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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:

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety
Laila Ben Said, Hélène Gaudreau, Laurent Dallaire, et al.
Industrial Biotechnology (2019) Vol. 15, Iss. 3, pp. 138-147
Open Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends
Shuai Zhuang, Hui Hong, Longteng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 252-288
Closed Access | Times Cited: 140
Fusarium Head Blight, Mycotoxins and Strategies for Their Reduction
Elżbieta Mielniczuk, Barbara Skwaryło-Bednarz
Agronomy (2020) Vol. 10, Iss. 4, pp. 509-509
Open Access | Times Cited: 134
Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit
Francisco Javier Mesías Díaz, Alberto Martı́n, Alejandro Hernández
Food Research International (2021) Vol. 150, pp. 110749-110749
Open Access | Times Cited: 97
Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review
Zhang Jin Ng, Mazni Abu Zarin, Chee Keong Lee, et al.
RSC Advances (2020) Vol. 10, Iss. 64, pp. 38937-38964
Open Access | Times Cited: 89
Invited review: Controlling dairy product spoilage to reduce food loss and waste
N.H. Martin, Pablo Torres-Frenzel, Martin Wiedmann
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1251-1261
Closed Access | Times Cited: 78
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat, et al.
Food Bioscience (2022) Vol. 47, pp. 101741-101741
Open Access | Times Cited: 55
Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria
Muhammad Naveed, Yadong Wang, Xian Yin, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1058-1058
Open Access | Times Cited: 24
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 222-222
Open Access | Times Cited: 14
New advances in biological preservation technology for aquatic products
Xiaobao Nie, Zhaojiang Zuo, Ruichang Zhang, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 1
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 17, pp. 4571-4592
Closed Access | Times Cited: 50
Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro
Cleide Oliveira de Almeida Møller, Luísa Freire, Roice Eliana Rosim, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 43
Enterocin: Promising Biopreservative Produced by Enterococcus sp.
Melisa Elsie Kasimin, Suriyani Shamsuddin, Arnold Marshall Molujin, et al.
Microorganisms (2022) Vol. 10, Iss. 4, pp. 684-684
Open Access | Times Cited: 35
Development and characterization of peppermint essential oil/rice husk fibre/ corn starch active biocomposite film and its performance on bread preservation
Vishal Srivastava, Sumer Singh, Dipayan Das
Industrial Crops and Products (2023) Vol. 208, pp. 117765-117765
Closed Access | Times Cited: 20
Protective Cultures in Food Products: From Science to Market
Sebastian W. Fischer, Fritz Titgemeyer
Foods (2023) Vol. 12, Iss. 7, pp. 1541-1541
Open Access | Times Cited: 19
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
Danka Bukvički, Margherita D’Alessandro, Samantha Rossi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3288-3288
Open Access | Times Cited: 17
The forgotten role of food cultures
François Bourdichon, Emmanuelle Arias, A. Babuchowski, et al.
FEMS Microbiology Letters (2021) Vol. 368, Iss. 14
Open Access | Times Cited: 34
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
Advanced detection of fungi-bacterial diseases in plants using modified deep neural network and DSURF
Shipra Saraswat, Pooja Singh, Manoj Kumar, et al.
Multimedia Tools and Applications (2023) Vol. 83, Iss. 6, pp. 16711-16733
Open Access | Times Cited: 13
Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham
Caroline Maria de Andrade Cavalari, Pedro Henrique Didimo Imazaki, Barbara Pirard, et al.
Meat Science (2024) Vol. 211, pp. 109441-109441
Open Access | Times Cited: 5
Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 37
Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products
Huina Dong, Yuanming Gai, Shaoping Fu, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 22
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products
Giovanni Milani, Giulia Tabanelli, Federica Barbieri, et al.
LWT (2024) Vol. 196, pp. 115861-115861
Open Access | Times Cited: 4
Biopreservative Agents for Food Applications
Rehema Joshua, Ekta Sehgal, Rakesh Kumar, et al.
(2025), pp. 63-91
Closed Access
Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in Artisanal Cheese
Joice Fátima Moreira Silva, B. V. ALONSO, Paula Aparecida Azevedo Almeida, et al.
Food Microbiology (2025) Vol. 130, pp. 104762-104762
Closed Access
Sugarcane Bagasse Fiber Reinforced Active Starch Biocomposite Films with Menthol Encapsulated Powder for Fresh-Cut Fruit Packaging
Vishal Srivastava, Sumer Singh, Dipayan Das
Food and Bioprocess Technology (2025)
Closed Access
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