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:
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
Massinissa Ouiddir, Bettache Guessas, Marcia Leyva Salas, et al.
Food Microbiology (2019) Vol. 82, pp. 160-170
Open Access | Times Cited: 58
Massinissa Ouiddir, Bettache Guessas, Marcia Leyva Salas, et al.
Food Microbiology (2019) Vol. 82, pp. 160-170
Open Access | Times Cited: 58
Showing 1-25 of 58 citing articles:
Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations
Jegadeesh Raman, Jeong-Seon Kim, Kyeong Rok Choi, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 14, pp. 7784-7784
Open Access | Times Cited: 131
Jegadeesh Raman, Jeong-Seon Kim, Kyeong Rok Choi, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 14, pp. 7784-7784
Open Access | Times Cited: 131
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 130
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 130
Antifungal Preservation of Food by Lactic Acid Bacteria
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
The potential of lactic acid bacteria in mediating the control of plant diseases and plant growth stimulation in crop production - A mini review
Nur Sulastri Jaffar, Roslina Jawan, Khim Phin Chong
Frontiers in Plant Science (2023) Vol. 13
Open Access | Times Cited: 48
Nur Sulastri Jaffar, Roslina Jawan, Khim Phin Chong
Frontiers in Plant Science (2023) Vol. 13
Open Access | Times Cited: 48
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
Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Raquel P. F. Guiné
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8628-8628
Open Access | Times Cited: 52
Raquel P. F. Guiné
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8628-8628
Open Access | Times Cited: 52
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects
Qianqian Li, Xiangquan Zeng, Fu Hailong, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 224-238
Closed Access | Times Cited: 38
Qianqian Li, Xiangquan Zeng, Fu Hailong, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 224-238
Closed Access | Times Cited: 38
Probiotics in the Sourdough Bread Fermentation: Current Status
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Alane Beatriz Vermelho
Fermentation (2023) Vol. 9, Iss. 2, pp. 90-90
Open Access | Times Cited: 31
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Alane Beatriz Vermelho
Fermentation (2023) Vol. 9, Iss. 2, pp. 90-90
Open Access | Times Cited: 31
Probiotics and their postbiotics for the control of opportunistic fungal pathogens: A review
S. Divyashree, B. Shruthi, P.R. Vanitha, et al.
Biotechnology Reports (2023) Vol. 38, pp. e00800-e00800
Open Access | Times Cited: 26
S. Divyashree, B. Shruthi, P.R. Vanitha, et al.
Biotechnology Reports (2023) Vol. 38, pp. e00800-e00800
Open Access | Times Cited: 26
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Trends over the last 25 years and future research into smart packaging for food: A review
Andi Dirpan, Serli Hatul Hidayat, Muspirah Djalal, et al.
Future Foods (2023) Vol. 8, pp. 100252-100252
Open Access | Times Cited: 21
Andi Dirpan, Serli Hatul Hidayat, Muspirah Djalal, et al.
Future Foods (2023) Vol. 8, pp. 100252-100252
Open Access | Times Cited: 21
Screening, probiotic properties, and inhibition mechanism of a Lactobacillus antagonistic to Listeria monocytogenes
Xinyu Yang, Zheng Peng, Mengni He, et al.
The Science of The Total Environment (2023) Vol. 906, pp. 167587-167587
Closed Access | Times Cited: 20
Xinyu Yang, Zheng Peng, Mengni He, et al.
The Science of The Total Environment (2023) Vol. 906, pp. 167587-167587
Closed Access | Times Cited: 20
Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives
Desislava Teneva, Petko Denev
Microorganisms (2023) Vol. 11, Iss. 8, pp. 1896-1896
Open Access | Times Cited: 17
Desislava Teneva, Petko Denev
Microorganisms (2023) Vol. 11, Iss. 8, pp. 1896-1896
Open Access | Times Cited: 17
Fermentates of consortia of lactic acid bacteria and a cyanobacterium are effective against toxigenic fungi contaminating agricultural produces
Emanuele La Bella, Mario Riolo, Carlos Luz, et al.
Biological Control (2024) Vol. 191, pp. 105478-105478
Open Access | Times Cited: 8
Emanuele La Bella, Mario Riolo, Carlos Luz, et al.
Biological Control (2024) Vol. 191, pp. 105478-105478
Open Access | Times Cited: 8
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
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review
Nooshin Noshirvani, Leila Abolghasemi Fakhri
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 6
Nooshin Noshirvani, Leila Abolghasemi Fakhri
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 6
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
Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces
Shuang Lei, Ruixiang Zhao, Junliang Sun, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 5, pp. 2214-2222
Open Access | Times Cited: 39
Shuang Lei, Ruixiang Zhao, Junliang Sun, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 5, pp. 2214-2222
Open Access | Times Cited: 39
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
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
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
Biological control of green and blue molds on postharvest lemon by lactic acid bacteria
Sabrina Inés Volentini, Gabriela Olmedo, Mariana Grillo-Puertas, et al.
Biological Control (2023) Vol. 185, pp. 105303-105303
Closed Access | Times Cited: 11
Sabrina Inés Volentini, Gabriela Olmedo, Mariana Grillo-Puertas, et al.
Biological Control (2023) Vol. 185, pp. 105303-105303
Closed Access | Times Cited: 11
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review
Khadidja Belkheir, Nora Laref
Food Reviews International (2025), pp. 1-16
Closed Access
Khadidja Belkheir, Nora Laref
Food Reviews International (2025), pp. 1-16
Closed Access
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Damla Avci, Simona Gillarová, Svatopluk Henke, et al.
Czech Journal of Food Sciences (2025)
Open Access
Damla Avci, Simona Gillarová, Svatopluk Henke, et al.
Czech Journal of Food Sciences (2025)
Open Access
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
Stavros Plessas, Ioanna Mantzourani, Argyro Bekatorou
Foods (2020) Vol. 9, Iss. 1, pp. 77-77
Open Access | Times Cited: 30
Stavros Plessas, Ioanna Mantzourani, Argyro Bekatorou
Foods (2020) Vol. 9, Iss. 1, pp. 77-77
Open Access | Times Cited: 30
Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough
Bogdan Păcularu‐Burada, Mihaela Turturică, João Miguel Rocha, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5306-5306
Open Access | Times Cited: 25
Bogdan Păcularu‐Burada, Mihaela Turturică, João Miguel Rocha, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5306-5306
Open Access | Times Cited: 25
