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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 of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon
Justine Maïworé, Léopold Ngoune Tatsadjieu, Isabelle Piro-Métayer, et al.
Scientific African (2019) Vol. 6, pp. e00159-e00159
Open Access | Times Cited: 23

Showing 23 citing articles:

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
Ramize Hoxha, Yana Evstatieva, Dilyana Nikolova
Foods (2023) Vol. 12, Iss. 13, pp. 2552-2552
Open Access | Times Cited: 18
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Lucilla Fabbri, Andrea Cavallero, Francesco Vidotto, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3369-3369
Open Access | Times Cited: 7
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 23
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
A review of microbes and chemical contaminants in dairy products in sub‐Saharan Africa
Muiz O. Akinyemi, Kolawole I. Ayeni, Omotade R. Ogunremi, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1188-1220
Closed Access | Times Cited: 29
Signatures of optimal codon usage in metabolic genes inform budding yeast ecology
Abigail L. LaBella, Dana A. Opulente, Jacob L. Steenwyk, et al.
PLoS Biology (2021) Vol. 19, Iss. 4, pp. e3001185-e3001185
Open Access | Times Cited: 28
Microbiological characterization of Gioddu, an Italian fermented milk
Antonietta Maoloni, Giuseppe Blaiotta, Ilario Ferrocino, et al.
International Journal of Food Microbiology (2020) Vol. 323, pp. 108610-108610
Open Access | Times Cited: 21
Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
Nawaf Abu‐Khalaf, Wafa Masoud
Applied Bionics and Biomechanics (2022) Vol. 2022, pp. 1-5
Open Access | Times Cited: 12
Isolation and identification of phytate-degrading yeast from traditional fermented food
Ade Erma Suryani, Ayu Septi Anggraeni, Lusty Istiqomah, et al.
Biodiversitas Journal of Biological Diversity (2021) Vol. 22, Iss. 2
Open Access | Times Cited: 14
Identification of microorganisms from fermented biowaste and the potential for wastewater treatment
Regina Leong Zhi Ling, Lai Kuan Kong, Lai Huat Lim, et al.
Environmental Research (2022) Vol. 218, pp. 115013-115013
Closed Access | Times Cited: 9
Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria
Steve Francky Sohanang Nodem, Monika Coton, Stella Debaets, et al.
LWT (2020) Vol. 138, pp. 110635-110635
Open Access | Times Cited: 13
Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Søren K. Lillevang, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1776-1776
Open Access | Times Cited: 7
Isolation and Probiotic Characterization of Lactic Acid Bacteria from <i>Kindirmou</i> and <i>Pendidam</i> in Adamawa Region (Cameroon)
Steve Francky Sohanang Nodem, Mohammadou Bouba Adji, Sokamte Tegang Alphonse, et al.
Advances in Biochemistry (2024) Vol. 12, Iss. 2, pp. 35-48
Open Access | Times Cited: 1
Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria
Ahmed Mabrouk, Heba H. Salama, Hoda S. El‐Sayed, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 7
Open Access | Times Cited: 7
Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures
Gülcan Gölbaşι, Nihat Akın, Çiğdem Konak Göktepe, et al.
International Dairy Journal (2023) Vol. 143, pp. 105663-105663
Closed Access | Times Cited: 2
Beneficial Microbiota in Ethnic Fermented Foods and Beverages
Jyoti Prakash Tamang, Namrata Thapa
(2022), pp. 130-148
Closed Access | Times Cited: 4
Effect of storage temperature on the change of microbiological indicators of fresh soft cheese
О. І. Кравченко, S. M. Mykhailiutenko, Л. М. Кузьменко
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2024) Vol. 26, Iss. 101, pp. 8-12
Open Access
Investigate some Species of Candida Contaminated with Yogurt and Tested its Sensitivity to some Antibiotics
Badia Malla Obaeda
Mağallaẗ ʻulūm al-rāfidayn (2020) Vol. 29, Iss. 2, pp. 20-29
Open Access | Times Cited: 2
Saccharomyces and Their Potential Applications in Food and Food Processing Industries
Vincent Vineeth Leo, Vinod Viswanath, Purbajyoti Deka, et al.
Fungal biology (2021), pp. 393-427
Closed Access | Times Cited: 2
Isolation and identification of yeast from fermented raisins extract as probiotic candidates
Seprianto Seprianto, Febriana Dwi Wahyuni, Titta Novianti, et al.
AIP conference proceedings (2023) Vol. 2634, pp. 020093-020093
Closed Access
Signatures of optimal codon usage predict metabolic ecology in budding yeasts
Abigail L. LaBella, Dana A. Opulente, Jacob L. Steenwyk, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2020)
Open Access
Fungi in Milk and in Dairy Products
Karolina Ropejko, Jan Grajewski, Magdalena Twarużek
Elsevier eBooks (2020), pp. 193-200
Closed Access
Caracterização microbiológica de extrato de frango líquido com sal nas etapas de processamento
José Tarcísio de Domenico Rodrigues
(2020)
Open Access
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