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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:

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: 258

Showing 1-25 of 258 citing articles:

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods
Sofia Agriopoulou, Eygenia Stamatelopoulou, Theodoros Varzakas
Foods (2020) Vol. 9, Iss. 2, pp. 137-137
Open Access | Times Cited: 517
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit
Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka Uzoamaka Ogbonna, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1279-1279
Open Access | Times Cited: 233
Application of natural antimicrobials in food preservation: Recent views
Gaber El‐Saber Batiha, Diaa E. Hussein, Abdelazeem M. Algammal, et al.
Food Control (2021) Vol. 126, pp. 108066-108066
Closed Access | Times Cited: 232
Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
Sofia Agriopoulou, Eygenia Stamatelopoulou, Monika Sachadyn‐Król, et al.
Microorganisms (2020) Vol. 8, Iss. 6, pp. 952-952
Open Access | Times Cited: 174
Multi-Product Lactic Acid Bacteria Fermentations: A Review
José Aníbal Mora-Villalobos, Jéssica Montero‐Zamora, Natalia Barboza, et al.
Fermentation (2020) Vol. 6, Iss. 1, pp. 23-23
Open Access | Times Cited: 159
Progress in upcycling polylactic acid waste as an alternative carbon source: A review
Ce Sun, Shuangying Wei, Haiyan Tan, et al.
Chemical Engineering Journal (2022) Vol. 446, pp. 136881-136881
Closed Access | Times Cited: 142
Probiotics in the dairy industry—Advances and opportunities
Jie Gao, Xiyu Li, Guohua Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3937-3982
Closed Access | Times Cited: 139
Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations
Jegadeesh Raman, Jeong-Seon Kim, Kyeong Rok Choi, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 14, pp. 7784-7784
Open Access | Times Cited: 131
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Márcia C. Coelho, F. Xavier Malcata, C.C.G. Silva
Foods (2022) Vol. 11, Iss. 15, pp. 2276-2276
Open Access | Times Cited: 130
Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria
Xianqi Peng, Abdelaziz Ed‐Dra, Min Yue
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11244-11262
Closed Access | Times Cited: 74
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Krzysztof Skowron, Anna Budzyńska, Katarzyna Grudlewska‐Buda, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 71
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1019-1019
Open Access | Times Cited: 43
Functional roles and engineering strategies to improve the industrial functionalities of lactic acid bacteria during food fermentation
Huan Yang, Liying Hao, Yao Jin, et al.
Biotechnology Advances (2024) Vol. 74, pp. 108397-108397
Closed Access | Times Cited: 18
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 16
Comprehensive review for aflatoxin detoxification with special attention to cold plasma treatment
Yehia A.‐G. Mahmoud, Nehal E. Elkaliny, Omar A. Darwish, et al.
Mycotoxin Research (2025)
Open Access | Times Cited: 2
Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds
Amirhossein Nazhand, Alessandra Durazzo, Massimo Lucarini, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 644-644
Open Access | Times Cited: 136
Biological Control and Mitigation of Aflatoxin Contamination in Commodities
Ferenc Peles, Péter Sípos, Szilvia Kovács, et al.
Toxins (2021) Vol. 13, Iss. 2, pp. 104-104
Open Access | Times Cited: 82
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 189-198
Closed Access | Times Cited: 81
Alimentary Risk of Mycotoxins for Humans and Animals
Jagoda Kępińska-Pacelik, Wioletta Biel
Toxins (2021) Vol. 13, Iss. 11, pp. 822-822
Open Access | Times Cited: 66
The occurrence of aflatoxin M1 in industrial and traditional fermented milk
Camilla de Souza, Amin Mousavi Khaneghah, Carlos Augusto Fernandes de Oliveira
Italian Journal of Food Science (2021) Vol. 33, Iss. SP1, pp. 12-23
Open Access | Times Cited: 65
Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee
Katrina Brudzynski
Antibiotics (2021) Vol. 10, Iss. 5, pp. 551-551
Open Access | Times Cited: 62
Lactic acid bacteria
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 2, pp. 13-31
Open Access | Times Cited: 59
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: 52
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects
Qianqian Li, Xiangquan Zeng, Fu Hailong, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 224-238
Closed Access | Times Cited: 38
In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods
Tiziri Badji, Noël Durand, Farida Bendali, et al.
Biological Control (2023) Vol. 179, pp. 105181-105181
Open Access | Times Cited: 28
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