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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:

Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
Sofia Cosentino, Silvia Viale, Maura Deplano, et al.
BioMed Research International (2018) Vol. 2018, pp. 1-10
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

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
Antifungal Preservation of Food by Lactic Acid Bacteria
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 395-395
Open Access | Times Cited: 86
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
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
The Application of Protective Cultures in Cheese: A Review
Τhomas Bintsis, Photis Papademas
Fermentation (2024) Vol. 10, Iss. 3, pp. 117-117
Open Access | Times Cited: 6
Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Trends in Food Science & Technology (2022) Vol. 129, pp. 306-326
Closed Access | Times Cited: 23
Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 5
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
Luana Virgínia Souza, Raiane Rodrigues da Silva, Andressa Falqueto, et al.
LWT (2023) Vol. 182, pp. 114773-114773
Open Access | Times Cited: 11
Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model
Maria Barbara Pisano, Maria Elisabetta Fadda, Silvia Viale, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 715-715
Open Access | Times Cited: 18
Strategies for the Development of Bioprotective Cultures in Food Preservation
Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, et al.
International Journal of Microbiology (2022) Vol. 2022, pp. 1-16
Open Access | Times Cited: 16
Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation
Victor Dopazo, Leonardo Musto, Tiago de Melo Nazareth, et al.
Food Bioscience (2024) Vol. 58, pp. 103703-103703
Open Access | Times Cited: 3
Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria
Jihen Missaoui, Dalila Saïdane, Ridha Mzoughi, et al.
Microorganisms (2019) Vol. 7, Iss. 12, pp. 709-709
Open Access | Times Cited: 21
Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
Arona Pires, Hubert Pietruszka, Agata Bożek, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 674-674
Open Access | Times Cited: 2
Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production
Elena Bartkienė, Vadims Bartkevičs, Vita Lėlė, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 6, pp. 2989-3000
Open Access | Times Cited: 19
Antifungal activity of lactic acid bacteria and their application in food biopreservation
Houssam Abouloifa, Ismail Hasnaoui, Yahya Rokni, et al.
Advances in applied microbiology (2022), pp. 33-77
Closed Access | Times Cited: 11
Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents
Mohamed Amine Gacem, Kamel Krantar, Sawsen Hadef, et al.
Elsevier eBooks (2023), pp. 107-122
Closed Access | Times Cited: 5
GC-MS Metabolomics and Antifungal Characteristics of Autochthonous Lactobacillus Strains
Paola Scano, Maria Barbara Pisano, Antonio Murgia, et al.
Dairy (2021) Vol. 2, Iss. 3, pp. 326-335
Open Access | Times Cited: 11
Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
Victor Dopazo, Fran Illueca, Carlos Luz, et al.
Food Bioscience (2023) Vol. 53, pp. 102586-102586
Open Access | Times Cited: 4
Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk
Christian Milani, Federico Fontana, Giulia Alessandri, et al.
Applied and Environmental Microbiology (2020) Vol. 86, Iss. 12
Open Access | Times Cited: 10
Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese
Daniela Bassi, Simona Gazzola, Eleonora Sattin, et al.
Microorganisms (2020) Vol. 8, Iss. 8, pp. 1199-1199
Open Access | Times Cited: 9
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Foods (2023) Vol. 12, Iss. 9, pp. 1867-1867
Open Access | Times Cited: 3
Anti-tyramine potential of Lactobacillus rhamnosus (LGG®) in cheese samples collected from Alexandria, Egypt
Manal Shalaby, Mervat Kassem, Omnia Morsy, et al.
Food Biotechnology (2020) Vol. 34, Iss. 3, pp. 243-261
Closed Access | Times Cited: 4
The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications
Miloslava Kavková, Jaromír Cihlář, Vladimí­r Dráb, et al.
Fermentation (2021) Vol. 8, Iss. 1, pp. 14-14
Open Access | Times Cited: 4
Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
Jayani Kulathunga, Şenay Şimşek
Elsevier eBooks (2024), pp. 357-366
Closed Access
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