswara, K. Madhavan Nampoothiri, et al.
Toxins (2025) Vol. 17, Iss. 2, pp. 68-68
Open Access | Times Cited: 1
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 17
Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains
Sandra Mischler, Amandine André, Susette Freimüller Leischtfeld, et al.
Applied Microbiology (2024) Vol. 4, Iss. 1, pp. 96-111
Open Access | Times Cited: 5
Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 5
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
Luana Virgínia Souza, Raiane Rodrigues da Silva, Andressa Falqueto, et al.
LWT (2023) Vol. 182, pp. 114773-114773
Open Access | Times Cited: 11
The Effect of Calcium in the Fermentation of White Cabbage with Salicornia
Patrícia Pires-Cabral, P. Pires‐Cabral, Helena Mira, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 91-91
Open Access
Recent advances and potentiality of phenyllactic acid: source, antimicrobial mechanism, and applications
Yuwei Sun, Jiang Zhu, Tao Wang, et al.
Trends in Food Science & Technology (2025), pp. 104926-104926
Closed Access
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications
Xiaoxue Kong, Jiaxin Zhang, Hui Shen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1431-1431
Open Access
Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes
Mariana Petkova, Velitchka Gotcheva, M. Dimova, et al.
Microorganisms (2022) Vol. 10, Iss. 11, pp. 2094-2094
Open Access | Times Cited: 18
Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation
Victor Dopazo, Leonardo Musto, Tiago de Melo Nazareth, et al.
Food Bioscience (2024) Vol. 58, pp. 103703-103703
Open Access | Times Cited: 3
Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power
Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, et al.
IntechOpen eBooks (2024)
Open Access | Times Cited: 2
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 2
Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
Victor Dopazo, Fran Illueca, Carlos Luz, et al.
Food Bioscience (2023) Vol. 53, pp. 102586-102586
Open Access | Times Cited: 4
MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria
Omotade R. Ogunremi, Giverny Ganz, Susette Freimüller Leischtfeld, et al.
Food Bioscience (2024) Vol. 61, pp. 104581-104581
Open Access | Times Cited: 1
Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis
P.R. Vanitha, Divyashree Shivakumar, S. H. Basavaraj, et al.
Food Biotechnology (2024) Vol. 38, Iss. 3, pp. 314-342
Closed 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
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
ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus
Amidou S. Ouili, Camelia Diguță, Ynoussa Maiga, et al.
AgroLife Scientific Journal (2023) Vol. 12, Iss. 2, pp. 125-133
Open Access
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