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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:

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Mattia Quattrini, Nuanyi Liang, Maria Grazia Fortina, et al.
International Journal of Food Microbiology (2018) Vol. 302, pp. 8-14
Closed Access | Times Cited: 101

Showing 1-25 of 101 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: 263
Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora, Hana Ameur, Andrea Polo, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 71-83
Open Access | Times Cited: 251
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 126
Gluten-Free Bread and Bakery Products Technology
Zuzana Šmídová, Jana Rysová
Foods (2022) Vol. 11, Iss. 3, pp. 480-480
Open Access | Times Cited: 98
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 Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman, Raihanul Islam, Shariful Hasan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 319-319
Open Access | Times Cited: 53
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: 53
Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products
Maria Alexandri, Vasiliki Kachrimanidou, Harris Papapostolou, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2796-2796
Open Access | Times Cited: 47
Yeasts and molds in fermented food production: an ancient bioprocess
Marina Venturini Copetti
Current Opinion in Food Science (2019) Vol. 25, pp. 57-61
Closed Access | Times Cited: 71
Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
Nicola De Simone, Vittorio Capozzi, Maria Chiara, et al.
Microorganisms (2021) Vol. 9, Iss. 4, pp. 773-773
Open Access | Times Cited: 54
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 52
In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread
Yaqin Wang, Chong Xie, Marjo Pulkkinen, et al.
LWT (2022) Vol. 161, pp. 113407-113407
Open Access | Times Cited: 34
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Michael G. Gänzle, Nanzhen Qiao, Julia Bechtner
International Journal of Food Microbiology (2023) Vol. 407, pp. 110421-110421
Closed Access | Times Cited: 20
Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread
Paola Itzel Bautista-Espinoza, Próspero Di Pierro, Silvia L. Amaya‐Llano, et al.
Food Bioscience (2023) Vol. 55, pp. 102992-102992
Closed Access | Times Cited: 18
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: 8
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review
Andrea Ponzio, Annalisa Rebecchi, Rosanna Zivoli, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 752-752
Open Access | Times Cited: 7
Suitability of starch/carvacrol nanofibers as biopreservatives for minimizing the fungal spoilage of bread
Laura Martins Fonseca, Estefânia Júlia Dierings de Souza, Marjana Radünz, et al.
Carbohydrate Polymers (2020) Vol. 252, pp. 117166-117166
Closed Access | Times Cited: 49
Penicillium roqueforti: an overview of its genetics, physiology, metabolism and biotechnological applications
Emmanuel Coton, Monika Coton, Nolwenn Hymery, et al.
Fungal Biology Reviews (2020) Vol. 34, Iss. 2, pp. 59-73
Open Access | Times Cited: 47
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: 27
Composition, processing, and quality control of whole flaxseed products used to fortify foods
Shan Zhang, Yashu Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 587-614
Closed Access | Times Cited: 27
Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product
Magdalena Gantner, Katarzyna Król, Anna Piotrowska, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6155-6155
Open Access | Times Cited: 26
Wheat Sourdough Breadmaking: A Scoping Review
Yamina De Bondt, Celine Verdonck, M. Brandt, et al.
Annual Review of Food Science and Technology (2024) Vol. 15, Iss. 1, pp. 265-282
Closed Access | Times Cited: 5
Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 711-711
Open Access | Times Cited: 5
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: 40
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
Els Debonne, An Vermeulen, Naomi Bouboutiefski, et al.
Food Microbiology (2019) Vol. 88, pp. 103407-103407
Closed Access | Times Cited: 40
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