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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:

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, et al.
Food Chemistry (2019) Vol. 301, pp. 125260-125260
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Postbiotics produced by lactic acid bacteria: The next frontier in food safety
Mehran Moradi, Seyedeh Alaleh Kousheh, Hadi Almasi, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3390-3415
Closed Access | Times Cited: 246
Postbiotics: Current Trends in Food and Pharmaceutical Industry
Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Kartik Shah, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3094-3094
Open Access | Times Cited: 181
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
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
A review on preparation and chemical analysis of postbiotics from lactic acid bacteria
Mehran Moradi, Rahim Molaei, Jonas T. Guimarães
Enzyme and Microbial Technology (2020) Vol. 143, pp. 109722-109722
Closed Access | Times Cited: 131
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 602-602
Open Access | Times Cited: 96
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
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds
Lucille Garnier, Marine Penland, Anne Thierry, et al.
International Journal of Food Microbiology (2020) Vol. 322, pp. 108574-108574
Open Access | Times Cited: 53
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
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
Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation
Mingrui Li, Zhikun Yang, Xiaodong Zhai, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1102-1102
Open Access | Times Cited: 6
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Marine Penland, Hélène Falentin, Sandrine Parayre, et al.
International Journal of Food Microbiology (2021) Vol. 345, pp. 109130-109130
Open Access | Times Cited: 36
Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry
Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, et al.
Food Bioscience (2022) Vol. 47, pp. 101617-101617
Closed Access | Times Cited: 27
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
Contribution of omics to biopreservation: Toward food microbiome engineering
Frédéric Borges, Romain Briandet, Cécile Callon, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 25
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
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
Biodegradation of mycotoxins using postbiotics
Ruvini Hiththatiyage, Malmi Wickramasinghe, Isuri Rathnayaka, et al.
Elsevier eBooks (2025), pp. 681-701
Closed Access
Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Clóvis de Paula Santos, Anabela Raymundo, Juliana Botelho Moreira, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2686-2686
Open Access
Recent advances in metabolomic research within food mycology
Wei-Feng HE
Journal of Food Protection (2025), pp. 100494-100494
Open Access
Strategies for the Development of Bioprotective Cultures in Food Preservation
Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, et al.
International Journal of Microbiology (2022) Vol. 2022, pp. 1-16
Open Access | Times Cited: 16
New findings in metabolomics in food mycology
Marta Sousa Silva, Carlos Cordeiro
Current Opinion in Food Science (2024) Vol. 57, pp. 101175-101175
Open Access | Times Cited: 3
Selection and analysis of the characteristics of Lactiplantibacillus plantarum with antifungal activity
Musu Zha, Jianli Li, Shimin Zhu, et al.
LWT (2024) Vol. 202, pp. 116277-116277
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
Susceptibility of dairy associated molds towards microbial metabolites with focus on the response to diacetyl
Ce Shi, Susanne Knøchel
Food Control (2020) Vol. 121, pp. 107573-107573
Closed Access | Times Cited: 21
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