Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”
Rodrigo B.A. Oliveira, L. dos S. Lopes, Rafaela C. Baptista, et al.
LWT (2017) Vol. 89, pp. 24-31
Open Access | Times Cited: 21

Showing 21 citing articles:

Pasteurized milk: a highlight on potential sources of contamination by aerobic spore-forming bacteria
Khadidja Medjahdi, Nassima Didouh, Ricardo Araújo
Food Control (2025), pp. 111134-111134
Open Access | Times Cited: 3
The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
Mariana B. Soares, Rafael C.R. Martinez, Eliene Penha Rodrigues Pereira, et al.
Food Research International (2019) Vol. 125, pp. 108542-108542
Open Access | Times Cited: 92
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms
Bruna A. Kamimura, Lucélia Cabral, Melline Fontes Noronha, et al.
Food Microbiology (2020) Vol. 89, pp. 103453-103453
Open Access | Times Cited: 58
Invited review: Role of Bacillus licheniformis in the dairy industry—Friends or foes?
Hongchao Dai, Lili Ma, Zhenbo Xu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 10, pp. 7520-7532
Open Access | Times Cited: 8
Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis
Juan Ortúzar, Bismarck Martinez, Andréia Bianchini, et al.
Food Control (2017) Vol. 86, pp. 319-331
Closed Access | Times Cited: 36
Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage
Mariana B. Soares, Carine Nunes de Almada, Caroline N. Almada, et al.
International Journal of Food Microbiology (2019) Vol. 307, pp. 108288-108288
Closed Access | Times Cited: 31
Biofilms in the milking machine, from laboratory scale to on-farm results
Chloé Desmousseaux, Morgan Guilbaud, Gwénaëlle Jard, et al.
Journal of Dairy Science (2025)
Open Access
Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
Rodrigo B.A. Oliveira, Rafaela C. Baptista, Alexandra A.I.A. Chincha, et al.
Food Control (2017) Vol. 84, pp. 395-402
Open Access | Times Cited: 30
Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
Larbi Mezian, Alexandra I.A. Chincha, Alessandra Vecchione, et al.
International Journal of Food Microbiology (2022) Vol. 368, pp. 109613-109613
Closed Access | Times Cited: 15
Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics
Nan Hee Kim, Na Young Lee, Min Kim, et al.
Food Research International (2018) Vol. 106, pp. 468-474
Closed Access | Times Cited: 22
Shiga toxin–producing Escherichia coli isolated from pasteurized dairy products from Bahia, Brazil
Iuri Lima dos Santos Rosario, Vinícius Silva Castro, Luís Fernando dos Santos, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 6, pp. 6535-6547
Open Access | Times Cited: 16
Butyric acid producing clostridia in cheese – Towards the completion of knowledge by means of an amalgamate of methodologies
Johanna Burtscher, Vera Fraberger, J L Berta, et al.
International Dairy Journal (2018) Vol. 86, pp. 86-95
Closed Access | Times Cited: 17
Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese
Andressa Fusieger, Raiane Rodrigues da Silva, Valéria Quintana Cavicchioli, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3217-3217
Open Access | Times Cited: 7
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese
Andressa Fusieger, Nunziatina Russo, Luís Augusto Nero, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 198-211
Closed Access | Times Cited: 4
Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes
Caroline Heckler, Matheus Garcia do Vale, Héctor D.S. Canales, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110813-110813
Closed Access | Times Cited: 1
Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese
Andressa Fusieger, Sidney Rodrigues de Jesus Silva, Raiane Rodrigues da Silva, et al.
Food Control (2023) Vol. 147, pp. 109580-109580
Closed Access | Times Cited: 3
The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats
Mariana B. Soares, Valfredo A. Santos-Junior, Elson Rogério Tavares Filho, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 6
The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch‐type low‐scalded cheese
Šárka Havlíková, Eva Kvasničková, Miloslava Kavková, et al.
International Journal of Dairy Technology (2018) Vol. 71, Iss. S1, pp. 107-119
Closed Access | Times Cited: 5
Community Structure and Metabolite Profiles of Cryophilic and Thermophilic Microorganisms in Bovine Raw Milk from Arid Inland Areas
Haitao Yue, Tingting Huang, Xiao Wang, et al.
(2024)
Closed Access
DETERMINATION OF ENDOSPORE STRUCTURE AND VOLATILE COMPOUNDS OF CLOSTRIDIAL SPECIES DURING SPORULATION
Pelin Ertürkmen, Zübeyde Öner
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 3, pp. 499-508
Open Access
Diversidade fenotípica, genotípica e resistoma de bactérias formadoras de esporos mesófilas isoladas de ovo líquido pasteurizado
Alexandra Aysha sabel Alva Chincha
(2021)
Open Access
Page 1

Scroll to top