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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:

Advances in the genomics and metabolomics of dairy lactobacilli: A review
Ewelina Stefanovic, Gerald F. Fitzgerald, Olivia McAuliffe
Food Microbiology (2016) Vol. 61, pp. 33-49
Open Access | Times Cited: 126

Showing 1-25 of 126 citing articles:

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 106-106
Open Access | Times Cited: 529
Lifestyles in transition: evolution and natural history of the genus Lactobacillus
Rebbeca M. Duar, Xiaoxi B. Lin, Jinshui Zheng, et al.
FEMS Microbiology Reviews (2017) Vol. 41, Iss. Supp_1, pp. S27-S48
Open Access | Times Cited: 457
Challenges and opportunities in lactic acid bioprocess design—From economic to production aspects
Regiane Alves de Oliveira, Andrea Komesu, Carlos Eduardo Vaz Rossell, et al.
Biochemical Engineering Journal (2018) Vol. 133, pp. 219-239
Closed Access | Times Cited: 303
Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome
Edoardo Pasolli, Francesca De Filippis, Italia Elisa Mauriello, et al.
Nature Communications (2020) Vol. 11, Iss. 1
Open Access | Times Cited: 267
Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application
Cyril Raveschot, Benoît Cudennec, François Coutte, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 227
Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies
Mehnaza Manzoor, Jagmohan Singh, Adil Gani
Food Chemistry (2021) Vol. 373, pp. 131395-131395
Closed Access | Times Cited: 111
Mechanisms and improvement of acid resistance in lactic acid bacteria
Chao Wang, Yanhua Cui, Xiaojun Qu
Archives of Microbiology (2017) Vol. 200, Iss. 2, pp. 195-201
Closed Access | Times Cited: 163
Comparative Genomics of the Genus Lactobacillus Reveals Robust Phylogroups That Provide the Basis for Reclassification
Elisa Salvetti, Hugh M. B. Harris, Giovanna E. Felis, et al.
Applied and Environmental Microbiology (2018) Vol. 84, Iss. 17
Open Access | Times Cited: 122
Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech
Rosa Aragão Börner, Vijayalakshmi Kandasamy, Amalie M Axelsen, et al.
FEMS Microbiology Letters (2018) Vol. 366, Iss. 1
Open Access | Times Cited: 88
Members of the Lactobacillus Genus Complex (LGC) as Opportunistic Pathogens: A Review
Franca Rossi, Carmela Amadoro, Giampaolo Colavita
Microorganisms (2019) Vol. 7, Iss. 5, pp. 126-126
Open Access | Times Cited: 83
FermFooDb: A database of bioactive peptides derived from fermented foods
Anita Chaudhary, Sherry Bhalla, Sumeet Patiyal, et al.
Heliyon (2021) Vol. 7, Iss. 4, pp. e06668-e06668
Open Access | Times Cited: 62
Limosilactobacillus reuteri in Health and Disease
Jumana Abuqwider, Mohammad Altamimi, Gianluigi Mauriello
Microorganisms (2022) Vol. 10, Iss. 3, pp. 522-522
Open Access | Times Cited: 57
Analysis of the probiotic characteristics and adaptability of Lactiplantibacillus plantarum DMDL 9010 to gastrointestinal environment by complete genome sequencing and corresponding phenotypes
Dongmei Liu, Yanyan Huang, Ming‐Hua Liang
LWT (2022) Vol. 158, pp. 113129-113129
Open Access | Times Cited: 50
Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications
Jua Kim, Young‐Min Kim, Veeranjaneya Reddy Lebaka, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 609-609
Open Access | Times Cited: 50
Invited review: Review of taxonomic changes in dairy-related lactobacilli
T. S. Oberg, Donald J. McMahon, M. D. Culumber, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 2750-2770
Open Access | Times Cited: 46
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1493-1509
Open Access | Times Cited: 35
Genome Investigation and Functional Annotation of Lactiplantibacillus plantarum YW11 Revealing Streptin and Ruminococcin-A as Potent Nutritive Bacteriocins against Gut Symbiotic Pathogens
Tariq Aziz, Muhammad Naveed, Syeda Izma Makhdoom, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 491-491
Open Access | Times Cited: 34
Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir
Tariq Aziz, Muhammad Naveed, Khizra Jabeen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 29
Large-Scale Phylogenomics of the Lactobacillus casei Group Highlights Taxonomic Inconsistencies and Reveals Novel Clade-Associated Features
Sander Wuyts, Stijn Wittouck, Ilke De Boeck, et al.
mSystems (2017) Vol. 2, Iss. 4
Open Access | Times Cited: 85
Design of microbial consortia for the fermentation of pea-protein-enriched emulsions
Salma Ben-Harb, Anne Saint‐Eve, Maud Panouillé, et al.
International Journal of Food Microbiology (2019) Vol. 293, pp. 124-136
Open Access | Times Cited: 73
Molecular typing tools for identifying and characterizing lactic acid bacteria: a review
Anshul Sharma, Sulhee Lee, Young‐Seo Park
Food Science and Biotechnology (2020) Vol. 29, Iss. 10, pp. 1301-1318
Open Access | Times Cited: 70
Colonization of the human gut by bovine bacteria present in Parmesan cheese
Christian Milani, Sabrina Duranti, Stefania Napoli, et al.
Nature Communications (2019) Vol. 10, Iss. 1
Open Access | Times Cited: 65
Comparative Genomics of Completely Sequenced Lactobacillus helveticus Genomes Provides Insights into Strain-Specific Genes and Resolves Metagenomics Data Down to the Strain Level
Michael Schmid, Jonathan Muri, Damianos P. Melidis, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 63
Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation
Pulin Liu, Lihong Miao
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 56
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
Emilie Cauchie, Laurent Delhalle, Bernard Taminiau, et al.
Frontiers in Microbiology (2020) Vol. 10
Open Access | Times Cited: 54
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