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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:

Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters
Alice Agarbati, Enrica Marini, Edoardo Galli, et al.
LWT (2020) Vol. 139, pp. 110531-110531
Closed Access | Times Cited: 22

Showing 22 citing articles:

Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 278-295
Closed Access | Times Cited: 38
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry
Francesca Comitini, Laura Canonico, Alice Agarbati, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1450-1450
Open Access | Times Cited: 11
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
Alice Agarbati, Laura Canonico, Maurizio Ciani, et al.
International Journal of Food Microbiology (2024) Vol. 424, pp. 110857-110857
Closed Access | Times Cited: 4
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 10
Agro-ecosystem of honeybees as source for native probiotic yeasts
Alice Agarbati, Laura Moretti, Laura Canonico, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 5
Open Access | Times Cited: 3
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium
Alice Agarbati, Maurizio Ciani, Laura Canonico, et al.
Fermentation (2021) Vol. 8, Iss. 1, pp. 9-9
Open Access | Times Cited: 16
Comparison and selection of probiotic Lactobacillus from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat‐map analysis
Longfei Zhang, Hengxian Qu, Xiaoxiao Liu, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 12, pp. 4247-4257
Open Access | Times Cited: 11
Application of Yarrowia lipolytica in fermented beverages
Anders Bagger Sørensen, Jesper Harholt, Nils Arneborg
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 6
Biocontrol and Probiotic Function of Non-saccharomyces Yeasts: New Insights in Agri-Food Industry
Francesca Comitini, Laura Canonico, Alice Agarbati, et al.
(2023)
Open Access | Times Cited: 5
Non-saccharomyces yeast probiotics: revealing relevance and potential
Silvia Cristina Vergara, María José Leiva Alaniz, María Victoria Mestre, et al.
FEMS Yeast Research (2023) Vol. 23
Open Access | Times Cited: 5
The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
Ling Zhang, C. S. Huang, Pernille Johansen, et al.
International Dairy Journal (2021) Vol. 121, pp. 105135-105135
Closed Access | Times Cited: 12
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics
Busra Sevinc-Demircan, Sebnem Ozturkoglu‐Budak
Journal of Food Science and Technology (2023) Vol. 60, Iss. 10, pp. 2670-2680
Closed Access | Times Cited: 4
Releasing angiotensin I‐converting enzyme inhibitory (ACE‐I) peptides by Yamadazyma spp. in non‐fat milk
Dilara Devecioğlu, Busra Sarıakcalı, Betul Orhan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5598-5605
Open Access | Times Cited: 1
Assessment of the Probiotic Properties of Yarrowia lipolytica Isolated from Cold-Pressed Olive Oil
Pınar Keskin, Eda Kılıç KANAK, Suzan ÖZTÜRK YILMAZ
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1905-1905
Open Access | Times Cited: 1
Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough
Furkan Aydın, Tacettin Utku Günen, Halil İbrahim Kahve, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 329-329
Open Access | Times Cited: 2
Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
Alice Agarbati, Maurizio Ciani, Laura Canonico, et al.
Heliyon (2023) Vol. 9, Iss. 10, pp. e20979-e20979
Open Access | Times Cited: 2
Probiotics as starter and nonstarter cultures in fermented foods
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
Diversity and succession of contaminating yeasts in white-brined cheese during cold storage
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
Food Microbiology (2023) Vol. 113, pp. 104266-104266
Open Access | Times Cited: 1
Probiotic Yeasts
Sara Shahryari, Alireza Sadeghi
Springer eBooks (2023), pp. 1-22
Closed Access | Times Cited: 1
Probiotic Yeasts
Sara Shahryari, Alireza Sadeghi
Springer eBooks (2023), pp. 1533-1553
Closed Access | Times Cited: 1
Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential
Priscilla Vieira de Souza, Cristina Bergman Zaffari Grecellé, Fabiano Barreto, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2021) Vol. 24
Open Access | Times Cited: 2
Diversity and Succession of Contaminating Yeasts in White-Brined Cheese During Cold Storage
Athina Geronikou, Nadja Larsen, Søren K. Lillevang, et al.
(2023)
Closed Access
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